Do you peel the eggplant when frying it, and do you peel the fried eggplant?

Eggplants do not need to be peeled, they just need to be cleaned before making.

Eggplant is a plant of the Solanaceae family. Solanum erect branched herbaceous to subshrub, up to 1 m tall, twigs, petioles and peduncles are 6-8 branched, flat or with short stalks of stellate hairs, twigs are mostly purple (wild ones often have skin spines), and the hairs are gradually shed as they age. The leaves are large, ovate to oblong-ovate, and the petioles are about centimeters long (wild with skin spines).

It can conceive flowers alone, the flower stalk is about centimeters long, and the hair is dense. The shape and size of the fruit vary greatly. The shape of the fruit is long or round, and the color is white, red, purple, etc.

Eggplant skin does not need to be peeled, and the eggplant skin has the effect of inhibiting age spots, but if the eggplant is older, the eggplant skin will affect a certain taste.

There is no need to peel the skin, and here is how to fry shredded meat with eggplant.

Ingredients: 1 round eggplant, 150 grams of tenderloin.

Excipients: 3 grams of salt, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of oyster sauce, 20 grams of starch.

1.Prepare the ingredients.

2.Shred the meat.

3.Add a little cooking wine, light soy sauce, salt, pepper and starch to the shredded meat and marinate.

4.Cut the eggplant into strips, sprinkle with starch and mix well.

5.Heat oil in a wok and fry the eggplant for 3 minutes.

6.Garlic slices, chopped green onion and minced ginger are chopped and set aside.

7.Leave a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant.

8.Add the shredded meat and quickly slide and stir-fry well.

9.Stir-fry shredded meat until whitish and discolored.

10.Add the eggplant.

11.Pour in an appropriate amount of cooking wine and stir-fry evenly.

12.Pour in an appropriate amount of oyster sauce and stir well.

13.The fried eggplant is served on a plate

Hello, fried eggplant does not need to be peeled at all.

It is wrong to eat eggplant peeled. Because the skin of eggplant and the connection between the skin and the flesh contain a large number of substances that are beneficial to human health, such as rutin and vitamin E. Rutin is a flavonoid that has the effect of softening blood vessels and has a certain effect on preventing bleeding in small blood vessels.

The vitamin E content of eggplant is the highest among all types of vegetables. It has the ability to enhance the activity of antioxidants in the body, thereby weakening and scavenging the effects of the free radical reaction that causes aging, achieving the purpose of anti-aging, and eating more eggplant can also reduce age spots.

Nutritionists have proposed that eggplant can lower cholesterol in the body. This is due to the fact that eggplant is broken down in the body and can be excreted from the body after being combined with excess cholesterol.

Therefore, it is recommended that patients with arteriosclerosis, heart disease and high cholesterol should eat more unpeeled eggplants.

Fried eggplant can be peeled or unpeeled, depending on personal taste and preference.

Eggplant is a relatively common vegetable in life, it can be eaten in many ways, it can be fried and eaten, can be roasted, can also be fried and eaten, etc., the taste is very good, and it is deeply loved by people. Stir-fried eggplant generally does not need to be blanched or peeled, and it can be eaten by stir-frying it in a pot for five to eight minutes.

The eggplant will be cooked after a few minutes of sautéing

It takes about 5-8 minutes to cook.

Eggplant is rich in nutrients such as potassium, saponins, vitamin P, calcium, and dietary fiber. It is a vegetable that is easily fried. Usually, when the slice size is 1 cm thick, it can be fried for about 5-8 minutes.

If you want to cook faster, you can cut it into thin slices and fry it, but pay attention to the temperature so that it doesn't get fried. Ruler board.

The nutrition of eggplant is well known. Eggplant is rich in protein, fat, calcium, phosphorus, etc. We can eat eggplant to supplement many nutrients.

There are many ways to cook eggplant, such as frying and stewing. Eggplants tend to change color after cutting, so it's important to master the correct cooking method. Also, in general, it takes five to eight minutes to sauté eggplant.

Of course, the time of frying depends on the number of eggplants.

Do not blanch the fried eggplant

Generally, there is no need to blanch. Ling Chun Jean.

The oil temperature is 80%. Put the eggplant in the pan for a while. Remove the eggplant and control the oil for later use.

Put a little oil in a pan and add ginger, garlic and pepper to taste. Then put the fried eggplant in a pan, stir-fry evenly, add an appropriate amount of soy sauce, oyster sauce and sugar, stir-fry well, and finally add a small spoon of salt. Fry well and remove from the pan.

The delicious roasted eggplant is ready, so there's no need to blanch it. When cooking this dish, the oil temperature is key. It can't be too high or too low.

80% calories are best. If the oil temperature is low, the eggplant can easily absorb the oil. If the oil temperature is high, the eggplant is easy to fry.

Do you have to peel fried eggplant

Do not peel. It is best not to peel the eggplant when sautéing. Anyone who has eaten eggplant knows that if the skin is peeled off, the eggplant can easily turn black and lose nutrients.

The value of the eggplant lies in its skin. Eggplant peel contains a lot of vitamins. If it is peeled off, it will be wasted.

If the eggplant is not peeled, the pant eggplant will taste better. If the eggplant is peeled, the taste will not be as delicious. Therefore, it is best not to peel the eggplant when sautéing, but the eggplant must be cleaned.

When sautéing the eggplant, wash the eggplant first and then cut the eggplant into pieces. It must be cut into large pieces. We all know that eggplant is very absorbent.

There was a lot of oil in the pan, and the eggplant dried immediately after pouring it in. If you don't want to eat too much oil, you can put the sliced eggplant in the steamer and steam it for a few minutes, then remove it and fry it. This not only reduces the oil, but also makes it tastier.

If you want to peel the eggplant, then you need to buy fresh eggplant, the eggplant that has been placed for too long has wilted, and then it is very troublesome to peel it, remove the eggplant and wash it, and then prepare a peeling knife, scrape it gently down from the top of the eggplant crack, the skin can be removed very completely, if there is no paring knife, you can also directly use a large knife to sharpen, but you need to be careful.

Actually, a lot of peopleWhen eating eggplant, it will be peeled, so that it tastes more tender, and some people do not like to peel itOn the one hand, peeling the eggplant will accelerate the oxidation of the eggplant, and the fried eggplant will turn black, on the other hand, the eggplant skin is rich in vitamins and other minerals, which can prevent cancer and prevent cardiovascular diseases.

Eggplant peeling tips.

The skin of the eggplant is thicker and harder, and it will affect the taste of the eggplant meat somewhat, so some people peel the eggplant when eating the eggplant, if you want to peel the eggplant, then you need to buy fresh eggplant, the eggplant that has been placed for too long has wilted, and it is very troublesome to peel it again.

Remove the eggplant and wash it, then prepare a skin scraper, scrape it gently from the top of the eggplant, the source bucket skin can be removed very completely, if there is no paring knife, you can also use a large knife directly, but it is very troublesome and must be careful.

How to cut eggplant.

Buy fresh, long eggplants, then rinse them with tap water, cut them on a cutting board, cut them into strips the size of a little finger, then put them in water to wash and drain them, add salt and stir well, leave them for 15 minutes, and then they can be fried.

1. If you add a little water when frying the eggplant, it will be cooked in about a few minutes. Eggplant is very easy to oxidize when heated, and the color will turn black and affect the appearance, if it is fried in hot oil before cooking, and then fried with other ingredients, it is not easy to change color. When sautéing the eggplant, add a few drops of lemon juice to whiten the flesh of the eggplant.

When frying eggplant, add a little vinegar to make the fried eggplant not black.

2 It is best not to peel eggplant, its value is in the skin, eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, we have consumed enough vitamin C, the metabolism of vitamin C is supported by vitamin B. Some studies have found that eggplant peel has the strongest anti-cancer activity, and its potency even exceeds that of the anti-cancer drug interferon.

31. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2. The content of vitamin P in eggplant is very high, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3. Eggplant also contains trace elements such as phosphorus, calcium, potassium and choline, fenugreek, syrup, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of digestive tract tumors or cells.

4. Vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.

5. The B vitamins contained in eggplant also have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.

1. Stir-fried eggplant does not need to be peeled. More soaking can remove pesticide residues.

2. Eggplant skin properties are cool. It has the effect of delaying aging, relieving constipation, reducing swelling and relieving pain. It has a good effect on habitual constipation, tissue edema and bleeding, and wound pain.

Moreover, eggplant skin has a lot of vitamin C and vitamin P, which have antioxidant and anti-aging effects. However, the property of eggplant skin is coolness, so people with weak spleen and stomach should not eat it, so as not to cause diarrhea. Infants and young children should not eat, infants and young children's anti-Tan only function is relatively weak, easy to cause indigestion, bloating, constipation.

3. The effects of eggplant peel are: eggplant peel can reduce cholesterol and protect cardiovascular disease. Eggplant skin contains vitamin P, which has the effect of lowering blood lipids and cholesterol; Eggplant skin can also be anti-aging, eggplant skin is rich in vitamin E, and the main nutrient element to prevent aging, can reduce the production of wrinkles, the body absorbs more vitamin E can alleviate the production of wrinkles; Eggplant skin can clear heat and detoxify, and eggplant skin contains B vitamins, which help to absorb vitamin C.