Introduction: Fried eggplant to put water? Teach you the correct way to do it, the eggplant does not absorb oil, tender and smooth, not greasy, delicious and gluttonous!
Speaking of eggplant, usually our favorite dishes are fish-flavored eggplant, eggplant fried with minced pork, eggplant fried beans, stuffed eggplant and so on. Judge eggplant fried good to eat, the most critical point is: not black, not greasy, tender and smooth, aroma enough.
I think the flavor of eggplant fried in restaurants or stalls is very popular. But why can't you fry it yourself at home with that kind of flavor? In fact, there are many reasons: First, we don't have so many seasonings at home, and if we did, we would know how to add them according to the proportion, and it would be just as delicious. Secondly, the cooking skills of our ordinary people are certainly not as good as those of professional chefs. Third, in fact, the most important point is that we do not have a good grasp of the skills of fried eggplant.
I believe we all know that the eggplant is difficult to fry, directly into the pot to fry, may be just under the pot when okay. But wait until when the fried 10 seconds, you will find that the bottom of the pan oil are all sucked dry. Why in many vegetables, eggplant will be so absorbent. If you've ever cut an eggplant, you know that when you cut it open, you can see that the internal structure of the eggplant is like a sponge. Putting the eggplant in water, after a while, we were able to squeeze the water out. Why frying eggplant so absorb oil, in fact, one of the most important reason is that the structure of the eggplant like a sponge, absorb water, absorb oil is too strong. So every time the eggplant goes into the pot, even if the oil you put in at the beginning feels like it's enough, it still gets sucked dry.
My mother-in-law has a way of frying the eggplant, absorbing oil instead of absorbing oil, to the eggplant made according to her like that, is really not good at all. The first time I saw her, I was so happy to see that she was able to make it to the next level. The original ah, she cut the eggplant roller knife into small pieces, casually frying a few times, and then immediately added water to simmer. It's not impossible to do this, but the eggplant with water is very soft and tastes bland when it's cooked. According to my mother-in-law fried eggplant, in fact, not called fried eggplant, but called put water stewed eggplant. This is healthy is healthy, is the taste is too bad, eat the flavor is too light, more suitable for the taste of the elderly.
So the question is: Fried eggplant, to put water? The answer is no need to put water. The next step is to teach you the correct way to fry eggplant, simple and practical, the most critical eggplant is not black, do not absorb oil, tender and smooth and not greasy.
Recipe: Fried Eggplant with Meat Foam
Detailed Production Steps:
1, no matter what to do with the eggplant, if you have the conditions, it is best to choose the local eggplant, because local eggplant is better than usual supermarkets sell the kind of eggplant to eat, eat up the aroma! more adequate. If you don't understand, this is the difference between feed chicken and soil chicken, so you certainly understand.
2, in advance of the pan clean, and then use a clean cloth to wipe out the water inside the pan. Pour peanut oil into the pan.
3, keep the heat on medium and slowly heat the oil. At this point, we cleaned and controlled the water of the eggplant into equal small long strips. While cutting, add the eggplant strips to the frying pan and deep fry. When the eggplants are soft, remove them from the oil and set aside. (Normally, we would soak the cut eggplants in water right away to prevent them from oxidizing in the air and becoming black. However, because of deep-frying, we can skip soaking the eggplant in water. After cutting the eggplant, immediately put the eggplant in the frying pan, so there is no eggplant will be oxidized and blackened.)
4, the eggplant is usually with a little bit of meat foam together will be more fragrant. So this time we wash the half-fat pork, cut into small pieces of meat foam spare.
5, start a pot of oil, put the meat stir fry.
6, the meat stir-fried incense, fried oil, and then add an appropriate amount of salt and soy sauce, stir fry for a few moments, and then add half a bowl of water, cover the lid of the pot, the pork simmering soup.
7, to be the soup of the meat foam are simmered out, this time we can add the fried eggplant and pepper. Stir fry evenly, you can pick up the eggplant taste salty enough, if it is not salty enough, you can add an appropriate amount of salt to taste.
8, the soup in the meat foam simmering out, simmering thicker and then add the eggplant, so that the fried eggplant, encountered the gravy, will absorb the gravy, thus becoming more delicious. Finally sprinkled with green onions, a tender and gluttonous meat foam eggplant is finished.
Do you need to put water in the fried eggplant? The answer is no water! The right way is to fry the eggplant first, then half fat meat foam stir-fried incense. Then the meat froth simmering flavor, and then put the eggplant simmering together, so that the eggplant to absorb the meat juice, so that the eggplant made out of the particularly fragrant, particularly tasty.
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