The Li family rarely makes it.Eggplant,as they believe that only deep-fried eggplant can achieve the best texture, but they don't like fried food, so they seldom make it.Sometimes, when they miss the soft and tender texture of eggplant, they still treat themselves by first deep-frying it before lightly stir-frying it. Not only does this look good, but it also tastes great, making it very satisfying for a meal.However, deep-fried food is not healthy; while occasional indulgence can satisfy cravings, eating too much isn't advisable.This time, although the eggplant was deep-fried, they had soaked it in salt water beforehand and coated it with starch. This process ensures that the cells of the eggplant absorb enough moisture and have an extra layer on the outside, reducing oil absorption even after deep-frying compared to unprocessed ones.There are several methods to reduce oil absorption in eggplants; this is just one of them.Next time, I will share other small tricks with you.For those who like eggplant, frying it occasionally isn't a sin~~