What is the difference between long eggplant and round eggplant, and why do so many people not like

Nowadays, there are more and more types of vegetables to choose from, and there is no worry about running out of vegetables to eat. With the continuous improvement of various fruits, or the introduction of excellent varieties from other places, customers will inevitably encounter such a situation when choosing ingredients, the same vegetable has different shape design, which shape design of the ingredients is better? As far as the use of long eggplants is concerned, the more common long eggplants will have a variety of appearances, long eggplant, round eggplant, white eggplant, what is the difference between this kind of long eggplant?

Long eggplant is different from round eggplant varieties, long eggplant was introduced to foreign species at the beginning, because of the large total output, faster production and manufacturing speed and is favored by Chinese farmers, so most of the more common long eggplants on the market are long eggplant. The round eggplant is a local Chinese species that is integrated into the Chinese living environment, but the production is low, so few farmers will grow the round eggplant.

Long eggplant and round eggplant taste is different, long eggplant is a foreign species, after entering China should be integrated into the Chinese living environment, the growth and development of long eggplant although the production is large, the growth and development rate is faster, but the taste is very poor. In contrast, round eggplant, as a local variety, has a crispier taste and is more delicious to make a delicacy, especially when making fried eggplant strips, the aroma of round eggplant will be better. Since round eggplants are not available in large quantities and taste good, round eggplants are more attractive and more expensive.

In terms of nutritional content, whether it is a long eggplant or a round eggplant, the nutritional composition of the two types of eggplant is the same, and all of them contain protein, vitamins, and vegetables and fruits that the body needs a variety of nutrients. Therefore, when we choose long eggplant, we don't need to consider the nutritional elements, we just need to think about what we will use long eggplant for cooking. What kind of dishes are suitable for long eggplant and round eggplant?

Generally speaking, the taste of long eggplant is relatively smooth and tender, and the moisture content is very large, which is suitable for making minced eggplant, eggplant pot, garlic eggplant and other dishes. The round eggplant has a higher hardness, is crispier and harder to eat, and can be eaten as a roasted vegetable or fried in an eggplant box, and the taste is also very good.

Most of the more common long eggplants are blue-purple, black-purple, pure white long eggplants must be rare, white eggplants are mostly planted in Guangdong, Fujian, and purple eggplant, white eggplant taste is softer and glutinous, and the entrance feels more delicate. White eggplants generally do not grow, which makes the flesh of the eggplant relatively firm, the taste is particularly delicious, and the nutrients are very sufficient. White eggplant and purple eggplant are made in the same way, purple eggplant can be made, white eggplant can be made the same, but the taste is stronger.

However, compared with purple eggplant, white eggplant not only has the value of use, but also the use value of its eggplant skin. The white exocarp is suitable for freckle removal and beauty, and has a certain improvement effect on internal rheumatoid arthritis and other problems. Long-term consumption of white eggplant is much better than long-term consumption of purple eggplant, so the ** of white eggplant is much more expensive than which long eggplant and round eggplant need to be.

Long eggplant and round eggplant are just different varieties, but many people like the shape of long eggplant when cooking. On the palate, long eggplants will be crispier.

They grow in different regions, and they have different colors and different ripening times; Because long eggplants have a higher moisture content than round eggplants, and they are not resistant to cooking, they will become soft and rotten if the temperature is slightly high.

They are different in color and shape and taste; The skin of the long eggplant is relatively thick, and the taste is even worse and it is particularly hard, so many people do not choose it.

There are two main kinds of long eggplant, the sheep's horn eggplant is thin and long, long rod-shaped, the tip is slightly obtuse olecranon-shaped, purple-red, shiny, medium quality, medium and late ripening. Second, the planting area and varieties are different. The long eggplant is more resistant to humidity and heat, the plant belongs to the medium growth, and the eggplant that bears out is slender and long hangs down to the ground, and the color is mostly red and purple, which is more suitable for our southern region.

Cultivated. Our locally grown eggplant is generally around 15.

<> the difference in terms of cultivation. The round eggplant is taller and larger, the stem is thick, the eggplant is round, oblong, most of them are medium and late maturing varieties, the yield is very high, most of this kind of round eggplant is not heat and moisture resistant, so it is generally more suitable for planting in the north, and the moisture content of the long eggplant is relatively high, and it is not resistant to cooking, and it is "softened" when heated slightly, and also because of the water content.

large, affecting the taste. Round eggplant, on the other hand, is very resistant to processing, even when it is made into a variety of dishes.

Of course, there are various colors and shapes of eggplant that are suitable for the land, large and small, and can be suitable for planting in various places and cooking methods that you like to eat. Now it is mostly due to the orientation of production and color publicity, our vegetable market.

Most of them are purple-black, and finally in terms of taste, everyone says that round eggplant is suitable for hard dishes, because its moisture is relatively small, and the taste is harder; Those who have eaten long eggplants know that long eggplants are relatively tender, especially after being cooked, they are very soft and glutinous, and the elderly and children like to eat them.

The texture of the two types of eggplant is different, and there is naturally a difference when making eggplant. Long eggplant meat is soft and easy to boil, suitable for stir-frying, steaming, mixing, barbecue, etc., long eggplant meat is delicate, no matter which method, the taste is good. Eggplant is different from other vegetables, consumers have strict requirements for its appearance, especially the shape of the fruit and the color of the peel.

In fact, from the perspective of nutritional content, there is not much difference between the two.

There are some differences between the taste of the long eggplant and the round eggplant, the long eggplant contains a little more water than the round eggplant, and the fiber in the long eggplant is finer, the round eggplant is thicker in fiber, the coarse fiber eggplant tastes natural and harder than the round eggplant fiber, and the long eggplant tastes softer and smoother.

I think the long eggplant is delicious, the round eggplant skin is relatively thick, and it feels very old when you eat it, and the long eggplant skin is thin and the meat is very tender, so it will look super delicious no matter how you do it.

I think round eggplants are better because round eggplants are softer and have a better taste than long eggplants, and long eggplants are a little inferior, so I love round eggplants.

We all know that there are two types of eggplant: long eggplant and round eggplant, so do you know what is the difference between the two? I believe that many housewives are not too clear, so let's take a look.

I feel that the long eggplant is more delicious, the taste is better than the round eggplant, it is also more tender, the taste is smoother, it tastes fragrant, fried and stewed, it is very delicious.

Long eggplant and round eggplant have their own suitable ways to eat, cold long eggplant is better than round eggplant, and round eggplant is more suitable for slicing and stir-frying, which is loved by northerners.

Eggplant can generally be divided into round eggplant, long eggplant and short eggplant, round eggplant is generally oval and oblate spherical, the color is generally dark purple and green, round eggplant is a variety handed down from ancient times in China, ** is cheaper, the yield is relatively large. This is also the most common kind of eggplant for farmers, the flesh of the round eggplant is compact, the fiber is quite thick, so it is suitable for stir-fried or stewed eating, the round eggplant flesh is harder, so compared with the oil absorption is poor, braised eggplant or roasted eggplant, are good choices.

Dwarf eggplant has this title because the plant is relatively short and the fruit is small, which is also introduced from abroad. The shape is oblong, generally early-maturing varieties, there are many seeds in it, there is little moisture, and the skin is a little thick, if you buy it to eat, roasted eggplant and fried eggplant is a good practice. Round eggplant is generally oblate spherical or oval, and the color is black-purple or purple, round eggplant is not tolerant to humidity and heat, and is generally cultivated in northern regions.

The round eggplant has a thick skin, a rich flavor, and plenty of moisture, giving it a hard feeling when held in the hand.

It is suitable for a variety of cooking methods, such as home-cooked eggplant, sautéed eggplant box, eggplant salad, etc. Round eggplant is basically the right choice. The kind of slender eggplant we often see, is what I call the long eggplant, this kind of eggplant skin color is purple, generally we call it line eggplant, this kind of eggplant is easy to break, relatively crisp, fried more soft tile, its skin is relatively thin, suitable for direct fried or cold dressing.

Due to the different varieties and different places where they are grown, the taste characteristics of eggplants are naturally different. Long eggplant has a thinner skin, fewer seeds, less fiber in the meat, a more tender taste, and a lighter eggplant flavor.

Round eggplants have more seeds than long eggplants, have harder flesh, and have less water content than long eggplants, so they tend to be compared"Hard", the eggplant flavor is relatively strong. After the eggplant is washed, you can directly cut it into large pieces, then put a little salt, drain the water, put in the starch, and oil again, the purpose is to put oil in the pot, add garlic and stir-fry, fava bean paste into Chinese sashimi and fry, pour in eggplant, add soy sauce, add a little balsamic vinegar, add chicken powder, mix well, you can also use something to match green and red peppers, so that it will be more appetizing.

In fact, this is just a different variety, but the taste of different varieties of eggplant is also different, the long eggplant skin is thinner, the seeds are less, and the taste is more delicate. The round eggplant has a firmer flesh and less moisture content, and the short eggplant is larger, but it is really not as good as the round eggplant and the long eggplant in terms of taste.

The shape of eggplant is different, its taste is also different, under normal circumstances, people will choose to use long eggplant when grilling, will also choose to use long eggplant, and then choose round eggplant when making braised eggplant.

What exactly is the difference between round eggplant and long eggplant, and why do barbecue restaurants only use long eggplant? Do you know?

Eggplant is one of the most frequently eaten ingredients in our daily life, eggplant is nutritionally balanced, rich in protein, dietary fiber, a variety of nutrients and calcium, phosphorus, iron, in addition to a small amount of lipids and proteins. There are many types of eggplants, with purple and green hues, long and round shapes, so what's the difference between the two? Many people don't know, so let's talk about it below.

<>Generally speaking, purple eggplant will be more nutritious than green eggplant, especially the content of vitamins and minerals, and the others are about the same. Comparatively speaking, the difference between eggplants is usually the shape design, and the taste difference between long eggplant and round eggplant is great. Generally speaking, barbecue restaurants prefer to use long eggplant, and round eggplant is often used for cooking, do you know what the reason is?

Let's talk about round eggplant first, round eggplant is a local species in our country, characterized by: high hardness, more and significant dietary cellulose, slightly less moisture content, and resistance to production and processing.

It is more suitable for cooking, such as stewed eggplant and Sichuan-flavored eggplant, which are delicious, very chewy, and have an obvious eggplant flavor. Therefore, in general, round eggplants should be used for cooking at home.

Let's talk about the long eggplant, the long eggplant is an introduced species from the outside world, its function is: the skin is thick and hard, the eggplant meat is smooth and tender, the moisture content is large, the dietary fiber is less, it is not heat-resistant, it is not resistant to heating, and the eggplant flavor is light.

If you fry eggplant with long eggplant, it will easily be crispy and sticky. However, it is very suitable for grilled skewers, the skin is hard and resistant to high temperatures, and the eggplant meat has a lot of soft moisture content, and it melts when heated slightly, so it is really born for skewers.

What exactly is the difference between round and long eggplant? The above is a detailed explanation, according to the characteristics of each, long eggplant is suitable for boiling and eating, or skewers to eat, the taste is stronger. The round eggplant is more suitable for production, processing and cooking, and the eggplant flavor is full and the taste is more delicious.

Everyone should buy the corresponding type according to their own needs.

In addition, although the round eggplant is our local species, it is not resistant to storage and transportation. The production of long eggplant is higher, the fruit-bearing period is longer, and it is more conducive to transportation and storage, so there are a large number of long eggplant in the market.

Eventually, in addition to a little more, in autumn, eggplant, the solanine content of the epidermis increases, and the elderly and children eat a little less, so as not to cause gastrointestinal problems. Okay, after sharing about long eggplant and round eggplant, I love the article, and I warmly welcome to share, thank you!

The difference between long eggplant and round eggplant is that the long eggplant of the two is imported from abroad and has thin skin and more moisture, while the round eggplant is native and has thick skin, but the nutritional content of the two is not much different.

The appearance is different, the nutrients are different, the meat quality inside is different, the taste is different, and the method is different; Most of the people who eat noodles at home choose round eggplants, but if they are making barbecue, they usually use long eggplants

Long eggplant and round eggplant are just two different varieties with slight differences in taste and the same nutritional value. You can choose according to your taste.

The fruit has three shapes: round, round and oblong, and the skin is black-purple, purple-red and green, and the flesh is hard, so there are very few people on our side who grow it. The growth of the long eggplant plant is medium, the branches are relatively large, the leaves are small and slender, the fruits are long and slender, there are blue-purple, blue-green and white, the flesh is soft, the conclusion of a single tree is more, and it likes humid climate. Both long and round eggplants belong to the Solanaceae family, and in appearance, the hue of green beans is basically the same, with greenish-white, dark purple, black-purple, etc.

The biggest difference is that the shape of the fruit is different, <>

The long eggplant is slender and long, while the round eggplant is spherical and round, like a purple-black tomato. The round eggplant plant is taller and larger, the stem is thick, the green bean is round, oblong, the vast majority of the medium and late maturing species, the production is very high, the vast majority of this round eggplant is not heat tolerant and humidity resistant, so it is generally more suitable for planting in the north, and the long eggplant is more resistant to disease than the round eggplant, and the high temperature and humidity resistance is relatively strong, so the southern region generally only grows long eggplant.

The smoothness of the long eggplant is more appropriate, and the fruit has few seeds, and the quality is very high. And the plant of round eggplant is relatively taller and larger, and the fruit should be dominated by spherical, oblate or oval spherical shape, most of which are medium and late maturing species, and the key is to plant in North China in China. The long eggplant, on the other hand, is a relatively short plant, with a long, slender stem-shaped fruit and a blue-purple, emerald green or light green skin.

Because the long eggplant is more resistant to cold and humidity, it is widely cultivated in the south of China. However, the taste of the long green beans and the oval green beans are similar, and they are <> given that they contain very high levels of water

Therefore, it tastes a little fluffy and is very easy to rot and fall apart after boiling. In fact, long string beans and oval green beans are more suitable for cold dishes. After boiling or boiling long string beans or oval green beans in water, adding various spices and mixing, you need to eat several bowls for meals.

If you put a little more minced garlic, the taste will be even better. Round eggplant is more suitable for fried eggplant. Long eggplant is dominated by stews.

In particular, the type of chicken wing green beans that was previously called in the countryside has a delicate meat. It is better to mix after steaming.