The healthiest way to do eggplant is less oily and delicious, no loss of nutrients, and eating more is also beautiful and anti-aging
Today, I used eggplant to make a super delicacy to eat: yellow braised eggplant, and friends who love eggplant should come and see my sharing!
Ingredients: 2 eggplants with purple skin, 200 grams of tofu, 1 tomato, green pepper, green onion, ginger, garlic, 1 egg, 30 grams of flour, 15 grams of starch
Seasoning: cooking oil, salt, light soy sauce, oyster sauce, Sichuan pepper powder
Steps:
1. Wash the eggplant and cut off the roots, then cut it into hob pieces, put it in a large basin, and soak it in water to prevent oxidation.
2. Cut the tofu into a triangular shape and sprinkle with a small amount of salt to increase the base taste.
3. Cut the green onion into chopped green onions, cut the ginger into minced ginger, cut the garlic into garlic slices, remove the seeds from the green peppers and cut them into diamond-shaped slices, blanch the tomatoes with boiling water and peel them, then cut them into cubes for later use.
4. Put the flour and starch into a large bowl, then beat in the eggs and stir well, add an appropriate amount of water to make a paste, the thickness of the batter is lifted with chopsticks, and the flow rate is not too fast.
5. Take out the eggplant from the water and put it on a plate, take the eggplant pieces and roll them in the flour paste, so that each side of the eggplant is coated with batter, so that the eggplant will not absorb too much fat when frying, and it is healthier to eat.
6. Put a small amount of cooking oil in the non-stick pan, put the eggplant coated with batter into the pan and fry, fry until both sides are golden, do not put oil in the pan, half fry and half kang to set the tofu, and the tofu will not be easy to break when burning. Tofu will make the taste of braised eggplant richer, increase the intake of high-quality protein, and supplement calcium!
7. Heat the pan with cold oil, simmer the chives, ginger and garlic over low heat, then add the tomatoes and stir-fry, fry the tomatoes to get the juice out and add the fried eggplant and tofu, add a small amount of water, cover the pot and simmer over medium heat for 2 minutes. Add green pepper, light soy sauce, salt, oyster sauce and Sichuan pepper powder to taste, stir and mix evenly.
8. Although the yellow stewed eggplant is a vegan ingredient, after such a production, it tastes more fragrant than the meat, tender and juicy, mellow in taste, and there is not much fat, so there is no burden to eat more.
Tips:
1. When making this yellow stewed eggplant, the choice of ingredients is very important! Be sure to choose long strips of purple-skinned eggplant, the long eggplant is soft inside, easy to fry thoroughly when frying, and there will be no hard lumps that affect the taste.
2. The thickness of the batter should be appropriate, if it is too thin, it will not be easy to hang, and if it is too thick, it will affect the taste. After mixing, lift the chopsticks and make the batter line-shaped.
3. Some friends like to remove the skin when making eggplant, it is recommended that it is best to eat it with the skin, the nutritional value of eggplant skin is very rich, it contains a lot of vitamin E, which can effectively fight free radicals and prevent skin aging.