What are some tips to keep the eggplant from blackening when you burn it?

Peel the eggplant, put some tomatoes when frying, and the eggplant doesn't like black, I often do this.

...Burn eggplant does not change color It's very simple The oil temperature is high Fry it in oil About 6 percent of the oil temperature You try to fry it until the rice is a little shrunk and it is absolutely cooked Remember that it is a little shrunk

1. After the eggplant is cut, soak it in cold water or cut it before putting it in the pot.

2. Peel off the eggplant skin.

3. Cook the eggplant in a non-metallic container.

Add water and bean flour and fry it in an oil pan to pull.

1. Eggplant contains a phenol oxidase substance, which will be enzymatic browning in contact with the air, and the cut eggplant will be easily oxidized when exposed to the air, and the longer it is placed, the darker the color of the eggplant will become, and even blacken.

2. After the eggplant is cut, it can still be eaten if it changes color.

The discoloration of the cut eggplant is because it has been oxidized, so the color has changed, and it can be continued to be eaten, but it will be slightly worse in taste and nutritional value, not that the discoloration of the cut eggplant is bad.

3. Put the cut eggplant into the brine, and the brine enters the eggplant, which can destroy the osmotic pressure in the eggplant cells, suck out a large amount of water, make the eggplant's spongy body shrink and collapse, and reduce the oil absorption of the eggplant.

Put the cut eggplant into the vinegar water, which can protect the eggplant from oxidation, do not turn black, and maintain the original color of the eggplant. In addition, do not choose iron containers for eggplants, it is better to choose porcelain containers.

4. Generally, after cutting the eggplant, it is better to soak it in water, and at the same time, you can also store the eggplant soaked in water in the refrigerator. If you want the eggplant to last a little longer, you can seal the eggplant with plastic wrap and put it in the refrigerator.

The main reason when burning eggplant is that the fire is too big, so there will be a situation where the eggplant is gray, of course, there is another situation because the oil is too little, so it leads to the eggplant ash, the skill of making eggplant must choose medium heat, do not choose high heat.

I think the main reason for this may be because of some substances in the eggplant; After cutting the eggplant, it must be soaked in water, which can effectively isolate the air and avoid the eggplant from blackening, or it is coated with flour for frying, so that the eggplant taste is particularly good and will not be black.

First of all, it takes too long to burn, and the seasoning is put in advance, so it will turn black. Soak the eggplant in salted water in advance, stir-fry it slowly over low heat, blanch the eggplant first, steam it in advance, and put the seasoning at the end.

It's because the eggplant is being fried, and it's fried when the time comes; The eggplant should be fried twice, the heat should not be too large, it should be thickened with water starch, the eggplant should be cut with a hob, and the cut eggplant should be made immediately, and it will oxidize after a long time.

Eggplant contains a lot of anthocyanins. This substance turns black when it encounters acids, alkalis, or metals such as iron oxide in the air.

Therefore, I don't know if you have noticed, the generally boiled eggplant is much darker than when it was raw, like sucking into soy sauce, so how can the burned eggplant not be black?

Methods: (1) Peel off the eggplant skin to reduce the discoloration conditions.

2) Cut the eggplant again when it is in the pan, or soak it in cold water after cutting.

3) Pots and spatulas must be brushed clean.

4) Serve the cooked eggplant in a non-metallic container.

Braised eggplant, wrapped in batter and fried in oil, ingredients: fungus, green pepper, tomatoes, minced ginger, minced garlic. Fry the eggplant until golden brown and remove it, fry a little clear oil, fry the minced ginger and garlic until fragrant, then add the fungus, green pepper, tomatoes and add a little water, add the seasoning, soy sauce, and thicken out of the pot.

The taste is not bad.

Because there is a class of chemicals called "phenol antimycin" in eggplant, it will chemically change with the colorful "phenolic compounds" organic matter in the eggplant after seeing O2, resulting in some chemicals in the colored plate. The longer the reaction speed, the heavier the tone, from red to brown and from brown to black. People who often cook have work experience - frying eggplant consumes oil.

When copying eggplant, it is best to add more oil moderately, because the eggplant meat is like a sponge pad, with large space and strong absorption, therefore, the oil should be a little more, and then add some pepper or garlic to fry until fragrant, put in the eggplant and continue to roll, add salt and garlic seasoning when it is almost ripe, and then add a little white rice vinegar or diced tomatoes.

The fried eggplant will not change black, and the flavor is mellow and refreshing. Eggplant is a common ingredient in everyday life. There can be a variety of methods, such as stir-frying, steaming, frying, roasting, roasting, etc.

The pairings can be many fancy, vegan and meat. Eggplant has the functions of activating blood and dissolving stasis, clearing heat, detoxifying and reducing swelling, and softening micro-capillaries. With body fat, sugar, calcium, phosphorus, iron and other nutrients.

When frying eggplant, it is best to add a little more oil, add some pepper or garlic to fry until fragrant, put in the eggplant and continue to roll, add salt and garlic seasoning when it is almost ripe, and then add a little white rice vinegar or diced tomatoes. The fried eggplant will not change black, and the flavor is mellow and refreshing. The main reason is that in the case of a lot of oil, the eggplant is wrapped in oil as soon as it enters the pan, and the gas is blocked in the first place.

The temperature itself is high, and the oil heat conduction and water ratio are fast, so the ambient temperature of the eggplant rises rapidly, and most of the enzymes lose their vitality when they exceed 70. Add vitamin C in tomatoes and acid in vinegar, and it has no chance of "rebellion" at all. Stir-fried eggplant like that, even if you don't peel it, it still maintains a beautiful color.

Fried eggplant, 2 eggplants, cut into slices with a knife, amaranth and minced meat, the filling should be adjusted to the taste, not too salty or too light. Wipe the eggplant with egg yolk liquid, be sure to stick tightly, avoid falling off the filling when frying, fry it in the pan until it is golden brown on both sides, delicious and beautiful.

Wash the eggplant, then cut it into your favorite look and reserve it, beat an egg in a bowl to add tapioca starch and a small amount of wheat flour, then add water to make a mush, add the eggplant, and then fry the sticky eggplant until golden brown, scoop it up, then leave a small amount of oil, add minced onion and garlic, and then add fried eggplant, there are chili peppers can add a few pieces of chili pepper or black fungus, and there is no OK, and then seasoning, put water tapioca starch until cooked, that is, water starch thickened. The reason why the eggplant is black is because the eggplant contains an ingredient called phenol antimycin, which turns black when it touches O2.

After the eggplant is cut, rinse the incision with water or dip the inchement in some powder. Peel off the eggplant skin, reduce the discoloration conditions, and control the proportion of seasoning. Otherwise, it is either too salty or too sweet, and the cut eggplant is generally soaked in clean water to prevent the eggplant from turning black.

The first point: when making roasted eggplant, the eggplant does not need to be peeled, the second point: after the eggplant is cut, the incision should be rinsed with water or the incision should be dipped in powder, the third point:

Remember to simmer the eggplant before burning it so that it doesn't "drink oil". When I was making roasted eggplant, I found that the eggplant I made was very oily, as if it was soaked out of the oil pan, because the eggplant meat is the same as the sponge, when the eggplant is hot, they will swell up when it is hot, and then suck the oil in, making the good roasted eggplant become oil eggplant.

First of all, after cutting the eggplant, you should soak the eggplant in water as soon as possible, which will prevent the eggplant from oxidizing and turning black, so that the fried eggplant will look better.

Among the many delicacies, eggplant has to be said to be a beautiful sight. Whether it's roasted eggplant or eggplant with minced meat, or the name of some other dish. As long as it is a food that is inseparable from eggplant, many friends like it very much.

But why do we always make eggplants that are black and unnutritious when we burn them? What do you have to do to cook eggplant well? Today we are going to talk to you about this topic:

First, remember to burn the eggplant, and do not peel the eggplant

When you cook other food, you may peel it. For example, we make loofahs, cucumbers, and so on. But when we make roasted eggplant, don't remove the skin.

Because most of the nutrients are in the skin. Any peeled eggplant can be said to lose its soul, and no matter how delicious it is, it is useless. Eggplant is a natural purple food.

Its outer skin is rich in minerals and vitamins. It is where all the nutrients are located, so if you cut off the skin of the eggplant and lose the nutrients, it will be worth the loss.

Second, soak the eggplant in cold water before burning it

The eggplant itself produces certain enzymes, and if the eggplant is cut, the skin of the eggplant is easily oxidized under the action of enzymes, so you will find that the freshly cut eggplant will turn black after a while. This is because this enzyme in the eggplant itself is at work. So as long as we cut the eggplant, soak it in water for a while.

The color of the fried eggplant will not be so dark.

Third, the eggplant that is simmered first and then burned will taste better

As we all know, burning eggplant is very fuel-intensive. Fuel consumption is nothing, mainly because the eggplant is too greasy and not delicious. So when we burn the eggplant, we have to simmer it for a while and then burn it, so that the eggplant will not absorb so much oil.

It also retains the nutritious taste of the eggplant itself. The eggplant that is burned in this way is also more beautiful and does not look too dark. <>

Be careful not to add a lot of soy sauce and chicken essence when making eggplant. Add more water. To cut a little bit. Add water and simmer for a while. It doesn't look dark and it's nutritious.

When making roasted eggplant, be sure to choose fresh eggplant from the grinding bucket, and then keep the skin of the eggplant in the closed house, never peel it, and then roast it blindly over high heat, the temperature should be controlled at 200, and finally roast it slowly over medium heat, and the temperature should be controlled at about 120.

Note the choice of eggplant, you need to choose fresh eggplant, when you do it, you must pay attention to the size of the eggplant, pay attention to the color of the shoes, add the right amount of oil to it, and pay attention to the heat.

Pay attention to the processing process of eggplant, pay attention not to soak in water for too long, pay attention to the rise of fire, and pay attention to the cooking filial piety time, so that you can make nutritious eggplant in the sedan chair, and try not to oxidize the eggplant.

Pay attention to the oil, pay attention to the size of the eggplant, coat the eggplant in batter, fry the eggplant, and put the ingredients.

I'm a chef and I've been making delicious food for more than 10 years. There are too many ways to make eggplant, and I prefer to eat sauce fried, stainless steel plate, minced meat, and fish-flavored eggplant. Here I want to say that the green beans should be fried in oil, and it is also a high temperature, because the green beans are a bit like sponges, it is very easy to remove the oil, and there is no high temperature

Green beans, chili, garlic, light soy sauce, oil consumption, red oil bean paste, sugar, vinegar, tapioca starch, water, oil. Method: Green beans and peppers are cleaned and cut into hob blocks.

Chop the garlic and mince the garlic. In a bowl, add light soy sauce, oil, sugar, vinegar, appropriate water and tapioca starch, stir well and set aside. After cutting the eggplant, put it in a container, add tapioca starch and stir well.

Prepare the ingredients first: round eggplant, garlic, oil, sugar, monosodium glutamate, sesame oil, green pepper, tomato sauce, tapioca starch, salt, dark soy sauce, clean the green beans after preparation, peel and cut them into pieces, slice the green pepper, cut the garlic into the end and reserve, pour salt into the green beans, stir evenly and marinate for ten minutes, throw away the water in the beans before the four seasons, sprinkle corn flour and stir well, prepare a bowl in advance, put in tapioca starch, sugar, monosodium glutamate, dark soy sauce, small half a bowl of water, adjust for the sauce reserve, prepare the stir-fry pot in advance to boil the oilPut in the eggplant and fry until the surface of the green beans is golden brown, then pick it up, boil the oil in another stir-fry pot, put in the tomato sauce and garlic paste, stir-fry the aroma and pour in the green beans evenly stir-fry, put in the green pepper and fry until it is broken, pour in the juice, go red and stir-fry the sugar color and then get out of the pot and serve on the plate.

Prepare the materials first: green beans, garlic, dark soy sauce, sugar, water, after preparation, cut the eggplant into hob pieces, put the green beans into the pot, put in the salt, marinate for ten minutes and then scoop them up, dry the green beans and reserve the water, prepare a bowl in advance, put in the garlic, dark soy sauce, sugar, put water to reserve, prepare the stir-fry pot in advance to boil the oil, put in the green beans, fry until the appearance is golden brown and pour in the adjusted sauce, simmer for ten minutes, collect the juice on high heat and serve it on the plate.

Prepare the materials first: green beans, green and red peppers, oil, salt, sweet noodle sauce, ginger slices, garlic, green onions, star anise, Hui Chan Sui Guiding, good ginger, white sugar, clean the green beans after preparation, cut them into hob blocks, prepare a stir-fry pot in advance to boil the oil, put in the green beans, fry them until golden brown, pick them up to control the oil and replenish the water, clean the green and red peppers, remove the seeds and cut them into large areas, chop the green onions, and cut the garlic and ginger slices into slicesPrepare a stir-fry pot in advance to boil the oil, put in the green onions, ginger slices, star anise, cinnamon, ginger, fry the aroma and put in the sweet noodle sauce, stir-fry slowly, put in the green and red pepper slices, fry until broken, pour in the green beans, fry evenly and then put in the white sugar and cold water, put in the garlic and salt to prepare and stir-fry evenly.