Braised Eggplant with Less Oil

Name: Braised Eggplant with Less Oil
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 eggplant; 2 green pepper; 1 spoon Soy sauce; 1 spoon Oyster sauce; a little Vinegar

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I have eaten eggplant for 30 years. This is the first time I have seen it. It is tender and fragrant, and it tastes better than braised pork.

Eggplant is a cheap vegetable, and it is also a very common home-cooked vegetable on the table. As the saying goes: Plant eggplants in Lixia and eat eggplants in Autumn. Autumn is a good time to eat eggplant. As a seasonal vegetable, eggplant is not only healthier, but also clears internal heat.

Unlike cucumbers, fruits, etc., which are very refreshing to eat, the external heat can be lowered, and eggplants can relieve fever from the inside out. If you eat eggplant often, diseases such as prickly heat and sores will never find you again!

Eggplant is also rich in vitamin E. We all know that vitamin E is an effective anti-free radical and anti-aging trace element. Eggplant is often eaten in autumn, but the more you eat it, the more beautiful it is. In the dry autumn weather, some friends who have hemorrhoids may have symptoms of repeated bleeding from hemorrhoids. Eating eggplant has a good relief effect.

Therefore, eating eggplants in autumn is of great help to alleviating autumn dryness.
However, Meimei still does not recommend that you eat more eggplants for one reason:

eggplant

special! do not! Suck! oil!

The pulp tissue of eggplant is very loose and looks like a large sponge under a microscope.

What are the characteristics of sponges? Absorptive capacity is particularly strong! Therefore, cooking oil and seasonings are easily adsorbed on the eggplant pulp during frying and braising. Friends who have cooking experience must know that cooking eggplant is very oily. It is common to use 30-40 grams of cooking oil to burn half a catty of eggplant. Friends who have experience in eating vegetables must also know that eggplant is particularly tasty. Fried eggplant box, fried stuffed eggplant, fish-flavored eggplant, minced eggplant, braised eggplant...Many people who enjoy this bite can't resist the thick, salty, and oily "aubergine temptation".

Such a dish of oily dishes can increase the calories of four to five hundred kcals easily, and it is really a powerful tool for increasing fertility.

You know, eggplant was originally a vegetable that is particularly good for weight loss. The results of a summer’s weight loss were easily defeated by a few eggplants!
However, today Meimei deliberately researched the best method of eggplant for everyone. The eggplant made by this method has a tough outside texture, and is particularly soft on the inside, which is super fuel-efficient. It is basically the same as the usual fried vegetables. The oil is almost the same, the most important thing is that it is delicious and healthy, tender and fragrant, and tastes better than braised pork! This autumn, we can rest assured to eat eggplant!

Ingredients

2 Eggplant
2 Green Pepper
1 spoon Soy Sauce
1 spoon Oyster Sauce
a little Vinegar

Braised Eggplant with Less Oil

1. Clean the eggplant and remove the stalk.

2. Usually fried eggplant, the eggplant stalk is cut off and thrown away with the kitchen waste. But you can never imagine that eggplant pedicles are also a rare medicine, which has a strong effect of clearing heat, removing fire and detoxification. If you feel that you are getting angry, oral ulcers, swollen gums and other minor problems continue, you can directly cut the eggplant stalks and eat them in vegetables, or use fresh eggplant stalks and lotus seeds in a soup or soak in water. Relieve symptoms of getting angry~

If the eggplant stalk is added to the dish, we have to process it a bit, cut the bottom part, and tear off the hard core inside.

3. Cut the eggplant into one-centimeter-thick slices.

4. Prepare the sauce: 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of mature vinegar, 2 tablespoons of salt, and a little water. Blend it for later use.

5. Heat in a non-stick pan, put the eggplant slices into the pan without putting oil, directly heat it on a low heat and slowly broil.

6. Bake the eggplant on both sides until it is slightly browned and slightly softened. Take out the fried eggplant slices and set aside.

7. Put a little oil in the pan and fry the chili flakes.

8. Pour the fried eggplant slices into the pan and stir fry together evenly.

9. Pour in the mixed sauce, stir fry over high heat, and the soup will be thick. If you like to eat coriander, turn off the coriander!

10. If there is more sauce, cook it slightly and let the soup dry slightly. The fragrant green pepper and eggplant slices are ready to be served, an absolute killer of rice. To make this dish, you must cook more rice!

Tips:
Don’t cut the eggplant slices too thickly. If the eggplant slices are too thick, don’t add oil when frying. When the cut surface of the eggplant is burnt, it will not absorb oil so easily and it will taste healthier.