Low oil, healthier French diced eggplant(di you geng jian kang fa shi qie ding )

Low oil, healthier French diced eggplant

Introduction:

"The Spring Festival of the year of the horse is coming. Besides big fish and big meat, it's quite good to have a low oil and low salt version of French diced eggplant. (because low oil and low salt is healthier! (HA HA) this low oil version of French eggplant looks a bit like typhoon shelter eggplant, but it's actually an authentic French dish. The source of the original recipe is Julia Child's famous book mastering the art of French cooking. In French cuisine, this grilled eggplant is a side dish of steak or other meats, but it is more suitable for Chinese people to take it as a single dish. I like it when I see it in Yangyang for the first time. I immediately steal my teacher and learn arts. My family likes it after eating it, and it has been designated as my private dish! Although this low oil version of diced eggplant doesn't use much oil, the eggplant is very young, smooth and tender. After being fried, the crisp bread bran and the young, smooth and tender diced eggplant have two completely different tastes in the mouth. They are really eager to give up! "

Production steps:

Step 1: prepare the eggplant.

Step 2: peel and rinse eggplant, wash shallot, and prepare garlic and bread bran one by one.

Step 3: cut the eggplant into even dices.

Step 4: take a large container, put the diced eggplant into a bowl, sprinkle with appropriate amount of salt and marinate for about 20 minutes;

Step 5: break off the garlic and cut it into small pieces. Chop the green onion and set it aside

Step 6: drain the pickled diced eggplant (it's better to use kitchen paper to absorb the excess water). Put some corn oil in the pot and heat the diced eggplant over high heat for about 5-8 minutes.

Step 7: until the eggplant characters become soft and waxy, the surface of the diced eggplant is slightly yellow! Try to use shaking pot, that is, the method of "bumping spoon" to make all the surfaces of diced eggplant heated evenly;

Step 8: fry the diced eggplant and set aside.

Step 9: if there is still some oil left in the pot, you can go directly to the next step. If there is no oil, add a little more oil to preheat the pot to a very hot level.

Step 10: then add 25 grams of bread bran. Shake the pan to heat the chaff evenly.

Step 11: wait until the bran is slightly golden (about 1-2 minutes).

Step 12: pour minced garlic and chopped green onion.

Step 13: continue to shake the pot, let the garlic shallot and bread bran mix together evenly;

Step 14: wait until the smell of onion and garlic wafts out and pour in the fried diced eggplant,

Step 15: at this time, the diced eggplant is very soft and tender, so never touch them with tools, only use the method of shaking the pot to make the surface of diced eggplant covered with a layer of bread bran and minced onion and garlic. Wait until the surface of all diced eggplant is evenly wrapped with bread bran, onion and garlic. Shake the pot a little. After mixing, you can put it on the plate.

Materials required:

Eggplant: 2

Bread bran: About 25g

Shallot: moderate

Garlic: right amount

Parsley: No, No

Oil: right amount

Salt: right amount

Note: A, the requirement of choosing eggplant is fresh and tender. When choosing eggplant, you should choose the one with bright and full skin, solid meat and heavy feeling. If it feels loose and light, it means it's getting old. If there are hollow or hard seeds in eggplant, it won't taste good no matter how you cook it. B. eggplant skin is an important source of bitterness in eggplant processing, so remove the eggplant skin first. c. The water on the surface of eggplant will prolong the cooking time and make the oil drop splash. d. When frying diced eggplant in a pan, you must closely observe the heat, and often use the method of shaking the pan to make each surface of diced eggplant heated evenly. E. Don't touch the diced eggplant with a clip or shovel when it is returned to the pot. Otherwise, it will not keep its original shape and lose its proper appearance. It is necessary to mix the diced eggplant with bread bran, onion and garlic by shaking the pot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Di You Geng Jian Kang Fa Shi Qie Ding