Fried eggplant never directly put oil, teach you 2 tricks, eggplant is soft and tender, not black or oily

 

【Minced eggplant】

Prepare purple eggplant, garlic, millet pepper, light soy sauce, dark soy sauce, oyster sauce, starch and water.

1. The nutritional value of purple eggplant is higher than that of green eggplant, and the taste is softer, so it is best to buy long purple eggplant. When buying eggplant, it should be noted that the smoother and more elastic the skin, the fresher the eggplant.

2. Wash the purple eggplant with water, cut off the two ends, and cut the middle part in half, and then cut it into triangular pieces. If you like to eat sticks, cut them into eggplant strips.

3. Put the cut eggplant into a basin, add an appropriate amount of water, add a spoonful of salt and a spoonful of white vinegar, stir evenly and soak it to isolate it from the air. The reason why eggplants turn black is because they are oxidized by contact with air. As long as you soak it in water with salt and vinegar before putting it into the pan, it will prevent it from turning black.

4. Stir-fried eggplant is indispensable with garlic, and the garlic fragrance can make the eggplant more fragrant. Break a few garlic cloves, cut into minced garlic and set aside, and cut the millet pepper into sections.

5. Seasoning is very important, if you sprinkle salt directly, the taste is uneven, it is best to adjust a bowl of sauce, add light soy sauce, dark soy sauce, oyster sauce, sugar, starch to a small bowl, and then pour some water, stir well with chopsticks.

6. Soak for 10 minutes, take out and gently squeeze the water with your hands, dry it slightly, add a spoonful of starch, stir evenly with your hands, and let the surface of the eggplant be coated with a thin layer of starch.

7. Pour a little more oil into the pot than usual, pour in the starch-coated eggplant after heating, fry it on low heat for a while, and then remove and drain the oil after the color is golden.

8. Pour out the excess oil, leave some base oil, heat the oil and add minced garlic and millet pepper to fry until fragrant, pour in the fried eggplant, stir-fry quickly for half a minute, pour in the seasoned sauce, stir-fry evenly and reduce the juice over high heat.

9. After the soup is rich, sprinkle with chopped green onions and stir-fry evenly, then it can be out of the pot, and a fresh and tender home-style eggplant is ready. The eggplant is not black or greasy, salty and delicious, and it is a very good accompaniment to the meal.

【Skill Summary】

When frying eggplant, don't fry it directly, remember 2 tips:

1. Soak the eggplant in water after cutting, and add salt and white vinegar to prevent the eggplant from being oxidized.

2. Wrap the eggplant in starch and fry it, the oil can be less, and the surface can be fried until it is set, and the fried eggplant does not absorb much oil.

Whether it is ordinary fried eggplant, fish-flavored eggplant, braised eggplant, and minced eggplant, you can make it according to this method to ensure that it is as delicious as it is made in a restaurant.