Eggplant is one of the many vegetables planted by villagers in summer, and it is also a very popular vegetable. You only need to plant three or five trees, and there are endless eggplants all summer. According to the appearance of eggplant, it can be divided into three categories: round eggplant, long eggplant and dwarf eggplant. The plants of Solanum tuberosum are tall and thick, with kind leaves and strong growth and development. There are two kinds of long eggplant, namely, Crotalaria solanacearum and Moqie solanum. Crotalaria solanacearum is thin and long, long rod-shaped, with a slightly dull olecranon-like top, dark purple, luster, medium quality and medium-late maturity. This kind of eggplant is thin and long, with less meat, slightly hard skin and light weight, which is suitable for mixing cold dishes.

Braised and fried, or dried and pickled into radish pickles. First, the appearance is different in size. Both long eggplant and round eggplant belong to solanaceae green plants. From the appearance, the colors of eggplant are basically the same, including green and white, dark purple, purple and black. The biggest difference is that the fruit shape is different. Long eggplant is thin and long, while round eggplant is spherical and round, like purple and black tomatoes. The taste of long eggplant and round eggplant is basically the same, but there is a little difference from the material. The meat of long eggplant is waxy and soft, and the meat head is light, which is not resistant to storage and transportation.

We often use it to stir-fry food, mix cold dishes, and stew it with taro flowers, especially roast it, which tastes very good. The difference in taste. The skin of round eggplant is very hard, the meat is relatively close, and it is not as soft and thin as long eggplant. However, the long eggplant contains more water, and its internal structure is much more detailed. If it is steamed, it tastes better, but it is not fireproof. If you don't like to eat that kind of rotten feeling, then you can steam the round eggplant. If fried or stewed, round eggplant is stronger and not easy to boil. The water content of long eggplant is relatively high, and it is not resistant to cooking.

It becomes "soft" as soon as the temperature rises slightly, and it also harms the taste because of its high moisture content. But the round eggplant is different, it is very resistant to production and processing, even if it is made into a variety of dishes, it can still ensure the appearance of water chestnut, so the cooking methods of round eggplant are more varied. Some of the more demanding eaters should have been discovered long ago, and the round eggplant tastes a little chewy. However, because the skin of long eggplant is stronger than that of tomato pulp, it is easy to soften when heated, so it has become a "hot commodity" in barbecue shops, and the long eggplant baked is very delicious.