Eggplant is an inexpensive and nutritious vegetable. Not only is it rich in nutrients like dietary fiber and vitamin P, which are highly beneficial for anti-aging and protecting the cardiovascular system, it is also full of antioxidant substances such as flavonoids, which help prevent age spots or skin pigmentation. However, its tendency to "absorb oil" can greatly reduce its nutritional value. In this issue, I'll teach you a clever trick for stir-frying eggplant with less oil—sprinkle some water on it before cooking.
Northeastern Dish "San Xian" (Three Freshes)
After cutting or tearing the eggplant into the desired shape, sprinkle some water on its surface (dip your finger in water and flick it onto the eggplant). This way, the stir-fried eggplant will not only cook more easily but will also use relatively less oil. When water is sprinkled on the eggplant and then heated, it softens the cell walls more quickly, thereby reducing the amount of oil the eggplant absorbs. Since water conducts heat faster, it can also speed up the eggplant's cooking process. Additionally, stirring the eggplant with chopsticks during cooking ensures it heats evenly and cooks thoroughly.
Steaming the eggplant in a steamer before stir-frying can also save oil, as during the steaming process the eggplant absorbs a lot of moisture, increasing its saturation and greatly reducing its oil-absorbing capacity. However, while this method results in less oil absorption, the eggplant tends to release a lot of water, which might lead to a situation where "half the plate is eggplant and half is water." Moreover, the eggplant's texture becomes soft and mushy, losing its original flavor. The steaming method is only suitable for dishes like steamed eggplant puree or stuffed eggplant.