Why do eggplants need to soak in water

April 17, 2023
Eggplant taste fresh and delicious, very rich in nutritional value, is one of the few purple vegetables, when doing eggplant we often use water to soak eggplant, eggplant why do you need to use water to soak it?

Isolation of oxygen

Eggplant contains a class of substances called phenol oxidase, such substances will react with the phenolic substances in eggplant when encountered with oxygen, generating colored chemicals, the color of this chemical will increase with time, and finally become black, soaking eggplant with water can make the eggplant not be oxidized and keep the color bright.

Reduce oil absorption

We all know that eggplant will absorb a lot of oil when cooking. This is because eggplant is made of sponge-like cell wall, the sponge body is soft and will collapse and soften under the high temperature of oil to absorb oil, and soaking eggplant before we make it will make the sponge body of eggplant absorb a lot of water, so that the amount of oil absorbed when cooking eggplant will be reduced. In fact, besides soaking eggplant with water can stop the discoloration of eggplant and reduce the oil absorption, the following method also has this effect!

Soak eggplant in vinegar water

Prepare a basin of cool water, add vinegar, and soak the cut eggplant in the vinegar water. The vinegar can inhibit the browning of oxidation enzymes to a certain extent, so that the eggplant will not be discolored.

Soak eggplant in lemon juice

Prepare a basin of cool water, add lemon juice and soak eggplant in it. Lemon juice contains a large amount of vitamin C, which can reduce the oxidized substances to classification, so that the colored substances are not generated.

Brine soaked eggplant

During the process of soaking eggplant in salt water, the salt quickly enters the cells of eggplant to suck out a lot of water, which makes the sponge in eggplant contract and collapse, making the eggplant less oil-absorbing and brightly colored.
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