In life, you don’t have to eat every day, and your home-cooked meals on weekdays can also be full of your love for your family. In the three meals and four seasons, between firewood, rice, oil and salt, let us find the taste of home together. As the most common fruit and vegetable, eggplant is affordable and affordable, but its nutritional value cannot be underestimated. It not only has the effect of lowering cholesterol, but also has a good relief effect on dysmenorrhea, chronic gastritis, etc. But most people’s fried eggplants will be oily and greasy, have a bad taste, and are very unhealthy. Today, I will teach you to make fried eggplant that is not oily and does not blacken, let’s take a look together.
【Fried eggplant】
Ingredients to prepare: eggplant, front leg meat, garlic, light soy sauce, aged vinegar, dark soy sauce, oyster sauce, salt, sugar, millet pepper, green pepper, ginger, white vinegar
The specific steps are as follows:
1. After washing the eggplant, cut the hob pieces, then put them in a basin with clean water, then pour a bottle of white vinegar, turn the eggplant in the water a few times by hand, and then soak it aside for about five minutes.
2. Take an empty bowl, put the chopped garlic in it, then pour in three spoons of light soy sauce, one spoonful of aged vinegar, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of salt, one spoonful of white sugar, then pour a small amount of water, and stir all the seasonings well with a spoon.
3. Wash the green pepper and chop it into cubes, mince the ginger, if you like to eat spicy, you can prepare a few more millet spicy, cut it and put it on a plate with the green pepper for later.
4. Prepare a small amount of front leg meat, wash it, chop it into minced meat, and put it on a plate for later use.
5. Take out the soaked eggplant from the basin, put it in an empty bowl, then pour a spoonful of salt, and grasp the edible salt and eggplant well by hand, so that you can kill the excess water in the eggplant, leave it for about a minute, and the water in the eggplant will seep out of the bowl.
6. Then use both hands to squeeze out the remaining water in the eggplant, and after squeezing, put the eggplant in another empty bowl. Add an appropriate amount of cornstarch and mix well by hand, so that the surface of each eggplant can be evenly attached to the starch.
7. Start the pot, heat the pot first, pour the eggplant cubes directly, put the eggplant in the pot and fry it first, remember to turn it frequently with a spatula to avoid frying paste or sticking to the bottom of the pot, and wait until the eggplant becomes soft and you can serve it first.
8. Then pour oil into the pan, wait for the oil to be hot, add the minced meat to it, stir-fry it until it changes color, then add the minced ginger and diced chili pepper together and stir-fry, after stir-frying the aroma, you can add the eggplant. Then pour the juice into it and stir-fry together over high heat. After that, turn to medium-low heat and cook the eggplant in the pot for a few more minutes so that the soup can be fully absorbed into the eggplant.
9. Collect the juice over high heat, stir-fry constantly, and when the soup in the pot becomes sticky, you can put it on the plate.
【Love Tips】
1. The front leg meat is not easy to have, about a dollar or so can be used, its role is mainly to neutralize the weakness of eggplant.
2. Eggplants soaked in white vinegar will not turn black and discolored, this step is essential.
If you can, give yourself some time to exercise, soak up the sun, listen to two ditties, and stir-fry a few homely cooks. May we always have leisure and always have expectations for life.
