Eggplant is a vegetable that is available all year round, so it is a "frequent visitor" on the family table. Many people like eating eggplant. Eggplant is rich in protein, vitamins, fats and carbohydrates, and also contains trace elements such as calcium, phosphorus and iron, which can be said to be nutritious. And it tastes soft, just like eating meat. There are many ways to make eggplant, such as braised eggplant, fish-flavored eggplant seeds and fresh rehmannia, all of which are delicious, but they all have one disadvantage, that is, eggplant absorbs oil very much.

In fact, the reason why your eggplant absorbs oil has a lot to do with your cooking method. Generally speaking, the home is basically boiled eggplant. Wash the eggplant, cut into pieces, and fry it directly in the pot. This is not right. The chef said that if the eggplant is neither oily nor dark, this step should be done before frying the eggplant, that is, after cutting the eggplant, put it on a plate and sprinkle some salt 10 minute. After pickling, wash the moisture on the extruded surface by hand, and then stir-fry in a hot pot with hot oil. After this step, eggplant is fragrant but not greasy.

Minced meat eggplant

Ingredients: eggplant, pork stuffing, onion, ginger, garlic, corn starch, bean paste, edible salt and peanut oil.

manufacturing method

Step 1: Peel the eggplant, wash it, cut it into strips with a knife, put it in a big bowl, sprinkle a little salt, add a proper amount of starch, and stir with chopsticks to make the eggplant evenly stained with starch.

Step 2: Pour an appropriate amount of cooking oil into the pot, heat it with high fire, and when the oil smokes, put the eggplant into the oil pan and fry it until it is cooked. When the eggplant surface is fried to golden brown, remove and control the oil.

Step 3: Heat a wok with high fire, pour a little cooking oil, pour pork stuffing and stir fry quickly, add onion, ginger and garlic and stir fry until fragrant, then add a spoonful of bean paste and stir fry red oil, and then add a proper amount of water to the wok.

Step 4: After the water is boiled, throw the fried eggplant into the pot. When the soup is thick, turn off the fire and put it on the plate.

This broken eggplant is ready.

Matters needing attention

① The method to prevent eggplant from absorbing oil is very simple, that is, peel and wash eggplant, cut it into large bowls and marinate it for 10 minutes. After curing, the water in the eggplant was removed and the eggplant became more compact. At this time, if it is fried in a pot, it will not absorb oil.

② The method that eggplant does not turn black is very simple, that is, cut the eggplant and fry it quickly. Eggplant turned black because it was oxidized in the air. If you don't fry now, you can cut it and put it in water first, then take it out and drain it when frying.