Eggplant is a very oil absorbing vegetable, and if you put too much oil, it will be very greasy to e

Eggplant is a very oil-absorbing vegetable, but many people love it, if you want to eat eggplant but don't want to eat it particularly greasy, steamed garlic eggplant is the best choice.

Don't remove the skin of the eggplant when making eggplant, this can also reduce the oil absorption of the eggplant, and the oil absorption of the eggplant with the skin removed is more serious.

The structure of the eggplant is very special, and there are many small holes inside the eggplant, which means that the internal structure of the eggplant is similar to that of the sponge, and it is not completely compact.

Therefore, when the eggplant is cooking, the oil during cooking will be absorbed into the eggplant by the small pores of the eggplant, and the eggplant is also like a sponge, full of oil. The oil-absorbing properties of eggplant are due to the sponge-like plant structure of eggplant.

Eggplant absorbs oil, which makes many people have a headache, because eggplant is a favorite dish of many people, but it is easy to absorb oil and make eggplant taste very greasy. At this time, there is a way to cook the eggplant and ensure that the eggplant does not absorb too much oil, and this way is to steam the eggplant.

However, steamed eggplant faces another problem, the eggplant made by steamed eggplant has a very light taste, because the steaming process is completely without adding seasonings, oil and salt other than eggplant. But this is not without a solution, you can first prepare the sauce separately, and then drizzle the sauce after the steamed eggplant is ready, so that it is not greasy and gives the eggplant a flavor.

After the eggplant is steamed, the oil will definitely not be much, and it will naturally not be greasy. Although the eggplant is drizzled with sauce, some people with strong flavors may still find that the flavor of the eggplant is not strong enough and not so fragrant. That's where minced garlic comes in handy.

Garlic is an all-purpose condiment in the culinary world, and there is nothing that garlic can't handle. The same goes for eggplant, where minced garlic is prepared before steaming it. The minced garlic should be fried in oil first, so that the aroma of the minced garlic can be stir-fried in this way, and in this way, too much will be absorbed by the eggplant.

Then spread the minced garlic on the surface of the eggplant before steaming it, so that the steamed garlic eggplant is very delicious.

Because the structure of the eggplant itself is porous, the eggplant is very oil-absorbent. Well, when cooking, if there is an eggplant skin as a layer of oil barrier, this layer of skin can also allow the eggplant to absorb as little oil as possible during the cooking process.

Therefore, before making the eggplant dish, be sure not to remove the skin of the eggplant. Because if this layer of skin of the eggplant is removed, the eggplant will be completely exposed to the oil, and the oil will be completely absorbed into the eggplant. The skin of the eggplant can be left until the eggplant is cooked before being removed, which does not affect the taste of the eggplant.

Eggplant is a seemingly simple dish, but as long as the eggplant oil absorption is controlled, it can be made into a delicious dish.

I think you can salad eggplant, which is relatively delicious, refreshing and delicious and not greasy.

In this case, you can sprinkle the cut eggplant with a little salt, mix well, and marinate for about 15 minutes.

It can be served cold, and the taste is very good, especially greasy, and it goes well with rice.

Stir-fried eggplant is a very home-cooked dish that goes well with rice, but eggplant is a very oil-absorbing vegetable. Many people will encounter a particularly troublesome problem when frying eggplant, that is, the eggplant will absorb a lot of oil during the process of frying eggplant, and when you eat this dish, you will feel very greasy and difficult to eat. In fact, fried eggplant has some skills, as long as you master these skills, then the fried eggplant is not greasy at all, and the following will introduce you to the method of fried eggplant without absorbing oil.

Soak the eggplant in water, and the garnish of the fried eggplant is usually green pepper or minced meat, and then cut the eggplant into strips. But at this time, don't be in a hurry to stir-fry the eggplant directly in the pot, otherwise it will be easy to fry the eggplant very oily. You can prepare a basin of water first, and then soak the cut eggplant in the water for about 20 minutes.

The eggplant will absorb a certain amount of water, and it will not be so greasy after being put into the pan, and it will not oxidize so quickly.

Another way to marinate eggplant is to marinate the eggplant first, and the marinated seasoning is also very simple, that is, edible salt. After cutting the eggplant into strips, sprinkle with an appropriate amount of salt, not too much, otherwise it will be very salty when it is fried. The marinating time should not be too long, 10 minutes is enough, and the eggplant will not absorb oil after absorbing a certain amount of salt.

Another very simple way is to put the eggplant in a dry pan and fry it without putting any drop of oil, so that the eggplant will soften slowly.

Stir-fried eggplant with less oilIf you want to make the eggplant not greasy, the most important thing is not to put too much cooking oil in the process of frying the eggplant, in fact, even if you don't put any oil, the fried eggplant is also very delicious. When frying eggplant, you can also add an appropriate amount of water, salt, and black pepper, and the stir-fry time does not need to be too long, because the eggplant cooks quickly. After learning these methods, I believe that the fried eggplant will never be greasy again.

Usually, when making eggplant, first of all, blanch the eggplant and drain the water, put less oil in the pot, and fry it on high heat, so that it will not be greasy.

You should blanch it before making it, so that the flavor becomes particularly fresh and tender, and it can also absorb a large part of the oil, so it is not particularly greasy.

Wrap a layer of dry flour on the surface of the eggplant and fry it, and after frying, take it out and put it on top of the blotting paper to control the oil, so that the eggplant is not greasy.

Eggplant is a relatively common vegetable, there are many people who also like to buy eggplant, eggplant can be made into a lot of delicious dishes, the most common may be fried eggplant, there are many people may find a problem, that is, no matter how to do it, the fried eggplant is particularly greasy, people can't swallow, how to avoid eggplant is too greasy If you want to avoid the problem of eggplant being too greasy, you should pay attention to solving the problem of eggplant oil absorption, as long as it can reduce the oil absorption of eggplant, You can make the eggplant less greasy and make the eggplant particularly delicious, how can you make the eggplant not absorb oil?

Clause. 1. Soak the eggplant in water, after cutting the eggplant, you can immediately put the eggplant in clean water and soak it, and soak it in clean water, which can not only prevent the eggplant from being too greasy and prevent the eggplant from absorbing too much oil, but also has the benefit of avoiding the oxidation and blackening of the eggplant air, but the time period of soaking the eggplant must also be noted, not too long, and the soaking time should not exceed 20 minutes.

Clause. Second, use edible salt to pickle eggplant, before frying eggplant, you can first use edible salt to pickle eggplant, which is also a particularly good way, using edible salt to pickle eggplant is the same can bring a better effect, everyone sprinkle some salt on the surface of the eggplant, about ten minutes of pickling, after pickling, squeeze the water of the eggplant slightly, and then fry the eggplant, the eggplant is not easy to absorb oil, and the fried eggplant is not easy to greasy.

Clause. 3. Put the eggplant into the pot and fry, before frying the eggplant, you can also put the eggplant in the pot and fry it, and naturally you can immediately put the eggplant into the pot and fry it, the premise is that the vegetable oil must not be poured into the pot, and you can fry it slowly with a simmer, which can effectively deal with the problem of eggplant oil absorption.

Clause. Fourth, steamed eggplant, after the eggplant is cut, you don't have to rush into the pot to fry, you can put the eggplant in the pot and steam it for five minutes, steaming eggplant can destroy the oil absorption of eggplant, it is impossible to let eggplant absorb oil in the process of frying eggplant, it is not easy to make eggplant greasy, naturally we need to pay attention, steamed eggplant must control the time, steaming eggplant for too long will make the steamed eggplant very bad, generally only a few minutes can steam the eggplant, there is a little bit of everyone to accept, After the eggplant is steamed, it is very likely that the color of the eggplant will suffer a certain amount of damage, and the color of the eggplant will not be so beautiful.

For what is said today, everyone has different opinions and ideas, you can leave a message to discuss together, looking forward to your reply! If you liked this article, don't forget to help like, comment, ** and bookmark.

Hello! Eggplant absorbs oil, as long as it destroys its oil-absorbing part, it will not absorb oil very much.

If you want to solve the problem of eggplant oil absorption, you must first understand why eggplant is so oil-absorbing, which mainly lies in its structure.

In fact, the flesh structure of the eggplant is a spongy parenchyma tissue, and its gap is composed of capillaries, but when the eggplant encounters high oil temperature, the capillary will break and the water will evaporate to make the eggplant soft and couch, and the oil at this time will be sucked into the eggplant.

If you want the eggplant not to absorb oil, you need to destroy the capillary tube of the eggplant, so that it first takes off the water and shrinks, or find a way to isolate its contact with the oil, and then go into the oil to lose the characteristics of oil absorption, the specific methods are as follows.

1. Use the salting method.

This method is relatively simple to operate, after the eggplant is cut, sprinkle a little salt and mix well and marinate for fifteen minutes, after pickling, the water of the eggplant will be dried by hand, and then it can be used for cooking, under the action of salt, the flesh cells of the eggplant are destroyed, and the water loss makes the eggplant soft and will not inhale the fat, you can fry the eggplant to make the eggplant stewed in oil, or you can fry the eggplant at home, and you will not inhale too much oil.

The disadvantage is that salt entering the eggplant will inevitably cause the eggplant to be too salty, so I recommend that you drain the water of the eggplant and pay attention to the amount of salty seasonings added during cooking.

2. Steaming eggplant method across water.

The specific operation method is to steam the cut eggplant with a pot of water before cooking, and then use it to carry out the next operation, the flesh cells inside the eggplant die at the high temperature of steam, so that the capillary tube shrinks and softens the couch, so that when cooking again, it will not absorb oil or absorb less oil, and the steamed eggplant can be eaten directly after being seasoned and is the least nutrient loss.

The disadvantage is that the steaming time is too long or the steaming is too bad, and then when it is used for the next step of cooking, it will make the eggplant all rotten and incomplete, so in the next operation, the eggplant should be turned less, which is suitable for braised or oil stew.

The method is to put the cut eggplant into a pot without oil and stir-fry, so that the eggplant evaporates water under the action of high temperature, so that the eggplant is soft and soothed, so that it will not absorb more fat after frying or frying, and the principle of using the microwave oven to heat it in advance is the same as it.

The disadvantage is that you should pay attention to the heat when frying to prevent the fried paste, and the color of the eggplant is easy to turn black.

You can soak the eggplant in water for a period of time, you can also use salt to marinate the eggplant, you can also put the eggplant in a pan without oil to fry, or you can use the steamer to steam the eggplant, these methods can effectively help the eggplant reduce oil absorption.

You can fry the eggplant in oil first to control the oil dry, and then fry the eggplant, and you can put a little tomato when frying the eggplant.

We can soak the eggplant in water in advance so that the eggplant can avoid oil absorption, and then we can also use table salt to marinate the eggplant before frying.

After preparing the ingredients, marinate the pork, clean the bitter gourd, cut it into slices, add an appropriate amount of water to the pot to blanch the bitter gourd, and then boil the oil in the pot and put in the minced garlic, burst the fragrance and put the pork into the pot and stir-fry for 8 minutes, then put in the bitter gourd, stir-fry evenly, add seasonings to get out of the pot;

In fact, that's what cooking is. Sounds simple. The taste of the finished product varies greatly.

Let's share my success stories together. These three actions make the fried eggplant delicious, not absorbent oil, and not greasy. If you follow these steps, you will succeed.

If you want to roast delicious eggplant, you have to avoid eating too much oil. Can you first wash the long eggplant with salt, kill the water, then roast it over a charcoal fire, and finally brush it with oil or coat it with minced garlic sauce! In our hometown of rural Hunan, there is an old saying called eggplant on rice soup.

Rice on top. Once the rice is cooked, the eggplant will be better. Take the eggplant and green pepper, stir with chopsticks, add salt, soy sauce and monosodium glutamate, add some lard, add garlic, and stir well.

The eggplant puree should not be watered after the slow seed stage of transplantation, and the eggplant puree should be curled up. The key to preventing the vigorous growth of eggplant puree is to prevent eggplant puree. Some people think that eggplant seeds: Cut the eggplant into strips and marinate it with sal for about 20 minutes.

Salt is normal for frying vegetables by weight. Don't be too hard. It will be salty.

Jumping prevents oxidation and kills the moisture in the eggplant. As a result, it can be delicious without frying. This is the key to making cured meat eggplant without consuming oil.

Water is needed for growth. Excessive moisture in eggplant seeds often leads to the frenzied growth of pigeon pea eggplant. The taste of the sauce:

1 tablespoon spicy garlic, 2 tablespoons Picasso shallots, 1 teaspoon boiled wine, 1 teaspoon soy sauce, 1 teaspoon excess sugar, 1 teaspoon chili paste, teaspoon sesame oil, teaspoon sesame seeds, a pinch of pepper.

Boil some oil, add green onions, ginger, garlic, dried peppers, green and red peppers, stir-fry until fragrant, pour into the eggplant slices, add 10g of soy sauce cru, 3g of oyster sauce, no need to add salt, the salt in cru soy sauce and oyster sauce is enough, it has a relatively loose pore fiber structure, which determines that you need to "absorb" the oil more than other vegetables. Come to an end... There is another way, which is to marinate the eggplant in boiling water or salt before frying it.

When the vegetable cells are soft and discolored, pour in the meat and garlic bubbles that have been fried before, add an appropriate amount of salt, and continue frying until there is less water in the pan, add a small amount of water