Do you need to add water to fry eggplant, and do you need to put water to burn eggplant

1. It is best to fry eggplant without water.

2. Fry eggplant, you can put salt and marinate it for a while after cutting it, and then fry it in water or soak it directly in salted water (this can save some oil, fried eggplant is to put a lot of oil), you can be sure to put more oil when frying, the fire should be enough, you can add some wine to fry, not only can you not add water but also retain the original purple color of eggplant.

1 Do you need to add water to fry eggplant?

It is best not to add water, fry eggplant, you can put salt and marinate after cutting the eggplant for a while, and then fry it in water or soak it directly in salted water (this can save some oil, fried eggplant is to put a lot of oil), you can be sure to put more oil when frying, the fire should be enough, you can add some wine to fry, not only can you not add water but also retain the original purple color of the eggplant!

2 Why soak eggplant in water before frying.

1. Isolate oxygen, eggplant contains a class of substances called phenol oxidase, which will react with phenolic substances in eggplant when exposed to oxygen to generate colored chemicals, the color of this chemical will increase with time, and finally become black, soaking eggplant in water can make eggplant not oxidized, and maintain the brightness of color.

2. Reduce the amount of oil absorption, we all know that eggplant will absorb a lot of oil when cooking, this is because eggplant is composed of spongy cell wall, spongy tissue is soft, and it will collapse and soften the oil absorption at the high temperature of the oil, and we soak the eggplant before making eggplant will let the sponge body of the eggplant absorb a lot of water, so that the oil absorption when cooking eggplant is reduced.

3 Benefits of eating eggplant.

Traditional Chinese medicine believes that eggplant is a cold food. Therefore, eating it in summer helps to clear away heat and relieve heat, and it is especially suitable for people who are prone to prickly heat and boils. People with indigestion and diarrhea should not eat more, as Li Shizhen said in the "Compendium of Materia Medica":

Eggplant is cold and beneficial, and eating more will be beneficial to abdominal pain.

Burn the eggplant without water.

Cut the eggplant into hob pieces, cut the tomatoes into cubes, cut the green onion into shreds, cut the ginger into shreds, pat the garlic with a knife (the industry is called rotten garlic), add half a pound of oil to the pot and heat it, and fry the eggplant paste (half an egg, and three coins of powder into a paste) and fry it until golden brown.

Take out and pour out the remaining oil, leave a little oil in the pot, add the green onion and ginger shreds, rotten garlic and stir-fry the pot (fry the fragrance) and add the eggplant, then add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, put in half a bowl of water and tomato pieces, and burn it thoroughly to become a fragrant roasted eggplant.

Nutritional value:

According to the research of nutritionists at home and abroad, eggplant contains special nutrients and has good prevention and treatment effects on some common diseases. The saponins contained in eggplant fiber have the effect of lowering cholesterol.

Eggplant has the effect of clearing heat and invigorating blood, reducing swelling and relieving pain. Use 1-2 fresh eggplants every day, wash and place them in a bowl, add oil and a little salt, put them in a pot and steam them with water, and eat them for several days, which can cause blood in the stool and also have a certain effect on constipation.

You don't need to put water in the boiled eggplant.

The steps for burning eggplant are as follows:

Raw materials required:

1. Ingredients: 1 eggplant (round).

2. Auxiliary ingredients: 1 egg, 15 grams of green onions, 6 cloves of garlic, 1 teaspoon of sugar, 2 teaspoons of balsamic vinegar, 3 teaspoons of light soy sauce, 1 3 teaspoons of dark soy sauce, 15 grams of dry starch.

Step 1: Prepare the ingredients you need.

Step 2: Beat the eggs into a bowl and beat them. Finely chop the green onions and garlic separately.

Step 3: Mix a bowl of sauce for later use: put minced green onion and minced garlic into a bowl, add a spoonful of cooking wine, 1 tablespoon of sugar, 2 tablespoons of vinegar, 3 tablespoons of soy sauce, and a little starch and stir well.

Step 4: Finally, add an appropriate amount of water to make a bowl of sauce.

Step 5: Peel the eggplant and cut it into centimeter-square strips.

Step 7: Dip the floured eggplant strips into the egg wash and cover it with the egg wash.

Step 8: Put the same amount of oil as the usual scrambled eggs in a wok, add the eggplant strips dipped in the egg mixture, and fry over medium heat.

Step 9: Fry until the skin of the eggplant strips is golden brown and soft.

Step 10: Fry until the eggplant strips are golden brown and soft, then quickly pour in the seasoned sauce. Bring to a boil and simmer for a few minutes.

Step 11: Finally, the soup is drained and served.

Step 12: The finished product is as follows.

Ingredients: 500 grams of eggplant, 500 grams of peanut oil, (actual consumption of 40 grams) 25 grams of soy sauce, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of water starch, a little green onion, ginger and garlic.

Method 1Peel the eggplant, wash it, and cut it into 3 cm thick pieces, cut one side of each piece into 3 cm wide strips until it is full, and turn the oblique blade into a 1 cm thick spatula, and leave it outside to dry for 1 hour for later use.

2.Mix soy sauce, monosodium glutamate, refined salt, green onion, ginger, minced garlic, water starch and 100 grams of water into a sauce.

3.Put the wok on the hot fire, put in the oil, and put the eggplant slices into the dry fry when it is hot until it is hot, turn it with a hand spoon frequently, and remove it when the dough is burnt, and control the oil.

4.Pour out the oil in the pot, leave a little base oil, heat it on the fire, put in the garlic slices to fry the yellow, wait for the fragrance, pour in the sauce and eggplant slices and burn them together, stir evenly, and the juice is thickened.

It's best not to, put a little if you put it, and don't dry the pot.

It's definitely going to be put.,,But not too much.。。 A little bit is good.

Sautéed eggplant. It needs to be soaked in water, because this will not only save a lot of oil, but it will also not stick to the pan and taste better.

The specific reasons are as follows:

1): Reduce the consumption of nutrients. The nutritional value of eggplant is very high, and frying eggplant requires a lot of oil, and such a cooking method will reduce the nutritional value of eggplant dishes to a certain extent. Therefore, soaking in water is conducive to reducing the consumption of nutrients.

2): Ensure that the eggplant is bright in color. It is easy to turn black after the eggplant is cut, so the cut eggplant should be soaked in cold water or a certain concentration of salt water to effectively prevent the eggplant block from oxidizing and turning black.

1. Isolate oxygen, eggplant contains a class of substances called phenol oxidase, which will react with phenolic substances in eggplant when exposed to oxygen to generate colored chemicals, the color of this chemical will increase with time, and finally turn black, soaking eggplant in water can make eggplant not oxidized, and keep the color bright. 2. Reduce the amount of oil absorption, we all know that eggplant will absorb a lot of oil when cooking, this is because eggplant is composed of spongy cell wall, spongy tissue is soft, and it will collapse and soften the oil absorption at the high temperature of the oil, and we soak the eggplant before making eggplant will let the sponge body of the eggplant absorb a lot of water, so that the oil absorption when cooking eggplant is reduced.

Do I need to soak eggplant in water before frying? Why? Because the eggplant has to be soaked, soak the one in it that has a little bitterness, and it is better to soak it in water before frying the eggplant, you pour the green onion, ginger and garlic into the pot and fry it fragrant, and then the eggplant is stir-fried with a little bit of water vapor, he will not pick it up, and he will not need to put water again, as long as you put the soy sauce salt and all the seasonings into it, so that the eggplant burned out is very flavorful and delicious.

You don't need to soak in water before frying eggplant, because eggplant absorbs water and soaks it in water, and it is easy to get out of the water when you fry it, and the fried eggplant is not delicious, so you don't need to soak it in water before frying it, and it is more delicious to fry it directly, but the eggplant can't be cut in advance and is easy to oxidize

Stir-fried eggplant needs to be soaked in water, usually for half an hour. After soaking, the eggplant itself can be removed, making the eggplant softer and less easy to stick to the pan, and there is no need to put too much water when stir-frying, and the color of the fried is also better?

Need. You need to soak the eggplant in water before stir-frying. There are mainly the following reasons:

Eggplants exposed to the air are prone to oxidation and blackening, affecting the color of the food, which can be avoided by soaking in water.

After soaking in water, it does not affect the taste. Eggplant contains a lot of alkaline substances, and after soaking in water, a part of the alkaline substances are separated, and it will not taste astringent.

Fuel efficient. Eggplant is a very oil-absorbing vegetable, and no matter how much oil you put in it when stir-frying, it doesn't feel enough, while when you soak it in water and squeeze it dry before stir-frying, it will save a lot of oil.

We all know that eggplant will absorb a lot of oil when cooking, this is because eggplant is composed of spongy cell wall, spongy tissue is soft, and it will collapse and soften the oil absorption at high temperature, and we soak the eggplant before making eggplant will let the eggplant's spongy body absorb a lot of water, so that the amount of oil absorption when cooking eggplant is reduced.

It is necessary to soak the eggplant in salted water before frying, because when the eggplant is fried, the eggplant will not absorb too much oil.

In the process of soaking eggplant in water, the cells will break a lot, and the oil-absorbing components will also be dissolved in water, so if you fry it again, it will not absorb oil so much, so when frying eggplant, you must remember to soak the eggplant in water, for 5 to 10 minutes, the eggplant can be sprinkled with a little salt, which can prevent oxidation, which is our common blackening, so that after doing this, ensure that the eggplant you make is no longer greasy.

Eggplant is very absorbent when stir-frying, so soak the eggplant in water before cutting it well, so that it can absorb less oil and will not stick to the pan.

Do not soak the eggplant in water for an afternoon before frying the eggplant, and use salt to kill the water from the eggplant, so that the fried eggplant will not absorb oil.

Wash the eggplant with water before frying, and you don't need to soak it in water. Soak the cut eggplant in water enough, and when you fry it, the taste will not be so fresh!

I just want to ask if the person who said such things has ever cooked?

The pre-processing of eggplant is nothing more than salt forcing water and white vinegar to prevent oxygen, or it is wrapped in starch and wide oil, eggplant is famous for eating oil, but the high temperature will make the eggplant spit out the oil again, and the big oil is stir-fried and eaten is a smell of oil, and the novice will put oil into it as soon as he sees the dry pot, and it is really a miracle that he is not greasy, so he controls the oil and the heat well.

You want to ask why someone soaked in water, I really don't know, but I have seen their arguments, saying that it can prevent oxygen and less oil is healthier, but the operation steps are soaked in water first, and then take out the salt and white vinegar, salt after a while, take out the water, and directly fry the water and then put the oil, this method is as blind as it is! This is the same as boiling, the oil can't get in and block the surface, the most critical oil fragrance is missing, and the oil is not pulled, and the most basic oil is not greasy, the weak is healthy, I would rather not.

I practiced it and soaked it in water, the effect is very good, and it will not absorb a lot of oil.

Of course, you need to soak the eggplant in water to reduce the bitterness of the eggplant.

If you don't soak it, the eggplant will change color when you fry it, and it won't look good when you fry it.

If it is not soaked in water, it will not only absorb oil, but also become hard and very difficult to taste

Personally, I think it needs to be soaked in salt water first. It seems to be to prevent discoloration or something.

What is the purpose of the cannon that I don't usually soak in water? Is there anything else in the eggplant that needs to be soaked in water and then removed from him? I washed it all and broke it into small pieces. Then I fried it in oil.

Of course, you have to go through the water, and you have to add salt.

Stir-fried eggplant does not need to be blanched.

We first clean the eggplant and remove the stem, then cut the eggplant into long strips or hob-shaped, don't rush to put it in the pot and fry, don't blanch the eggplant, sprinkle a little salt on the eggplant, marinate the water, then rinse the eggplant, and then put it directly into the pot to dry fry, fry the water on the eggplant, and then put it out, and then prepare some side dishes.

Then put an appropriate amount of oil in the pot, wait until the oil temperature is heated to eighty percent hot, put in the green onion, ginger and chili segment to fry the fragrance, and then put in the eggplant, stir-fry evenly, then put in the appropriate amount of light soy sauce, oyster sauce, sugar, and then add the appropriate amount of salt, fry until the eggplant is flavored and can be out of the pot, the eggplant fried in this way is not only very fresh and tender, but also very flavorful.

If you don't add water, you should put more oil, the eggplant is super absorbent, the fire is smaller, fry for a while for two minutes, put the condiments, and then fry for two minutes on high heat!

Stir-fry until the eggplant is dark grey and soft.

It is recommended to blanch it with water once and then fry it in oil so that the taste will be better.

Another: Stir-fried eggplant with more oil will be more fragrant!

I like to stew in oil, a little more oil, and when the oil is hot, stir-fry and add sauce in about a few minutes (I cut thin slices).

Method 1Heat a wok, pour in the oil and cook until it is 60% hot, add the eggplant and stir-fry, after about 10 minutes, add salt, soy sauce and sugar to taste.

2.Cover the pot and simmer for a while, open the lid and add the leeks and stir-fry until cooked, and add minced garlic before coming out of the pot.

If there is minced meat, you can also add some to make it taste better.

A little more oil, after the oil is hot, stir-fry in the pan and add the sauce for about a few minutes.

Ingredients: three long eggplants, a small tomato, a green pepper, six cloves of garlic, a little green onion and ginger, an appropriate amount of starch, a little sugar, a little salt, a little light soy sauce, a little dark soy sauce, a little vinegar.

Home-cooked (relatively simple) method of grilled eggplant.

1. Cut the eggplant into hob pieces, put them in a basin, wrap them in dry starch, and pay attention to not putting water!

2. Wrap it up and fry it into the color in the picture!

3. Cut the tomatoes and green peppers and set aside!

4. Chop the green onion and ginger for later use!

5. Mince the garlic and set aside!

6. Dark soy sauce, light soy sauce, vinegar, sugar, salt, starch, water, put it in a bowl and mix it into juice for later use!

7. Put green onions and ginger in the pot, then add tomatoes and green peppers and stir-fry!

8. Fry until five ripe, add the fried eggplant! Keep stir-frying!

9. After heating evenly, pour in the adjusted juice, let the sauce wrap evenly, and finally put garlic and fry twice to get out of the pot!

10. It tastes good, you can try it!