How to fry eggplant and absorb less oil(yu xiang qie zi ru he zha qie zi shao xi you )

How to fry eggplant and absorb less oil

Introduction:

"Huijia seldom makes eggplant, because they think that eggplant tastes best when it is fried, but they don't like fried food, so they seldom make eggplant. Occasionally, when I miss the soft taste of eggplant, I still reward myself. I fry it first and then fry it slightly. It not only looks good, but also tastes good. It's very delicious. However, fried food is not healthy. It's OK to relieve one's appetite occasionally. It's not suitable to eat more. Although the eggplant was fried this time, it was soaked in salt water and coated with starch in advance. In this way, the cells in the eggplant absorbed enough water and added a coat. Even if it was fried, it absorbed less oil than the eggplant without such treatment. In fact, there are several ways to make eggplant absorb less oil, which is just one of them. I'll share other tips with you next time. If you like eggplant, it's not a crime to fry it once in a while

Production steps:

Step 1: main ingredients: purple eggplant, green and red pepper, ginger, garlic and green onion < br > < br > ingredients: Pixian bean paste, oil, salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water

Step 2: cut the eggplant into strips and soak it in salt water for 10 minutes; then remove and drain the water, sprinkle some dry starch and mix well; (after soaking in salt water and wrapping some dry starch, eggplant can absorb less oil during frying)

Step 3: put proper amount of oil into the pot, heat it to 70% and fry the eggplant. Pay attention to keep the medium heat and keep turning to avoid frying paste. When fishing, press the fried eggplant with a spoon to control some more oil.

Step 4: leave a little oil in the frying pan (the oil must be less, because the eggplant itself has oil), add ginger and garlic, saute and stir fry with bean paste;

Step 5: add green pepper and stir fry;

Step 6: add the fried eggplant and stir fry together; finally, pour in the sauce (salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and stir fry evenly.

Materials required:

Purple eggplant: right amount

Green and red pepper: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Pixian Douban sauce: right amount

Oil: right amount

Salt: right amount

Starch: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

Water: moderate

Note: gray tips: soaking in salt water and then wrapping some dry starch can make eggplant absorb less oil in the frying process; the most important thing to do a good fish flavor dish is sugar and vinegar, as well as the amount of Pixian Douban sauce, because Douban sauce has salt, so you should pay attention to the amount of salt; don't put too much Douban sauce, otherwise the taste will be overwhelming

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Qie Zi Ru He Zha Qie Zi Shao Xi You