Delicious summer vegetables: eggplant, paired with ground meat, minced garlic, and white sesame seeds, are delicious when stir-fried, fried and roasted, but how to avoid the eggplant from over-absorbing oil in the eggplant cuisine? The meat of eggpl...
Delicious summer vegetables: eggplant, paired with ground meat, minced garlic, and white sesame seeds, are delicious when stir-fried, fried and roasted, but how to avoid the eggplant from over-absorbing oil in the eggplant cuisine?
The meat of eggplant is like a seaweed and compatible with oil, but how to avoid sucking too much oil? How can I taste the eggplant that is soft, refreshing and unpleasant, and has a primitive sweet taste?
{99}In addition to pouring olive oil, roasting eggplant in the oven, or stir-frying with the meat with grease to allow the oil to blend into the eggplant, Japanese website macaro-ni.jp suggests:
1. Soak the salt water, change the sea tide state
Cut the eggplant into the appropriate size, soak it in the salt water, and by sucking the pressure, the water in the eggplant is released. Afterwards, wipe it clean with a kitchen towel.
The article mentioned that the meat of eggplant is a sea cypress cell, which maintains its original state and is easy to absorb oil. Therefore, the water is discharged through salt water, and the state changes, and the oil can also be reduced. Soaking in salt water can also prevent the eggplant from becoming black.
2. Surface oil
It is recommended that the surface oil of eggplant be fed before frying, so as to avoid inhaling excessive oil.
3. After the eggplant is slightly oily on the surface, the eggplant is steamed by steaming.
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In addition, the mi-journey.jp website also mentioned that the key factor for stir-frying eggplant to inhale too much fat is: add fuel in the middle when stir-frying eggplant. Suggestion: Add a little oil to the pot and stir-fry the eggplant, cook it in medium heat to let the eggplant absorb oil, and stir-fry the pot so that the eggplant eats all the oil, instead of adding oil.
Because after a while, after the eggplant turns brown, a lot of oil and moisture will flow out of the eggplant. So, please remember, don’t make any more fuel after the eggplant is cooked when stir-frying.
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1. According to "Food Power", eggplant is rich in water-soluble anthocyanins and is not suitable for boiling.
2. Anthocyanins have different color colors at different acid values, so you can also make vinegar-like eggplant rich in changes.
Different varieties of eggplant have different meat and food tastes, so enjoy the delicious taste of eggplant!
(This article is authorized to be reprinted from Taiwan’s good ingredients)
