Why is the fried eggplant in the restaurant particularly beautiful in color and soft to eat?

How to fry eggplant into purple, without discoloration and soft to eat? If you want to stir-fry eggplant, the taste is soft and does not change color. First, choose fresh eggplant, soak the cut eggplant in salt water, stir-fry it with strong fire, add the prepared juice, and thicken it with starch water. The eggplant made in this way is soft and delicious.

Eggplant is a vegetable that we often eat in our daily life. Eggplant has green skin and purple skin. We usually buy purple eggplant, because purple eggplant is not only beautiful in color, but also rich in vitamins and nutrients. Fried eggplant is simple to make, good in color, soft and delicious, and delicious. When many people fry eggplant, it will change color and taste soft. Let's share how fried eggplant does not change color and tastes soft.

First, why does eggplant change color

First of all, we need to know why eggplant changes color. It is because eggplant contains a substance called phenol oxidase, which will be enzymatically browned after contact with air, leading to oxidation and blackening. The longer it stays in the air, the darker the color.

Second, fried eggplant does not change color and tastes soft.

1. Choose fresh eggplant. When buying eggplant, look at the color first. Usually red, purple, black and purple. It should be shiny black. Appearance should be uniform thickness, no spots or cracks. Soft and moderate, not easy to touch. If you hold the eggplant in your hand, it means that the eggplant is tender.

2. Wash the eggplant, cut it into pieces, soak it in salt water, wash it with clear water when frying, drain the water and fry it in the pot.

3. Stir-fry eggplant with high fire and add a little vinegar when frying, so that the fried eggplant is soft and delicious and does not change color.

Manufacturing steps

1. Purple eggplant, onion, ginger, garlic, sugar, salt, oil, soy sauce, vinegar, oil consumption and starch.

2. The eggplant is pedicled, washed, cut into iron racks and put into the pot. Add water, sprinkle some salt and soak. Wash onion, ginger and garlic, and chop onion, ginger and garlic for use.

3. Prepare a bowl of sauce, add salt, soy sauce, sugar, starch, edible oil and vinegar, and add water to stir for later use.

4. Boil the oil in the pot, wash the soaked eggplant, drain the water, add shredded ginger and minced garlic to saute, pour in the eggplant, and stir-fry until soft.

5. Then pour in the prepared juice, stir fry evenly, cook for a while, collect the juice on high fire, and add chopped green onion.

Small technology

1. Choose fresh and tender eggplant, so that the fried eggplant is soft and delicious.

2. Before frying eggplant, soak it in salt water or marinate it with salt, so that the fried eggplant is not easy to change color.

Heat the oil when frying. Stir-fry eggplant with high fire until it is soft.

Summary: Through the above analysis, we know how fried eggplant does not change color and tastes soft. First, choose new tender eggplant. Before frying eggplant, soak the cut eggplant in salt water or add salt. Stir-fry with high fire when frying, and you can put a little vinegar. As long as you master these, fried eggplant will not change color, and it is soft and delicious.