Eggplant is very oil-absorbing, and it will be greasy if it is not delicious. But the reason is that the varieties of eggplant are different. We usually eat purple eggplant, which is green. Green eggplant is not common, and some children have never eaten it. But now green eggplant is also very common, and it is sold in all supermarkets in the city. If compared, the nutrients are all high, but purple eggplant is more nutritious than green eggplant. In addition to different colors, it also contains different anthocyanins. The same purple eggplant has more anthocyanins than green eggplant, so if it is used for cooking, purple eggplant is more delicious than green eggplant. Purple eggplant has a strong adsorption capacity, so it will absorb oil. If you don't absorb oil well, it will taste greasy.
Green eggplant has more water content than purple eggplant, so it has poor oil absorption ability, and cooking won't cost too much oil. The fried product is also fresh and green. The anthocyanin content of green section is less than that of purple eggplant, but if you want to eat fresh eggplant, you should choose green eggplant, which has a refreshing taste. Radish and green vegetables have different tastes, so when choosing eggplant, it is completely determined by your own taste.
It is important to know how to choose shoes, but it is impossible not to make eggplant. In addition to choosing the right shoes, we should also master the methods and skills of cooking eggplant. Many restaurants are also made of purple eggplant, but the finished products are not greasy at all. In fact, you only need to dry the eggplant before frying, so that the shoes will not be greasy when cooking. Also, eggplant tends to turn black when fried. Put some tomatoes in the cooking, and the fried eggplant is delicious and delicious.