Name: A Small Trick to Make The Roasted Eggplant Absorb Less Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Purple Eggplant; 4 cloves garlic; 1 small piece ginger; 1 shallot; 2 tablespoons Cooking oil; 1 tablespoon Chopped pepper; 1 tsp Old godmother; 1 tablespoon Soy sauce; 1 tablespoon Vinegar; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; Some salt; Some starch

A Small Trick to Make The Roasted Eggplant Absorb Less Oil

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Eggplant is a relatively common vegetable. It is rich in nutrients and contains a variety of vitamins, fats, proteins, sugars and minerals. It is a good and inexpensive vegetable that can be eaten all year round. Eating eggplant often helps to protect the cardiovascular system, ascorbic acid, prevent gastric cancer, and resist aging. In order to make the taste better, many eggplant dishes will be oiled or fried first, and eggplant is like a sponge, it is particularly easy to absorb oil, and it will feel very greasy to eat, which is not in line with healthy cooking with less oil and salt. Today, I will share with you a method to make eggplant less oily. The key is to remember two points. Before burning the eggplant, let the eggplant soak up the water and steam it softly. The processed eggplant is seasoned with fish-flavored sauce, which is less oily and delicious and healthy. delicious! Please look down for the specific method~~~

A Small Trick to Make The Roasted Eggplant Absorb Less Oil

1. Wash the ginger, green onion, and garlic separately and chop them into pieces for later use.

A Small Trick to Make The Roasted Eggplant Absorb Less Oil recipe

2. The eggplant is cleaned and cut into even long pieces, and soaked in clear water with a little salt for half an hour. This is the first key point, so that the eggplant is full of water.

3. After the soaked eggplant is dried, put it in a pot and steam until it is 80% cooked, that is, the eggplant becomes soft and turn off the heat. This is the second key point, the eggplant becomes soft and will not absorb oil easily.

4. Put an appropriate amount of cooking oil in the wok to heat up, stir fry the green onion, ginger, and garlic in the pan, chop the peppers and Laoganma to stir-fry the red oil.

5. The steamed eggplant is stir-fried in the pan, and the little oil is left on the surface of the eggplant, and the oil is shiny.

6. Then pour in the pre-adjusted bowl of juice and stir fry to taste, add a small amount of water starch to collect the juice, sprinkle with chopped green onion, and serve.

Tips:
1. The purple skin of eggplant is rich in vitamin E and vitamin P, so don't remove the skin.
2. In the bowl of juice, mix the oyster sauce, light soy sauce, vinegar, and sugar in the bowl in advance, which is convenient for use.
3. Steaming eggplant will produce water. Remember to remove the eggplant from the pot and do not add water.