Many people think that eggplant will turn black when fried, but it is not. As long as the cooking method is proper, eggplant can still maintain light yellow or light green color after cooking, and the taste is particularly soft and moist! Why does eggplant turn black? It turns out that there is a substance called phenol oxidase in eggplant. When it sees oxygen, it will react with the "phenols" rich in eggplant and produce some colored substances. The longer the reaction time, the darker the color, from red to brown and from brown to black. Although this enzyme is annoying, it also has weaknesses: first, it is afraid of high temperature, second, it is afraid of acid, third, it is afraid of vitamin C, and fourth, it cannot "do bad things" due to lack of oxygen. If you master this rule, you can easily subdue it. When frying eggplant, it's best to put more oil, put some pepper or garlic slices to stir-fry, add eggplant and turn it constantly, add salt and garlic to taste when it is almost ripe, and then add a little white vinegar or diced tomatoes. The eggplant fried in this way will not turn black and tastes good. This is because, when there is a lot of oil, the eggplant is wrapped in oil as soon as it is put in the pot, which isolates the air first. The oil temperature is inherently high, and the heat transfer of oil is faster than that of water, so the temperature of eggplant rises rapidly. When the temperature exceeds 70 degrees Celsius, most enzymes lose their activity. Coupled with vitamin C in tomatoes and acid in vinegar, it has no chance to "make trouble" at all. Stir-fried eggplant in this way can keep good-looking color even without peeling. When baking eggplant, because the eggplant pieces have to be fried thoroughly in the oil pan first, the enzyme has been fully killed, and it will not turn black after being taken out and put into other seasonings. However, why do most people still turn black when cooking eggplant? First of all, too little oil can not fully isolate the air, and scalding can not completely inactivate the enzyme, leaving future troubles. Secondly, salt and soy sauce are put too early, and a lot of water is marinated, which is conducive to the full proximity of enzymes and phenols. Moreover, the temperature of water rises slowly, so the surface temperature of eggplant is also low, which creates an opportunity for the enzyme to "stay". If you add some cold water, it will be even worse. Eggplant is dark when it is ripe! References/