Eggplant eat oil, do burning eggplant especially oil, in the family can use the following two methods.

One is to do the eggplant, the first no oil, dry fry the eggplant, wait until the moisture of the eggplant is fried off, eggplant meat soften, then use the oil to burn. When frying the moisture, you should pay attention to the fire is not too big, the eggplant without oil is especially easy to burnt.

The second is to burn the eggplant before the processed eggplant pieces or slices, salt first marinated, the eggplant marinated after the oozing of water squeeze out, and then burned with oil, so that, both to save oil and avoid putting too much oil, so that the dish greasy mouth

Save the oil can also be burned eggplant

Many people love to eat burned eggplant, but it is costly oil. Common practice is: put the cut pieces of eggplant into the frying pan first fried, fried to eight mature and then put into a variety of condiments ...... The following two ways to burn the eggplant is as delicious, but also save oil, interested parties may wish to try.

1, eggplant peeled and cut into the appropriate size of the eggplant slices or eggplant pieces, over the cool water once fished out. Sprinkle in two small spoons of salt and mix well, leave for 20 minutes. Stir frying pan into cooking oil (only slightly more than usual frying can be). Squeeze out the water that has seeped out of the eggplant and then add it to the frying pan and stir-fry until it is 80% cooked. In a small bowl, add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar, and salt to taste, mix well, then pour into the wok, stir-fry for a few moments and remove from the wok.

Features: Salt pickled eggplant does not "eat" oil and oil, juice thick color bright, smooth and crisp.

2, eggplant slices or eggplant block over cool water out, drain the water sprinkled with a little starch mix. Put cooking oil in the frying pan (a little more than usual frying can be). When hot, add eggplant slices and stir-fry. After eight mature into the minced garlic, scallions, soy sauce, sugar, salt, a little cooking wine and vinegar, but also can be put into a little bowl of beans, tomatoes, and finally thickened out of the pot.

Features: tender and not greasy, color and flavor.