How can fried eggplant be purple, not discolored and soft to eat?

How can fried eggplant be purple, not discolored and soft to eat? Hello, I'm official Lin, and my answer is: "Why does fried eggplant always turn black?" How can eggplant be fried to turn purple and super attractive? "In fact, this problem is the longest and deepest mystery of fried eggplant in our daily life. Why can the eggplant fried in restaurants be purple and attractive, while the eggplant fried at home is always dark no matter how fried, and it seems that it has no appetite, obviously using the same eggplant. What's the problem?

Why does eggplant turn black after all? As we all know, as long as everything is open for a while, eggplant will naturally turn black regardless of whether it is cooked or not.

So what is the reason why eggplant naturally turns black? We must first find out the reason why eggplant turns black, so as to solve the problem more effectively.

Then, after learning that the cause of eggplant blackening comes from phenol oxidase, we only need to effectively attack the weakness of this substance in the process of cooking eggplant, so as to effectively maintain the attractive purple color of eggplant.

What are the weaknesses of phenol oxidase? What are you afraid of? Firstly, the weakness of phenol oxidase is analyzed, which is embodied in the following four points:

What are the specific measures to keep eggplant purple? After understanding these four weaknesses of phenol oxidase, it will be much easier to keep eggplant purple. There are six ways to deal with it.

The first method: pat powder and oil (utility index: (four stars)-the most commonly used method in restaurants, which takes about 9 minutes). Because the general dishes in restaurants require fast serving, eggplant itself is not an easy vegetable to cook, so the eggplant in restaurants is generally cut.

You will use the step of "patting powder and oiling", which is also the key to the bright purple color of eggplant when you go to the hotel day and night.

The specific steps are as follows:

①: Wash the eggplant with pedicels, and change knives to cut hob blocks or strips.

②: Put it into a large pot, sprinkle proper amount of dry starch into the pot and stir, with more starch. Make sure that each eggplant is evenly coated with dry starch.

③: Take the hot oil out of the pan, and control the oil temperature at 170- 180 degrees for medium fire (be careful that the oil temperature is neither too high nor too low). Add eggplant, stir-fry and push with a spoon to avoid sticking to the pot. Fry for about 8 minutes until the eggplant is wrinkled and golden in color, then take it out, control the oil and do other cooking.

"Hint:

The main purpose of this method is to avoid eating too much oil when frying eggplant. Because the powdered eggplant will be shaped immediately when fried, avoiding eating too much oil and isolating the contact reaction between phenol oxidase and oxygen, the eggplant fried once is not easy to change color for a long time. In addition, the fried eggplant can be cooked faster in the subsequent cooking, so the cooking efficiency can be greatly improved.

The second method: frying (utility index: (four stars))-a common practice, which takes about 8 minutes. I learned this method from my dad, and later I saw an old chef using it in a restaurant. The main purpose is to replace the commonly used frying method with less oil and less greasy, but generally it takes some experience for beginners to control cooking. Although the overall oil content of eggplant is less, the taste is not bad.

The specific steps are as follows:

①: Wash the eggplant, cut it into four pieces with a knife from the cigarette end without removing the pedicle.

②: Add a proper amount of oil into the pot and heat it, then fry the eggplant under low fire. After the eggplant is put into the pot, turn it quickly so that the eggplant is stained with oil, then let it stand. Don't turn it at will, sprinkle with a little salt and fry it until it is fragrant and soft, so as to ensure that the oil eaten by the eggplant can still be spit out normally.

③: The whole process takes about 7-8 minutes. Stir-fry until the eggplant is completely soft, and then push it to the side of the pot. Add minced garlic, millet and other seasonings to taste, stir well and serve. Simple and delicious. Some of them are fried without cutting, and then sliced for seasoning after frying, which is a test of cooking.

"Hint:

The main principle of this method is to reduce the activity of phenol oxidase by directly contacting the high-temperature oil temperature of eggplant after it is put into the pot. At the same time, the eggplant itself is wrapped with enough oil, which well avoids the reaction contact between eggplant and oxygen. The fried eggplant can be well fried again after being sliced by the whole cross knife, so that the finally made eggplant can keep its fragrant and soft taste and attractive purple while ensuring that it is not greasy. It is very suitable for home use, but because the temperature control of the operator is tested in the process of frying eggplant, this practice is not the main push, but interested students can try it.

The third method: steaming (utility index: (four stars))-a self-made innovative method, which takes about 5 minutes. This method is more suitable for families with little oil. Because the processed eggplant can quickly become soft and tasty, it has a high cost performance and is worth recommending to everyone. Of course, this method also has certain experience requirements for the control of operating firepower and time, and it is not particularly friendly to newcomers.

The specific steps are as follows:

①: First, boil a pot of water with a hot kettle or boil a proper amount of water directly from the pot. When boiling water, you can wash the eggplant, cut it into hob blocks or strips and put it on a plate.

②: Boil the water and put it in a steamer. Put the eggplant in a pot cover and steam for about 4-5 minutes until the eggplant becomes soft.

③: Heat oil from the pan, add ingredients to enhance fragrance, stir-fry eggplant evenly, and serve after seasoning.

"Hint:

This way is relatively green and healthy, and there are not too many rigid requirements for equipment, which is more suitable for home use. The main principle is to reduce the reactivity of phenol oxidase by high-temperature cooking, and at the same time, reduce the contact with oxygen after putting it in a hot oil pan, so the final product can achieve the effect of attractive purple color and high efficiency, which is more suitable for students with certain kitchen experience to try.

The fourth method: microwave oven method (utility index: (four stars))-the network celebrity method is often used, which takes about 5 minutes. This method is recently innovated with the gradual use of household microwave ovens. It is not particularly recommended in terms of practicality, and it also tests the dual control of temperature and time by the operator. But if you are a housewife who often uses this kind of electrical appliances, it is a major choice. After all, the operation time is relatively short, which can greatly improve the speed of eating.

The specific steps are as follows:

①: Wash the eggplant, then cut it with a knife and put it in a stainless steel tray or baking tray.

②: Take out the microwave oven and heat it for about 5 minutes until it becomes soft.

③: Heat oil in the pot, add minced garlic and millet, stir-fry, add eggplant, and finally season according to personal preference.

"Hint:

This method mainly uses the high temperature heating of microwave oven to reduce the activity of phenol oxidase in contact with oxygen. At the same time, the whole meat quality of eggplant heated by microwave oven will be soft, and it can be seasoned out of the pot faster after cooking, which reduces the time of eggplant exposed to the air. Therefore, the final product can also be purple, which is very attractive and the efficiency is greatly accelerated. Students with certain kitchen experience are also recommended to try.

The fifth method: salt water immersion (practical index: (five stars))-the first time to practice at home, it takes 10 minutes (but it can be shortened).

This method is the most commonly used first choice to treat eggplant. Simple and effective, difficult to get started. Almost any novice in the kitchen can get started, mainly with a high success rate. The fried eggplant purple is attractive in color and fragrant in taste, and it is recommended to everyone as the main author of this article to evaluate five stars.

The specific steps are as follows:

①: We can take a large plate, add enough water, add 2 teaspoons of salt and mix well to make light salt water.

②: Then, the eggplant is pedicled and washed, and the hob blocks or strips are cut by changing knives, and all of them are directly put into light salt water and pressed by both hands for several times, so that the eggplant is evenly covered with salt water.

③: Heat the hot oil in the pan again, pick up the eggplant and drain it, then put it in the oil pan and fry it quickly until it is evenly oiled.

"Hint:

As the most commonly used method to treat eggplant purple preservation, this method is worth popularizing first today. Because eggplant has been in salt water during the whole cooking process, it can't react well with oxygen, and the phenol oxidase is inhibited twice after eggplant is directly contacted with high-temperature oil after cooking, so the finally fried eggplant can keep purple attractive, and the soaking time is generally controlled at 10 minute. However, the time can be cleverly shortened: it is suggested that students can cut and soak the eggplant first, and then deal with other ingredients. After the other ingredients are washed and cut, the eggplant can be cooked almost, which means no time is needed. Because this exercise does not need any experience for the operator himself, it can be recommended as a main exercise for students to collect and use.

Tips to keep eggplant purple but not black: (1) In addition to the above five methods, students can also add a spoonful of vinegar less in the seasoning process of cooking eggplant to reduce its reaction ability, thus improving the attractive purple color of eggplant twice.

(2) In addition, because phenol oxidase is also afraid of vitamin C, vegetables with high vitamin C content, such as tomatoes, green peppers and cucumbers, can also be fried with eggplant to improve the nutrition and attractive purple color of dishes.

(3) In order to make eggplant soft and tender, many people choose to peel it directly before cooking, but in fact, I strongly recommend this practice, because the main nutrition of eggplant comes from eggplant skin, and the nutritional value of eating eggplant meat alone will be much less, so students are advised not to peel it and eat eggplant.

(4) In addition to all the above treatments of eggplant, the most important thing that students need to pay attention to and ignore is that after the eggplant is cut, it must be cooked as soon as possible, which is the simplest skill to ensure that the eggplant is attractive and not black.

Conclusion Hello everyone, I am an aunt, a chef who likes food, loves cooking and studies cooking. Today, let's talk about how to fry eggplant without discoloration and keep it bright purple. As we all know, eggplant, a vegetable, tends to turn black when fried. Why? It turns out that there is a substance called "phenol oxidase" in eggplant, which will be oxidized when it comes into contact with oxygen to produce black.

To solve the problem of eggplant blackening in frying, we must control "phenol oxidase", which is afraid of high temperature, acid and vitamin C, and cannot react without oxygen.

According to these characteristics, when we fry eggplant, we should do the following, so that the fried eggplant will not be black.

1, cut the eggplant and soak it in water, but the water doesn't touch the eggplant, which is isolated from oxygen and won't be black.

2, high-temperature frying, when frying eggplant, the oil temperature is 50% to 60%, because eggplant is easy to absorb oil, and a little starch can be evenly stuck on the surface of eggplant before frying.

3. Adding a small amount of vinegar when cooking eggplant can also make the extra eggplant not black.

4. When cooking eggplant, you can also add some tomatoes to stir fry, so that the fried eggplant will not be black.

5. When frying eggplant, hook it a little, isolate the air, and tighten the juice to make the fried eggplant bright.

I'm an aunt, focusing on food. Share some eating practices and tips every day. Friends you like can pay attention to it. Let's go on the road of food together ~! How can fried eggplant be purple, not discolored and soft to eat? If you want to fry eggplant, it will taste soft and will not change color. First of all, you should choose a fresh eggplant, soak the cut eggplant in salt water, stir-fry it with high fire, add the prepared juice and thicken it with starch water. The eggplant made in this way will not change color, and it is soft and particularly delicious.

Eggplant is a vegetable that we often eat in our daily life. Eggplant has green skin and purple skin, and we usually buy purple skin, because purple skin eggplant is not only beautiful in color, but also rich in vitamins and nutrients. The production is simple, and the fried eggplant is bright in color, fragrant and soft, and delicious. When many people fry eggplant, it will change color and taste soft. Let's share how to make fried eggplant without discoloration and soft to eat.

First, why does eggplant change color? First of all, we should understand why eggplant changes color. That's because eggplant contains a substance called phenol oxidase. After contact with air, enzymatic browning will occur and it will be oxidized to black. The longer it stays in the air, the darker the color will be.

Second, the fried eggplant does not change color and tastes soft. Tips 1。 Choose fresh eggplant. When buying eggplant, look at the color first. Usually red, purple, black and purple. It's good to be black and shiny. Appearance should be uniform, without spots or cracks. It feels soft and hard. Holding the eggplant in your hand is sticky, indicating that the eggplant is tender.

2. Wash and cut the eggplant, and then soak it in salt water. When frying, wash with water, drain and fry in a pot.

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

Third, the production steps 1, purple eggplant, onion, ginger, garlic, sugar, salt, oil, soy sauce, vinegar, oil consumption, starch.

2, eggplant pedicled, washed, cut hob pieces into a basin, add water, sprinkle some salt to soak, wash onions, ginger and garlic, and cut onions into chopped green onion, shredded ginger and minced garlic for later use.

3. Prepare bowls and sauces, add salt, soy sauce, sugar, starch, oil consumption and vinegar, add water and stir for later use.

4. Boil the oil, wash the soaked eggplant, drain the water, add shredded ginger and minced garlic, stir fry until the eggplant is soft.

5, then pour in the prepared juice, stir fry evenly, cook for a while, collect the juice on high fire, and put the chopped green onion out of the pot.

Small technique

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

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

3. When frying, the oil is slightly hot, and the eggplant is softened.

Summary: Through the above analysis, we know how the fried eggplant is purple and does not change color, and tastes soft. First of all, we should choose fresh and tender eggplant, soak the cut eggplant in salt water or marinate it in salt before frying, stir fry over high fire and add a little vinegar. As long as you master these, the fried eggplant will not change color, and it will be soft and delicious.

I specialize in this problem. Soft and generous, do not change color, need a little skill.

Do as I say, you can ensure that the eggplant will not turn black and keep its original color. The same is true of cooked food.

The color change of eggplant is due to the full oxidation reaction between eggplant skin and air during high temperature cooking, which turns black. As long as we keep eggplant isolated from the air during cooking, we can prevent it from changing color!

Method one. Cold eggplant is usually steamed in advance. We just need to blanch the eggplant in hot water before steaming, and some white vinegar can be added to the water.

Method two. Fry in boiling oil. Oil should not pass through the whole eggplant.

Method three. When cooking eggplant in microwave oven or oven, you can coat a layer of plastic wrap or tin foil on the eggplant after brushing the seasoning.

The eggplant cooked by the above three methods will definitely remain purple. It's not easy to hit by hand. Please give me a compliment if you like. God updates food videos every day. When cutting eggplant, soak it in water. (usually cut it before frying, so it won't turn black. ) put oil in a hot pan and cool, stir fry the onion and ginger foam, and stir fry the eggplant. At this time you need to cut a washed tomato and stir it with a knife. Acetic acid in tomatoes can further maintain the true color of eggplant. As for the final side dish, it is best to add a green pepper, which is slightly spicy and green, and the tomato is red.

good morning

May!

I seldom cook, but there is one dish I cook well, and that is braised eggplant in oil, because it is also my favorite dish! You're not talking about discoloration and purple, but not necessarily delicious! I have eaten all kinds of braised eggplant dishes in Shenzhen, Hunan and the north. I have seen purple, unchanging and soft to eat. I have never seen a better braised eggplant than me! I am Shen Kun, the creator of high-quality finance. This problem does not belong to my professional category, but I have some opinions, so I will talk about my approach!

I usually wash the eggplant first, then cut off the irregular pieces with a knife and soak them in water for half an hour! Then when the oil pan is hot and no smoke can be seen, add chopped garlic cloves and stir-fry them for a few times. When the garlic is slightly browned, pour the eggplant into the pan. Stir-fry a few times with a shovel, then pour in soy sauce, soy sauce and appropriate amount of sugar, stir-fry evenly, cover the lid and start stewing! About seven or eight minutes, open the lid and stir fry, then stew for five or six minutes! Add a little monosodium glutamate and a pot of braised eggplant in thick oil before taking out the pot.

Anyway, my braised eggplant in oil is said to be delicious by everyone who has eaten it, and I prefer it myself. Will I cook it once? Of course, sometimes it will change, such as adding some green peppers, or lobster sauce. And the fried taste will be more delicious! However, eggplants in different places are different. Eggplants in Jiangsu and Zhejiang are a bit like those in the north, all waxy, and those in Guangdong are harder! Of course, it is a dish, and different places have preferences for taste! But I think my braised eggplant is simple and rich! Does everyone like eggplant very much?

Fried eggplant is a common practice, and eggplant is one of the most difficult vegetables to serve. If it is not handled properly, it will not only absorb oil easily, but also cause discoloration. So this time I will answer this question for you.

Question in this issue: How can the fried eggplant be purple, not discolored and soft to eat? The most troublesome problem in cooking eggplant is oil absorption and discoloration. The problem of oil absorption is not complicated to solve. As long as you break the "sponge structure" of eggplant, it is easy to absorb oil and naturally soften after cooking. Therefore, pickling, pre-steaming and microwave heating can all be carried out before frying, as long as the structure of eggplant that is easy to absorb water and produce oil is broken. Although the goal of solving the problem of eggplant discoloration is different, the means are similar. Similarly, we should also start from the key point, that is, oxidation discoloration.

Why does eggplant change color?

The fundamental cause of eggplant discoloration is oxidative discoloration, which can also be said to be enzymatic browning reaction. In fact, many vegetables and fruits are discolored for this reason, but the specific substances may be different, and the "culprit" that leads to the discoloration of eggplant is phenol oxidase and oxygen.

This process is a bit complicated. The general principle is that there are phenols and quinones in eggplant cells, which are in a dynamic equilibrium state. Phenol will be oxidized to quinone, and quinone can also be reduced to phenol. However, when eggplant is cut, many cells are destroyed and exposed to more oxygen, and the dynamic balance between phenol and quinone is broken. More phenol is oxidized into quinone under the action of phenol oxidase and oxygen, and the accumulated quinone is further oxidized into dark black-brown pigment, and the final external performance is eggplant discoloration.

If you think it is too roundabout, it can be simply understood as: when the cut eggplant phenol oxidase is exposed to more oxygen, the eggplant will change color under the interaction of phenol oxidase and oxygen.

Second, what if we delay or prevent eggplant from discoloring?

We summarized two key points of eggplant discoloration: 1 phenoloxidase 2 oxygen. As long as these two conditions are effectively controlled, the discoloration of eggplant can be naturally delayed and prevented. So fundamentally, we can achieve our goals in the following ways:

(1) Frying or steaming: Phenoloxidase itself is a kind of protein, and high temperature will inactivate protein, so we can inactivate it by frying at high temperature or steaming for a short time before frying. Without the help of oxidase, phenol itself is a colorless substance, which naturally won't make eggplant discolor.

⑵ Proper vinegar and blisters: This practice is also to inactivate phenol oxidase. The activity of protein itself will be affected by high temperature and acid-base environment, so acetic acid can also inhibit and eliminate the activity of phenol oxidase. Moreover, water can also isolate oxygen in the air, and lack of oxygen will naturally terminate the process of oxidation and discoloration.

⑶ Cooking skills: Vinegar can be used not only to add to the soaked water, but also to add a little when the eggplant is cooked in the pot, which can prevent the eggplant from discoloring and remove some astringency of the eggplant itself. In addition to vinegar, antioxidant vitamin C can also prevent eggplant from discoloring, so you can also cook with some eggplant with high-dimensional C component.

Extended content: 1. Why does eggplant sometimes change color when soaked in water for a long time?

Eggplant soaked for a long time does change color and become gray-black, but this situation is more accurate than "color change".

This is because the eggplant skin contains more anthocyanins, and the purple color of eggplant skin also comes from this to a great extent. When soaked in water for a long time, anthocyanins will dissolve out, and the pulp of eggplant itself is a "sponge structure" that is easy to adsorb anthocyanins, which naturally makes it easier to adsorb anthocyanins. Therefore, if eggplant is soaked for too long, although water can isolate oxidation discoloration, soaking for too long will bring the result of anthocyanin staining discoloration.

2. What other methods can make the color of fried eggplant more beautiful?

Many friends will wonder why the dishes cooked in many restaurants just look appetizing. In fact, it is because a professional kitchen has an unusual operation in a family kitchen, which is to brighten the dishes with bright oil after cooking. This layer of finally cooked oil will make the dishes more transparent and bright, which is what we often call the "bright oil" effect. At present, everyone generally has the concept of healthy eating with less oil and less salt, so oil is restrained at ordinary times, and cooking will not be oily. In addition, the preparation of Ming oil also needs a little skill, which is not available in the general family kitchen. This is also a small difference between a family kitchen and a professional kitchen. If you often cook at home, you can consider preparing some bright oil yourself.

Finally, to sum up the cooking and frying method of eggplant without discoloration: I am Jinjin, a leisure product of tea drinkers, and I am glad to answer your question, "How can the fried eggplant be purple, not discolored and soft to eat?"

The first thing to look at is the variety of eggplant. The skin of old eggplant is soft, so it can be fried with skin without affecting the taste. Sometimes, we buy eggplant with hard skin. It's best to peel off the skin and taste better, otherwise it will feel like slag in your mouth.

What I often do is to slice or cut the eggplant and steam it in a pot for 15 minutes (after boiling water), which makes it easier to cook, and the purple skin of eggplant keeps better and has a soft and waxy feeling. If you want to add some side dishes (such as green pepper and garlic), stir-fry the side dishes first, and then stir-fry the eggplant. I am from Kunming, Yunnan, so the method will be different.

Because eggplant eats more oil, it is unhealthy, and direct frying is slow, time-consuming and unhealthy. You can try my method when you have a chance. Personally, I think it's not bad. I hope I can help you.

Traditional eggplant varieties

This kind of eggplant skin is thick and hard, so it's better to peel it.

How can fried eggplant be purple, not discolored and soft to eat? Fried eggplant is a very common food, but many friends find that eggplant turns black easily when they cook it themselves, which is completely different from purple eggplant fried in restaurants. The main reason is that eggplant is easy to oxidize and turn black. As long as this situation is solved, the fried eggplant will not change color. Let me talk about how I fried eggplant in detail, hoping it will help the fight. (Image from the Internet)

-Fried eggplant-Features: soft and juicy, cooking artifact, simple preparation of ingredients.

Eggplant, chives, garlic, sugar, salt, vinegar, soy sauce, oyster sauce.

Production steps

1. First, wash the prepared eggplant, remove the pedicle, and cut it into iron frames or small strips for later use. You can remove the eggplant skin here. (Eggplant skin is rich in some nutrients)

2. Soak the cut eggplant in salt water for about 20 minutes (that is, add a little salt to the water), wash the shallots and garlic halfway, and then take out the eggplant and wash it for later use.

3. Pour some oil into the pot. After the oil is hot, add the prepared eggplant and stir-fry it slowly until the eggplant has some water and becomes soft.

4. Pour more oil into the pot. When the oil is hot, add garlic foam and stir-fry until fragrant. Stir-fry eggplant for a while, add a little sugar, vinegar, soy sauce and oyster sauce, add some water, cover and simmer for a few minutes.

5. Finally, stir fry evenly and sprinkle with some chopped green onion. The eggplant has been soaked in salt water, and the sauce itself is salty, so no salt is added. Friends with heavy tastes can add less salt before the last pot. (Image from the Internet)

-Tips for frying eggplant-1, soaking in salt water can prevent eggplant from oxidation and discoloration, so that the eggplant will eventually taste softer and worse.

2. Stewing with less vinegar can also prevent eggplant from oxidation and discoloration, which is also a small coup to keep eggplant purple at last.

3, adding less water can accelerate the soft rot of eggplant, make eggplant more tasty and finally soft rot. (Image from the Internet)

The question of fried eggplant was answered only two days ago. The main idea last time was how to make eggplant not greasy. The main idea of this problem is how to keep the original color of fried eggplant.

We often evaluate a dish and say it is full of color, flavor and flavor. A pleasing dish can really stimulate appetite. So, how can fried eggplant be purple? Then Song should choose a brighter purple eggplant. If you choose green eggplant, you can't fry purple eggplant.

Fried eggplant will change color, because there is an enzyme called tannin in eggplant, which is easy to oxidize when exposed to air, and the color will turn black, which will affect the appearance. If we want to keep the original color of eggplant, we must stop or reduce this oxidation process.

So what should we do? In fact, it is also very simple: first of all, after the eggplant is cut, it is ok to soak it in salt water immediately or add a few drops of white vinegar to the water. The purpose of this is to prevent eggplant from being oxidized when it comes into contact with air. Salt can kill the water in eggplant and make it soft and delicious.

Secondly, in order to keep the purple eggplant from discoloring, it is best to put the purple side into the pot and fry it again. The fire should be big and the temperature should be high. The purpose of this is to quickly blanch the enzymes that change color when exposed to oxygen in eggplant, and the time is not easy to be too long. After frying, put the oil into the pot, add the onion, ginger, garlic and ingredients and stir fry a few times.

Remember not to stir fry for too long, just add salt before cooking. In this way, a plate of purple, soft and delicious fried eggplant is out of the pot.