Fried eggplant is a very common home-cooked dish, and the method is simple. But many people will have such a question: "Why is the eggplant fried in the restaurant so delicious that it turns black when fried by itself?" Today I will tell you why the eggplant you copied is black, oily and not delicious.

Don't put oil in the fried eggplant yet. Let's see how a delicious fried eggplant is made.

1. Wash eggplant without peeling it and cut it into small strips (it is said that eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin).

2, the pot is hot, don't put oil first, (the eggplant made in this way is not so greasy) pour in eggplant strips, stir-fry slowly on low heat, stir-fry until the eggplant becomes soft, then stir-fry some water and serve out.

3. Chop onion, ginger and garlic, and chop pickled pepper; Pour an appropriate amount of vegetable oil into the pot, first add 1 spoon Pixian watercress, then add chopped onion, ginger and garlic, stir-fry red oil and fragrance, and pour eggplant strips.

4, stir fry evenly, until the sauce is slightly dry and tasty, sprinkle with chopped green onion.

Why does eggplant turn black?

There is a "phenol oxidase" in eggplant. When exposed to oxygen, it can react with the rich "phenols" in eggplant. The longer the reaction time, the darker the color, from red to brown and from brown to black.

How to prevent eggplant from turning black?

Soak in salt water: immediately soak the cut eggplant in light salt water and drain it when cooking, so that it will not change color.