How to make fried eggplant delicious without blackening?

Time flies. Unconsciously, it has reached the early summer of May. With the improvement of living standards, everyone is eating well and healthy. Every May, there will be a lot of fruits and vegetables on the market, such as cucumbers, tomatoes and my favorite eggplant. Eating eggplant in summer can clear away heat and detoxify, and also reduce our hyperlipidemia and blood pressure.

Moreover, eggplant is also rich in nutritional value, containing vitamins, calcium, iron and other trace elements needed by protein and human body, and eggplant has the highest content of vitamin P, which can protect our cardiovascular system and contains vitamin E with anti-aging ability. So my family all like to eat eggplant, which is not only nutritious, but also delicious. However, I believe that many people fry eggplant very dark, which affects appetite and taste.

So how to fry eggplant is delicious and not black? My friend, the chef of the hotel, told me that you only need one trick. As long as you learn, you can ensure that your fried eggplant is not greasy or black. Now I will teach you how to stew eggplant. I hope it will help you.

Ingredients: half a catty of eggplant, green pepper, red pepper, Jiang Mo, garlic cloves 10g, rice vinegar, Sichuan bean paste, sugar, cooking oil, salt, aged vinegar and chicken essence.

The specific process of braised eggplant

Step 1: Wash the prepared eggplant and cut it into hob blocks, then pour it into a basin filled with clear water, and soak it in some rice vinegar for five minutes before taking it out for later use.

Step 2: Adjust the temperature of the pot to three minutes, pour the eggplant into the pot, stir-fry for one minute on medium heat, and then add a small amount of cooking oil to the pot after the eggplant becomes turbid, continue to stir-fry for half a minute on medium heat and take it out for later use.

Step 3: Wash and cut the green pepper, red pepper and garlic cloves, then put an appropriate amount of cooking oil in the pot and control the oil temperature for five minutes. Stir-fry green pepper, red pepper, Jiang Mo, garlic cloves and bean paste in a pot until a lot of fragrance comes out. Then put the eggplant into the pot, add some salt and sugar, stir-fry for half a minute on high fire, and finally pour in proper amount of aged vinegar.

knack for cooking

1. Before frying eggplant, be sure to soak the cut eggplant in clear water with vinegar for five minutes, because iron ions in eggplant can react with vinegar to prevent eggplant from turning black.

2. stir-fry eggplant. Remember not to fry directly. You need to stir-fry the eggplant in the pot for one minute, because the eggplant is elastic and spongy. Dry frying can make eggplant sponge disappear, so eggplant absorbs less oil.

3. When frying eggplant, put oil twice, less for the first time and more for the second time.

So everyone should remember to soak the eggplant in vinegar before frying. Have you learned? What other eggplant practices do you have? Please leave a message at the bottom of the comments section.