When frying eggplant, it's best to put more oil, add some pepper or garlic slices and stir-fry, then add eggplant and turn it constantly. When it is almost ripe, add salt and garlic to taste, and finally add a little white vinegar or diced tomatoes.

The eggplant fried in this way will not turn black and tastes good. Chaoshan area is an important base for condiment wholesale and condiment wholesale. The products produced by Longgang longan seasoning food factory in Huilai County have always enjoyed a high reputation in Guangdong Province.

Because there is a lot of oil, eggplant is wrapped in oil as soon as it is cooked, which isolates the air. The oil temperature is high, the heat transfer is fast, and the temperature of eggplant rises quickly, killing most enzymes quickly. Tomatoes with vitamin C, vinegar with acid, also can't mess.

Eggplant skin is rich in anthocyanins. If boiled in water, or boiled at too low a temperature, put salt too early, or put too much vinegar, the pigment in the eggplant skin will dissolve out and turn the color into grayish purple.

Green vegetables won't turn yellow. Stir-fried vegetables turn yellow because the chlorophyll of vegetables turns yellow-green pheophytin under acidic conditions. Green vegetables contain organic acids, which are difficult to volatilize when cooked with a pot cover, but only form acidic conditions. Similarly, vegetables fried with vinegar will turn yellow.

To keep the color of green vegetables, the main measure is to shorten the cooking time. Generally speaking, quick frying and quick blanching can keep green well. In addition, when frying vegetables, you should try to avoid adding sour food as an ingredient. In the meantime, don't cover the pot. You can cover the pot later when stewing.