It is wrong to make eggplant at home, directly put it in the oil pan! The chef teaches you 3 tricks: eggplant is not oily even if it tastes good
eggplant is a common vegetable that can unify the taste buds of people from the north and south. As a "people's dish", eggplant is not expensive and nutritious. It is rich in dietary fiber, can promote gastrointestinal motility, contains potassium, and can balance blood pressure and protect blood vessels. Even eggplant is a "beauty dish", which is rich in alkaloids, can remove free radicals, , and is antioxidant.
Eggplant can be purchased at any time and is cheap, but it is a versatile dish for high-end banquets. It can be mixed, fried, stewed or steamed, and can be paired with other vegetables. When paired with meat, it is stained with the aroma of meat. When paired with fish, there has been a beautiful story about " catfish stewed with eggplant , which will last for the old man to death." As a home-cooked dish, the most common thing to eat is roasted eggplant . It is not difficult to make roasted eggplant, but novices often fail when they make it.
Just as I started to learn how to cook eggplant, I put a lot of oil in it, and the eggplant began to splash oil in the pot. The kitchen tiles will inevitably suffer, and even some will be burned by the splashed oil stars. As the oil temperature rises, the eggplant becomes soft and finally stops splashing oil, but finds that the oil in the pan is sucked away by the eggplant. In order to avoid the food being muddy, you must add some oil. When the roasted eggplant is ready, not to mention how it tastes, just looking at a thick layer of oil floating on the eggplant will make people lose their appetite.
Have you also experienced the above "surge" situation? As a kitchen novices, after this experience, you will find that eggplant is simply a natural oil-absorbing machine. It will be sucked away by it no matter how much oil is put, but the oil floats out after it is out of the pot. In response to this phenomenon, the chef will teach you three tricks to make the eggplant less oily and more delicious.
1. Pre-cooked
Pre-cooked eggplant, which can be cooked and stir-fried in a simple way. For novices who cannot master the heat of stir-frying, this step is simply useful. In the pre-ripening process, be sure to cut the eggplant well, cut strips or hob pieces according to the dishes you have made, cut them into the pot and steam them for 5 minutes. If you find it troublesome, you can heat it in the microwave for 3 minutes. After preheating, drain the water and you can proceed to the next step of cooking.
2. Marinate
After cutting the eggplant, sprinkle a spoonful of salt and stir evenly with your hands. Try to make the cut parts of each eggplant dipped with salt particles, and then marinate like this for 10 minutes. During this period, you can just use it to prepare other dishes. This marinated eggplant is not to make the eggplant salty in advance, because the eggplant itself has good adsorption and is not difficult to taste.
Instead, in order to use salt to kill the water of the eggplant. After the moisture is lost, the originally fluffy eggplant becomes smaller in size, and the "pores" that can absorb oil most in the eggplant also shrink, so that it will not absorb too much oil. Marinate with salt for about 10 minutes. After squeezing the water out, you don’t have to wash off the salt anymore. Just put it in the pot and reduce the amount of salt and light soy sauce during the cooking process.
3. Powdered
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1 fried eggplant methods, such as the famous dianxian in Northeast China, and the classic braised dish fried eggplant box , all of which have to go through a preprocessing step - wrapping powder. Depending on the dishes, some need to wrap dry starch evenly, while others need to wear wet starch paste. The purpose is to paste the oil-absorbing "pores" of eggplant. When the oil is over, the oil temperature is transferred through the starch layer, and the eggplant partition is slowly fried. After frying, the eggplant will be very oily, but it will not be so oily and will not be greasy. And with the starch layer, the eggplant will be more delicious during the next cooking process.
In addition, I want to summarize it for you. The shape and size of eggplant are different, and the way to eat them is different: big round eggplant is suitable for cutting thick slices to make eggplant box , slender strips of eggplant are suitable for stir-frying, and short eggplant is suitable for roasting eggplant or steaming and stir-frying. The above shares the method of making eggplant at home. It is wrong to put the oil pan directly, it is easy to be splashed, and eggplant is also prone to absorb too much oil.
We might as well try the chef's three pretreatment methods, pre-ripening, marinating and wrapping powder. With these 3 methods, it is easier to master the heat during the cooking process. The eggplant made is not soaked in oil, but more delicious. If you want to make an home-cooked eggplant , so easy! If you think this article will be helpful to you in making eggplant in the future, you can forward it to others~ If you have any "unique" eggplant delicious recipes, you might as well share it with everyone in the comment section, convey love and share delicious food!
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