Eggplant is a kind of food that everyone likes very much. Soft, delicious and nutritious, but some friends will find it easy to absorb oil when frying eggplant. This is because the internal structure of eggplant is spongy, so this will happen. In addition, some people always fry badly, or the color is black or too greasy. So what details do you need to pay attention to when frying eggplant? How to make fried eggplant look appetizing and delicious?

Now I will take the home version of the oil-free "fried eggplant" as an example. After reading it, including when to put soy sauce, everyone will understand.

The ingredients needed for this dish are: two long eggplant, four garlic and 20g coriander.

Seasonings and spices needed for this dish are: 3g of salt, 20g of light soy sauce, extremely fresh essence 10g, a little light soy sauce, a little sugar, and a dozen pieces of pepper.

The specific operation steps are as follows:

First, deal with the eggplant. After washing the eggplant, tear it into small pieces by hand, put it in a clear water basin, add a little salt, soak it for a few minutes, then take it out and wring out the water for later use. This can not only prevent eggplant from oxidation and blackening, but also make it bright when fried, and at the same time absorb less oil.

Cut the parsley and garlic.

3. Heat oil in a pan, add pepper and garlic slices to stir fry, then pour in eggplant, turn to low heat, stir fry slowly, stir fry until the eggplant becomes soft and starts to spit out oil, then add salt, soy sauce, soy sauce and sugar, stir fry for a few times, pour half a spoonful of water along the edge of the pan with a spatula, melt the seasoning, and continue to stir fry until the eggplant absorbs water. In addition, if you like spicy food, you can add pepper and eggplant and stir fry.

skill

-this "fried eggplant" should be processed first and then fried. After tearing or cutting by hand, soak it in light salt water for a few minutes so that the eggplant will not be oxidized. At the same time, the fried eggplant will not be black in color and absorb less oil. In addition, using eggplant to make other dishes is also inseparable from the step of processing eggplant in advance.

-When frying eggplant, you must wait until the eggplant is soft before adding seasoning, otherwise the eggplant will be easy to paste before it is soft. In addition, because I am afraid of pasting the pot, I will add water to stew in advance, and the fried eggplant will collapse in the water and taste particularly bad.

-only when the eggplant is fried soft, adding seasoning at this time will better absorb the taste of seasoning.