【fish-flavored Eggplant】——how to Fry Eggplant to Reduce Oil Absorption

Name: 【fish-flavored Eggplant】——how to Fry Eggplant to Reduce Oil Absorption
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Purple Eggplant; Some Green Red Pepper; Some ginger; Some shallot; Some garlic; Some Pixian Doubanjiang; Some oil; Some salt; Some starch; Some Soy sauce; Some Oyster sauce; Some Vinegar; Some Sugar; Some sesame oil; Some water

by Thin gray

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Hui's family rarely makes eggplants, because they think eggplants have the best taste after being fried, but they don't like fried foods, so they rarely make them. Occasionally, when I miss the soft texture of eggplant, I would treat myself to it. I will fry it first and then stir-fry it. Not only does it look good, it tastes good, and it's very good for dinner. However, fried food is not healthy, and it is okay to relieve your hunger occasionally. It is not advisable to eat more.
This time I made eggplant, although it was deep-fried, but it was soaked in salt water and coated with starch in advance. In this way, the cells in the eggplant absorbed enough water and added a coat. Eggplant should absorb less oil. In fact, there are several ways to make eggplant less oily, but this is just one of them. I will share other tips with you next time.

If you like eggplant, it’s not a crime to fry it occasionally~~"

【fish-flavored Eggplant】——how to Fry Eggplant to Reduce Oil Absorption

1. Ingredients: purple eggplant, green red pepper, ginger, garlic, green onion

Ingredients: Pixian bean sauce, oil, salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water

【fish-flavored Eggplant】——how to Fry Eggplant to Reduce Oil Absorption recipe

2. Cut the eggplant into strips and soak it in salt water for ten minutes; then remove the water to drain, sprinkle some dry starch and mix well; (soak in salt water and then wrap some dry starch to make the eggplant less oily during frying)

3. Put a proper amount of oil in the pot and heat it for 70%. Put the eggplant into the fry, keep it at medium heat and keep turning to avoid frying; when fishing, press the fried eggplant with a spoon to control some oil. .

4. Leave a little base oil in the wok (the oil must be less, because the eggplant itself has oil), add ginger and garlic, sauté fragrant, add bean paste and stir fry;

5. Add green and red pepper and stir fry;

6. Add the fried eggplant and stir-fry; finally add the pre-adjusted sauce (salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and stir-fry evenly.

Tips:
Grey tips:

◎Soaked in salt water and then wrapped in some dry starch can make the eggplant less oily during frying;

◎The most important thing to make fish-flavored dishes is the amount of sugar and vinegar as well as the amount of Pixian Doubanjiang. Because Doubanjiang has salt, pay attention to the amount when adding salt;

◎Do not put too much bean paste, otherwise the taste will be overwhelming