Eggplant is a common vegetable with high nutritional value. It is rich in vitamins, trace elements and other essential nutrients. In particular, eggplant skin contains a lot of anthocyanins. It is a strong antioxidant, which can help remove free radicals in the body, enhance vascular elasticity, repair the circulatory system and improve skin smoothness. Therefore, it is recommended that you eat more eggplant at ordinary times.

There are countless ways to cook eggplant, such as steaming eggplant, frying eggplant, stewing eggplant, etc. The more famous dishes, such as braised eggplant, fish-flavored eggplant, minced eggplant, etc., are all very delicious meals, but they are delicious but not easy to cook.

Anyone who has done eggplant knows that the original white eggplant will turn black quickly after being cut, which will reduce the "color" of the dishes at once.

Therefore, when making eggplant, how to prevent eggplant from turning black is very important. Today, I will talk to you about the skills of cooking eggplant, and share a delicious flavor eggplant. The color is purple and white, the taste is crisp and tender, the taste is sweet and sour, and it is delicious. Is it drooling? Learn from me.

Flavor eggplant

Prepare long strips of purple eggplant, green onion, garlic, green and red pepper, pepper, dried pepper, starch, salt, soy sauce, balsamic vinegar, sugar, oyster sauce and starch.

method of work

Step 1: Wash the purple eggplant without peeling, cut it into strips, put it in clean water, add a spoonful of salt, stir well, and soak it for 10 minute.

Tips Many people fry eggplant, which is directly fried after pouring oil. It is easy to blacken and it is very oil-absorbing. After frying, it tastes particularly greasy, so you don't want to eat it after eating two bites. You should soak it in light salt water first to prevent the eggplant from turning black, and it doesn't absorb much oil. The eggplant is very refreshing.

Step 2: Cut the green onion into chopped green onion, cut the garlic into minced garlic, wash the green and red peppers, slice them with an oblique knife, and cut the dried peppers into sections. Prepare some coriander and white sesame seeds. Wash the coriander and cut it into sections.

Step 3, after the eggplant is soaked, take it out and drain it, add a spoonful of starch, and mix it evenly by hand, so that the eggplant surface is covered with a layer of starch.

Tips When frying eggplant, wrap a layer of starch first, which not only does not absorb oil, but also tastes more crisp.

Step 4, pour more oil into the pot, turn to medium heat after the fire is 60% hot, pour in the eggplant strips wrapped with starch, fry until it is set, turn it over, and remove the oil after the color is golden.

Step 5, add a spoonful of balsamic vinegar, a spoonful of sugar, a spoonful of soy sauce and a spoonful of oyster sauce into a small bowl, and stir them evenly with chopsticks.

Step 6: Leave the bottom oil in the pot, add chopped green onion, minced garlic, pepper and dried chili, fry with low fire for fragrance, pour the juice into a small bowl, stir-fry for fragrance, and then pour in appropriate amount of water to boil.

Step 7, pour in the fried eggplant strips, stir fry a few times to wrap the eggplant in soup, and sprinkle with coriander segments to turn off the heat.

Flavor eggplant is ready. Eggplant is crisp and tender outside, sweet and sour, with a little spicy taste, refreshing and not greasy, very appetizing. Friends who like to eat it should try it quickly.

Chefs talk about skills

When making eggplant, there are many ways to prevent eggplant from blackening, such as cutting eggplant and frying it directly, but then eggplant will absorb oil very much. Soak in light salt water, and then wrap with starch. Eggplant is not black and does not absorb oil, so it tastes fresh and tasty.