The most common type of eggplant on the market now is purple eggplant, which is cool in nature and has the effect of clearing heat and relieving heatstroke. It has about 23 kcal per 100 grams of edible portion, which is low GI and very friendly to people who are trying to reduce fat.

Problems encountered when doing eggplant

When frying eggplant, we often encounter the problem of absorbing oil, more juice, I take soaking before frying, frying take dry stirring method to solve.

Eggplant is easy to oxidize and discolor after cutting, soaking for a while before frying not only prevents discoloration, but also reduces oil absorption, so that the taste of eggplant will not be so greasy. When the eggplant is fried in the pan, medium heat, slowly stir fry, the eggplant juice will not be so much, the taste is also very good.

A, fat-reducing green pepper fried eggplant

With ingredients: long eggplant 2, green pepper 1

Auxiliary ingredients: 1 clove of garlic, seasoning, salt 4g, cooking oil 6g, oyster sauce 10g

Making steps 1

Washed garlic cut garlic slices, shredded green pepper, eggplant cut into strips.

Preparation Step 2

Cut eggplant strips add salt and marinate for 10 minutes, then squeeze out the water.

The eggplant will not eat too much oil if you kill the water with salt.

Step 3

Put the oil in a large skillet over high heat and sauté the garlic and bell peppers.

Preparation Step 4

Put in the eggplant and stir fry evenly, add a bit of cooking oil and stir fry together, turn off the heat when the eggplant becomes soft.

Tips

The eggplant will not eat too much oil if you kill the water with salt.

Two, eggplant and shredded pork stewed noodles

Materials: eggplant 500g, cooking oil 20g, Pixian bean paste 40g, fresh noodles 400g, sugar 15g, 15g of dark soy sauce, 30g of minced garlic

Marinated shredded pork materials: 200g of shredded pork, 2g of salt, 5g of corn starch, 20g of water

Making steps 1

Scratch the shredded pork with the marinade and marinate for 10 minutes. Cut the eggplant into strips during this time.

Preparation Step 2

Pour oil into the wok, don't wait for the oil to get very hot, pour in the marinated shredded pork and sauté until it turns white.

Preparation Step 3

Put in the Pixian bean curd, stir fry the red oil and aroma.

Step 4

Put in the chopped eggplant strips, soy sauce, sugar, add water, the amount of water should be lower than the eggplant. Stir fry a few times and lay the noodles flat on top of the eggplant. Bring to a boil, cover, reduce heat to medium-low, and heat for 12 minutes.

Making Step 5

When the time is up, uncover the pot and toss the noodles and eggplant to coat. Allow the small amount of stock in the pot to evaporate as well, sprinkle in half of the minced garlic, and remove from the pot.

Step 6

The other half of the garlic goes well with the eggplant and cilantro (don't put it in if you can't take it), and a spoonful of vinegar with the noodles is excellent.

Trick point

Garlic is the soul ah, can not save.