How to avoid eggplant "eating" oil(bi mian qie zi chi you de xiao miao zhao bu you bu ni chi qie zi )

How to avoid eggplant "eating" oil

Introduction:

"Nowadays, people pay attention to eating healthily. When frying eggplant, they don't put oil first, but stir fry eggplant with low heat. When the moisture of eggplant is fried and the eggplant meat becomes soft, they cook it with oil. The fried eggplant is not greasy and tastes good. I ponder it, may be the first part of the eggplant moisture stir out some, so that the eggplant loose internal tissue becomes tight because of water loss, so as to achieve the purpose of less oil absorption. I don't know what the effect is. Let's have a try today and be a mouse. "

Production steps:

Step 1: wash the eggplant, and don't remove the skin. It's said that the eggplant skin contains a lot of nutrients, and some healthy compounds are also high in the eggplant skin, so it's best to eat with the skin.

Step 2: cut into small strips.

Step 3: heat the pot and pour in the eggplant strips without oil.

Step 4: stir fry slowly over low heat.

Step 5: stir fry until the eggplant is soft and the moisture is removed.

Step 6: dish out.

Step 7: Chop onion, ginger and garlic, soak chili and chop.

Step 8: pour proper amount of oil into the pot, first put in a spoonful of Pixian Douban, and then pour in the above ingredients.

Step 9: stir fry the red oil and fragrance. aromatic vinegar

Step 10: pour in the eggplant strips.

Step 11: stir fry a few times.

Step 12: pour in the sauce. (2 teaspoons of vinegar + 2 teaspoons of sugar + 1 teaspoon of soy sauce + 1 teaspoon of cooking wine + proper amount of salt and monosodium glutamate, 1 teaspoon of raw powder + proper amount of water)

Step 13: stir well and simmer for 3 minutes. After the sauce is slightly dried and flavored, sprinkle with scallions and remove from the pot.

Step 14: a plate of slightly spicy, sweet and sour, salty and delicious eggplant is ready to fry. It's not greasy to eat, and it's often served with ash!

Materials required:

Eggplant: one

Salt: right amount

Vinegar: 2 teaspoons

Raw soy sauce: 1 teaspoon

Sugar: 2 teaspoons

Cooking wine: 1 teaspoon

Raw meal: 1 spoonful

MSG: right amount

Water: moderate

Onion powder: appropriate amount

Ginger powder: appropriate amount

Minced garlic: right amount

Pixian Douban sauce: right amount

Pickled pepper: appropriate amount

Note: 1. If you like the children's shoes with more sauce, you can add the sauce and then pour some water in, and there will be a lot of sauce ~ ~ 2. If you don't eat spicy, you can remove the pickled pepper and Pixian Douban, and use the sauce directly, and the taste is also very good. 3. Eggplant skin had better not be cut off: eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the adhesion between human cells, protect the microvessels, improve the resistance of microvessels to diseases, maintain the normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. 4. The benefits of eating eggplant: eggplant can provide a lot of potassium, participate in the process of energy metabolism, maintain the normal excitability of nerve and muscle, lack of potassium is easy to cause cerebral vascular rupture. Potassium can also help balance blood pressure and prevent hypertension. In addition, some important plant chemicals in eggplant can prevent oxidative damage, so as to avoid cardiovascular diseases caused by oxidation.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Bi Mian Qie Zi Chi You De Xiao Miao Zhao Bu You Bu Ni Chi Qie Zi