foto: YouTube/Indoculinaire Hunter
Brilio.net - Who doesn't like eggplant? This type of vegetable is often included in the list of favorite food menus of Indonesian people. Whether served as a side dish or just raw vegetables, eggplant can always arouse the appetite.
Eggplant has a taste that tends to be sweet with a soft flesh texture. Because it is affordable and easy to get, eggplant is often processed into various delicious dishes. For example, stir-fried eggplant, eggplant balado, eggplant sambal, and many other eggplant dishes.
However, before being cooked with other herbs and spices, eggplant needs to be processed first so that the texture is softer. There are many cooking methods that can be used, one of which is frying. In addition to being practical and fast, fried eggplant can also make eggplant taste sweeter.
However, eggplant is a food ingredient that easily absorbs a lot of oil. This is because eggplant flesh tends to be soft and contains small air pockets in it, so it quickly absorbs oil or hot liquids. In fact, eggplant that is very oily becomes too wet and is no longer delicious when eaten.
But you don't need to worry, because there are some tricks to frying eggplant so that it doesn't absorb a lot of oil. This trick was once shared by YouTube user Indoculinaire Hunter. Through one of the videos uploaded, the YouTube user admitted that the trick shared was the result of an experiment.
"One will be fried normally. The other will be fried with a trick," said YouTube Indoculinaire Hunter as quoted by BrilioFood on Wednesday (25/9).
In the video, the trick used is to coat the eggplant with cornstarch. So before frying, the eggplant that has been cut needs to be coated with dry cornstarch. Stir until all parts of the eggplant are perfectly coated with flour .
photo: YouTube/Indoculinaire Hunter
"What is the actual purpose? This is to coat the pores of the eggplant. Because these eggplant pores will absorb the oil. So if it is covered with cornstarch, not much oil will enter (absorb) into the eggplant," he explained further.
No need to worry about the taste. Because according to YouTube user Indoculinaire Hunter, cornstarch does not change the taste of eggplant. If you use cornstarch, the texture of the eggplant is actually crispier and crunchier, making it even more delicious when cooked with other spices.
photo: YouTube/Indoculinaire Hunter
Well, if it has been given flour, set it aside first. Then pour 200 ml of oil into the pan and heat it. Once hot, add the eggplant that has been given flour. Fry until cooked and tender.
photo: YouTube/Indoculinaire Hunter
Next, lift and drain the fried eggplant. The texture of eggplant fried with cornstarch looks stiffer and not soft compared to eggplant fried normally. This indicates that eggplant does not absorb much oil.
photo: YouTube/Indoculinaire Hunter
To make it clearer, YouTube user Indoculinaire Hunter measured the oil residue used. So, both eggplants were fried with the same amount of oil, which is 200 ml. The oil residue used to fry the eggplant (without flour) was reduced by 50 ml. Meanwhile, the oil residue for frying eggplant with flour was only reduced by 30 ml. Here the difference is very obvious, yes, eggplant fried without cornstarch absorbs more oil.
photo: YouTube/Indoculinaire Hunter
How? It's pretty easy, right? No need to worry anymore about fried eggplant being too oily when you want to eat it.
(brl/tin)
