Hot summer is the harvest season for many fruits and vegetables. Eggplant is one of the most representative seasonal vegetables in summer. Eggplants in summer are naturally mature, full of water, excellent in taste and taste, and quite cheap.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
In this season of summer, fried eggplant is the most common meal on many people's tables. Fried eggplant tastes soft and delicious, and it is a perfect match with rice. Everyone loves fried eggplant, but it is not easy to be delicious and not greasy, because eggplant is a special vegetable with sponge in it, which is particularly easy to absorb oil. If it is not done correctly, the fried eggplant will be particularly greasy.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
In order to make a good fried eggplant, Bian Xiao asked a hotel chef to find a way to make fried eggplant delicious and not greasy. The chef gave me the experience that you can't blanch or fry directly, you must fry first. Having said that, many friends may wonder, isn't fried eggplant more greasy? In fact, as long as you master the method well, eggplant will not only not absorb oil, but also taste better.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
Home-cooked eggplant
Prepare ingredients: 400g long eggplant, a little chopped green onion, a little minced garlic, a teaspoon of salt, a teaspoon of soy sauce, a teaspoon of sugar, a proper amount of water and a little starch.
Practice steps:
1. Wash the eggplant with clear water, cut off the pedicle, then cut all the eggplant into 6 petals, and then cut them into small pieces as shown in the figure. Put all the cut eggplant segments into a basin, add a teaspoon of edible salt and stir well to kill the water in the eggplant. Killing water for eggplant can destroy the sponge of eggplant and let eggplant naturally come out of water. This step can prevent eggplant from absorbing oil and add a certain base taste to eggplant.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
2. After the water in the eggplant oozes out, add a proper amount of corn starch and stir evenly to make the eggplant surface evenly covered with starch.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
3. Add an appropriate amount of cooking oil to the wok, heat the oil to 60%, and fry the eggplant segments with starch in the wok. When frying eggplant, the oil temperature must be higher. If the oil temperature is low, eggplant is not easy to set and will absorb oil.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
4. After the eggplant is fried, turn it over, let the eggplant be heated evenly, fry until the surface is golden and crisp, and remove it for later use.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
5. After all the eggplant is fried, put it aside, then mix a juice, add a teaspoon of soy sauce, a teaspoon of sugar, a little starch and four teaspoons of water to the bowl and mix well.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
6. Leave a little base oil in the pot. When the oil is hot, add the chopped green onion and stir fry, then add the fried eggplant segments and stir fry a few times.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
7. Stir the juice prepared in advance, pour it into the pot, stir fry over high fire, and burn until the soup is thick.
Fried eggplant, some people blanch, some people fry directly, the chef teaches you the correct way, and it is more delicious without oil absorption.
8. Finally, add a proper amount of minced garlic and stir fry a few times. After garlic is fragrant, you can turn off the fire and start the pot, and a home-cooked eggplant that tastes soft and not greasy will be ready.