Eggplant costs oil. I'll teach you a few tricks. Not even a spoonful of oil is delicious.

Half a pot of oil for a bowl of eggplant?

Then you are so wasteful!

I'll teach you some tips for saving eggplant fuel.

If you are not greasy, you can still make a delicious eggplant meal!

How to make eggplant to save fuel

Pickling method

Cut the eggplant into slices, strips or pieces, put it in a bowl, rub with a little salt, let the salt fully enter the eggplant, then wait 5 minutes, the eggplant will soften out of the water.

Squeeze out the water from the eggplant and put it into the pan, just put a spoonful of oil, stir-fry it fragrant but not greasy, delicious and healthy. Pay attention to no more salt when stir-frying.

Dry stir-frying

Cut the eggplant into the shape you need and stir-fry it directly in the pan. Pay attention to the medium heat so as not to stir-fry the eggplant. Wait for the eggplant to soften and then refuel, stir-fry according to the normal method.

Blanching method

After slicing the eggplant, blanch the eggplant in boiling water to soften the eggplant. When blanching the eggplant, the eggplant is already half-cooked, so you don't need to put so much oil in stir-frying, and the cooking time is shortened.

Steam softening method

Obliquely cut the eggplant into thick slices, do not cut, boil water in the pot, use chopsticks as a support, put the eggplant to steam for about 5 minutes, eggplant soft cooked does not absorb oil.

Soaking method

First use a spoonful of starch and a bowl of water to make a thinner starch water, soak the chopped eggplant in starch water for 3 minutes, then fire and refuel, stir-fry the eggplant over high fire, and switch to medium heat immediately after yellowing, so that it can be crispy inside and outside and super fuel-efficient!

How do you choose eggplant?

Take a look

Look at the skin.

The mature and fresh eggplant is dark purple and evenly colored. There is a natural waxy layer on the epidermis, which looks bright and shiny. The waxy layer can also protect eggplant from germs, so if you want to store eggplant, don't wash it.

If there are obvious white lines on the skin, whitening in some places, shrinking in some places, and the overall color is not bright enough, it is the older eggplant.

Look at the calyx.

Fresh young eggplant has a white-green band around the calyx, which is very obvious, indicating that eggplant is fresh and tender in taste.

Second pinch

The fresh eggplant is round and elastic, the skin is thin and the flesh is loose, and it is neither soft nor hard when pinched. Pressing it hard will bounce back immediately without leaving a pit.

The old eggplant loses water, the meat becomes hard, and the skin is thick and tight.

Creative practice of eggplant

Grilled eggplant with flavor

It's so pleasant to have barbecue this season. Let's have a grilled eggplant at home. You can do it in the microwave oven, drooling and nutritious!

Ingredients:

Eggplant, shiitake mushrooms, minced meat, onion, garlic, salt, sesame oil

Cut the eggplant in half and dig out the eggplant meat in the middle, cut it into small pieces, and it is more convenient to operate with a small fruit knife.

Stir-fry garlic and onions in the pan, then add diced eggplant, diced mushrooms, minced meat, chili peppers and other seasonings until half-cooked.

Then put it into a hollowed-out eggplant box, drop a few drops of sesame oil, put it in the microwave oven for 10 minutes, and the delicious grilled eggplant will come out of the oven!

Eggplant side dishes can be freely matched, pork, chicken, peas, carrots, whatever you like, a variety of flavors!

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