How to fry eggplant to absorb less oil How to fry eggplant to absorb less oil

How to fry eggplant to absorb less oil? Today I will tell you the specific method and precautions:

Ingredients

Purple eggplant

Green and red peppers

Ginger

Onion

Garlic

Pixian bean paste

Oil

Salt to taste

Starch amount

Light soy sauce

Dark soy sauce

Oyster sauce

Vinegar

Sugar

Sesame oil

Water

Production steps

1. Main ingredients: purple eggplant, green and red peppers, ginger, garlic, and onions. Side ingredients: Pixian bean paste, oil, salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, and water. 2. Cut the eggplant into strips and soak it in salt water for ten minutes; then take it out and drain the water, sprinkle some dry starch and mix well; (soaking it in salt water and then coating it with some dry starch can make the eggplant absorb less oil during frying) 3. Put an appropriate amount of oil in the pot, heat it to 70%, put the eggplant in and fry it. Be sure to keep the heat at medium and keep turning it over to avoid burning it; when scooping it out, press the fried eggplant with a spoon to drain out some oil. 4. Leave a little oil in the wok (the oil must be small because the eggplant itself has oil), add ginger and garlic and stir-fry until fragrant, then add bean paste and stir-fry; 5. Add green and red peppers and stir-fry; 6. Add the fried eggplant and stir-fry together; finally, pour in the pre-mixed sauce (salt, starch, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, sesame oil, water) and stir-fry evenly. Tips

Gray tips:

◎ Soaking the eggplant in salt water and then coating it with dry starch can reduce the amount of oil absorbed during frying;

◎ The most important thing to make fish-flavored dishes is to control the amount of sugar, vinegar and Pixian bean paste. Because bean paste contains salt, you must pay attention to the amount of salt when adding;

◎Don’t put too much bean paste, otherwise the taste will dominate