Don’t fry the eggplant directly. I will teach you a trick. It will come out soft, waxy and salty, white and not greasy. It is especially suitable for rice.

Eggplant is a dark-colored vegetable that is rich in Anthocyanins, as well as a variety of vitamins and minerals, are very healthy ingredients. Regular consumption is very good for the body, and can beautify the skin, resist aging, and protect cardiovascular systems.

Spring is here and the climate is relatively dry. You should eat more eggplants, which can nourish yin and moisturize dryness. There are many ways to cook eggplant, such as steamed eggplant, grilled eggplant, fried eggplant, etc. The most common way to cook eggplant is to stir-fry eggplant. The steps are simple and it takes just a few minutes. However, many people fail to do it well. Eggplant tends to turn black and tastes very greasy, making it unappetizing.

The seemingly simple method of frying eggplants is not as simple as just frying the eggplants directly in the pan. There are several techniques that you may not know yet.

If you have done this before, follow me and learn the correct way. It will be more delicious than before. The eggplant will be white and not black, fragrant and not greasy. Children can also eat 2 bowls. rice.

Let me share with you a delicious home-cooked garlic braised eggplant. It is so delicious that after you learn it, your whole family will praise you as a master chef.

Prepare 2 purple eggplants, 1 garlic, 1 chive, salt, light soy sauce, dark soy sauce, oyster sauce, cooking oil, sugar, and water starch.

1. When making braised eggplant, it is best to use long purple eggplants instead of green eggplants. Put the eggplant into the water, add an appropriate amount of edible alkali, stir evenly and soak for 5 minutes. There are pesticide residues on the surface of eggplants, which can be easily removed with edible alkali, making it safer to eat.

2. Soak the eggplant for 5 minutes, take it out, rinse it and do not need to peel it. The nutritional value of the eggplant skin is very high, so peeling it is a waste. Cut the eggplant directly into triangular pieces, add a small spoonful of salt, mix well, and marinate for 20 minutes. After the water is marinated, put the eggplant into clean water to rinse off the salt on the surface, and then gently squeeze the water out with your hands.

3. Put the eggplant in a basin, add a tablespoon of cornstarch, and shake it with your hands to coat the eggplant with a thin layer of cornstarch. Don’t make it too thick, otherwise the taste will be bad. Hard.

4. Chop the garlic into mince, mince the chives, and mix a bowl of sauce with one spoon of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, one spoon of salt, one spoon of sugar, and one spoon of starch. , pour appropriate amount of water and stir evenly with chopsticks.

5. Heat the wok, pour in more oil than usual for cooking, heat the pan with cold oil, turn on medium-low heat, pour in the eggplant and stir-fry slowly for a few minutes until the eggplant is soft. , the color is a little transparent before serving.

6. Leave the oil in the pot, heat it up and stir-fry the minced garlic until fragrant, pour the sauce in the bowl, bring to a boil over high heat, then add the eggplant, stir-fry quickly and evenly, and reduce the juice over high heat.

7. When the soup thickens, turn off the heat, pour it out and sprinkle with chopped green onion. The delicious garlic braised eggplant is ready. It is soft, waxy and salty, especially delicious.

The eggplant fried in this way is very white, not black at all, and has a non-greasy texture because we only add oil once, so it tastes particularly refreshing.

Summary of techniques

When frying eggplants, if you fry them directly in the pan after cutting them, a situation will arise, that is, you add oil over and over again, but the eggplants will always absorb the oil. Blot it dry, but after frying, the oil came out again, making it look particularly greasy. So remember one thing when frying eggplants, be sure not to fry them directly in the pan.

There are 2 tips to master:

1. After cutting the eggplant, add salt and marinate it to remove the water from the eggplant, so that the eggplant will not absorb oil easily and will not become fat. black.

2. The eggplant is coated with a layer of starch, so it is not easily absorbed when fried, and the taste is crispy on the outside and tender on the inside.

3. Boil the sauce first, then pour the eggplant, so that the eggplant will not stick to the pan easily and the flavor will be evenly absorbed.