What are the remedies for making eggplant salty when stir fried

Eggplant can be remedied by diluting it with water, adding sugar to neutralize it, pairing it with the main dish, extending the cooking time, and secondary processing if it becomes salty.

1. Dilute with water

Add a small amount of hot water to the pot and stir fry. Water can dissolve some salt and evaporate to remove the salty taste. Be careful not to drink too much water to avoid the eggplant from becoming soft and rotten in taste. This method is suitable for situations with light salty taste. When operating, keep the eggplant on medium heat and quickly flip it to prevent excessive oil absorption.

2. Add sugar to neutralize [SEP]. Sprinkle half a teaspoon of white sugar or drizzle with a little honey and stir fry. Sugar can have a taste antagonistic effect with salt. The amount of sugar should be gradually added and adjusted for taste, as excessive amounts can lead to excessive sweetness. This method has a more significant effect on salty dishes with more soy sauce.

3. Match with staple food

Eat salty eggplant with light staple food such as rice and Mantou, and reduce taste stimulation by absorbing salt from staple food. Suggest spreading eggplants on hot rice and simmering for a while. The starch in the rice can effectively balance the saltiness, and this method does not require any changes to the dish itself.

4. Extend cooking time

Open the lid and stir fry over low heat for a few more minutes. High temperature will cause some sodium chloride to decompose and evaporate. During this period, ingredients such as scallions and garlic cloves can be added to absorb salt, which is suitable for eggplant varieties with harder texture. Pay attention to the condition of the eggplant and avoid burning it.

5. Secondary processing

Remove the salted eggplant and drain the oil. Mix it with newly stir fried light flavored vegetables and stir fry, or make new dishes such as eggplant pies or eggplant scrambled eggs. Recombinant cooking can disperse salt concentration and increase ingredient diversity.

It is recommended to add salt in portions when cooking eggplants in daily life. The cooking sequence of adding salt later is easier to control the saltiness. Choose varieties with high moisture content such as purple skinned eggplant, whose sponge like flesh absorbs salt more evenly. If you eat salty food by mistake, you can drink high calcium drinks such as milk and light soybean milk to help sodium metabolism, and increase the intake of fresh fruit to supplement potassium ion balance electrolyte. Long term high salt diet may increase the risk of hypertension. It is recommended to use a salt limited spoon and cultivate a light taste.