1, cooking method:
After the eggplant is put into boiling water, gently press the eggplant into the water with a sieve or plate, and be careful not to press it too hard so as not to let the eggplant touch the bottom of the pot; Boil under normal pressure for about 4 minutes without cover, then take out the eggplant and ice it. Eggplants boiled in water will appear lavender. It is suggested to use a deep soup pot, so that the eggplant will not easily touch the bottom of the pot.
2, steam method:
If you want to make cold eggplant dishes, you can cook them with high-temperature steam heated in water. First, boil a pot of water until it boils. If there are half-cut eggplants, arrange them well, with white meat facing the bottom of the plate, and try not to overlap between eggplants. Cover and steam for about 5 minutes, then rinse the steamed eggplant with cold water to cool down. The skin of steamed eggplant will fade slightly. Before entering the steamer, you can put a little oil on the eggplant to reduce the degree of fading.
3. Soak in water after oil:
Before cooking, stir-fry the cut eggplant in an oil pan, and keep the oil temperature above 160℃ to avoid the eggplant absorbing too much oil. Stir-fry for about 40 seconds, and the bright and shiny eggplant can be cooked. Fried eggplant can also be scalded with boiling water for a few seconds immediately, which can wash off excess oil and add color to the skin.
4. Microwave method:
Using the microwave oven is the easiest and quickest way. Put the cut eggplant into a microwave container, cover it with a lid or cover it with plastic wrap, adjust the power of the microwave oven to 900W and microwave for about 2 minutes, so that the cooked eggplant can keep its original beautiful color.