I remember when I was a kid, every summer, there were endless amounts of eggplants in the family garden. They were one of the most popular dishes in summer. But no matter how you ate them, you just couldn’t get enough of them. They could be roasted, fried, or fried. It can be grilled, and different ways of cooking it will give you different flavors. The unique texture is like meat, fresh and tender, and it is especially delicious with rice.

Eggplant is a rare purple vegetable, and purple vegetables generally have higher anthocyanin content, which is helpful for relieving eye fatigue. Nowadays, most people are mobile phone users, so they should eat more eggplants. , and the vitamin P content of eggplant is also very high. Each 100g of eggplant contains 750 mg of vitamin P. Vitamin P can enhance the adhesion between human cells and is beneficial to capillaries.

Eggplant is delicious and nutritious. It is a side dish when stir-fried. Failure to stir-fry it will greatly reduce your appetite. The biggest problem you encounter when frying eggplant is that it tends to turn black and absorb oil. Today I will teach you how to solve it. , I learned how to show off my skills in front of others. When frying eggplants, it is best not to fry them directly in the pan. Remember 2 points. Eggplants do not absorb oil and do not turn black. It is recommended to save them.

Prepare ingredients: 2 eggplants, 5g garlic, 100g minced meat, 2 peppers, 2 shallots, appropriate amount of salt, 8g bean paste, 4g light soy sauce, 3g oyster sauce, 4g chicken essence, 5g sugar, mature vinegar 6g, appropriate amount of dry cornstarch.

1. Clean the eggplant, then remove the eggplant base, cut it in the middle, cut it into quarters, and remove some of the eggplant chips.

Note: Never use an iron knife to cut eggplants, otherwise they will easily turn black. The eggplant core is the loosest soaked area and can easily absorb oil. Removing a little of the eggplant core can reduce oil absorption.

2. Put the cut eggplant directly into the bowl, sprinkle in some salt, stir-fry evenly, and marinate for a while.

3. After marinating the eggplant, squeeze out the water, sprinkle in some dry cornstarch, and mix evenly so that each piece of eggplant is evenly coated with a layer of dry cornstarch.

4. Turn the pot on high heat, add oil to lubricate the pot and pour out the oil, then add the eggplant and fry over low heat until the surface is slightly crispy.

5. Add base oil to the pot, pour in minced meat and stir-fry until loose, then add minced garlic and chili pepper segments and saute until fragrant, add bean paste and stir-fry until red oil appears.

6. Pour the fried eggplant into the pot, add a little water, then add all the seasonings into the pot and stir-fry over high heat.

7. Stir-fry evenly, add water starch to thicken the sauce, and finally add chopped green onion, then take it out of the pan and put it on a plate.

1. Salt it first

Some friends may want to ask why others cut it and soak it in water with salt or vinegar, but you cut it and use salt directly. Pickled?

That’s right, just pickle it directly. Eggplant contains phenoloxidase, which will turn black when exposed to air for a long time. Even if soaked in water, eggplants will still turn black when they float on the surface, so few people will do it in advance. The eggplants are cut and fried immediately, which can keep the eggplants fresh and tender and prevent them from turning black. Therefore, there is no need to soak the eggplants in water unless they are cut and not fried for a long time.

Direct pickling with salt takes advantage of the strong permeability of salt to destroy the spongy tissue of eggplant. The water content of eggplant is more than 90%. The salt penetrates into the eggplant meat and can force out the moisture of the fibrous tissue. The eggplant will be firmer and will effectively reduce the amount of oil absorbed when fried.

2. Wrap the eggplant in dry cornstarch, fry it first and then fry it

Everyone knows that eggplant absorbs oil when fried, but after eating, there will be a thick layer of oil in the bowl. , this is because after the eggplant is cooked, the sponge tissue becomes soft and the oil is forced out. Therefore, before the eggplant becomes soft, you can wrap it with a layer of dry corn starch and fry it to shape it to reduce oil absorption.

Another advantage of doing this is that the eggplant will be cooked a little during the frying process, and the cooking time will be reduced when frying. The eggplant will not absorb oil, will not be soft, and will look better.

There are many types of eggplants, including long eggplants, round eggplants, string eggplants, dwarf eggplants, etc. This method is applicable to any kind of eggplant.

Eggplants are available all year round, and now new eggplants are on the market in large quantities. Therefore, when buying eggplants, you should buy tender eggplants of the season. Generally, the skin of tender eggplants feels soft and thin, and the calyx and eggplant are There are more bluish-white colors at the joints between the body and the eggplant. If it feels hard to the touch, and less white color at the calyx, it means it is an old eggplant.