Eggplant is a common vegetable with high nutritional value. It is rich in vitamins, trace elements and other essential nutrients. In particular, eggplant skin contains a lot of anthocyanins. It is a strong antioxidant, which can help eliminate free radicals in the body, enhance blood vessel elasticity, repair circulatory system and improve skin smoothness. So I suggest you eat more eggplant at ordinary times.
There are countless cooking methods of eggplant, such as steaming eggplant, frying eggplant and stewing eggplant. More famous dishes, such as braised eggplant, fish-flavored eggplant, minced eggplant and so on. They are all delicious meals, but they are delicious but not easy to cook.
Anyone who has done eggplant knows that the original white eggplant will turn black soon after being cut, which will reduce the "color" of the dish at once.
Therefore, when making eggplant, how to prevent eggplant from turning black is very important. Today, I will talk to you about the cooking skills of eggplant and share a delicious flavor eggplant. The color is purple and white, the taste is crisp and tender, the taste is sweet and sour, and it is delicious. Is it drooling? Learn from me.
Flavor eggplant
Prepare long strips of purple eggplant, onion, garlic, green and red pepper, pepper, dried pepper, starch, salt, soy sauce, balsamic vinegar, sugar, oyster sauce and starch.
working methods
Step 1: Wash the purple eggplant without peeling, cut it into long strips, put it in clean water, add a spoonful of salt, stir it evenly, and soak it for 10 minute.
Tips Many people fry eggplant directly after pouring oil. It turns black easily and absorbs oil. After frying, it tastes particularly greasy, so I don't want to eat it after eating two bites. You should soak it in light salt water first to prevent the eggplant from turning black and not absorbing much oil. Eggplant is very refreshing.
Step 2: Cut the onion into chopped green onion, cut the garlic into minced garlic, wash the green and red peppers, slice them with an oblique knife, and cut the dried peppers into sections. Prepare some coriander and white sesame seeds. Wash coriander and cut into sections.
Step 3, after the eggplant is soaked, take it out and drain it, add a spoonful of starch, and stir it evenly by hand, so that the surface of the eggplant is covered with a layer of starch.
Tips When frying eggplant, wrap a layer of starch first, which not only does not absorb oil, but also tastes more crisp.
Step 4, pour more oil into the pot, turn to medium heat after the fire is 60% hot, pour in the eggplant strips wrapped with starch, fry until solidified, turn over and remove the oil after the color is golden.
Step 5, add a spoonful of balsamic vinegar, a spoonful of sugar, a spoonful of soy sauce and a spoonful of oyster sauce to a small bowl and mix them evenly with chopsticks.
Step 6: Leave the bottom oil in the pot, add chopped green onion, minced garlic, pepper and dried chili, stir-fry the juice in a small bowl, stir-fry the juice, and then pour a proper amount of water to boil.
Step 7, pour in the fried eggplant strips, stir fry a few times, wrap the eggplant in the soup, sprinkle with parsley and turn off the heat.
Flavor eggplant is ready. Eggplant is crisp outside and tender inside, sweet and sour, with a little spicy taste, refreshing and not greasy, very appetizing. Friends who like to eat quickly try it.
Chefs talk about skills.
When cooking eggplant, there are many ways to prevent eggplant from turning black, such as cutting eggplant and frying it directly, but it will absorb oil very much. Soak in light salt water, and then wrap with starch. Eggplant is not black and does not absorb oil, so it tastes fresh and delicious.