Eggplant is often eaten in our life food, but fried eggplant oil, edible and greasy is a troublesome problem, now we introduce two fried eggplant oil method:

(a)

1, first cut the eggplant with salt mixing marinated for 15 minutes, and then squeezed out of the oozing water.

2, do not add water when frying, repeatedly stir frying until the eggplant becomes soft, and then add a variety of seasonings, so that the fried eggplant is both fuel-efficient and tasty.

Additionally, the color of the eggplant is easy to blacken after cutting, and can be soaked in water or lightly salted water for a while before frying, so it won't change color.

(2)

1, first use a spoonful of starch and a big bowl of water to mix a thinner starch water.

2, put the cut eggplant into the starch water to soak, you can use it immediately.

3. Fry the eggplants on high heat first, and then switch to medium heat as soon as they are browned to prevent them from burning on the outside and hardening on the inside.