Don't fry the eggplant directly in the pot, add this step, the eggplant will not be blackened and will not absorb oil, and it will taste and go to the rice

Today I will share a little trick of stir-frying eggplant without absorbing oil, the method is simple, the fried eggplant does not absorb oil at all, it is very delicious and goes well with rice.

Home-style fried eggplant ingredients preparation:

Home-grown eggplant, millet spicy, garlic, chives, starch, salt, sugar, oyster sauce, light soy sauce

Stir-fried eggplant making process:

Step 1: How to handle the eggplant

1. We first clean the eggplant, the eggplant we grow is not pesticides, simply wash and drain the water, if you buy eggplant outside, it is recommended to scrub it with salt, so it is cleaner. Cut off both sides of the eggplant, then cut it in half, cut it into long strips or cut it with a hob.

2. Chop the eggplant and add a spoonful of salt. Mix evenly with repeated grabbing by hand, and marinate for about 30 minutes, this step is very important, and it is a small trick for eggplant not to absorb oil.

Why do eggplants absorb oil? When we cut the eggplant, we will find that the flesh of the eggplant is very soft, like a sponge, and if you fry it directly, the oil will be sucked in, which is one of the reasons why when we fry the eggplant, put a lot of oil, and the pot will be very dry.

But we added salt and pickled the eggplant, look, the eggplant at this time is already soft, it is not easy to absorb oil, we pour out the water for pickling the eggplant, and then put it in the water to rinse it and wash it off, so as not to be too salty.

After washing the eggplant, squeeze the water out with both hands (it is important to squeeze the water dry, so that the eggplant does not produce excess water when frying). ）

Step 2: Adjust the sauce

In a bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of bean paste, 1 teaspoon of starch, half a bowl of water, stir and mix well. (Adding an appropriate amount of starch can play a role in thickening the left and right, and can make the fried eggplant)

Then prepare some millet spicy, garlic cloves, and chive foam for later use.

Step 3: Frying the eggplant process

Heat the oil, when the oil temperature is five or six hot, put the millet spicy and garlic cloves in the pot and stir until fragrant.

Then stir-fry the eggplant together and mix evenly; See, the eggplant stir-fried in this way doesn't absorb oil at all.

Then pour the prepared sauce into the pot and simmer until the juice is reduced.

I like to sauté the eggplant until it is soft and it will cook for a little longer. Sprinkle some chopped green onions before cooking. In this way, the eggplant stewed in oil is ready, and the eggplant fried in this way is soft and delicious, fragrant, delicious and delicious.

Next, let's summarize the tips for braised eggplant in oil:

1. Salting: If you want to fry the eggplant directly without absorbing oil, you must marinate it with salt first, so that the soft sponge of the eggplant flesh can be squeezed off, so that it will not absorb oil.

2. Drain the water: After cleaning, the eggplant must be squeezed dry by hand, so that there will be no excess water in the process of frying the eggplant, and the fried eggplant will naturally taste better.

3. Starch function: The sauce of the eggplant stewed in oil is very important, and a small spoon of starch should be put to thicken and collect the juice, so that the eggplant will be more flavorful and the color will be brighter.