Should I use round or long eggplants for braised eggplants? Which eggplant is best for braised eggplants?

We all know that braised eggplant is a popular home-cooked dish. It is easy to make, delicious, and very fragrant. It has a good edible value and is well-liked by people. Many people like to eat braised eggplant. So should we use round eggplant or long eggplant for braised eggplant? Let's take a closer look!

Should I use round or long eggplants for braised eggplants?

You can use round eggplants or long eggplants.

Common eggplants include round eggplants and long eggplants. They both look like purple eggplants, but they are different in taste and cooking methods. Long eggplants are more watery and softer than round eggplants, and are more suitable for steaming or roasting. Common cold eggplants and roasted eggplants are made from long eggplants. Round eggplants have less water and are harder than long eggplants. They are not easy to stew and are easy to absorb flavor, so they are more suitable for stewing and stir-frying. Common overlord eggplants, home-cooked eggplants, and braised eggplants are all made from round eggplants.

There are three types of eggplants: round eggplants, long eggplants (commonly known as mountain eggplants), and dwarf eggplants (the most common). When making braised eggplants, dwarf eggplants are usually used because round eggplants are difficult to cut, and long eggplants are too soft and too thin, and most importantly, they are expensive!

When using braised eggplant, it is better to use fresh, seedless and tender eggplants, so that the braised eggplants are delicious. There is another problem. Old eggplants, especially those after the beginning of autumn, have a high content of solanine, which can easily cause physical discomfort after eating!

How to make braised eggplant

Ingredients: eggplant, ginger, garlic, onion.

practice:

1. Wash the eggplant, cut it into small pieces, put it in a bowl, add a little salt and mix well to marinate the moisture.

2. Then drain the water, slice the ginger, chop the garlic, and chop the green onion. (Garlic and eggplant are the best match)

3. Take a small bowl, add light soy sauce, a little white sugar, a little white vinegar, a little salt, oyster sauce, corn starch, and a little water to make seasoning.

4. Heat more oil in a pan, pour in the eggplant and fry until soft, remove from the pan and drain. (You can also stir-fry until soft)

5. Pour out the oil, leaving a little, add ginger and garlic and stir-fry until fragrant, pour in the eggplant and stir-fry evenly, add seasoning and bring to a boil slightly, stir-fry for a while.

6. Sprinkle with chopped green onions, turn off the heat and serve.

Tips:

After the eggplant is marinated with salt to remove the water, it can save some oil. The eggplant has a strong aroma and is soft and sticky in the mouth, making it a very good appetizer.

Tips for making braised eggplant

1. The oil temperature for frying eggplants should be high. If the oil temperature is too low, the eggplants will easily absorb the oil. Shape them first, fry them until cooked, and color them last.

2. Add garlic last

3. Make it according to your personal taste. If you don't like sweet food, you can remove the sugar, or add minced meat, bean paste or other things. But don't add light soy sauce after adding bean paste, just add dark soy sauce to adjust the color.

4. When frying eggplant, be sure to pay attention to safety. The oil temperature is very high. It is best to put it along the edge of the pot to prevent oil from splashing.