How to cook eggplant in a way that saves oil and tastes good

Anyone who has cooked eggplant should know that eggplant is a very oil-consuming vegetable, because eggplant will absorb a lot of oil in the pan during the frying process. Therefore, the eggplant produced also increases people's fear of fat, because most oils contain a certain amount of fat. Eating more of these oils can easily make people gain weight and increase the risk of cardiovascular and cerebrovascular diseases. So in the process of making shoes, what are some methods that save fuel and taste good?

Fried eggplant consumes a lot of oil, which increases people's fat intake. So, how can we cook eggplant with less oil? Here are a few ways to try:

1. Steaming method: Put 1 part of eggplant and 0.2 parts of dry beans into the pot at the same time, add cold water to just cover the eggplant and beans, add a little pepper, bring to a boil over high heat, then simmer over medium heat for 5 to 10 minutes, add appropriate amount of salt, and remove from the pot when the beans are cooked through and easy to chew. At this time, the eggplant is already cooked. After cooling, add a small amount of sesame oil, mix well and serve. This dish is low in fat, high in protein, light and refreshing, and is time-saving and easy to make. You can make several batches at a time for future use. Do not soak the beans before cooking, and add sesame oil before eating each time. In addition, slice the eggplant, steam it, let it cool, add mashed garlic, seasonings, and sesame oil, mix well and eat. The amount of oil used is very small and the taste is very good.

2. Pickling method: First mix the cut eggplant with salt, marinate for 15 minutes, then squeeze out the seeped water, do not add water when frying, stir-fry repeatedly until the eggplant becomes soft. Then add various seasonings, so that stir-fried eggplant will save oil and be delicious. In addition, eggplant tends to turn black after being cut. So before frying, you can soak it in clean water or light salt water for a while to prevent it from changing color.

3. Soaking method: First use a spoonful of starch and a large bowl of water to make a thinner starch water, soak the cut eggplant in the starch water, then fry the eggplant over high heat, and immediately switch to medium heat after it turns yellow to prevent it from being burnt on the outside and hard on the inside.

[How to use less oil when cooking eggplant?]

Roasting eggplant requires a lot of oil, which makes some people who are trying to lose weight afraid of it. How to cook BBQ with less oil and still make it delicious?

(1) The eggplant should not be cut too large. For example, the strips should be thinner, the slices should be thinner, and the cubes should be smaller.

(2) Before cooking, marinate the cut eggplant with salt to allow the moisture to seep out before putting it into the pot.

(3) After the pan is heated, add the eggplant and stir-fry until the water content is reduced before frying it in oil.

[How to save oil when grilling eggplant]

Eggplant is a food that we often eat in our lives, but it is a troublesome problem that it consumes too much oil when stir-fried and is greasy when eaten. Now I will introduce two ways to stir-fry eggplant without wasting oil:

(one)

1. Mix the cut eggplant with salt and marinate for 15 minutes, then squeeze out the water.

2. Do not add water when frying. Stir-fry repeatedly until the eggplant becomes soft, then add various seasonings. The eggplant fried in this way will save oil and be delicious.

In addition, eggplant tends to turn black after being cut. So before frying, you can soak it in clean water or light salt water for a while to prevent it from changing color.

(two)

1. First, mix a spoonful of starch and a large bowl of water to make a thinner starch water.

2. Soak the cut eggplant in starch water and use it immediately.

3. Fry the eggplant over high heat first, then switch to medium heat once it turns yellow to prevent it from being burnt on the outside and hard on the inside.