The eggplant of small key of life " A pitch-dark pan " How to avoid? cooks the skill

The eggplant of small key of life " A pitch-dark pan " How to avoid? cooks the skill
A lot of people think, must darken after the eggplant is fried, actually this is not so. So long as the cooking method is apt, the eggplant can still keep yellowish or light green color after cooking, the mouthfeel is extremely tender and moist too.

Fry eggplant, had better put more oil while being appropriate, add, fry fragrant by some Chinese prickly ash or the intersection of garlic and slice, put eggplants into to stir constantly, it is flavoured that salt and garlic put again when familiar soon, add a small amount of more white vinegar or tomato men. The eggplant that is fried out like this does not darken, taste and thick fragrant smell is delicious. This because in oil many, eggplant pan wrap up, live oil right away, isolate air at first. The oil was warm and originally high, it was quicker than water that the oil conducted heat, then the temperature of the eggplant rose quickly, exceeds 70 , enzyme loses activity mostly. Combine with the acid in the vitamin C and vinegar in the tomato, it does not have ldquo completely; Stage an armed rebellion rdquo; Chance. Fry eggplants like this, even not peel and keep more goodlooking color all the same.

Cook braised aubergines, want, put, fry, completely, pull the intersection of eggplant and piece out, put behind the other condiment on oil cauldron first, also there is no thing darkening to happen. But, why will most others' braised aubergines or darken? It is the oil that is put very little at first; Secondly, the salt and soy sauce are put too early again, salt down out much moisture, help enzyme and phenol to be fully close. Moreover, temperature of water rise very slow, so eggplant surface temperature low even, it is ldquo of enzyme; On one's last leg rdquo; Have made the chance. If add some cold water, more terrible, wait until boiling the eggplant, it is a pitch-dark pan!

However, there is too much goodlooking unavoidable oil of eggplant, if eat the eggplant with very low heat, you had better adopt the way of steaming or baking, such as steam eggplants, mixing the mud of eggplant,etc..
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