When braising or frying eggplant, should we use high heat or low heat? When braising or frying eggplant, what is the best heat?

We all know that braised eggplant is a common home-cooked dish. It is delicious, nutritious, and very popular. Many people will make braised eggplant at home. There are certain rules for making braised eggplant, especially when frying it. So should we use high heat or low heat when frying braised eggplant? Let's take a closer look!

When braising eggplant or frying eggplant, should I use high heat or low heat?

Because the oil temperature will drop rapidly when the eggplant is put into the pan, you should choose high heat when frying the eggplant to prevent the eggplant from absorbing more oil. The eggplant can be fried until its color turns slightly yellow. It does not need to be fried until the color is golden like other foods, but you must constantly stir the eggplant to ensure that the color is evenly fried.

When frying eggplant, you need to use high temperature to quickly shape the eggplant's appearance and reduce the amount of oil absorbed by the eggplant. Finally, turn to low heat to slowly fry the eggplant's interior, achieving a crispy outside and tender inside.

Because the fried eggplant has a lot of oil on it, you should use less oil when frying. Just enough oil to stir-fry the onions and garlic, otherwise it will be very greasy.

How to make braised eggplant

Ingredients:

Eggplant, pepper, garlic, shallot, corn starch, tomato sauce, sugar, salt, dark soy sauce, light soy sauce, chicken essence, oyster sauce, and oil.

practice:

1. First, wash the prepared eggplant, remove the stems, peel it, and cut it into rolling knife shapes. Wash and cut the pepper, garlic, and shallots and set aside.

2. Put the eggplant in a bowl, sprinkle some salt on it to remove moisture, pour out excess water, sprinkle an appropriate amount of starch on it, and mix it evenly with your hands, trying to coat the eggplant with a layer of starch.

3. Prepare a small bowl, add a small amount of chicken essence, sugar, light soy sauce, a little dark soy sauce for coloring and oyster sauce, then add corn starch, pour half a bowl of boiled water, mix into sauce and set aside.

4. Heat oil in a pan. When the oil temperature is about 60% hot, pour in the eggplants and fry until the surface turns golden brown. Then remove from the pan and drain the oil for later use.

5. Heat a little oil in another pan. When the oil is hot, pour in tomato sauce and minced garlic to bring out the aroma. Pour in chili and stir-fry until cooked. Pour in all the sauce. When the soup becomes thick, pour in the eggplant, stir-fry quickly and evenly. Turn off the heat when cooked and remove from the pan. Sprinkle with chopped green onions and it's done.