How to make eggplant not absorb oil, what to do if eggplant absorbs oil

We all know that eggplant is a very oil-absorbing vegetable, and it is not delicious if it is not oily, so it must be fried soft or stir-fried thoroughly to fully absorb the flavor. But now a healthy lifestyle is promoted, and eating too much oil is not good for the body. So how do you make eggplant delicious without absorbing oil?

Here are a few things you can do with ease.

1. Cut the eggplant into thin slices and soak it in salted water before stir-frying.

2. Don't put oil in the pot, put the eggplant directly into the dry fry until the eggplant is soft and wilted, and then put it out and fry it like you usually cook.

3. Cut the eggplant into thin slices and put it in the microwave for a few minutes until the eggplant is soft before stir-frying.

4. Steam the eggplant in a pot until soft and then stir-fry.

Eggplant will not absorb oil if steamed for a while before cooking.

Eggplant manufacturing method recommendation:

Chilled eggplant. Material.

2 long eggplants, 1 red pepper, 1 green onion, 1 tbsp minced garlic, 2 tbsp Maggi soy sauce, 2 tbsp sesame oil, 1 tbsp vinegar.

Steps. 1.Wash the red peppers, remove the seeds and cut into shreds; Wash and chop the green onions; Mix the seasonings well and set aside.

2.Wash the eggplant and cut it in half, steam it in a steamer (about 7-8 minutes), take it out and let it cool, and tear it into strips by hand.

3.Mix the eggplant, shredded red pepper, crushed garlic and chopped green onion with the seasoning until flavored.

Do you marinate the cut eggplant with salt, and when the water is salted, it will not absorb oil so much.

The first method is to soak the eggplant in water, after the eggplant is cut, you can directly soak the eggplant in clean water, and soak it in clean water, which can not only avoid the eggplant being too greasy, but also avoid the eggplant being too oily.

Yes. Eggplant oil absorption is mainly due to the flesh of the eggplant is composed of spongy parenchyma tissue, there are many capillaries in its gaps, when the eggplant encounters high oil temperature, the capillary will break, and the water evaporation will make the eggplant soft to the bottom, at this time the condiment will be sucked into the eggplant with the oil, so the boiled eggplant will be particularly flavorful, and the taste is good.

There are many ways to cook eggplant, which can be used to make dishes such as sweet and sour eggplant, braised eggplant, and fish-flavored eggplant.

Most of the eggplants are long in shape, and the colors are purple, white, and red.

Eggplant has a high nutritional value, which contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

In many people's kitchens, there are eggplant as an ingredient, eggplant as a vegetable, there are many ways to eat, and its color is more colorful to make people have an appetite, so eggplant is popular with many people. But in the process of cooking, eggplant is very absorbent, so what do we do to avoid absorbing so much oil? Next, I will talk to you about this problem.

The audience of eggplant in China is a large group of people, many people like to eat eggplant, basically go to the vegetable market, are used to buy one or two eggplant back, you can eat it at any time when you want to eat. Then people who cook a lot will find that when cooking eggplant, there is an unpleasant thing about eggplant, that is, eggplant is too absorbent, it can be said that how much oil seeps in the pan, how much oil can be absorbed by eggplant, so why is eggplant easy to absorb oil? The main reason is that eggplant has a relatively soft and soft flesh, which is also rich in a lot of water in it, most of our usual cooking methods are made of oil as the medium, so with the gradual increase in temperature in the pot, the water rich in eggplant will quickly evaporate, and the water evaporates at the same time the cells are also quickly broken, then at the same time the oil enters the eggplant.

So what is the way to cook eggplant without absorbing oil? First of all, the first method, after cutting the eggplant into pieces, sprinkle some salt on it, and then kill the water, that is, squeeze out the water as much as possible before continuing to cook, then the eggplant processed in this way will also have a softer taste after making a clump, and will not absorb a lot of oil into it, but remember not to put a lot of salt in the subsequent cooking process. Another method is to cut the eggplant and put it on a plate, then put it in the microwave oven, and beat it on high heat for two or three minutes.

There are many people who like to eat eggplant, because eggplant has a high nutritional value and has a good effect, so people who pay more and more attention to diet health and food culture are more and more accustomed to buying some eggplant and putting it at home. The content of the above article will tell you how to make eggplants not absorb oil. I hope the content of the above article will be helpful for everyone to cook eggplant.

1. Soak in clean water.

The easiest way to stir-fry eggplants that don't absorb oil is to soak the cut eggplant in water for a few minutes, because the soaked eggplant sponge absorbs enough water and will not cost much oil if cooked. Moreover, soaking eggplant in water can also prevent the eggplant from being oxidized and blackened.

Salted. Cut eggplants can be marinated for a while in advance, as the salt destroys the spongy parenchyma inside the eggplant, sucking out a lot of water from the cells, causing the sponge to collapse and shrink. Many of the capillaries in the sponge shrink due to the loss of moisture, and the salted eggplant does not absorb oil when it is cooked again.

3. Stir-fry first, then drain the oil.

If you want to fry the eggplant without absorbing oil and not soft, you can also fry the eggplant for a period of time without oil, which can break the damaged and tender internal tissues of the eggplant. At this time, fried soft eggplant is not easy to absorb oil. However, this method should pay attention to the heat, otherwise it is easy to fry the eggplant.

4.Microwave and fry.

The principle of microwave heating is the same as frying first and then adding oil. You can heat the sliced eggplant in the microwave for about a minute before putting it in the pan and frying it.

5. Water starch coating.

In addition to the above methods, you can also coat the cut eggplant with a layer of water starch and then fry it when stir-frying, which can effectively prevent the oil from seeping into the inside of the eggplant during frying. The eggplant made in this way is crispy on the outside and tender on the inside.

Soak in water. The easiest way to make the eggplant not fried and not absorb oil is to soak the cut eggplant in water for a few minutes, because the soaked eggplant sponge body is full of water, and if you cook it again, it will not consume much oil, and soaking the eggplant in clean water can also prevent the eggplant from oxidizing and turning black.

Salted. Cut eggplant can be salted with salt for a while in advance, because salt can destroy the spongy parenchyma inside the eggplant, sucking out a large amount of water in the cell, so that the sponge body collapses and shrinks, and many capillaries in the sponge body shrink due to the loss of water, and the pickled eggplant will not absorb oil when it is eaten and cooked. However, be careful not to add more salt to the marinated eggplant.

Stir-fry first and then add oil.

If you want the eggplant to be fried without absorbing oil and soft, you can also fry the eggplant without oil for a while, so that you can break the internal tissue of the eggplant that is bad and crispy, and the fried soft eggplant is not easy to absorb oil when you put oil at this time, but this method should pay attention to the good heat, otherwise it is easy to fry the eggplant.

Microwave before stir-frying.

Microwave heating is the same as stir-frying and then adding oil, you can put the cut eggplant in the microwave for about a minute before stir-frying in the pan.

Water-starch wrap.

In addition to the above methods, you can also wrap the cut eggplant in a layer of water starch and then fry it during cooking, so that the fat can effectively avoid the fat from penetrating into the inside of the eggplant when stir-frying, and the eggplant made by this method has a crispy taste on the outside and tender on the inside.

Minced meat and eggplant.

Food >

Eggplant, minced pork, minced ginger, chopped green onion, minced garlic.

Water, starch, salt, red bell pepper, light soy sauce, water.

White sugar, white pepper, dark soy sauce, rice vinegar.

The production steps >

Ingredients: Wash the eggplant first and cut it into two-inch strips with a knife.

Take a large bowl, add a little salt to the eggplant, pinch and marinate with your hands until the water comes out, then add water to wash it.

The key point of eggplant is less oil, and the osmotic pressure of salt is used to kill the water in the eggplant.

Steaming: Steam the steamer, flatten the eggplant and put it in the steaming drawer with the plate, and steam for 6 minutes before taking it out for later use.

You can also use the method of frying in an oil pan: put more oil in the pan when it is hot, put the eggplant strips into the frying when it is hot, and remove the eggplant when it is soft.

Using the steaming time, the pork is minced into minced meat.

It is best to choose 4 fat and 6 lean meat filling, and the hotter the weather, the higher the proportion of lean meat, and the more refreshing the taste.

Stir-fry: Without oil, directly put the minced meat into the pot, stir-fry over high heat, and steam out the overflowing fat of the meat filling.

The key point of eggplant less oil: without oil, with the help of the meat filling itself, the minced meat is stir-fried until crispy, and the taste is more fragrant while removing the fishy smell.

Stir-fry the minced meat until crispy, add minced ginger, chopped green onion and minced garlic, and cook cooking wine on the side of the pot.

Seasoning: Add light soy sauce, appropriate amount of water, sugar, white pepper, dark soy sauce, a little rice vinegar, and cook for 2 minutes.

Adding cooking wine can remove the fishy smell; Adding sugar can relieve the astringency of eggplant; The addition of rice vinegar removes the greasy texture of the meat.

Stir-fry: Pour the steamed eggplant and the soup into the pot, cook over high heat, add water starch to thicken, and stir-fry slightly until the eggplant evenly hangs the juice.

Add an appropriate amount of minced raw garlic, a little vinegar on the side of the pot, and the last few drops of sesame oil to get out of the pot

Plating: In order to increase your appetite, put an appropriate amount of red bell peppers, chopped green onions, and minced garlic around the plate after the eggplant is out of the pot

People who cook eggplant will find that eggplant is a very oil-absorbing food, but how to cook eggplant, can be a good way to avoid the embarrassment of eggplant absorbing too much oil, you can do it through some methods and skills, you can dry the eggplant in advance or salt.

1. Eggplant, like oil, absorbs oil and turns black, which is recognized by everyone. Usually fried eggplant, as long as the eggplant is out of the pot, no matter how much oil in the pot will be immediately sucked away by the cut surface of the eggplant. If eggplant wants to be delicious, heavy oil is inevitable.

Braised eggplant generally has to be oiled first, even if it can be refried once to force out some of the oil, but the eggplant still absorbs a lot of oil. So how can you make eggplant not absorb oil and not blacken? In fact, there are some small tricks, and it is easy to master these tips and make a plate of colorful and fragrant eggplants.

2. When choosing eggplant, try to choose the kind of tender eggplant, which is black in color, light in weight, and has a greenish-white skin in the lower part of the calyx; Older eggplants, on the other hand, are bright in color, thick and tight in skin, and weigh a lot; In addition, the long eggplant, which is a little thinner, is also more delicious than the thick one.

3. Eggplant is a more oily dish, and after the eggplant is fried in oil, the taste will be better. If you feel troublesome and want to be simpler, you can also cut the eggplant into pieces, put it on the board, and dry it in a sunny place for about 3 hours, and wait for the water in the eggplant to evaporate a part, and then use it to cook, and eat less oil; Or cut the eggplant into cubes and put it in a bowl and sprinkle some salt to kill the water out of the eggplant. Before cooking, use your hands to take out the water of the eggplant, and during the frying process, you can also eat less oil.

4. Steaming the eggplant soft or stir-frying it dry can let the water in the eggplant come out, so as to avoid absorbing too much oil.

5. Put the eggplant strips in the microwave to heat it up, which also allows the moisture in the eggplant to come out. Same as above.

6. If you fry eggplant, hanging batter and patting starch on the surface of the eggplant can also make the eggplant not absorb oil.

1. The way to prevent the eggplant from absorbing oil is to let the eggplant absorb water first. Heat the sliced eggplant in a steamer or microwave for a while, and when it is soft, you can take it out and drizzle it with the sauce. This method maintains the umami and nutrition of eggplant to the greatest extent, and is more suitable for women.

2Put the cut eggplant in the water starch for a while, and then wrap a layer of starch juice on the outside of the eggplant, so that when frying, it can effectively prevent the fat from seeping into the inside of the eggplant. The eggplant made in this way is not only refreshing, crispy on the outside and tender on the inside, but also a rare and healthy dish.

3. When we burn the eggplant, we can first put the eggplant into the pot and fry it dry (the eggplant contains a lot of water and will not stick to the pot), and then burn it to achieve the purpose of effective oil removal. The eggplant stir-fried in this way is also particularly flavorful, fragrant and healthy.

Have you learned all these ways to burn eggplant? Don't hurry up and show your hand in front of the envy of your lover or friends! You don't have to worry about the oil absorption of eggplant in the future.

Eggplant is a kind of vegetable that people love in daily life, not only delicious and very high nutritional value, there are many kinds of its methods, each practice has its characteristics, but how to do eggplant does not absorb oil Many people can not do it, in fact, this kind of trick is very simple and easy to learn, first need to be marinated before frying and then soaked in cold water, steamed and then simply stir-fried.

How to make the eggplant not absorb oil.

1. Salt treatment.

Before frying the eggplant, sprinkle an appropriate amount of salt in the cut eggplant, mix well and marinate for 15 minutes, squeeze out the black juice, the salt enters the eggplant cells and sucks out a large amount of water in the cell, so that the sponge body in the eggplant shrinks and collapses, and no soup is added when stir-frying, so that the eggplant is both oil-efficient and good-looking.

2. Soak in cool water.

After cutting the eggplant, soak it in cold water, which can speed up the softening of the eggplant cell wall, thereby reducing the oil absorption of the eggplant, which not only reduces the oil absorption of the eggplant, but also speeds up the time of the eggplant to be fried.

3. Microwave steaming.

Put the cut eggplant in the microwave for 5 minutes, under the action of microwave, the pulp cells will heat up rapidly, the cells will break and lose water, and take it out after the eggplant is softened and steamed, so that the eggplant can absorb less oil when making eggplant.

4. Steamed eggplant.

Steaming the eggplant over water can also make the eggplant absorb less oil, because in the process of steaming the eggplant, the eggplant absorbs a lot of water, the saturation increases, and the oil absorption ability is weakened, but this method will make the eggplant easy to get out of the water, and the taste will be particularly soft and rotten.

5. Stir-fry the eggplant.

Do not put oil in the pot, add eggplant and stir-fry, directly fry the eggplant until the eggplant becomes soft, and then add an appropriate amount of cooking oil, salt and other materials to fry the eggplant, so that the amount of eggplant oil made is less.

6. Dry to let the water evaporate.

Cut the eggplant into pieces, put it on the cutting board, and dry it in a sunny place for about 3 hours, and wait for the water in the eggplant to evaporate a part, and then use it to cook, and the oil absorption will be less.