To make roasted eggplant, remember not to fry it directly, add one more step, the eggplant is soft and glutinous, and does not absorb oil

If you want to burn eggplant to be delicious, it is best to fry eggplant in advance in advance, but the texture of eggplant is the same as that of a sponge, which is particularly easy to absorb oil, so before frying eggplant, you must handle it well. Today, the editor will share with you the home-style version of the practice of roasting eggplant, which is soft and glutinous and does not absorb oil, especially for rice.

【Roasted eggplant】

Ingredients: 1 round eggplant, 2 tomatoes, 1 green pepper, 2 cloves of garlic, salt, light soy sauce, oyster sauce, sugar, cooking oil.

Steps:

1. Peel the round eggplant and cut it into thick slices, then change the knife into pieces of appropriate size, wet the surface of the eggplant with water, simply control the water, and then evenly pat a layer of starch on the surface of the eggplant for later use. The skin of round eggplant is thicker than that of long eggplant, so it is necessary to remove the skin of the eggplant for better flavor and texture.

2. Remove the stems and seeds of the washed green peppers, and break them into small pieces by hand; Remove the stems of the tomatoes and cut them into small pieces. The skin of tomatoes has a relatively high nutritional value, and those who don't mind the taste can be retained, and if you mind, you can blanch and peel with boiling water.

3. Add two teaspoons of light soy sauce, one teaspoon of oyster sauce, three teaspoons of sugar to the bowl, then add a teaspoon of starch and a little water and stir well.

4. Add wide oil to the pot, boil the oil temperature to 60% hot, put in the eggplant pieces with starch, fry the eggplant on high heat so that it is not easy to absorb oil, fry the eggplant until the color is golden and the skin is crispy, then remove the oil.

5. After the eggplant is taken out, put the green pepper into the oil pot, slide the oil for more than ten seconds, and then take it out to control the oil.

6. Add oil to the wok, after the oil is hot, put it into the green onion boiling pot, then add the chopped tomato pieces and stir-fry to fry the tomato soup.

7. After stir-frying the tomato broth, add the fried eggplant and green pepper and stir-fry a few times.

8. Finally, stir the sauce prepared in advance to prevent the starch from sinking to the bottom, pour it into the pot, stir-fry over high heat to collect the juice, and finally sprinkle a handful of minced garlic, and then stir-fry twice to get out of the pot.

Tips:

1. If you want to burn eggplant to be delicious and not greasy, it is best to go through the oil first, but you must wet the surface with water before oiling, and then pat on a layer of starch, which can effectively prevent the eggplant from absorbing oil.

2. The taste of roasted eggplant and sweetness should be highlighted, so that it tastes more delicious, so you can put a little more sugar.

3. The key to the deliciousness of this dish lies in the last handful of minced raw garlic, eggplant dishes can never be separated from garlic, which is especially delicious.