When making homemade eggplant, should the eggplant be salted? What is the purpose of this?

If you want to make home-cooked eggplant, you need to marinate it with salt, so that the excess water in it can be removed, and the taste is more delicious.

When making home-cooked eggplant, you need to marinate the eggplant with table salt; The purpose of this is to make the whole charcoal taste better and also keep it tender.

The eggplant should be salted to make it taste better and the eggplant will taste better.

When making homemade eggplant, should the eggplant be salted? What is the purpose of this? Need; Place the long cut eggplant in a bowl, add a spoonful of salt, and stir well to marinate for a few minutes.

Once the long eggplant is heated, the moisture in the porosity of the flesh of the long eggplant will volatilize, and the vegetable oil will enter this porosity, so it is very oil-consuming to fry the eggplant. If you want to fry eggplant, you must not remove the oil, either prevent the water inside from volatilizing, or plug this porosity.

Remove the stems of the long eggplant and clean it, then cut it into two pieces, and then cut it into hob blocks for reaper. Tip: It is not recommended to peel the eggplant, the skin of the eggplant is not easy to remove the oil, if the long eggplant is older, you can peel off the skin.

Prepare the seasoning in advance by the time of pickling long eggplant, and the most indispensable thing for fried eggplant is garlic paste, so be sure to cut the garlic paste and reserve it, and you can put some dried chili pepper or millet spicy in winter to warm the stomach.

Mix the sauce in advance, add an appropriate amount of light soy sauce, oil, salt, garlic and millet spicy to a small plate, and then stir well and set aside. After the long eggplant is marinated, squeeze out the water in the long eggplant cubes. Tips:

This not only squeezes the moisture in the internal structure of the long eggplant, but also narrows the gap in the texture of the long eggplant's flesh, making it difficult to enter the liquid, which is also the second step of removing the oil.

In the long eggplant block with squeezed water, then slightly drizzle some tapioca starch and mix it, so that it is more difficult to remove the oil, boil the oil, pour the long eggplant, stir-fry until it becomes loose, pour in the adjusted juice, stir-fry to taste. Stir-frying eggplant can reduce the time it takes to prepare other ingredients in the interval between marinating long eggplants, which is really time-saving and labor-saving.

salting; Before we make long eggplant, it is better to marinate it with edible salt. Edible salt can precipitate the moisture of the long eggplant itself, and in the case of fried eggplant, we must first oil the long eggplant, otherwise the long eggplant will not taste, that is, the common name is not fried thoroughly. However, if you fry it, you will have a lot of vegetable oil to eat.

Therefore, it will be effective to eat salted long eggplant, edible salt can destroy the mechanism of long eggplant, so that the good long eggplant block flavors and soft, so that the long eggplant is not easy to oil.

The eggplant is salted to prevent oxidation and blackening.

The eggplant is easy to oxidize and turn black after being cut, and it has a blocking effect when put in salt water, keeping the eggplant bright and fresh; It contains hot toxins, which can be soaked out by soaking in salt water; The eggplant body that has been soaked in salt water will become soft, so that it will not absorb as much oil, so that there is no need to add more oil when stir-frying. If you don't bother, steam the eggplant in salted water again, so that the softer eggplant will not absorb oil.

Solanaceae, a plant of the Solanaceae family, is also known as dwarf melon, white eggplant, hanging cabbage seed, Luosu, eggplant, and purple eggplant. It is native to tropical Asia and is cultivated in all provinces of China. Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

If you fry eggplant, salt it to squeeze out the water in the eggplant, so that it will be particularly delicious when you burn it later, and there will not be too much water in the eggplant.

The eggplant is salted to get rid of the moisture in the eggplant, so that the fried eggplant is softer, smoother, and the sweetness of the eggplant itself can be released.

For the method of eggplant, add a little salt before frying, and the eggplant made is delicious and not greasy after rice.

Before frying the eggplant, blanch it in boiling water or marinate it with salt.

Eggplant is a popular vegetable with its unique taste and nutritional value, and is a favorite ingredient for many people.

Eggplant pickling is a common cooking method, which can make the eggplant taste more delicious and can also increase the nutritional value of the eggplant.

So, why are eggplants salted?

First of all, salting can make the eggplant more delicious.

Salting can make the eggplant more delicate, the meat more fluffy, and the taste more delicious.

In addition, salting can also make the eggplant more nutritious.

Salting can make the nutrients in the eggplant more easily absorbed by the body, thereby improving the nutritional value of the eggplant.

In addition, salting also makes eggplants safer.

Salting kills the bacteria in the eggplant, which reduces the number of tung cavity bacteria in the food, making the eggplant safer.

Finally, salting also makes the eggplant more flavorful.

Salting can make the eggplant taste more delicious, and it can also make the flavor of the eggplant round chain stronger, thus making the eggplant more delicious.

In conclusion, there are many reasons why eggplants should be salted, it can make eggplants more delicious, it can also improve the nutritional value of eggplants, it can also make eggplants safer, and it can also make eggplants more delicious.

Therefore, it is necessary for eggplants to be salted.

Do I need to marinate some of the eggplant in advance when making salt-and-pepper holes? It tastes better when marinated.

I've eaten a lot of roasted eggplant, whether it's a home-cooked version or a restaurant version. To burn a few lucky eggplants, the most indispensable thing is, of course, oil, so many ** people will refuse this dish.

At home, I tried to make different versions of roasted eggplant, but only when I put too much oil and fried the eggplant thoroughly, it was the best and most successful. Eggplant itself loves to absorb oil, so every time you fry eggplant, no matter how much oil you put in it, you will feel that it will be absorbed by the eggplant, but after it is finally burned, it will slowly seep out, and it is quite scary to look at.

When I burn eggplant, I usually peel off the skin of the eggplant, then hold the eggplant in one hand, get it with the other, and turn it to cut, which is almost the meaning of hob cutting, because the eggplant pieces cut out in this way will absorb less oil when frying. Put six times more oil in the pan than the usual stir-fry to fry the eggplant thoroughly. (I've tried to put less oil, but the eggplant can't be fried thoroughly, and the taste will be bad) After putting in the eggplant, stir-fry it gently, and the eggplant will become a little wilted after frying.

After the eggplant is fried thoroughly, remove it, and in the gap between the castor oil, mix a sauce for burning the eggplant. I think that the indispensable thing to cook eggplant is minced garlic, and when preparing minced garlic, I will prepare more, part of it in the prepared juice, and part of it will be kept and put in when it is almost out of the pot. The juice is simple, light soy sauce, oyster sauce, tomato paste, sugar, salt, that's all.

Again**, don't put any oil at this time, put the eggplant in the pot, pour the juice and stir-fry, and finally when it is almost out of the pot, put in the remaining garlic potato trembling powder, it will be very fragrant. I love cilantro, and after the final plate, I put some chopped cilantro in it.

This is the easiest way to burn eggplant, because after the eggplant is fried, it will wilt and become pumped, and it will look a lot less, so be sure to put more eggplant.

However, some home-cooked eggplants will put some minced meat, or sliced meat, so that it will taste more fragrant. Or at the end of the roast, add some tomatoes, or green peppers, and it will be very good to match

No, the eggplant tongs are relatively tender, and if you marinate them in advance, they will make the eggplant taste very old and the taste is not particularly good.

When making salt-and-pepper eggplant, you need to marinate it in advance, so that it can be more flavorful and delicious.

Yes, this will allow the eggplant to be added in the subsequent steps to taste better.

Do you need to marinate the minced meat in advance to make minced meat and eggplant?Anyway, it doesn't matter if you don't have this habit when you make it yourself, because when you make so many eggplants, you will put the sauce yourself. The best way to put soybean paste is to put bean paste, which can already achieve a very good effect on helping Cai Bing to taste.

Because you don't need to worry about whether the dish is flavorful or not, the eggplant itself is a relatively good thing, and then the minced meat is even more so, you want to have cut the meat into small dices one after another, you just need to put a little salt and sauce, fry for 3 or five minutes, and basically it will be delicious. There's no need to marinate that thing in advanceMoreover, if you marinate in advance, if you can't do a good job of keeping it fresh, it may also cause the minced meat to become harder, not at the level of tenderness, and it will not taste good when you do it. <>

The first thing to do is to make this dish is the processing of eggplant, the shoes are best cut into long strips, and then the long strips are changed, although you make minced meat eggplant, but you don't cut the eggplant into the size of minced meat, then it will become porridge?So the cut is diced eggplant. It is best to cut it through the oil, after the oil will form a layer of hard crust on the surface of your eggplant, so that the taste will be better.

After passing the oil pan, you should take out this eggplant and control the oil separately for about 5 minutes, because the eggplant itself is also very rare, and it is best to press it with a colander or something. <>

The next thing is to boil the oil, put the green onions, ginger and garlic on the weekend and put the bean paste, as for your taste, depending on your own choice, you should have the most basic grasp of the saltiness of the dishes, otherwise you can't cook. The next thing is to color, you can put a little dark soy sauce, if the bean paste itself has a better coloring effect, then you can leave it out, and put the eggplant in it when the minced meat is fried until it is six or seven ripe. Because the skin is thick and the eggplant has been oiled, simply and evenly, put a drop of water, and finally thicken it when it comes out of the pot.

This pickled eggplant is made spicy and appetizing, super delicious, let's prepare the cooking food of pickled eggplant. We first prepare two long eggplants in advance, the eggplant can plan a little more, because the volume of the eggplant will be reduced a lot after the eggplant is solved, and then prepare 5 millet peppers and three green peppers in advance. Then plan to have a little more garlic, the bigger the garlic, the stronger the flavor of the garlic, and the more delicious it will be.

Then prepare a piece of ginger slices, a small amount of salt, white sugar and a small handful of pepper in advance. In that case, let's cook a piece of eggplant that is gradually pickled.

Remove the prepared long eggplant, put it in a large basin, and then add an appropriate amount of pure water to clean the long eggplant. After cleaning the long eggplant, we throw away the turbid water, then replace it with a new one, and clean the eggplant again, so that it is fine. After the eggplant is cleaned, we put it aside to control the moisture.

Now you can clean up the prepared millet pepper and green pepper.

Put all the green peppers and millet spicy into the water, clean them up and replace the turbid water, then wash them again with clean water, and put them in a dish after washing. Next, put the cleaned and drained eggplant on the cutting board, cut off the end with a knife, and then cut it into thick slices.

Then cut the thick slices into strips, and finally cut them into small pieces, and after the dices have been cut, they are placed in a large basin and reserved. Remove the wok and put it on top of the stove, then fill the pot with water, you can add a little more water, until the water gradually appears concentrated hot bubbles, we will fill all the eggplants in the water.

When the eggplant is dying, drain it and remove it, then put it in a sand cloth and squeeze it dry. Next, put the dried eggplant on top of the steamer to dry. Next, remove the roots of the green and red peppers that have been dried for moisture, and then cut them into rings.

Next, we chop all the crumbs of the chili rings and put them in a bowl for emergencies.

Chop a little more minced garlic and add the ginger foam to a bowl. In addition, prepare a bowl in advance, add diced eggplant, green and red peppers, minced green onion and ginger to the bowl, and then add salt, white sugar and pepper. First of all, grasp and mix evenly with your hands, wear a new pair of disposable gloves in the case of grasping and mixing, and after all the grasping, we put it into a clay pot without water and no oil with good sealing, so that it will not be bad if you put it in the refrigerator for a month.

This is how the delicious pickled eggplant is done.

If you cut the eggplant piece a little bigger, it will be much smaller because the eggplant is solved, and if you cut it too small, it will not taste good. In the case of grabbing and mixing, be sure to carry disposable gloves, and store them in a clay pot with no water and no oil after grabbing.

It is okay to use straight and curved eggplant for pickled eggplant, and the key point for making pickled eggplant is to scrub the eggplant with salt first.

Pickled eggplant with planted eggplant, better than bent eggplant, because the skin of bent eggplant is too thick, pickled out is more stiff, pickled eggplant point is to be sealed and destroyed, once there is no loose gap into the fiber code into the air is easy to mold.