When making eggplant with minced meat, how can you keep the color of the eggplant purple?

Just dry the eggplant before using it to retain the purple color of the eggplant.

Here's how to do it: Ingredients.

Eggplant (400g).

Ground meat (200g).

Accessories. Garlic seeds (30g), shallots (30g), green pepper (30g), red pepper (30g).

Steps:1Prepare eggplant, minced meat, bean paste, green and red peppers, garlic seeds, shallots, 2Marinate the minced meat with egg whites and cooking wine for 10 minutes.

3.Cut the eggplant into long strips.

4.Cook the pot without oil, boil the water, add the eggplant, and simmer over low heat (note that this step is important to preserve the color of the eggplant).

5.Place the dried eggplant on a plate and set aside.

6.Slice the green and red peppers, chop the shallots into sections, and chop the garlic seeds.

7.Put an appropriate amount of oil in a pan and heat it.

8.Add the bean paste and stir-fry over low heat to bring out the red oil.

9.Stir-fry green and red pepper shreds and crushed garlic seeds until fragrant.

10.Add the meat foam and stir-fry in cooking wine.

11.Dry the eggplant strips.

12.Finally, add the shallots and monosodium glutamate.

And the most important thing is that the eggplant is oiled so that it retains its purple color when it is fried.

Try it with some vinegar.

1. Put the eggplant in a pot, sprinkle some dry starch into it, and mix it.

2. Put about 5 into the oil pan and fry it, just fry it for a while, it is too greasy to fry for too long, and it is fried small.

3. Heat the oil in the pan and fry the minced meat until it changes color, and when you see the minced meat going out of the oil, change it to low heat.

4. Add the bean paste and tempeh, fry until the oil turns red, add the green onion, ginger and garlic, add the peppercorn noodles, and drizzle some soy sauce and cooking wine.

5. Change the heat, add the broth or boiling water, put some salt, sugar, monosodium glutamate, chicken essence, and eggplant into it, burn it a little, and it will be good to thicken.

Fry it slightly in oil first.

Do you need to marinate the minced meat in advance to make minced eggplant? Anyway, it doesn't matter if you don't have this habit when you make it yourself, because when you make so many eggplants, you will put the sauce yourself. The best way to put soybean paste is to put bean paste, which can already achieve a very good effect on helping Cai Bing get into the flavor.

Because you don't need to worry about whether the dish is flavorful or not, the eggplant itself is a relatively good thing, and then the minced meat is even more like this, you want to have cut the meat into small dices one after another, you just need to put a little salt and sauce, fry for 3 or five minutes, and basically it will be flavorful. There's no need to marinate that thing in advanceMoreover, if you marinate it in advance, if you don't do it well, it may also cause the minced meat to become harder, not at the level of tenderness, and it will not taste good when you do it. <>

The first thing to do is to make this dish is the processing of eggplant, the shoes are best cut into long strips, and then the long strips are changed, although you make minced meat eggplant, but you don't cut the eggplant into the size of minced meat, then it will become porridge? So the cut is diced eggplant. It is best to cut and then go through the oil, after which your eggplant will form a layer of crust on the surface, so that the taste will be better.

After passing the oil pan, you should take out this eggplant and control the oil separately for about 5 minutes, because the eggplant itself is also very rare, and it is best to press it with a colander or something. <>

The next thing is to boil the oil, put the green onions, ginger and garlic on the weekend and put the bean paste, as for your taste, depending on your own choice, you should have the most basic grasp of the saltiness of the dishes, otherwise you can't cook. The next thing is to color, you can put a little dark soy sauce, if the bean paste itself has a better coloring effect, then you can leave it alone, and put the eggplant in it when the minced meat is fried to six or seven ripe. Because the eggplant has already been oiled, simply even, put a drop of water, and finally thicken it when it comes out of the pan.

No, because the meat foam is very flavorful, and if you fry it directly, you can fry the meat very tenderly, and the taste may be better.

It needs to be marinated so that you get a very good texture, and it also feels very good and tastes good.

Yes, and you also need to marinate the meat, cut it into minced meat, and then spread it evenly on top of the eggplant.

To keep the eggplant purple, you need to soak it, add salt and vinegar to the water when soaking, and you can also add lemon containing a lot of VC, which has an antioxidant effect, so that the eggplant skin does not turn black, and the soaking time is about 15 minutes.

Introduction to eggplant

Eggplant generally refers to eggplant. Solanaceae, nightshade plant. The shape and size of the fruit vary greatly, the shape of the fruit is long or round, and the color is white, red, purple, etc.

Fruits can be used as vegetables, and roots, stems, and leaves are used as medicine. Eggplant has high requirements for light time intensity. Under the conditions of long sunshine and high intensity, eggplant has vigorous growth, flower buds, high fruit yield and good coloring.

It is native to tropical Asia and is distributed all over the world, with Asia being the most cultivated, accounting for about 74% of the world's total output; Europe is the next most, accounting for about 14%. It is cultivated all over China and is one of the main vegetables in summer.

After the eggplant is cut, it is difficult to maintain the original refreshing color when exposed to the air or after cooking, and it will turn black.

The tips for making eggplant without changing color are:

1. Oiling method. Eggplant is very easy to oxidize when heated, and it is not easy to change color when it is fried in hot boiling peanut oil before cooking, and then fried with other coarse ingredients.

2. Drip lemon juice method. When sautéing the eggplant, add a few drops of lemon juice to whiten the flesh of the eggplant.

3. Add vinegar method. When stir-frying eggplant, add a little vinegar to make the fried eggplant not black.

Ingredients: 500 grams of eggplant, 500 grams of vegetable oil, 25 grams of chili paste, 10 grams of sugar, 10 grams of soy sauce, 1 gram of refined salt, 1 gram of monosodium glutamate, 2 tomatoes, 50 grams of green onion, ginger and garlic.

The method of keeping the skin of the eggplant is purple is as follows:

1. To soak, add salt and vinegar to the water when soaking, and I added lemon containing a lot of VC, which has an antioxidant effect, so that the eggplant meat does not turn black, and the soaking time is about 15 minutes.

2. Prepare the seasoning in advance, put the chili sauce, you can also choose other sauces to enhance the flavor, and a small amount of dark soy sauce to color, sugar to increase freshness, corn starch to make the eggplant softer cotton.

3. To stir-fry eggplant, fry the tomato first, use its vitamins, and so on can protect the eggplant, when frying the eggplant must be on high heat, as the oil temperature rises, the temperature of the eggplant rises quickly, more than 70 degrees Celsius, most of the enzymes lose their activity. Add vitamin C in tomatoes and acid in vinegar to fry eggplant in this way, even if you don't peel it, you can still maintain a beautiful color.

4. Remember to add the adjusted juice three times, the technique in the stir-fry is very critical, the eggplant should be stir-fried quickly after the pot, next, remember, do not pour all the mixed juice, it is easy to make the eggplant skin black, because the juice added is too much, resulting in a rapid drop in the temperature in the pot, at this time, the enzyme in it will quickly mess up if it does not die, so the ketchup should be added in three times.

5. Cover and simmer for half a minute, because the previous frying time has made the eggplant a little soft, and finally simmering a little can make the eggplant more delicious.

Precautions: When a small amount of water is added to the eggplant at a high temperature, and then the pot is turned over, the pot will catch fire, which is normal.

Nutritional value: eggplant contains trace elements such as phosphorus, calcium, potassium and choline, fenugreek, stachhydrine, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Eggplant should be a dish that many people like to eat, but the greasy heat of frying can not be eaten more, and it will lose the original purple color of eggplant.

Cold eggplant is a good way to keep the original color of the eggplant delicious and not greasy.

Purple eggplant will not fade no matter how you cook it, and it is guaranteed that it will not fade if it is fried, stir-fried, fried, steamed, boiled, stewed, or braised. Unless you use a white or cyan eggplant, it won't turn purple.

Teach you the tricks of stir-frying eggplant without changing color How to braised eggplant:

Ingredients: eggplant, three cloves of garlic, green water, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of starch, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of chicken essence.

1. The method is very simple, wash the eggplant.

2. Cut the eggplant into a hob, mix well with one or two spoons of salt, and marinate for about ten minutes.

3. Marinate the eggplant and chop the three cloves of garlic and set aside.

5. Squeeze out the water from the pickled eggplant by hand.

6. Heat the oil in the pot, stir-fry the eggplant quickly under the high heat, remember to heat the oil in the pan and stir-fry on high heat until the eggplant becomes soft. Then start the market.

7. Then fry a little rock sugar over low heat, remember to low heat, otherwise it will be bitter after frying, and a little rock sugar will be fine.

8. Stir-fry the eggplant after the rock sugar is stir-fried!

9. Then pour in the juice that has been adjusted first, mix well, and cook for a short time.

10. Add garlic when it's almost time and mix well! Remove from heat.

11. Call it a day.

To make purple eggplant without changing color, the ingredients you need to prepare include: purple eggplant, rice vinegar, water, non-stick pan, green onion, garlic.

First, wash the eggplant and cut it into strips.

2. Pour three tablespoons of rice vinegar and 1000ml of water into the container.

3. Soak the eggplant in water for 15 minutes.

4. When the oil is hot, pour the eggplant into the pot.

5. Stir-fry evenly.

6. Add green onions, garlic and other seasonings.

7. Put the eggplant on a plate so that the eggplant soaked in rice vinegar will not turn black.