When frying eggplant, do you over oil or use salt to kill water?

From a health point of view, it is better to kill the water with salt, and then fry it, the oil used will be less, and the fried will be more fragrant, the most important thing is that such dishes are healthier to eat and good for the human body.

Eggplants that are too oily will taste better, but eggplants that kill water with salt will be more nutritious and lower in calories, so I think it is better to use salt to kill water.

When frying eggplant, be sure to over-oil, if you use salt to kill the water, the fried eggplant will be drier. Eggplant is a relatively oil-absorbing vegetable, and the oil must be sufficient, so that the fried eggplant is delicious.

Fried eggplant, some people have oiled and some people use salt to kill water, chef: teach you a trick, eggplant is delicious and does not absorb oil.

After cutting the eggplant, it is first put into cold water to soak for a while, so that it can absorb the water first, and then squeeze it dry with the vertical force of the loss beam, which destroys the sponge-like characteristics of the eggplant.

Stir-fried eggplant, fried eggplant box, etc. Let the type stir-fry the eggplant, without oil and salt, directly put the eggplant in the pot and simmer over low heat; Fry the eggplant box, sandwich the meat foam between the eggplant slices and celery, then coat it with flour and let it go to the oil pan to fry.

It can also be blanched, fried, steamed, or salted in brine, all of which can be used to fry eggplants.

Blanching is not required to make eggplant.

After cutting the eggplant, soak it in water to prevent it from turning black, do not blanch it, heat it in an oil pan and fry the garlic until fragrant, and then fry the eggplant until it is cooked and add salt. You can also add lean minced meat or minced fish to stir-fry the eggplant together, so it is very fragrant, and it can be eaten after steaming for a few minutes after it comes out of the pan. This is called fish-flavored eggplant in the restaurant.

Preparation of garlic eggplant :

1. Prepare the eggplant to be cleaned, cut into hob pieces, put a little salt and mix well and marinate for a while.

2. Seasoning: Prepare a bowl of light soy sauce, oyster sauce, salt (optional), chicken essence, a little dark soy sauce and a little starch stir and stir, add a large spoon of water and stir evenly for later use.

3. Heat the oil, put the eggplant in the hot oil and fry it until golden brown, then put the minced garlic down to fry him to make it fragrant, and pour the sauce that has just been mixed into it.

4. Stir-fry evenly, add some chopped green onions, and garnish with millet spicy.

Preparation of braised eggplant:

1. First cut the eggplant hob. Then put the eggplant in a pot, add another 2-3 tablespoons of salt, and after 10 minutes, take the eggplant out of the water and set aside.

2. Put the garlic slices into a bowl, then add dark soy sauce and sugar, a spoonful each, then add water, a bowl of water, and set aside.

3. Don't use too much oil in the pot, you can usually fry the amount of vegetables, and then put the good eggplant into the pot to make the eggplant golden brown.

4. Pour the ingredients into the pot, simmer over medium heat, and remove from the pot after 10 minutes.

Eggplant needs to be blanched before stir-frying.

Many people do not recommend blanching eggplant before frying, but in fact, eggplant needs to be blanched before stir-frying. Because after the eggplant is blanched, its oil absorption is more even. The fried eggplant is more delicious, the taste can be taken to the next level, and it will not get tired.

So before we fry the eggplant, we must blanch it first.

Eggplant should be taken care of when cooking:

1.When blanching, add some table salt to the water. We all know that when vegetables are blanched, some water-soluble nutrients are easily lost, so in order to prevent the loss of such nutrients, we need to add some salt to the water.

By adding some salt, the rate of outflow of water-soluble nutrients from vegetables is greatly slowed down. In addition, hot water should be used when blanching, and it is best not to add too much salt.

2.In the past, when I watched other people make eggplants, I often found that they broke the eggplants by hand, rather than cutting them with a knife. At the time, I didn't understand it, I thought it was inconvenient, and it wasn't very hygienic, but in fact, eggplant is better when you break it by hand.

Moreover, this kind of eggplant is fried and absorbs oil more evenly, and it will not be made.

There is a situation where one piece absorbs more oil, and there is a piece that absorbs less oil. Although there is no scientific basis, when you do it again in the future, you can try to break the eggplant by hand, and then compare it with the eggplant cut with a knife.

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.