How to make braised eggplant delicious and less oily?

If you want to make braised eggplant delicious and less oily, then you can make it according to the following method.

1. Peel and cut the eggplant into pieces, mix well with a little salt, and marinate for 10 minutes. Pour off the excess water, sprinkle with an appropriate amount of cornstarch and mix well. Cut the green peppers into cubes and mince the garlic for later use.

2. Corn starch, sugar, chicken essence, dark soy sauce, salt, then pour in half a bowl of water, mix into sauce for later use.

3. Pour oil into the pot, when the oil temperature is five or six hot, put in the eggplant and fry until the surface of the eggplant is golden brown and remove it.

4. Heat a new pot, heat less oil, add tomato paste, and stir-fry minced garlic until fragrant. Pour the eggplant into the pan and stir-fry well.

5. Put the green chili peppers into the pot and stir-fry evenly. Pour the juice into the pot, reduce the juice over high heat, stir-fry evenly, and remove from the pot.

Eggplant is rich in vitamin P and other nutrients that can enhance the adhesion of human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent the rupture and bleeding of microvessels, maintain the normal function of platelets, and have the effect of preventing scurvy and promoting wound healing.

Therefore, eating eggplant often has a certain preventive effect on the prevention and treatment of hypertension, atherosclerosis, hemoptysis, purpura and scurvy. Recent medical research has found that in eggplant and other nightshade plants, there is also a substance called "solanine", which has anti-cancer effects.

Main ingredients: 2 eggplants, 1 tomato.

Ingredients: green pepper, green onion, garlic, ginger, egg, starch.

Seasoning: oil, light soy sauce, oyster sauce, salt, five-spice powder.

Specific steps: 1. Cut the tomatoes into pieces, remove the heads and seeds of the green peppers, cut them into pieces, cut some chopped green onions, crush the garlic, chop them into minced garlic, and cut the ginger into minced ginger for later use.

2. Remove the stems of the eggplant, because the eggplant is easy to turn black, so cut the eggplant last. Cut it into hob pieces and put them in a basin.

3. Crack in an egg and coat the eggplant with egg mixture. Then pour in an appropriate amount of starch, wrap a layer of starch, burn the oil until it is 50% hot, and then add the eggplant pieces. Remove the eggplant after it is fried and let it cool slightly.

4. Heat the oil until it is 80% hot, add the eggplant and fry it again. In this way, it can be served out to control the oil.

5. Put a small amount of oil in the pot, put in the green onion, ginger and garlic after the oil is hot, add tomatoes after frying until fragrant, put in green peppers to break the soup and give it a break, put in eggplants after the green peppers are broken, and quickly stir-fry evenly.

6. Put some light soy sauce, then some oyster sauce, half a spoon of salt, half a spoon of five-spice powder to taste, and then stir-fry evenly to taste.

This is a simple and easy home-cooked meal.

Tips: 1. Eggplant is easy to be oxidized, so cut the eggplant at the end and wrap it directly with egg wash after cutting.

2. The main purpose of coating the surface of the eggplant with a layer of starch is to make the eggplant not absorb oil, so that it does not taste greasy.

3. The eggplant needs to be fried again, so that the fried eggplant is more crispy.

Although eggplant is not a big dish, it is not easy to make it well, first of all, it is easy to oxidize and change color after cutting eggplant, and many times it is not good to look good when burned; And eggplant loves to eat oil, many restaurants in order to pursue the taste, fried eggplant, eating too much fat is very bad for our human health, so how to avoid these two points, let us make eggplant good-looking and delicious without absorbing too much oil, let's share the tips of making eggplant.

First of all, it is best to cut the eggplant freshly, if it cannot be cooked immediately, then soak the cut eggplant in water, so as to avoid the eggplant oxidizing and blackening; In fact, it is to let the eggplant absorb less oil, show my magic weapon --- starch, marinate the eggplant with salt, wrap it in starch after slightly juicing, and then put it in the pan to fry, so that the eggplant is dressed in a coat, and it can absorb less oil. Today, I will come to my mother's classic dish---braised eggplant, the method is very simple, the steps are very detailed, you will see it at a glance, less oil, healthy and delicious, and it is also very delicious, more energetic than eating meat!

Braised eggplant] Ingredients: 2 long eggplants, 5 garlic cloves, 2 red peppers, 2 light soy sauces, 3 tablespoons starch, oil and salt.

Production: 1Prepare raw materials;

2.Cut the long strips of eggplant into small pieces, add a little salt and marinate;

3.After slightly disappointing the juice, stir in an appropriate amount of dry starch;

4.Heat the oil in a pan and fry the starch-coated eggplant in it.

5.When the surface is slightly fried until yellow, add an appropriate amount of light soy sauce and stir-fry evenly;

6.Add a little water to simmer, add minced garlic and red pepper;

7.Cook for two minutes and add salt to taste;

8.Add water starch to thicken.

Preparation of braised eggplant one.

Ingredients: Prepare one and a half pounds of eggplant; fifty grams of sliced meat; 50 grams of green onions, ginger and garlic; Appropriate amount of soy sauce, salt, sugar, chicken powder; Appropriate amount of water starch.

Production steps: 1. Cut the eggplant into hob pieces; Finely chop the green onion, ginger and garlic and set aside.

2. Put half a pot of oil in the pan and wait until the oil is hot.

When 8 or 90% of the eggplant is put in, fry it until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

3. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the chives, ginger and garlic, fry the meat slices, cook in the soy sauce, add a small amount of water and chicken powder, put in the eggplant, salt and sugar, boil over high heat and cook over low heat until the eggplant is flavored, and finally thicken it with water starch.

When frying the eggplant, the eggplant should be soft, and the water should not be too much, so that the eggplant can be cooked, so as not to boil the eggplant pieces into eggplant puree during the cooking process; For the sake of the aesthetics of the dish, there is no need for too much soy sauce.

Features: The braised eggplant made in this way is extremely delicious, and friends who have not eaten it from burning money must give it a try.

Braised eggplant recipe two.

1. Cut the eggplant vertically into 4 strips, then cut it horizontally into segments, and cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant in the pan and fry it immediately.

4. Put two spoons of oil in the pot, fry the chili pepper and garlic first, then add the shredded meat and fry until it changes color, then put in the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take it out of the pot and serve it on a plate.

Features: This method of braised eggplant will make the eggplant taste very fragrant and can arouse people's appetite.

1. Wash the eggplant and cut it into strips, not too finely (easy to fry). Wash the red pepper and cut it into slightly thicker shreds. Wash and cut the shallots, shred the ginger and mince the garlic.

3. When the eggplant is about to be fried, pour in the red pepper shreds. Fry on high heat for about 10 seconds, remove all the eggplant and red pepper with a colander, and drain the oil.

4. Pour out all the oil in the pot, put the green onion, ginger and garlic into the pot and stir-fry over low heat to bring out the fragrance.

5. Pour in the fried eggplant and red pepper and stir-fry quickly over high heat.

6. Add salt, dark soy sauce (don't put too much), light soy sauce, oyster sauce and sugar to taste and color, stir-fry evenly and then add water starch to thicken.

7. The fragrant and delicious braised eggplant is ready, to be honest, it is delicious with any staple food, especially with rice.

We can first clear and clean the ingredients we like, and then cut the eggplant into small pieces, put them in clean water and soak them for about 20 minutes, and then squeeze out the water in the eggplant for later use, then we will cut the green and red peppers into shreds, cut the green onions, ginger and garlic into slices, pour oil into the pot, pour the eggplant into the pot after the oil is hot, and burn it until golden brown, we take it out for later use, and then we pour the green onions, ginger and garlic into the pot and stir-fry until fragrant, and then add broad bean paste, light soy sauce, cooking wine, oil consumption, five-spice powder, If vinegar likes spicy taste, you can also add chili sauce or chili powder, then add an appropriate amount of water, stir a variety of seasonings, and give full play to the deliciousness of each condiment, and then we pour in the eggplant that has just been fired, simmer for about five minutes, then turn up the heat, stir-fry to collect the juice, and then add an appropriate amount of edible salt, and then take it out of the pot, so that a delicious braised eggplant is ready, of course, we can also add meat foam or other favorite ingredients to it, according to each person's different tastes and preferences to decide. When we make eggplant, we should live in the eggplant do not peel, and then when cooking, it is recommended to add some garlic, the eggplant and garlic are in a perfect state, and we should not prevent too long outside when we pick up the soaked eggplant, otherwise the eggplant will oxidize and turn black, affecting the taste.

Eggplant is a very common vegetable, but many people don't particularly like it. If you just fried eggplant, then this vegetable will not be liked by too many people. In fact, you can make braised eggplant into braised eggplant, braised eggplant is more flavorful, and the taste is denser, so making braised eggplant is a very good choice.

And it is very easy to make braised eggplant, as long as the sauce is ready, then eggplant is very easy to make. Before making braised eggplant, first cut the eggplant into even small pieces, note that there is no need to peel the eggplant, because the braised eggplant with skin will be more chewy.

Mix the sauce in advance.

Cut the eggplant into small pieces and put it in a pot, at this time you can directly add a small spoon of salt to marinate the eggplant for a while. During the marinating process, you can adjust the sauce needed for the braised eggplant by the way, and you can take out a small bowl or a small basin. Add some salt, a little vinegar, a little chicken bouillon, two spoonfuls of sugar, a little oyster sauce, a little light soy sauce, a little dark soy sauce and finally a teaspoon of starch.

Finally, add a little water, stir the seasonings well, and set aside.

Start by stir-frying the eggplant.

At this time, the eggplant has also been pickled, and the water in the eggplant can be squeezed dry, so that you can absorb less oil when frying the eggplant. After squeezing the eggplant dry, you can start frying the eggplant, just add a little oil to the pan and stir-fry the eggplant like a stir-fry. During the stir-frying process, if you find that the eggplant is starting to squirm, you can add the sauce that has been prepared in advance.

The method of braising eggplant is very simple.

If you want to eat garlic cloves after adding the sauce to the eggplant, you can also add some garlic cloves at this time and stir-fry them over high heat. Stir-fry the sauce in the pot until it is slightly dry and completely absorbed by the eggplant, and then you can get out of the pot, so that the braised eggplant is not only very flavorful, but also not particularly difficult, all netizens can try it.

Tip 1: Cut the eggplant and roll it into pieces, soak it in salted water, which can prevent it from turning black, and the eggplant will not absorb oil when frying. The same is true for roasted eggplant, rub some salt on the eggplant to kill the excess water, then roast it over a charcoal fire, and finally brush it with oil so that you won't inhale too much oil!

Tip 2: When making eggplant pot or burning eggplant, first cut the eggplant into hob pieces, then pat on a layer of dry starch, and then take it to fry or make eggplant pot, the oil will be blocked outside the eggplant, and the eggplant's oil absorption capacity will be greatly reduced.

Tip 3: You can take some common drying methods, microwave methods, steam methods, blanching methods and other different methods to dry or soften the eggplant, which can greatly reduce the oil absorption capacity of the eggplant and maintain the taste of the eggplant as much as possible. Usually I choose the steam method, which is to steam the eggplant before cooking.

Tip 4: Cut the eggplant into hob pieces, put it in a basin, add a little salt, mix well, marinate for 10 minutes, and marinate the eggplant out of the water. Before frying the eggplant, do this step more, the color of the eggplant will not oxidize and turn black, and when stir-frying, the eggplant will not absorb oil, and you can make delicious eggplant with very little oil.

Anyone who knows how to cook knows that a delicious braised eggplant usually has to be fried before cooking, and although the good eggplant is delicious, there is too much oil, which is not good for health. So how can you make healthy braised eggplant with less oil? Today I will teach you a little trick, that is, before the eggplant is put into the pot, add a little salt to kill the water, the eggplant after killing the water is not only softer and more flavorful, but also will not absorb too much oil, the most important thing is that the taste is not inferior to the fried version, and it tastes healthier.

Friends who love eggplant, come and try this little trick, especially now that it is summer, eating some stir-fried vegetables with less oil will be better for the stomach.

Ingredients: 2 eggplants, 3 chives, salt, half a spoon of starch, 5 grams of caster sugar, 2 spoons of light soy sauce, half a spoon of dark soy sauce, half a spoon of balsamic vinegar, 5 spoons of water.

1. Let's make the sauce first, pour starch, caster sugar, light soy sauce, dark soy sauce, balsamic vinegar, water and a little salt into a bowl, mix evenly and set aside.

2. Then wash the eggplant, cut it into narrow strips, pour it into a large bowl, add about 3 grams of salt, stir and mix evenly, and let it stand for 10 minutes.

After a few minutes, the eggplant will come out with a lot of water, pour out the water, wash the eggplant again with clean water, and then pinch the water dry by hand and set aside.

4. Pour a little oil into the frying pan, after the oil temperature is hot, put more than half of the chives into the pot and stir-fry over medium heat to bring out the fragrance.

5. Then put the eggplant in the pot and continue to stir-fry until the eggplant is completely soft. Because the eggplant has been killed with salt, it is easy to fry until soft.

6. Finally, pour the seasoning juice into the pot and stir-fry until the seasoning juice is evenly hung on the eggplant.

7. After the pot is removed, we sprinkle the remaining chopped green onions, and we are ready to eat. It's delicious and not greasy, and you can always eat an extra bowl of rice every time you make it.

The less oil version of braised eggplant is healthier without frying, and it is more fragrant than big fish when it comes out of the pot, so you can try it too!