1 Should I put flour or starch in braised eggplant?

Starch.

Braised eggplant contains starch instead of flour. The texture of braised eggplant made from starch and flour is very different, and the taste is also different.

Flour is a powder ground from wheat. Its main component is protein. In addition, it is divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. So it is mainly used to make staple foods, pastries, biscuits and other foods.

As for starch, it is a high-molecular carbohydrate, which is polymerized from glucose molecules. Therefore, it has certain adsorption properties and can be well dissolved in juice, allowing food to be slurry. Secondly, it also has a certain degree of expansion and gelatinization, which can make the soup thicker.

So from the characteristics of starch and flour, braised eggplant uses starch as an auxiliary material to increase the thickness of the soup and make the braised eggplant taste better. 2 Do you put vinegar in the braised eggplant?

Yes.

You can add an appropriate amount of vinegar to the braised eggplant, or you don’t need to add vinegar. You can decide according to your personal taste preferences and needs.

Adding an appropriate amount of vinegar to the braised eggplant can increase the sourness, which can enhance people's appetite, promote food digestion and absorption, and can also play a certain role in relieving greasiness.

In addition, vinegar contains a variety of amino acids, which also have a certain nourishing effect on the human body. Adding it to braised eggplant can enhance the nutritional value. 3 How to make braised eggplant without starch

You don’t need to add it.

Braised eggplant can also be made without starch. You don’t need to add starch. If you don’t add starch, it will just not be able to achieve a thick feeling. The batter of braised eggplant is not that good. The texture and taste will also be a little different.

However, if there is no starch, it will not affect the production of braised eggplant. Therefore, if there is no starch, you can omit the starch. It is recommended not to use flour instead, which may affect the taste of braised eggplant. 4 What kind of starch is used in braised eggplant?

Corn starch is enough.

There are no special requirements for the starch used in braised eggplant. You can use the most common corn starch. You can also use sweet potato starch, potato starch, etc., as long as it can make the soup sticky. Thick, any starch can be used.

Starch is just an auxiliary ingredient in braised eggplant, so there is no need to insist on which variety it is, you can decide according to your own preferences.