Eggplant is a kind of very oil-absorbing vegetable. When frying eggplant, you need to put more oil. How can you make eggplant without absorbing oil? Do you have any small tricks for those who do not absorb oil? If you don't want some small tricks, eggplant will not feel greasy to eat. Teach us how to fry eggplant without oil absorption.
Materials: 1 jin eggplant, a little pepper, a little lean garlic.
Detailed practice introduction:
1. Wash the eggplant, cut into oblique pieces and soak in water for half an hour. Slice the lean meat, cut the pepper into small circles, and pat the garlic into pieces
2. Put the soaked eggplant into the steamer and steam until the eggplant is soft and rotten (this process can be steamed by the way when cooking in an electric rice cooker).
3. Heat the oil in a hot pot, add garlic and pepper, saute until the meat changes color. Pour in the steamed eggplant, stir fry for a while, seasoning out of the pot
Eggplant is a very oil-absorbing dish. If there is not enough oil in the cooking process, it seems that it is difficult to cut off the raw eggplant. It tastes hard to eat.
The secret of keeping eggplant from oil absorption has already been mentioned in the practice: that is to make it absorb enough water. After soaking and steaming, the eggplant is soft and rotten. After frying, the eggplant becomes very easy to taste. Also, do not add water when frying eggplant.
Have you learned how to make eggplant not absorb oil? In fact, it is very simple, just give eggplant bubble water.