Eggplant is one of everyone’s favorite ingredients. Stir-fried and rich in sauce; cold and refreshing; simmered and fragrant and soft; roasted and garlic-flavored. If you try another way to make eggplant, you won’t be able to eat it no matter what. I'll get tired of it!
Everyone says that eggplant absorbs too much oil, but it is not delicious without oil. Only deep-fried until soft or stir-fried can the full flavor be absorbed. But in order to promote a healthy diet with less oil and less salt, Gourmet Guy has the following 5 tips to make eggplant delicious and absorb less oil easily.
1. Slice the eggplant and soak it in salt water before frying.
2. Do not put oil in the pot, directly add the eggplant and stir-fry until the eggplant is soft and wilted, then stir-fry as usual.
3. Slice the eggplant and put it in the microwave for a few minutes until the eggplant becomes soft before frying.
4. Steam the eggplant until soft and then fry.
5. Coat the eggplant with a layer of starch before frying.
Just like this crispy fish-flavored eggplant dish recommended by Food Guy, the outer shell is crispy and squeaks when you bite it. The eggplant strips inside are hot and soft, and are poured with fish-flavored sauce. It’s so delicious that you won’t get tired of eating the whole plate!
Crispy fish-flavored eggplant
1 long eggplant/half spoon of salt/1 spoon of bean paste
Half spoon of sugar/half spoon of oyster sauce/1 spoon of tomato sauce Spoon
Starch/minced garlic/onion
1. Peel the eggplant and cut into thick strips.
2. Sprinkle half a spoonful of salt on the eggplant strips and mix evenly with your hands.
3. Put the eggplant strips into a large basin filled with starch, and shake the container back and forth with your hands, so that the eggplant strips will be evenly coated with a layer of starch.
4. Put an appropriate amount of oil in the pot and add an eggplant strip. If small bubbles can quickly form around the eggplant strip, the oil temperature is ready. Fry until the shell becomes hard and remove.
5. Heat the oil pan to 70% heat and re-fry the fried eggplant strips until they are slightly brown.
6. Heat oil in a pot, stir-fry the bean paste over low heat until red oil comes out, add minced garlic and stir-fry, then pour in half a bowl of boiling water, add tomato paste, sugar and oyster sauce to taste. Finally add water starch to thicken.
7. Pour in the fried eggplant strips and stir evenly so that each eggplant strip is coated with the gravy, then you can remove it from the pot and serve on a plate.
Before frying in the pan, sprinkle another layer of starch according to the situation. If the starch is slightly thicker, the fried eggplant strips can maintain a crispy texture for a longer time. If the starch is thicker, Thin, although the freshly fried eggplant strips are crispy, they will soften quickly.
In addition to fish sauce, you can also replace it with sweet and sour or tomato juice. It is sour and sweet, and one bite at a time is more exciting than eating French fries!
1. Frying time - take it out after frying for the first time until it is set. If the time is too long, it will become soft.
2. Sprinkle salt on the eggplant strips - Spreading salt is not only It can remove some of the moisture, making the surface moist and easier for starch to stick to, and it can also prevent the eggplant strips from oxidizing and turning black.