Don't fry the eggplant in oil first. The chef will teach you a trick. No matter how fried, it won't be black or greasy.

Don't fry the eggplant in oil first. The chef will teach you a trick. No matter how fried, it won't be black or greasy.

Eggplant is a summer vegetable with high nutritional value, especially purple eggplant, which contains anthocyanins several times higher than green eggplant and has strong antioxidant, sunscreen, whitening and anti-aging effects, so eating more eggplant is equivalent to "doing beauty".

There are many ways to cook eggplant, such as steaming eggplant, baking eggplant and stewing eggplant. The most common is fried eggplant, which tastes like meat and tastes delicious, better than meat. However, eggplant is not easy to fry. Most people fry it so greasy that they don't want to eat it after a few bites. Because the structure of eggplant is like a sponge, it absorbs oil very much, and many people fry it directly in the pot, which leads to repeated oiling, which is naturally very greasy.

In addition to being greasy, the most common problem of fried eggplant is "blackening", which is quite white when cooked, and turns black when cooked, and has no appetite.

We had fried eggplant in the restaurant. All purple and white, not black at all, delicious and not greasy. How did the chef cook it? Today I share some experiences with you.

My second uncle is a chef in a restaurant. I once asked him for the method of frying eggplant, only to know that it is wrong to put oil first. Learn some tricks. Eggplant is neither black nor greasy, and it is as delicious as the dishes cooked by the chef. Let me tell you this method. People who like to eat eggplant should learn from it, whether it is braised eggplant or fish-flavored eggplant.

braised eggplant

Prepare purple eggplant, garlic, chives, salt, soy sauce, oyster sauce, sugar and starch.

working methods

1. Wash the purple eggplant, cut it into hob blocks without peeling, add a spoonful of salt to a large bowl, stir it evenly by hand, and marinate for 15 minutes.

2. Cut the onion into chopped green onion and the garlic into minced garlic. Put minced garlic into a small bowl, add one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar and half a spoonful of starch, then add two spoonfuls of water and stir well to make juice.

3. After the eggplant is marinated, gently squeeze out the excess water by hand. If it is too hard, it will hurt the eggplant and turn black. After squeezing out the water, add a spoonful of starch to the eggplant and stir it evenly by hand, which is not easy to absorb oil and tastes more tender.

4. Pour a small amount of oil into the pot, and pour the eggplant and stir fry for half a minute. When the eggplant is soft, pour the juice into a small bowl. Stir well, cover and simmer for 2 minutes.

5, open the fire to collect juice, sprinkle a handful of chopped green onion, stir fry evenly, you can go out of the pot, braised eggplant is ready.

Skills of frying eggplant

The chef said that when frying eggplant, you can't put oil first, otherwise the eggplant will absorb a lot of oil and taste particularly greasy. The correct way is to pickle eggplant with salt.

The reason why eggplant turns black is that it is oxidized after contact with air. Salt can inactivate oxidase, so eggplant will not be oxidized to black. In addition, the salt forced out the excess water in the eggplant, which changed the original network structure and could not absorb much oil when frying.

When frying eggplant, don't sprinkle salt directly when seasoning. You should adjust the juice in advance to make it more uniform and delicious. Because starch is added to the juice, it can be well wrapped on the surface of eggplant.