What I want to introduce to you today is a method of frying eggplant in life. The color contrast is gorgeous, eggplant is not greasy, and it can satisfy hunger in ten meals. Because of the structural characteristics of eggplant itself, it is easy to absorb oil. Take fried eggplant as an example, it is not delicious without oil, but it will be greasy if you put too much oil. Many people are puzzled by this and always feel that they can't make a restaurant taste. Today, I will share with you a new method of frying eggplant. You can make a particularly delicious eggplant without frying.
How to fry eggplant: Prepare food in advance: 1 long eggplant, 1 carrot, 1 bell pepper, 2 cloves of garlic, 2 tablespoons of wheat flour, proper amount of edible salt, 2 tablespoons of soy sauce, 1 teaspoon of white vinegar and a little sugar.
Specific method: 1. Clean the fresh long eggplant without removing the tail, and then cut it into hob blocks on the chopping board. It doesn't matter if you are bigger or smaller. Try to keep the size symmetrical. Put it in a bowl, add 1 tbsp of edible salt, and stir and marinate 15 minutes.
2. 1 Fresh carrots are washed, peeled, cut into sections with oblique knives, and then cut into pieces with downward sections. This is the cutting method of prismatic pieces. After cutting them, put them on a plate. After cleaning the persimmon pepper, remove the white seeds inside and cut into small pieces for later use. At the same time, peel the garlic and cut it into garlic paste.
By this time, the eggplant has dried up the water. Everyone will lead the water out of the porcelain bowl, and the eggplant does not need to be squeezed by hand to preserve the water on the surface of the eggplant.
Add 2 spoonfuls of common flour, stir with chopsticks, and coat the eggplant with a layer of wheat flour, that is, wrap the eggplant with flour. Wheat flour can prevent eggplant from absorbing too much oil during frying, and can prevent eggplant from losing its taste because of too much water shortage. Natural wheat flour does not need to be too thick, just a thin layer, and the taste of flour that is not full will also be affected.
4. Boil the oil in the pot. The amount of oil used is the same as when cooking. When the oil is boiled, add the eggplant. Don't rush to roll with a shovel after entering the pot. After the bottom of the eggplant is set, roll it gently. Stir-fry the eggplant until the surface is golden yellow, and take it out for later use. Nowadays, eggplant doesn't absorb oil, but it feels a little burnt outside, and the aroma has come out.
5. Add a small amount of vegetable oil to the pot again, add garlic and stir fry until soft, add pepper and carrot and stir fry until broken. Add eggplant, stir well and season gradually. Add 2 tablespoons soy sauce, 1 teaspoon white vinegar, a small amount of white sugar and an appropriate amount of edible salt, stir-fry until it tastes good, and then turn off the heat.
This home-cooked fried eggplant is ready, full of color and flavor, and the eggplant is delicious but not greasy. Although it is a vegetarian dish, after serving, the family all praised it as more fragrant than meat dishes. The ingredients are very nutritious, and it is healthier not to fry. Try this.