Chinese Food
Braised eggplant
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Braised eggplant is a traditional home dish. Eggplant is fragrant, soft and waxy. The taste is salty and sweet. When I was in high school, my favorite dish in the school canteen was eggplant. I believe many people also like eggplant. But for eggplant, many people dare not do it. Because eggplant has strong oil absorption ability. If it is not done well, it will be very greasy and lead to obesity. So today I will talk about how to make eggplant not eat oil and not greasy. There are many ways to keep eggplant from eating oil. For example, - 1. Cut eggplant and marinate it for about 5 minutes. Then squeeze out the water in eggplant. This way is to prevent eggplant from absorbing oil by squeezing eggplant. Eggplant will absorb oil and sponge body will be damaged irreparably. 2. Coat the cut eggplant with dry starch or a layer of wet starch. The starch will form a shell during frying to prevent eggplant from absorbing oil. There are also brine bubble and steaming methods are not introduced one by one..
Cooking ingredients
Cooking Steps
Step1:Prepare one purple eggplant as the main ingredient, one green pepper as the auxiliary ingredient, and one half red pepper as the color matching ingredient (no carrots are available
Step2:Purple eggplant peeled and cut into hob pieces, green pepper into diamond pieces, carrot into eye pieces, ginger and garlic into piece
Step3:Put eggplant in the basin. Evenly spread corn starch on the surfac
Step4:Heat the pot. Add the wide oil. When the oil temperature reaches 6 layers of heat (there is a small amount of blue smoke in the pot), fry the eggplant. Keep the 6 layers of heat oil temperature in the middle of the fire. When the surface is slightly yellow, fry the carrot slices and green pepper slices for about 35 seconds, and take out the oil control for standb
Step5:Leave a little oil in the pot. Add in half of the ginger and garlic and stir fry gently. Cook 1 tbsp of half raw soy sauce and half of spoon of rice vinegar along the edge of the pot. Pour in half a bowl of water. Then add half a teaspoon of salt, 1 tsp of half sugar and 1 tsp of chicken essence. Finally pour in the sauce (2 tsp of raw powder + 6 tsp of water)
Step6:When the soup is thick, pour in the fried eggplant, green peppers and carrots and wrap them evenly. When the soup can be hung on the ingredients, sprinkle the remaining garlic to make the pot
Step7:Finished produc
Cooking tips:* eggplant skin contains anthocyanins which are beneficial to human body. Generally, peeling is not recommended. But if it is not removed here, the oil temperature of fried eggplant cannot be low. Although there is starch coating, the oil temperature must reach 67 layers. When the eggplant is fried, open a fire. Keep the oil temperature of 6 layers. Otherwise, it will absorb oil. Add rice vinegar to improve aroma and relieve greasiness. But pay attention not to eat too much. It can't taste sour. Because it's not eggplant with fish flavor * when frying eggplant, it's wrapped with corn starch so that it's easier to fry and crisp. When thickening, it's easier to use raw meal so that it's easier to hang juice and make dishes delicious.
