Stir-fry eggplant, avoid going directly into the oil pan, do 2 more steps before pouring oil, stir-fry it will not be black and not greasy

In spring, it is the season to eat a variety of vegetables, eggplant is very popular, when it comes to eggplant, there are so many varieties, which one do you prefer to eat? Some people may like to eat long strips, but my family likes to eat round ones, and personally I feel that the taste is better.

How do you make eggplant well? There are various methods, some say fried eggplant box, some say flavored eggplant, and some say eggplant with northeastern sauce. In fact, I think that as long as the vegetables are fresh and simply stir-fried, it is delicious enough, and it is really great to use it with rice, and it is fragrant without meat.

However, in the process of stir-frying eggplant, almost everyone will encounter this problem - eggplant is too oil-absorbing, fried and greasy, and feels nauseous after a few bites.

In fact, let's fry eggplant, it is very important to master the method, eggplant should not be fried directly in the oil pan, do 2 more steps before pouring oil, eggplant is bright and not black, fragrant and not greasy.

【Fried eggplant】

Recipe: eggplant, green and red pepper, garlic, chopped green onion, salt, sugar, chicken essence, light soy sauce, dark soy sauce

1. After cleaning the eggplant, cut it into hob pieces, put it in a small basin, then pour 2 spoons of white vinegar, then add an appropriate amount of water, stir and soak. Soaking eggplant with white vinegar water can ensure that the eggplant is brighter in color and will not blacken, which is the first key step.

2. Green and red peppers, after cleaning, cut into chunks, mince the garlic, chop the green onion. Heat the wok, put nothing in it, directly fish the eggplant out of the water, dry the moisture, pour it into the pot to dry fry, stir-fry until there is no moisture, you can get out of the pot. In this way, if the dry pan is stir-fried, and then the oil pan is frying normally, it will not absorb oil, which is the second key step.

3. Pour oil into the pot, heat it, add green onions and stir-fry until fragrant, and then pour eggplant, green and red pepper and stir-fry, because the eggplant has been dry fried in advance, so basically 5 ripe, do not need to fry for too long, it has been soft collapse, broken, at this time to season.

4. Use an appropriate amount of salt, sugar, chicken essence, light soy sauce to taste, and put a little bit of old soy sauce, otherwise the color will be very heavy and not good-looking. After stir-frying, you can turn off the heat, finally pour the chopped garlic, stir-fry evenly to put it on the plate, and finally pour the minced garlic, the garlic aroma will be stronger, more delicious than when put in the pot.