eggplant after incision are white or yellowish, on the part of skin that have green, but exposure to the air will be black while cooking can be sure after the original fresh color. Lot of middle-aged and elderly and even think, after the inevitable fried eggplant black, is not true. As long as the proper method of cooking, eggplant cooking can still be maintained after the light yellow or light green color, soft texture also particularly nourishing.
first of all want to figure out why black eggplant. The original, eggplant in existence for a class called "Phenoloxidase" material, which see the oxygen after the able and rich eggplant "phenolic" substances react chemically to produce a number of non-ferrous material. The longer reaction time, the deeper the color, from red browning, from brown to black.
this enzyme although annoying, it also has weaknesses: high-temperature one fear, fear of two acids, three for fear of vitamin C, four are without oxygen will not be able to do a bad thing. Grasp this rule, it can be uniform.
fried eggplant, it is best to put the appropriate oil, add more pepper or garlic slice fried fragrant eggplant Add constantly turning, in the instant when the salt and garlic sauce, then add a small amount of white vinegar or tomato Ding. This same black炒出of eggplant, another Taste delicious flavor.
This is because, many oil when cooking eggplant click on the parcel occupied by the oil, first cut off from the air. The already high oil temperature, oil heat and quickly than water, so the temperature will soon rise eggplant. More than 70 degrees, most of the loss of enzyme activity on the. In addition, vitamin C in tomatoes and vinegar acid, it did not completely disorderly chance! Fried eggplant such, even if it is not peeling also look to maintain the same color.
eggplant burning to do, because the first block should be placed on eggplant fried in oil permeability, enzyme has been so fully to kill, remove to after the release of other spices would no longer be black has happened.
Most people fried eggplant Why do black? First of all, put too little oil can not be fully isolated from the air, can not complete enzyme inactivation was hot, leaving troubles. And, salt and soy sauce also released too early, a lot of salted water to beneficial enzymes and phenols have near full; water temperature is very slow, so eggplant low surface temperature, but also for the enzyme manufacturers an opportunity to linger on . If Tim some cold water on the even worse: put eggplant until cooked, and has long been a dark pot!
At the same time we must pay attention to, eggplant skin is rich in "anthocyanins", it is a water-soluble natural pigment. If you put boiling, or cooking temperature is too low, salt too early, or put too much vinegar, so that eggplant skin's pigment dissolved out, it will become the color purple gray hair.
Despite this, tens of millions of eggplant skin can be not to throw away! One of the anthocyanins and flavonoids are important antioxidant anti-aging substances, are eggplant inside you baby! Old Beijing has dish "fried eggplant skin" But then a well-known gourmet!
Okay, now everyone will understand, what to do will be beautiful eggplant! However, the good-looking eggplant inevitable excessive grease, fat Oh be careful! If you eat low calorie eggplant dishes, steamed and baked using the best approach. Steamed eggplant, eggplant mixed with mud, usually with vinegar, garlic and sesame oil sauce, are well-known cold north it!
No comments:
Post a Comment