A Small Coup to Avoid Eggplant "eat" Oil-eat Eggplant without Oil or Greasy

Name: A Small Coup to Avoid Eggplant "eat" Oil-eat Eggplant without Oil or Greasy
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 eggplant; Some salt; 2 tablespoons Balsamic vinegar; 1 tablespoon Soy sauce; 2 tablespoons Sugar; 1 tablespoon Cooking Wine; 1 spoon Corn flour; Some MSG; Some Shimizu; Some Chopped green onions; Some ginger; Some Minced garlic; Some Pixian Doubanjiang; Some Soaked chili

by Lu Zhen

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Nowadays, people pay attention to healthy diet. When it comes to frying eggplants, first do not put any oil in the eggplants. When the moisture in the eggplants is fried and the eggplants become soft, they are cooked in oil and fried. The eggplant is not oily or greasy, and the taste is good.

I wondered, maybe some of the water in the eggplant was simmered first, so that the crisp internal tissue of the eggplant became firmer due to loss of water, so as to achieve the purpose of reducing oil absorption.

I don’t know how it works, so let’s try it today and be a guinea pig—"

A Small Coup to Avoid Eggplant "eat" Oil-eat Eggplant without Oil or Greasy

1. One eggplant, wash it, and don’t remove the skin, because it is said that eggplant skin contains a lot of nutrients, and some healthful compounds are also high in eggplant skin, so it is best to eat it with the skin.

A Small Coup to Avoid Eggplant "eat" Oil-eat Eggplant without Oil or Greasy recipe

2. Cut into small long strips.

3. Heat the pot, without oil, pour in the eggplant strips.

4. Stir-fry slowly over low heat.

5. Stir-fry until the eggplant becomes soft and some moisture is lost.

6. Serve with a plate.

7. Mince scallion, ginger and garlic, mince soaked pepper.

8. Pour an appropriate amount of oil into the pot, first put a spoonful of Pixian Douban, and then pour the above ingredients.

9. Stir fry for red oil and aroma. Balsamic vinegar

10. Pour the eggplant strips.

11. Stir fry a few times.

12. Pour the sauce. (2 scoops of balsamic vinegar + 2 scoops of sugar + 1 scoop of light soy sauce + 1 scoop of cooking wine + appropriate amount of salt and monosodium glutamate, 1 scoop of cornstarch + appropriate amount of water, stir well)

13. Stir-fry and simmer for 3 minutes. When the sauce is slightly dry and flavorful, sprinkle with chopped green onion and take it out of the pan.

14. A plate of slightly spicy, sweet and sour, salty and fragrant eggplant is ready to be fried. It doesn't taste greasy at all, and it's often eaten!

Tips:
1. If you like children's shoes with more juice, you can pour some water in after adding the sauce, there will be more juice~~

2. If you don't eat spicy food, you can remove the pickled peppers and Pixian watercress and use the sauce directly. The taste is also good.

3. It is best to keep the eggplant skin and not to cut off:

Eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the adhesion between human cells, protect capillaries, improve the resistance of capillaries to diseases, maintain the normal permeability of cells and capillary walls, and increase the toughness and elasticity of capillaries.

4. The benefits of eating eggplant:

Eggplant can provide a large amount of potassium, participate in the process of energy metabolism, and maintain the normal excitability of neuromuscular. Potassium deficiency can easily cause rupture of cerebral blood vessels. Potassium can also help balance blood pressure and prevent high blood pressure. In addition, some important phytochemicals in eggplant can prevent oxidative destruction, thereby avoiding cardiovascular diseases caused by oxidation.