Every time I go to the restaurant to eat, my daughter-in-law loves to order an eggplant, because the eggplants made in the restaurant are delicious. But at home, I can't always make that smell. How exactly should you make a delicious eggplant?
Eggplant is a relatively oil-absorbing ingredient, and the restaurant's practice is to fry the eggplant again and then cook it. But eggplant is like a sponge, when we make it ourselves at home, after frying it, it is full of oil, and it is full of oil when we take a bite, and it is not delicious to eat, and it is too greasy, unhealthy, and fat.
In fact, eggplant is a relatively "difficult" vegetable, and if you want to make the taste and texture of the restaurant, and you don't have the conditions of the back kitchen of the restaurant, you need to master some small skills.
Today I finally unlocked the delicious method of eggplant, no frying, no greasy, no color, fresh and fragrant, super delicious. Let's take a look~
To prepare the braised eggplant:
Ingredients: eggplant, pork fat, garlic, chili, green onion.
Seasoning: 1 tablespoon oyster sauce, 1 tablespoon soy sauce, a little sugar, appropriate amount of salt, starch.
1. First of all, we must choose the right eggplant, there are many varieties of eggplant, this season, it is generally this slender eggplant, this kind of eggplant has a soft taste, the skin will not be hard, and there is no need to peel it. Then we need to wash the eggplant, cut it into hob pieces, cut it a little thinly, then sprinkle it with salt, grab and mix evenly, and marinate for about 30 minutes. The marinating time is short, and the moisture cannot be killed. After about 30 minutes, wash the eggplant twice with clean water, and then squeeze the water out vigorously.
2. The processed eggplant will not absorb oil, because the structure of the sponge has been destroyed. Then sprinkle some dry starch and mix well, so that the eggplant is slightly coated with a layer of starch to prevent oil absorption.
3. Chop a little minced garlic, chili pepper and chopped green onion, and then mix a bowl of sauce: add a spoonful of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, salt and starch to the bowl, and then add an appropriate amount of water and stir well for later use.
4. Heat the oil, cut a little pork fat, and stir-fry the fat of the fat, which will be more fragrant. Boil out the lard, and the fat will turn into oil residue.
5. Pour in the eggplant, stir-fry for about two or three minutes, stir-fry until the eggplant becomes soft and discolored, then add garlic, green onion and chili pepper and stir-fry until fragrant, and continue to stir-fry for two or three minutes.
6. Finally, pour in the seasoning, turn on high heat and stir-fry quickly for 1 minute, so that the juice is evenly coated with the eggplant, and it is ready to go.
The braised eggplant in this way does not need to be fried, it is delicious and not greasy, and it is fragrant and delicious.
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