When Cooking Eggplant, Don't Directly Add It to the Pot - This One Step Makes the Eggplant Not Dark, Beautiful and Delicious
Hello everyone, welcome to Gongzi Shi Ji. A few days ago, when I was purchasing vegetables in the supermarket, I just happened to see the supermarket staff transporting a box of eggplants, which were very fresh, so I bought a large bag of them to bring home. I've been eating them all sorts of ways, like the eggplant pancakes I shared with you before – people said the flavor was really good. I'm very happy to see everyone's feedback.
Today I'm going to share a home-style recipe for eggplant – Green Pepper Stir-Fried Eggplant. When it comes to stir-fried eggplant, the first thing most people think of is deep-frying, and this is indeed true. Eggplant is a relatively loose vegetable, so when cooking, especially in restaurants, the first step is usually to deep-fry it. After deep-frying, the eggplant's flavor becomes even richer. However, nowadays we advocate healthy eating, and we should not take in too much oil. Although it's delicious, it's easy to gain weight. Today I'll teach you a method that doesn't require deep-frying, and the flavor of the stir-fried eggplant will be even better than that made in restaurants. Let's take a look at the recipe!
The ingredients needed for Green Pepper Stir-Fried Eggplant are: 1 green bell pepper, 1 eggplant, 1 segment of green onion, 1 piece of ginger, appropriate amount of light soy sauce, appropriate amount of black pepper, appropriate amount of salt, water, appropriate amount of vegetable oil;
Detailed steps for making Green Pepper Stir-Fried Eggplant:
1 First, process the ingredients. Wash the eggplant clean, remove the eggplant stem, then cut it into irregular chunks. After cutting, put it in a bowl and sprinkle with an appropriate amount of salt to marinate for a while;
2 After cleaning the green bell pepper, use your hands to break it into small pieces. Chop the green onion into green onion segments and ginger into slices and set aside;
3 Wash the wok, place it on the fire, add an appropriate amount of vegetable oil. After the oil is hot, first add the green onion and ginger to bring out the fragrance, then add the green bell pepper and stir-fry until the green bell pepper is slightly wilted, then add the eggplant chunks after squeezing out excess water and stir-fry together. When the eggplant is soft and cooked, pour in a little light soy sauce to enhance the flavor, add a little black pepper and salt for seasoning and then immediately bring out of the pot;
Green Pepper Stir-Fried Eggplant making details:
1 This time, I used long eggplants, but you can use round eggplants as well – it's just that when cutting, you need to cut the eggplant into irregular chunks and not too small, because when stir-frying, the eggplant will shrink when it releases water; If you don't know how to cut irregular chunks, just cut the eggplant into slightly larger pieces;
2 After cutting the eggplant, don't put it directly into the pot and stir-fry it. With this step, put it in a basin and marinate it with salt. This is to prevent the eggplant from oxidizing and turning black, making it look good, and secondly, to reduce the eggplant's oil absorption, making the eggplant delicious even without deep-frying;
3 Because I haven't gone out for a long time, I used non-spicy green bell peppers. If you like spicy food, you can use green chili peppers instead. I'm used to using my hands to break the green bell pepper into pieces, which makes it more flavorful when cooking;
4 Add a little more oil when stir-frying, a little more than usual when stir-frying other dishes, because eggplant is very absorbent. If you add too little, it will be dry and burnt when you eat it. Also, it won't be fragrant when you eat it. And when you stir-fry, you use light soy sauce, not dark soy sauce, because dark soy sauce is too dark and affects the appearance of the dish.
