When fried eggplant, eggplant will turn black. Many people usually think it's eggplant's problem. Sihaiwang Xiaobian learned that it has something to do with cooking methods. Eggplant can still keep the light yellow or green color after cooking, and the taste is particularly tender and moist.
The best way to keep the eggplant black is to add more oil and keep turning. The eggplant fried in this way will not be black, and the taste will be strong, fragrant and delicious. This is because, when there is a lot of oil, eggplant will be wrapped by oil in a pot, and the air will be cut off first. The temperature of oil is high, and the heat transfer of oil is faster than that of water, so the temperature of eggplant rises rapidly. When the temperature exceeds 70 ℃, most of the enzymes lose their activity.
With vitamin C in tomatoes and acid in vinegar, there's no chance for it to mess. Fried eggplant in this way, even if not peeled, will still keep a better color. When cooking eggplant, because first you need to fry the eggplant in the oil pan, and then pull it out to put other seasonings, there will be no more blackening.
Now let me tell you why sometimes fried eggplant will turn black: first, put too little oil; second, put too much salt and soy sauce too early, marinate a lot of water, which is conducive to the full proximity of enzymes and phenols; third, the temperature of water rises slowly, so the surface temperature of eggplant is also low, which creates an opportunity for the 'lingering' of enzymes.