How to solve the problem of eggplant being too good to absorb oil? Nutritionists teach 7 tips: Frying and frying can also make you less burdened

Eggplant is one of the ingredients that many people like, but whether you go to a restaurant to eat eggplant or cook your own eggplant, you may find that eggplant is "very good at absorbing oil." This is because the structure of eggplant is like a sea radish. It is easy to absorb sauce and oil during cooking. Japanese nutritionist and cooking expert Dajue Wankemei, teaches you how to solve the problem of eggplant absorbing oil in the article.

1. Apply a little salt

Before cooking, apply a little salt on the cut surface of the eggplant, and let it sit for about 10 minutes, then quickly wash it and dry it with a kitchen towel. This can help to add moisture in the eggplant, reduce the amount of oil absorption during the cooking process, and make it easier to cook.

2. Apply a little oil

and then cut the eggplant and then add a thin layer of oil, about 1 to 2 teaspoons. Then, you don't need to add too much oil when frying. If you steam it a little while heating, the eggplant will taste more fluffy.

3. Use microwave to heat it before cooking

Heat it with microwave to heat it before cooking to make the eggplant softer, which can shorten the cooking time and reduce the oil absorption, but be careful that microwave over the head will affect the taste. It is recommended to heat it with 600 watts for 1 to 2 minutes. If you do not use microwave, you can also use boiling water to pre-cook, but be sure to dry the water before frying.

4. Steaming method for less oil

Instead of frying eggplant with a large amount of oil, the half-frying and half-steaming method can reduce the heat burden generated in the dish, fry it with a small amount of oil, and then steam it with a pot of steam, which can reduce the amount of oil absorption while retaining the flavor of the ingredients.

5. Wrap the powder

Pack the eggplant with a layer of flour or potato powder before frying, which can prevent the eggplant from absorbing too much oil, and also taste the thin and crispy pastry, which will increase the taste.

6. Increase the oil temperature and stir-fry quickly

If the oil temperature is too low during frying, the more oil the ingredients will absorb. It is recommended to use 170° C-180° C oil temperature until the gold is softened. If it is frying, stir-frying quickly during the process can also reduce the amount of oil absorption.

7. Choose the type of oil that is not easy to absorb

White eggplant and Japanese round eggplant (roe eggplant) are less likely to absorb oil than ordinary long eggplant. This is because the flesh of white eggplant and round eggplant is thicker, more solid, and less moisture, which can reduce the amount of oil absorption during cooking.

However, the purple long eggplant that is more common on the Taiwan market is still the one. People may wish to master the key to shorten the cooking time, and use salt, oil, powder and other preparation methods to make the eggplant taste more refreshing.