How to fry eggplant without blackening

April 17, 2023
Eggplant tastes delicious, rich in nutritional value, bright purple is its unique label, we will find in life, the hotel inside the bright color of the eggplant, people look particularly appetizing; and when you do eggplant at home, eggplant inside will become black, the purple color of the eggplant also disappeared, how to do eggplant will not become black it?

The reason why eggplant turns black

Why does eggplant turn black? It is because eggplant contains a class of substances called "phenol oxidase", which will react with the phenolic substances inside the eggplant when it meets oxygen to produce some colored chemicals; the longer the time, the darker the color will become, first from red to brown, then from brown to black. This substance is afraid of high temperature, acid and vitamin C. As long as it does not encounter oxygen, it will not react.

Soak eggplant in cold water

Prepare a basin of cool water, put the eggplant slices into the cool water immediately after soaking, it is best to put the basin under the faucet and turn it on, with a small water flow, so as to avoid direct contact with oxygen eggplant and stop the generation of colored substances.

Soak eggplant in vinegar

Prepare a basin of water, add vinegar, and then put the cut eggplant into it to soak. Vinegar can inhibit the browning of phenol oxidase to some extent, so that the eggplant will not turn black.

Treatment of eggplant with lemon juice

The most direct and effective way to keep eggplant from turning black is to add lemon juice when frying eggplant. Lemon juice is rich in vitamin C and acids, the acid in lemon juice can stop the browning of enzymes, and vitamin C can reduce the oxidized substances to phenols so that colored substances will not be generated; tomato sauce, tomatoes can also replace lemon juice.

Stir-frying eggplant over high heat

Eggplant is very easy to be oxidized, frying eggplant should be cooked in high heat, the oil temperature rises, most of the enzymes have lost their activity, put the cut eggplant into the hot oil and stir-fry quickly, then add tomatoes, white vinegar and other materials, so that beyond the eggplant will be brightly colored.

Handling eggplant with salt

Before frying the eggplant, sprinkle an appropriate amount of salt into the cut eggplant, mix well and marinate for 15 minutes, squeeze out the black juice and fry without adding stock, so that the eggplant will be made to save oil and look good.
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