No oil, no eggplant

By VicentaLakin

No oil, no eggplant
Now people are talking about a healthy diet, saying that when you don't put oil on the eggplants, you make eggplants with a little fire, and when the water is blown off, the eggplants become softer, you burn them with oil, and the fried eggplants taste good. I'm thinking, maybe first, we'll cut some of the water out of the eggplant, so the internal tissue of the eggplant can be tightened because of the loss of water, so as to reduce the use of oil. I don't know how it works. Let's try it today

Recipe Recommendations

  • eggplant a
  • salt appropriate amount
  • balsamic vinegar 2 tablespoons
  • soy sauce 1 scoop
  • white sugar 2 tablespoons
  • cooking wine 1 scoop
  • cornflour a spoonful
  • MSG appropriate amount
  • qingshui appropriate amount
  • diced green onion appropriate amount
  • ginger appropriate amount
  • minced garlic appropriate amount
  • Pi County bean paste appropriate amount
  • pickled chili appropriate amount

Steps for No oil, no eggplant

  • Make No oil, no eggplant step 0
    1
    One eggplant, which is clean, should not be removed from the skin, as it is said to contain a large amount of nutrients and to have higher concentrations of healthy compounds in the eggplant skin, it is preferable to eat even the skin。
  • Make No oil, no eggplant step 1
    2
    Cut into little strips。
  • Make No oil, no eggplant step 2
    3
    The pot is hot, it's not oily, it pours the eggplant。
  • Make No oil, no eggplant step 3
    4
    It's a fire。
  • Make No oil, no eggplant step 4
    5
    The eggplant is softer and the water is out。
  • Make No oil, no eggplant step 5
    6
    With plates。
  • Make No oil, no eggplant step 6
    7
    Scratch and pepper。
  • Make No oil, no eggplant step 7
    8
    The proper amount of oil will be poured into the pot and a spoonful of soybean bean petals will be inserted into the pot before the formulation is poured。
  • Make No oil, no eggplant step 8
    9
    It's red oil and perfume. Vanilla
  • Make No oil, no eggplant step 9
    10
    Pour the eggplant。
  • Make No oil, no eggplant step 10
    11
    Turn it up a few times。
  • Make No oil, no eggplant step 11
    12
    Invert the sauce. (2 spoons of vinegar + 2 spoons of sugar + 1 spoon of wine + 1 spoon of salt and fine taste + 1 spoon of powder + proper water mix)
  • Make No oil, no eggplant step 12
    13
    Three minutes in the back of the boiler, until the sauce is dried up, tasted, onion flowers and boiled。
  • Make No oil, no eggplant step 13
    14
    A plate of spicy, sweet, salty eggplant will be cooked. It won't get tired

    • No oil, no eggplant Make Tips

    1. If you prefer more sauce, you can drizzle in some water after adding the seasoning sauce, which will result in plenty of juice. 2. If you don't eat spicy food, you can omit the pickled peppers and Pixian bean paste and use the seasoning sauce directly; it still tastes great. 3. It is best to keep the eggplant skin and not peel it off: Eggplant is rich in vitamin P, which is especially high in purple eggplants. Vitamin P can enhance the adhesion between human cells, protect capillaries, improve their resistance to disease, maintain normal permeability of cells and capillary walls, and increase capillary toughness and elasticity. 4. Benefits of eating eggplant: Eggplant provides a large amount of potassium, which participates in energy metabolism processes and maintains normal neuromuscular excitability; potassium deficiency can easily lead to cerebrovascular rupture. Potassium can also help balance blood pressure and prevent high blood pressure. Additionally, some important phytochemicals in eggplant can prevent oxidative damage, thereby avoiding cardiovascular diseases caused by oxidation.

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