Solve the problem of eggplant vegetable greasy in one word

Solve the problem of eggplant vegetable greasy in one word

Introduction:

"We all know that eggplant is a good thing. It's delicious and soft. But because eggplant likes oil, the dishes are often greasy. The traditional way of cooking eggplant is to put a thin paste on Eggplant first and then fry it, or directly fry it in more oil. In addition, the eggplant should be burned until it is soft. The cooking process is generally long. In this process, the eggplant will also absorb oil. No wonder I've been in Beijing for so long. I like Beijing dishes very much, but I don't like the three delicacies. However, if you want to make eggplant sweet and soft, and not greasy, there is no way. The key is steaming! The key words look simple, but this "steaming" is not that "steaming". Otherwise, it's better to make steamed eggplant. It's also a side dish with wine. But I want to do a real meal, especially in autumn and winter, steaming is not hot enough. Moreover, eggplant itself is cold, it must be warm to eat. So, it's better to cook eggplant with sauce. In order to make the cooking not greasy, but also tasty, the word "steaming" has to be paid attention to. Let's take a closer look at the explanation: * steaming must be done before the sauce is cooked * * steaming the whole eggplant on the pot, steaming time should not be too long, just a little soft * * tear the steamed eggplant into strips by hand, not with a knife. "

Production steps:

Step 1: Boil the water in the steamer, add the eggplant (don't cut into small pieces), steam until the eggplant is slightly soft, then remove it (about 8 minutes). After cooling, tear it into thin strips.

Step 2: prepare tomato sauce while steaming eggplant. Put the whole tomato into water after washing, turn off the heat after boiling, take it out a little stuffy, you can easily tear off the skin of the tomato. Then use a spoon to crush the tomato into small pieces.

Step 3: add a little oil to the pan (I used rosemary olive oil soaked by myself), heat it up, add ingredients and saute until fragrant.

Step 4: add the eggplant and tomato pieces, stir fry a few times, then add other ingredients except the sweet flour sauce, stir fry evenly, add a small bowl of water, cover the pot, turn to medium heat.

Step 5: cook until eggplant changes color, tomato pieces into soup, add sweet sauce. Continue to cook for about 8-10 minutes, slightly close the juice, out of the pot!

Materials required:

Eggplant: half

Tomato: 1

Scallion: right amount

Ginger slices: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Soy sauce: 2 teaspoons

Sugar: 1 tablespoon

Salt: 1 teaspoon

Black vinegar: right amount

Sweet flour sauce: 1 teaspoon

Note: because of the sweet sauce, so the salt must be put less, otherwise it is easy to do salty. The proportion of sugar and vinegar depends on each person's taste. I added brown sugar and black vinegar to make it taste stronger. Some diners love the sweet and sour of tomato sauce, so add some bottled tomato sauce, which will make the cooking more sauce like. Personally, I prefer the original tomato sauce, which is convenient to make.

Production difficulty: ordinary

Process: firing

Length: 20 minutes

Taste: Maotai flavor