Don't Fry Eggplant with Too Much Oil – I'll Teach You a Trick: No Oil Absorption, Delicious and Not Greasy
When frying eggplant, don't fry with too much oil. I'll teach you a trick, eggplant won't absorb oil, delicious and not greasy
Eggplant is considered one of the most difficult vegetables to cook. If you don't have good cooking skills, eggplant will definitely not taste good, unlike other green vegetables, which can be simply stir-fried and eaten. Eggplant's unique structure will be particularly absorbent when frying. When frying eggplant, even if you add a lot of oil, the eggplant will absorb all the oil in one pot, and when the eggplant heats up and softens, oil will seep out, making the eggplant greasy. But if you add less oil, the eggplant won't taste good.
Yu Xiang eggplant is a famous dish, although it's delicious, it's a bit spicy, so this dish feels a little unhealthy. However, we can try a different method. When frying eggplant, don't fry with too much oil. I'll teach you a trick, eggplant won't absorb oil, delicious and not greasy. Traditionally, eggplant needs to be fried before cooking, and restaurants are willing to add a lot of oil.
Yu Xiang eggplant is a famous dish, although it's delicious, it's a bit spicy, so this dish feels a little unhealthy. However, we can try a different method. When frying eggplant, don't fry with too much oil. I'll teach you a trick, eggplant won't absorb oil, delicious and not greasy.
Just make the eggplant soft beforehand, and destroy the structure of the eggplant, so it won't absorb oil, and you don't need to add so much oil, and the taste will also be no different from the restaurant's.
Yu Xiang eggplant
Ingredients: 2 small eggplants, 3 cloves of garlic, some scallions, 1 spoon of doubanjiang, 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 spoon of vinegar, 1 spoon of white sugar, appropriate amount of meat, appropriate amount of starch.
Method:
First, wash the eggplant, remove the stem and cut into segments, then cut into strips and prepare.
Second, boil water in a pot, put the eggplant in to steam for 20 minutes, steam the eggplant to soften it.
Third, prepare some meat, chop some garlic, and make a sauce: add oyster sauce, soy sauce, white sugar, vinegar, starch and appropriate amount of water and stir well.
Fourth, heat up the pot and heat oil, then stir-fry the meat until it changes color, then add some minced garlic to bloom, then add a spoonful of doubanjiang and stir-fry until it turns red.
Fifth, pour in the sauce, then put in the steamed eggplant, stir-fry evenly, simmer until flavorful, and finally sprinkle some scallions, you can take it out.
