How to make eggplant without absorbing oil

April 17, 2023
Eggplant tastes delicious, but doing it is a bit of a headache, eggplant is oil-absorbing vegetables, oil is not put more, eggplant cooked slowly, eat dry, the taste is not good, but long-term intake of large amounts of oil is too much for the body is not good, that eggplant how not to absorb oil?

The reason why eggplant absorbs oil

The fleshy part of eggplant consists of sponge-like thin wall, there are many hidden capillaries between the cells, the tissue is relatively soft, eggplant under the high temperature of oil flesh cell rupture, water vaporization in the cells, the whole sponge will collapse and soften, in this process, the oil will enter the sponge capillary, making the eggplant special oil absorption.

Salt treatment of eggplant

Before frying the eggplant, sprinkle an appropriate amount of salt into the cut eggplant, mix well and marinate for 15 minutes, squeeze out the black juice, the salt enters the eggplant cells and draws out a large amount of water inside the cells, making the sponge body in the eggplant shrink and collapse, fry without adding soup, so that the eggplant is made to save oil and look good.

Soak eggplant in cool water

After cutting the eggplant, put it into cool water and soak it for a while, which can speed up the softening of the eggplant cell walls and thus reduce the amount of oil absorbed by the eggplant, which not only reduces the amount of oil absorbed by the eggplant, but also speeds up the time of frying the eggplant.

Microwave processing eggplant

Put the cut eggplant into the microwave oven for 5 minutes, under the action of microwave, the flesh cells warm up rapidly, the cells rupture and lose water, when the eggplant is soft and steamed, take it out, so that the eggplant can absorb less oil when making eggplant.

Steaming eggplant

Steaming the eggplant can also make the eggplant absorb less oil; because in the process of steaming the eggplant, the eggplant absorbs a lot of water, the saturation increases and the ability to absorb oil decreases, but this way will make the eggplant easy to water, and the taste will be especially soft and rotten.

Dry-fried eggplant

Add eggplant without oil and stir-fry until the eggplant becomes soft, then add cooking oil, salt and other ingredients to stir-fry the eggplant, so that the amount of oil is less.
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