Eggplant has a soft and glutinous taste, and it is an ingredient that is loved all year round. But I am most afraid of fried eggplant, which absorbs oil very much, after all, it is not good to eat too much oil. The little trick shared today is to solve the problem of eggplant oil absorption, which is very easy to operate. Let's see how it's done!
1. Prepare fresh eggplant first. Round eggplant, long eggplant, eggplant is fine.
2. Cut the prepared eggplant into small strips and be as thick as a finger. The length is controlled at about four centimeters.
3. Cut eggplant is easy to be oxidized and blackened, so we also need to soak it in water in time and add a little vinegar at the same time. This not only prevents oxidation and blackening, but also destroys the sponge tissue of the eggplant and prevents oil absorption, killing two birds with one stone. Steep for three minutes and you're done.
4. Mix the sauce. The ratio is as follows: first cut some minced garlic in the bowl (you can add a little more minced garlic) millet pepper rings, and then add sweet and sour light soy sauce according to the amount of eggplant (2 and a half spoons of sugar, 1 spoon of vinegar, 1 spoon of light soy sauce, 3 spoons of water).
5. Soak the eggplant, remove it from the water, then add an appropriate amount of edible salt, marinate for two or three minutes to further destroy the sponge tissue of the eggplant.
6. After marinating, squeeze the water of the eggplant.
7. Next, add starch to the eggplant that has been squeezed with water, and the amount of starch can make the eggplant thin coated with a layer of starch. It's a thin layer, not too much. Finally, stir well with chopsticks.
8. Then, we heat the pan, remembering, do not put oil first. Put in the mixed eggplant, turn on low heat, fry the eggplant softly first, and the eggplant that comes out of this way will cook quickly and do not absorb oil.
9. When the eggplant is soft, we add an appropriate amount of cooking oil, stir-fry evenly, and then add a spoonful of red oil bean paste to fry the red oil.
10. Now pour in the pre-prepared sauce, turn to medium-low heat, and cook for 3-4 minutes.
11. Finally, before coming out of the pot, add some water starch to hook a thin sauce and you're done. If you like it, you can have some green onions.
12. The fish-flavored eggplant in this way tastes sweet and sour, and the soup can also be mixed with rice, which is particularly fragrant. The eggplant is soft and glutinous, refreshing and does not absorb oil. Very tasty!