because its skin is decomposed into water at high temperature for a long time

, but this pigment is difficult to be decomposed into high-temperature oil, but it is not

that it will not discolor when fried with oil, which is closely related to the temperature of the pan surface and

the oil temperature. For example, if the temperature (or oil temperature) of the pan surface is not enough, the skin will easily stick to the pan surface. Generally, the cooking appliances in restaurants are very powerful, and the temperature of the pan surface is very high. The bottom oil on the pan surface is always in a state of boiling and moistening the pan, and any ingredients will bounce off immediately when they touch the pan surface. It can be understood that the ingredients are suspended on the surface of the pan wall during frying, and it is difficult to stick to the pan. Therefore, why is the eggplant fried in restaurants more beautiful than the eggplant cooked at home?

so how to solve it in the family kitchen? First, dry-burn the pan

to a high temperature (when the hand surface is placed 1CM above the pan surface, it will feel hot). At this time, add the base oil (a little more oil, because the eggplant eats more oil before it is cooked), quickly make the base oil

cover the pan surface (moisten the pan), then continue heating until there is oil smoke on the pan surface, and then add the

eggplant. (pay attention! You can't add water, and the eggplant will change color immediately after adding water)