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If there is any kind of food that covers various features such as nutrition, variety of ways to eat, and cheapness, then eggplant is definitely one of them.

It has a variety of cooking methods including pan-frying, deep-frying, steaming, and boiling. The steamed dish is fragrant and soft, and mixed with minced garlic and chili sauce as an appetizer. It is also cooked with meat. After the eggplant as a side dish absorbs the gravy, it has a taste that is mainly anti-customer.

It has a special feeling and tastes better than meat; but the simplest and most practical method is to stir-fry. After all, stir-frying is a common method for home cooking.

But someone must be wondering, why do my fried eggplants turn black even though they absorb oil?

Today, A Fei will teach you a little trick to help you solve the problem of oil absorption and blackening, so that you can easily make stir-fried eggplants that are both delicious and delicious.

The first step of stir-fried eggplant: process one purple eggplant and peel off the skin. Of course, it is also delicious without peeling. Cut it into uniform thick slices first, and then cut it into long strips.

After cutting, put it in a basin, add 10 grams of white vinegar and mix well. White vinegar can prevent the eggplant from oxidizing and turning black.

Then sprinkle in a small handful of starch to evenly coat the eggplant strips with starch. The starch will gelatinize and shape when heated, which can prevent the eggplant from absorbing too much oil and make the taste non-greasy.

Step 2: Prepare the side dishes: a piece of green pepper, cut into wide strips, a little red pepper, also cut into strips, green and red peppers are more beautiful for color matching.

Take a few garlic cloves, smash them vigorously, chop into minced garlic and green onions, and cut into chopped green onions.

Step 3: Heat oil in a pan for frying eggplants. When the oil temperature rises to 60%, when the oil surface is slightly smoking, add the eggplants wrapped in starch.

Tips: Add the eggplant under high oil temperature. The skin of the eggplant can solidify quickly and does not absorb oil. The skin of the bottom of the pot cannot solidify quickly and easily absorbs oil when the oil is hot.

The surface of the eggplant will quickly set when it is heated. Use a spoon to push the eggplant to heat it evenly and prevent it from sticking.

Fry over medium heat for about 1 minute. Take the eggplant out when it becomes crispy and turns yellow on the surface.

Then increase the oil temperature to 70% heat, pour the eggplant into the pot and fry again for 20 seconds to remove the oil. Frying again can make the eggplant more brown and crispy.

Step 4: Heat oil in the cooking pot. After the oil is hot, add onions, garlic, a little peppercorns, and a few dried chili peppers. Turn on low heat and stir-fry until the spicy flavor develops.

Add 5 grams of chili sauce and stir-fry until the color of the chili sauce comes out. Pour in green and red peppers, pour a spoonful of water from the side of the pot, and start seasoning: add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, and 5 grams of sugar.

, 5 grams of mature vinegar, dissolve the seasoning and mix well.

Then pour in the fried eggplant and stir-fry evenly to allow the eggplant to absorb the juice and flavor. Pour in a little water starch before serving, so that the juice can better absorb on the surface of the eggplant. Stir-fry a few more times and it is delicious.

A Fei has something to say: 1. Eggplants can be eaten without peeling, which makes them more nutritious and prevents the inhalation of oil.

2. The peeled eggplant must be mixed with white vinegar to avoid oxidation and blackening, which will affect the appearance of the finished product.

3. Coating in starch before frying can prevent the eggplant from absorbing too much fat and making it taste greasy.

Okay, a delicious and non-greasy stir-fried eggplant is ready. It is good whether you eat it with steamed buns or rice. If you like it, try it now.