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How to make eggplant more fuel efficient?

Eggplant oil absorption is a commonplace problem. Many novices in the kitchen are afraid that the oil temperature is not easy to control and it is easy to paste when it is too high. They all use low-temperature frying eggplant to absorb oil. However, if the oil temperature is not high, half a pot of oil can be absorbed by eggplant. Although eggplant has no oil and no fragrance, it can't be eaten when the oil reaches that level. So how can eggplant save oil?

Here we recommend two methods:

The first is to reduce the oil absorption capacity of eggplant by pretreatment. The common method is to soften or lose water

1. The most common method is to spread a small amount of salt on the eggplant, wait for the eggplant to come out of the water, squeeze out the water, and then make dishes;

2. Steam method is to steam eggplant to soften it;

3. Blanching method is to blanch eggplant in boiling water to soften it;

4. Microwave method, is in the microwave oven Ding, so that eggplant softening, the advantage is fast;

5. Hanging powder hanging paste method, this method is usually combined with salt killing method (the last several eggplants are half cooked and not suitable for hanging paste again). It relies on the isolation of starch to reduce oil absorption. However, the flavor of Eggplant in this method is obviously different from that in other methods. Not all eggplant dishes are suitable after hanging paste

The above methods are artificial to reduce the oil absorption ability of Eggplant and keep the taste of eggplant as much as possible, but in fact many people still think that eggplant is not fragrant without oil, so the second method is to control the oil absorption of eggplant from cooking skills, that is, to fry eggplant with high oil temperature.