How to choose eggplant to be delicious?

Question 1: How to choose eggplant? Eggplant should be even, round, old, tender and moderate, without cracks, rot, rust and spots. Thin skin and few seeds, thick meat and tender meat are the best. Tender eggplant is dark in color, thin and fluffy, light in weight, tender and sweet in taste and difficult to separate. There is a layer of green and white skin on the lower part of calyx. Old eggplant has bright and smooth color, thick and tight skin, firm meat, easy separation, yellow and hard meat, heavy weight and bitter taste in some cases.

Eggplant skin is covered with a layer of wax, which not only makes eggplant shine, but also protects eggplant. Once the wax layer is washed away or mechanically damaged, it is easy to rot and deteriorate due to microbial invasion. Therefore, the eggplant to be preserved must not be washed with water, but also protected from rain, bumps and heat, and stored in a cool and ventilated place.

When choosing eggplant, you should choose the one with smooth skin, no damage and tender fat. There are two kinds of eggplant in the vegetable market: purple and reddish. Purple is eggplant, and red is eggplant. In spring, red eggplant will be listed first, and then purple eggplant will be listed.

The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where do the eyes of eggplant grow? Where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the "eyes" of eggplant. The bigger the eyes, the more tender the eggplant; The smaller the eyes, the older the eggplant.

Everyone wants to buy tender eggplant, and choose the one with big eyes. At the same time, tender eggplant has a sticky feeling, and hard eggplant is old eggplant. Bright appearance means high freshness, while shriveled skin and dull luster mean stale. The best edible period of eggplant is May and June.

Eggplants cultivated in China can be divided into round eggplant, long eggplant and short eggplant according to different shapes.

1, eggplant is oblate. Round or rectangular, the skin color is dark purple, purple, light green and white, the meat is dense, the skin is thin, the taste is good and the quality is good. Baked eggplant is the best, followed by boiled cold salad. Excellent varieties include Beijing Garden Eggplant, Jinan Dahongpao, Henan Zaoqing and Shanxi Short Hei Bang.

2. The eggplant is slender, with thin skin and purple and turquoise skin color. White, soft meat, few seeds and good quality. Excellent varieties include Nanjing Purple Eggplant, Purple Eggplant, Beijing Eggplant, Liaoning Liuqing and so on.

3. Eggplant fruit is small, the skin color is purplish red, green and white, and the fruit shape is oval or oblong. For example, bulbs in Northeast China and North China are thick, easy to yellow, poor in quality and better in cold food.

The quality of eggplant is closely related to the picking time, which can be judged according to the depth of peel color near sepals. It's also called eggplant eye. When the white or lavender band is in the middle and wide, it means that the fruit is growing and the meat is tender. When the banding of eggplant eyes is not obvious, it means that the fruit grows slowly and the harvest is the best at this time. In addition, the quality of eggplant is also related to the growth position of the fruit. For example, Dayuan eggplant was listed in June-June at 65438+ 10, and the first fruit on the plant was called "Duijie", with large fruit shape, few seeds and the best quality. Four fruits branched upward, called "four doors", with medium quality; Bageng fruit is born upward, called "eight winds", which is small in shape, light in color and poor in taste; There are many branches above, and there are many results. It is called "all over the sky", commonly known as eggplant bag and eggplant egg. The fruit shape is the smallest, the pulp is hard and the quality is the worst.

The general quality requirements for eggplant are uniform and round fruit shape, moderate tenderness, no crack, fire, rot, rust and spots. Thin skin, less seeds, thick meat and tender meat are better.

The identification method of old tender eggplant is: tender eggplant is dark in color, thin and fluffy in skin, light in weight, tender and sweet in seed, difficult to separate seed from meat, and there is a layer of green and white skin under calyx. Old eggplant has bright and smooth color, thick and compact skin, easy separation of meat seeds and heavy weight.

The cortex of eggplant is covered with a layer of wax, which makes eggplant shiny and protective. But the disease resistance of eggplant is weak. Once the wax layer is washed away or mechanically damaged, it is easy to rot and deteriorate due to microbial invasion. Therefore, eggplant should not be washed with water, and should be protected from rain, sun, bumps and heatstroke. It should be stored in a cool and ventilated place, emptied or scattered.

1. Production of Chrysanthemum Eggplant: (1) Wash and peel the eggplant, cut a pier with a height of 4 cm, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, then dip it in flour evenly for later use, and wash and cut chopsticks with carrots. (2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate. (3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add oil and pour it on the fried eggplant.

2. Filling eggplant wharf system ... >>

Question 2: How can I pick tender eggplant? It all depends on the feel. What feels light is the old eggplant, and what is a little astringent is the tender eggplant, which is not smooth. Persimmon pepper is just the opposite of pepper. They feel old, thick and spicy.

Question 3: What eggplant to choose when buying food, and how to choose my general method of choosing tender eggplant.

1. 1. Bright and reflective eggplant skins are generally fresh and tender.

Touched by hand, the skin of eggplant seems to have a soft feeling like satin, which means it is hard or tender.

3. Look at the growth base of eggplant, that is, the handle of eggplant. At the same time, the internal wood is not very hard, and the epidermis without large-scale cracks is fresh and tender.

4. Use nails (generally not used)

Question 4: How to choose eggplant to avoid seed dropping? There are two kinds of eggplant in the market: purple and red. Purple is eggplant, and red is eggplant. In spring, red eggplant will be listed first, and then purple eggplant will be listed. The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where do the eyes of eggplant grow? Where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the "eyes" of eggplant. The bigger the eyes, the more tender the eggplant; The smaller the eyes, the older the eggplant.

Everyone wants to buy tender eggplant, and choose the one with big eyes. At the same time, tender eggplant has a sticky feeling, and hard eggplant is old eggplant. Bright appearance means high freshness, while shriveled skin and dull luster mean stale. The best edible period of eggplant is May and June.

Question 5: How to choose healthy eggplant From the appearance, eggplant can be divided into round eggplant and long eggplant. The nutritional components are roughly the same, but slightly different. The carotene content of long eggplant is much higher than that of round eggplant, and the contents of vitamin C, calcium and potassium are slightly higher than that of round eggplant, while the contents of vitamin E, magnesium and zinc are slightly lower than that of round eggplant, and the contents of other nutrients are similar. As far as the taste is concerned, the eggplant skin is thinner, the water in the skin is richer, the fiber is thinner, the meat is tender and soft, and the taste is better. However, round eggplant has less skin moisture, thicker fiber and definitely harder taste. Therefore, the round eggplant is mainly fried and stewed, and the long eggplant is better steamed and mixed. Some eggplants have many seeds and look thick and short. This kind of eggplant affects the taste very much. Everyone should study carefully when choosing and plan how to do it. Both the selection process and the cooking process are very important. In short, if you want to eat delicious and nutritious eggplant, you need to make more efforts. Eggplant can be mixed with all kinds of seasonings at will, and it can be cooked delicious when fried, but to give full play to the advantages of eggplant, we should also pay attention to the cooking methods of eggplant. When cooking eggplant dishes, we must reduce the cooking temperature, and it is best not to fry them, which can not only reduce the oil absorption, but also effectively preserve nutrition. When cooking eggplant, vinegar and tomatoes can also be added to help maintain vitamin C and polyphenols.

Question 6: How to choose eggplant, so that the fruit shape is even and round, old and tender, and there is no crack, rot, rust and spots. Thin skin and few seeds, thick meat and tender meat are the best. Tender eggplant is dark in color, thin and fluffy, light in weight, tender and sweet in taste and difficult to separate. There is a layer of green and white skin on the lower part of calyx. Old eggplant has bright and smooth color, thick and tight skin, firm meat, easy separation, yellow and hard meat, heavy weight and bitter taste in some cases.

Eggplant skin is covered with a layer of wax, which not only makes eggplant shine, but also protects eggplant. Once the wax layer is washed away or mechanically damaged, it is easy to rot and deteriorate due to microbial invasion. Therefore, the eggplant to be preserved must not be washed with water, but also protected from rain, bumps and heat, and stored in a cool and ventilated place.

When choosing eggplant, you should choose the one with smooth skin, no damage and tender fat. There are two kinds of eggplant in the vegetable market: purple and reddish. Purple is eggplant, and red is eggplant. In spring, red eggplant will be listed first, and then purple eggplant will be listed.

The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where do the eyes of eggplant grow? Where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the "eyes" of eggplant. The bigger the eyes, the more tender the eggplant; The smaller the eyes, the older the eggplant.

Everyone wants to buy tender eggplant, and choose the one with big eyes. At the same time, tender eggplant has a sticky feeling, and hard eggplant is old eggplant. Bright appearance means high freshness, while shriveled skin and dull luster mean stale. The best edible period of eggplant is May and June.

Eggplants cultivated in China can be divided into round eggplant, long eggplant and short eggplant according to different shapes.

1, eggplant is oblate. Round or rectangular, the skin color is dark purple, purple, light green and white, the meat is dense, the skin is thin, the taste is good and the quality is good. Baked eggplant is the best. It gets cold when cooked. Excellent varieties include Beijing Garden Eggplant, Jinan Dahongpao, Henan Zaoqing and Shanxi Short Hei Bang.

2. The eggplant is slender, with thin skin and purple and turquoise skin color. White, soft meat, few seeds and good quality. Excellent varieties include Nanjing Purple Eggplant, Purple Eggplant, Beijing Eggplant, Liaoning Liuqing and so on.

3. Eggplant fruit is small, the skin color is purplish red, green and white, and the fruit shape is oval or oblong. For example, bulbs in Northeast China and North China are thick, easy to yellow, poor in quality and better in cold food.

The quality of eggplant is closely related to the picking time, which can be judged according to the depth of peel color near sepals. It's also called eggplant eye. When the white or lavender band is in the middle and wide, it means that the fruit is growing and the meat is tender. When the banding of eggplant eyes is not obvious, it means that the fruit grows slowly and the harvest is the best at this time. In addition, the quality of eggplant is also related to the growth position of the fruit. For example, Dayuan eggplant was listed in June-June at 65438+ 10, and the first fruit on the plant was called "Duijie", with large fruit shape, few seeds and the best quality. Four fruits branched upward, called "four doors", with medium quality; Bageng fruit is born upward, called "eight winds", which is small in shape, light in color and poor in taste; There are many branches above, and there are many results. It is called "all over the sky", commonly known as eggplant bag and eggplant egg. The fruit shape is the smallest, the pulp is hard and the quality is the worst.

The general quality requirements for eggplant are uniform and round fruit shape, moderate tenderness, no crack, fire, rot, rust and spots. Thin skin, less seeds, thick meat and tender meat are better.

The identification method of old tender eggplant is: tender eggplant is dark in color, thin and fluffy in skin, light in weight, tender and sweet in seed, difficult to separate seed from meat, and there is a layer of green and white skin under calyx. Old eggplant has bright and smooth color, thick and compact skin, easy separation of meat seeds and heavy weight.

The cortex of eggplant is covered with a layer of wax, which makes eggplant shiny and protective. But the disease resistance of eggplant is weak. Once the wax layer is washed away or mechanically damaged, it is easy to rot and deteriorate due to microbial invasion. Therefore, eggplant should not be washed with water, and should be protected from rain, sun, bumps and heatstroke. It should be stored in a cool and ventilated place, emptied or scattered.

1. Production of Chrysanthemum Eggplant: (1) Wash and peel the eggplant, cut a pier with a height of 4 cm, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, then dip it in flour evenly for later use, and wash and cut chopsticks with carrots. (2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate. (3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add oil and pour it on the fried eggplant. ......& gt& gt

Question 7: What should I pay attention to when buying eggplant? Old eggplant has bright and smooth color, thick and compact skin, compact meat seeds and easy separation of meat seeds. Eggplants of the same size are older. Some old eggplants are still bitter.

Chen Xin, a citizen, also taught a trick to select tender eggplant: the lower part of the calyx of eggplant has a green, white or purple sepal. There is a white and greenish ring belt at the junction of sepals and fruits. The wider the belt, the tender the eggplant; The narrower the belt, the older the eggplant.

But the problem comes again: the same eggplant is bread, the same eggplant is tender, and the same eggplant is the same size, shape and weight. How to choose?

Wang Xiaohui's shopping experience is: buy red eggplant.

Wang Xiaohui told reporters that the same size of slender eggplant, red-pedicled eggplant, has little moisture and is delicious. Green-pedicled eggplant and chubby round eggplant just look watery and taste bad. Red-pedicled eggplant is suitable for steaming, burnt with garlic paste, green-pedicled eggplant tastes worse when steamed, and round-pedicled eggplant is not suitable for steaming. In addition, she also said that eggplant with dark color has high carotenoid content and strong health care function.

Eggplant with red pedicle is easy to distinguish. Shan Yanchun? absorb

Reporter Shan Yanchun

Question 8: Why are some eggplants so heavy and others so light? Do they taste the same? Eggplant is one of the main vegetables in summer and autumn, which contains flavonoids with high medicinal value, and the content of flavonoids in each gram of eggplant can reach more than 700 mg. But the edible value of old and heavy eggplant will be greatly reduced. So the choice of eggplant should be light.

Tender eggplant has dark color, thin and fluffy skin, light weight, tender and sweet seeds, and meat seeds are not easy to separate. There is a green and white epidermis on the lower part of the calyx. Once the eggplant is old, the skin is thick and the flesh is tight, and the fleshy seeds are easy to separate and heavy. Such eggplant has low edible value and is not delicious.

Question 9: How to correctly select vegetables 1 and how to identify the freshness of vegetables?

Pay attention to the following points when choosing vegetables:

(1) Don't buy vegetables with abnormal colors. Fresh vegetables are not as bright as possible. For example, when buying cherry radish, check whether the radish has faded. Be careful when you find that the color of dried bean curd is brighter than others.

(2) Don't buy vegetables with abnormal shapes. Stale vegetables have wilting, dryness, injury, twisted lesions and other abnormal forms; Some vegetables will grow deformed because of the use of hormones.

(3) Don't buy vegetables with bad smell. In order to make some vegetables look better, illegal traders soak them with chemical reagents, such as sulfur and nitrate. These substances have an odor and are not easy to wash off.

2. What dishes should I eat in what season?

Pay attention to the season when eating vegetables, and eat whatever vegetables are popular in each season.

Listed below is the growth of vegetables every month.

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65438+ 10 month: green vegetables, Chinese cabbage, spinach, celery, radish, arrowhead, etc.

February: green vegetables, Chinese cabbage, spinach, celery, vegetable tips, etc.

March: green vegetables, spinach, celery, vegetable tips, cauliflower, leeks, etc.

April: green vegetables, lettuce, chicken feathers, celery, vegetable tips, cauliflower, etc.

May: Green vegetables, Chinese cabbage, lettuce, chicken feathers, cucumbers, broad beans, water bamboo, tomatoes and so on.

June: Chinese cabbage, cucumber, tomato, potato, chickpea, kidney bean (kidney bean), eggplant, pumpkin, etc.

July: cowpea, eggplant, chickpea, cabbage, wax gourd, loofah, edamame, pepper, potato, lentil, cabbage, water spinach, etc.

August: winter melon, cowpea, eggplant, green vegetables, chickpeas, pumpkins, loofah, edamame, peppers, potatoes, lentils, Chinese cabbage and water spinach.

September: green vegetables, wax gourd, radish, loofah, edamame, cowpea, eggplant, pepper, taro, water bamboo, cabbage, lentils, etc.

65438+ 10 month: green vegetables, Chinese cabbage, spinach, celery, radish, taro, water bamboo, cauliflower, chrysanthemum, lettuce, melon, etc.

165438+1October: green vegetables, Chinese cabbage, spinach, celery, radish, lettuce, cauliflower, shepherd's purse, grass head, lettuce, arrowhead, green garlic, etc.

65438+February: green vegetables, Chinese cabbage, Chinese cabbage, celery, radish, boiled vegetables, shepherd's purse, arrowhead, cauliflower, etc.

Some people may suggest that greenhouse cultivation has been promoted now, and the seasonal restriction has broken through. However, we should see that the seasonality of vegetable production still exists, but it is advanced and delayed. Cooked, this sentence is still the consumer's experience of vegetable consumption.

3. How to buy eggplant?

There are two kinds of eggplant in the vegetable market: purple and reddish. Purple is eggplant, and red is eggplant. In spring, red eggplant will be listed first, and then purple eggplant will be listed.

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The tenderness of eggplant has a great influence on the quality. A reliable way to judge whether an eggplant is old or tender is to look at the size of its eyes. Where do the eyes of eggplant grow? At the place where the sepals of eggplant are connected with the fruit, there is a white band-shaped ring, which is slightly green. Vegetable farmers call it the eyes of eggplant. The bigger the eyes, the more tender the eggplant; The smaller the eyes, the older the eggplant.

Everyone wants to buy tender eggplant, and choose the one with big eyes. At the same time, tender eggplant has a sticky feeling, and hard eggplant is old eggplant. Bright appearance means high freshness, while shriveled skin and dull luster mean stale. The best edible period of eggplant is May and June.

4. How to buy peppers?

There are only three kinds of peppers in the vegetable market. One is pepper, the other is sweet pepper with heavy sweetness and no spicy taste, and the other is semi-spicy pepper in between. Generally speaking, the fruit shape of pepper has obvious correlation with its spicy sweetness. Pepper is much more spicy, and the finer the pulp, the more spicy it is. Persimmon-shaped round peppers are mostly sweet peppers, and the thicker the pulp, the sweeter and more brittle it is. Semi-spicy pepper is in between. If you pay more attention to nutrition, you can buy red pepper to eat, because red pepper has 0.8 times more vitamin C and 3 times more carotene than green pepper, and red pepper is light in weight (small in proportion), which is more economical, but not as crisp as green pepper.

5. How to buy tomatoes?

There are two main kinds of tomatoes in the vegetable market. One is red tomato, which has high sugar and acid content and heavy taste; The other is pink tomato, which has low sugar and acid content and light taste. When you buy tomatoes in the market, you must first find out whether you plan to eat them raw or cooked. If you want to eat it raw ... >>

Question 10: How to make eggplant? Look at the eggplant method introduced by Xifeng when Grandma Liu entered the Grand View Garden in a Dream of Red Mansions. It's amazing.

Eggplant itself is slightly sweet, texture like sponge, easy to absorb. According to this feature, a variety of vegetables can be made purposefully.

1, with meat, such as tomato boxes and diced eggplant.

2, with spices, such as garlic tomato strips, sesame sauce tomato strips, eggplant, bell pepper.

3, with milk, such as cream eggplant diced.

Eggplant is particularly easy to absorb oil, oily and delicious, but it is not good for losing weight.

You can soak it in water and squeeze it out after you take it out. Besides, when cooking, oil and water are separated, so you rarely absorb oil, but the taste is generally worse.