Although eggplant is omnipotent, it is not all delicious. For example, I seldom eat grilled eggplant in restaurants. Although the flavor is rich and the color is bright, the full oil soup will always make people flinch.
If eggplant is not handled well, the biggest problem that is easy to occur is eating too much oil. This problem is related to the structure of eggplant itself. Eggplant has a loose texture and high water content. If cooked directly without any treatment, it is difficult to cook, so the eggplant made is often greasy and tasteless.
If you want to make delicious eggplant with less oil, you really need some skills! There is a dish on my dining table called garlic ketchup. In my opinion, it is probably the simplest way to make eggplant. This is a hot dish. Compared with cold mashed garlic eggplant, garlic is not too strong, so it is more suitable for people with bad stomach. When frying, garlic will be less irritating to the stomach, so that you can enjoy the garlic fragrance and stay away from the garlic smell.
Garlic ketchup
If you want to make eggplant with less oil, you need to add one more step. Let's make this garlic ketchup together!
Preparation of ingredients:
2 eggplant, 5 cloves of garlic, 2 onions 1/,ginger1slice, 3g of salt and 2g of sugar.
Production steps:
1. Prepare two fresh long eggplant with purple skin, pedicled and peeled for later use.
2, eggplant peeled and diced, onion, ginger, garlic minced for later use.
3. Put the diced eggplant into a steamer and steam 15 minutes.
4./kloc-Don't open the lid in a hurry after 0/5 minutes, and stew for another 5 minutes, so that the steamed diced eggplant is soft and rotten but does not collapse, and looks intact.
5, burn a little oil in the pot, pour in onion, ginger and minced garlic, and only half of the minced garlic will explode.
6. When you smell the fragrance, pour in the steamed diced eggplant and stir fry over high fire. Because eggplant is steamed, its texture is soft and rotten. Don't fry it too hard.
7. The eggplant is slightly muddy, and the remaining half of the minced garlic is poured. This step is called pouring the wok, but it is only to stimulate the freshness of the ingredients, and add a little salt and sugar to taste and refresh.
8. Stir the minced garlic evenly and turn off the heat. At this time, you can smell garlic, which is very attractive.
The eggplant fried in this way seems to be grainy, but it melts in the mouth. A sip of lips will be soft and rotten to mud, and the old man will have no pressure to eat. Spoon two spoonfuls of garlic ketchup mixed with rice, which is more fragrant than meat!