Eggplants need to be blanched before frying.

Many people do not recommend blanching eggplants before frying, but in fact, eggplants need to be blanched before frying. Because after blanching the eggplant, it absorbs oil more evenly. The fried eggplant is more delicious, the texture can be improved to a higher level, and it will not be greasy. So before we fry the eggplant, we must blanch it first.

When cooking eggplant, you should pay attention to:

1. When blanching, add some salt to the water. We all know that when vegetables are blanched, some water-soluble nutrients are easily lost in large quantities. Therefore, in order to prevent the loss of these nutrients, we need to add some salt to the water. By adding some salt, the flow rate of water-soluble nutrients in vegetables will be greatly slowed down. In addition, use hot water when blanching, and it is best not to add too much salt.

2. When I watched other people making eggplants before, I often found that they broke the eggplants with their hands instead of cutting them with a knife. I didn’t understand it at the time and thought it was very inconvenient and not very hygienic, but in fact, eggplants taste better when they are made by hand. Moreover, such eggplants will absorb oil more evenly when fried, and will not feel overcooked.

Some areas absorb more oil, and some areas absorb less oil. Although there is no scientific basis, when you do it again in the future, you can try to break the eggplant with your hands, and then compare it with the eggplant cut with a knife.