There exists a class of substances called "phenol oxidase" in eggplants, which can react with the "phenolic" substances in eggplants to produce some colored substances after seeing oxygen. The longer the reaction time, the deeper the color, from red to brown, from brown to black.

When frying eggplants, put more oil in, add some peppercorns to fry the aroma, put the eggplants in and keep turning them, put salt and garlic in when they are almost cooked, and add a small amount of vinegar or diced tomatoes. This way, the fried eggplant will not be black, and the flavor is strong and delicious.

This is because when there is a lot of oil, the eggplant is wrapped in oil as soon as it comes out of the pan, isolating it from the air, and the heat transfer is fast, the temperature rises quickly, and the enzymes are hard to move around. Coupled with the vitamin C in the tomatoes and the acid in the vinegar, it will have absolutely no chance to do anything wrong. Stir frying the eggplant this way, even without peeling it, keeps the color relatively nice.

Expanded:

Eggplant food taboos

1, due to the eggplant belongs to the cold nature of the vegetable, therefore

2, pregnant friends in the choice of eggplant, should also choose fresh eggplant. It is best not to choose old eggplant, especially after the fall of the old eggplant, contains more eggplant alkaloids, harmful to the human body, should not eat more.

People's Daily Online - Eggplant Nutrition Unique Inventory of Eggplant's Amazing Nutrition

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