Tips to Make Low-oil Version of Invincible Fish-flavored Eggplant
by Susuai Food
Favorite
Difficulty
Hard
Time
10m
Serving
2
Many people are familiar with Yuxiang Eggplant, and it is one of the most popular classic dishes. This dish can be found on the menu of any small restaurant on the street, and it is also available on the street stalls.
In summer and autumn when I was young, the vegetable garden was full of long and long eggplants with purple drops. I like to pick fresh eggplants with dewdrops and let my mother make fish-flavored eggplants for us.
In fact, eggplant has a very high nutritional effect. It has the effects of producing body fluids and quenching thirst, removing free radicals in the human body, and preventing stains. However, eggplant is a vegetable that is very oil-absorbing and easy to oxidize and discolor. Many friends often fail to make this classic meal at home.
I didn't do it well before. Before doing it last weekend, I called my mother and asked me carefully about the steps. All of them were recorded in my "Gourmet Collection".
It turns out that to make fish-flavored eggplant, you must master three tips to make a beautiful and delicious low-oil version of fish-flavored eggplant.
First, the eggplant strips should be soaked in water containing lemon juice or white vinegar for 5-10 minutes and drain the water.
Second, add salt to marinate for 10 minutes to soften, and then squeeze out the water.
Third, add a little starch to the squeezed eggplant strips and mix well.
As long as these three points are done well, the eggplant will not turn black easily, and it will absorb very little oil.
With the tips taught by my mother, I succeeded in making a private version of delicious fish-flavored eggplant. Both my husband and daughter are full of praise.
Thanks to my mother, who taught me to cook too many delicious foods. What my mother taught me is not only cooking, but also being a human being.
I cook these dishes for my children, and pass on the love my mother gave me to the children, so that the warmth of mother's love and the taste of mothers can be passed on from generation to generation. "
In summer and autumn when I was young, the vegetable garden was full of long and long eggplants with purple drops. I like to pick fresh eggplants with dewdrops and let my mother make fish-flavored eggplants for us.
In fact, eggplant has a very high nutritional effect. It has the effects of producing body fluids and quenching thirst, removing free radicals in the human body, and preventing stains. However, eggplant is a vegetable that is very oil-absorbing and easy to oxidize and discolor. Many friends often fail to make this classic meal at home.
I didn't do it well before. Before doing it last weekend, I called my mother and asked me carefully about the steps. All of them were recorded in my "Gourmet Collection".
It turns out that to make fish-flavored eggplant, you must master three tips to make a beautiful and delicious low-oil version of fish-flavored eggplant.
First, the eggplant strips should be soaked in water containing lemon juice or white vinegar for 5-10 minutes and drain the water.
Second, add salt to marinate for 10 minutes to soften, and then squeeze out the water.
Third, add a little starch to the squeezed eggplant strips and mix well.
As long as these three points are done well, the eggplant will not turn black easily, and it will absorb very little oil.
With the tips taught by my mother, I succeeded in making a private version of delicious fish-flavored eggplant. Both my husband and daughter are full of praise.
Thanks to my mother, who taught me to cook too many delicious foods. What my mother taught me is not only cooking, but also being a human being.
I cook these dishes for my children, and pass on the love my mother gave me to the children, so that the warmth of mother's love and the taste of mothers can be passed on from generation to generation. "
