How to fry eggplant purple purple, do not change color, eat and soft?

Hello everyone, I'm Lin Dajun, my answer is: "Why is the fried eggplant always black? How to fry eggplant in order to fry purple purple, super attractive?" In fact, this question is everyone's daily life in the fried eggplant confused the longest and deepest a point, why the restaurant fried eggplant can be purple attractive, and their own fried eggplant at home no matter how to fry is always black, look unappetizing, obviously are using the same eggplant, the problem in the end out of where?

As we all know, eggplant will naturally turn black if you leave it on for a while, whether you cook it or not.

So what is it that makes eggplants black? We must first find the reason why the eggplant turns black, in order to be more effective to crack the problem.

So after understanding that the reason for the blackening of the eggplant comes from phenoloxidase, we just need to cook the eggplant to target the weaknesses of the substance and make an effective fight to keep the eggplant's attractive purple color.

What are the weaknesses of phenol oxidase? What are they afraid of?

First of all, analyze the weakness of phenol oxidase, specifically in the following four points:

To keep the eggplant purple, what are the specific ways to target?

》After understanding the 4 weaknesses of phenol oxidase, to keep the purple color of the eggplant will become much simpler, the specific treatment of the following 6 kinds of methods.

The first: shoot powder over oil method (practical index: (four stars) - the hotel most commonly used practices, time-consuming 9 minutes or so)

As the hotel general dishes require fast, and the eggplant itself is not easy to cook the vegetables, so the hotel general eggplant cut after the certain

will be used to this step!

The specific steps are as follows:

①: remove the eggplant to wash, cut the knife knife block or long strip.

②: loaded into a large pot, sprinkled with the appropriate amount of dry starch upside down pot mixing, starch should be a little more, to ensure that each piece of eggplant evenly coated with dry starch.

③: hot oil in a pot, oil temperature control at 170-180 degrees Celsius medium heat (pay attention to the oil temperature is not too big or too small), into the eggplant frying, deep frying while using a spoon to push the eggplant to avoid sticking, deep frying for about 8 minutes or so to the eggplant skin wrinkled, golden flesh can be fished out, the oil can be controlled, and then you can do the rest of the cooking.

》Tips：

This practice must be first to the eggplant shot powder, the main purpose is to avoid the eggplant pot after frying into too much oil, because after the shot powder eggplant pot will immediately surface stereotypes, thus avoiding to eat too much oil at the same time also isolate the phenol oxidase and oxygen contact reaction, so this fried eggplant can be put on the half day is not easy to change color! In addition, because the first fried once the eggplant in the follow-up and then other cooking can do faster out of the pot, can greatly improve the cooking efficiency, so the practice of the restaurant is most commonly used in the home to use if not to do the main push.

The second: frying method (practical index: (four stars)) - home practice, time-consuming about 8 minutes

This practice is my dad and I learned, and then there are old chefs in the restaurant have seen the use of the main purpose is to replace the commonly used shoot powder frying method to achieve less greasy texture, but the general use of this practice for the beginners Fire control has a certain experience requirements, good eggplant overall oil although eat into less, but the flavor is not bad at all.

②: start the pan into the appropriate amount of oil to heat, keep the heat down into the eggplant for frying, eggplant into the pan first quickly turn the eggplant on the whole wrapped in oil, and then stand still no longer randomly turn, sprinkled with a little salt, frying one side of the aroma of soft frying on the other side, to ensure that eggplant into the oil can still be spit out properly.

③: the whole process of about 7-8 minutes, fried to the eggplant as a whole completely soft can be pushed to the side of the pan, seasoned with minced garlic and millet chili popping aroma and other seasonings into the flavor, stir fry can be out of the pan to eat, simple and delicious.

》Tips：

The main principle of this practice is through the eggplant in the pot directly after contact with the high temperature of the oil temperature to reduce the activity of phenol oxidation enzyme, at the same time wrapped in oil and let the eggplant itself wrapped in a sufficient amount of oil, so as to avoid the eggplant and the reaction of the oxygen contact, and so that the eggplant after the frying because of the whole cut the whole crosscut into thin strips, the oil can be eaten very well and then frying back, the end of the day. The good eggplant can ensure that not greasy at the same time, to maintain the soft taste and attractive purple color, very suitable for home use, but because of the process of frying eggplant is more testing the operator's control of the fire, so the practice is not to do the main push, but interested students can try.

Third: steaming method (practical index: (four stars)) - home innovation, time-consuming about 5 minutes

The practice is more suitable for less oil family first push, because the eggplant can be processed after the meat is soft and faster seasoning out of the pot, so there is a higher cost-effective recommended to you, of course, the practice of the operation of the fire force The practice of the operation of the fire and time control also has a certain experience requirements, for newcomers is not particularly friendly.

②: When the water boils, set up a steamer drawer, put in the eggplant, close the lid and steam on high heat for about 4-5 minutes until the eggplant is soft.

③: hot oil, the next ingredients to increase the aroma and then under the eggplant stir fry, seasoning can be out of the pot to eat.

》Tips：

The practice is more green and healthy, for the equipment is not too much hard requirements, so it is more suitable for home use, the main principle is the use of high temperature steaming reduces the phenol oxidation enzyme reactivity, and at the same time into the hot oil pot wrapped in oil after the second to reduce the exposure to oxygen, so that the final product can be done in a colorful purple tantalizing and improve the efficiency of the effect of a lot of people, more than It is suitable for students who have some experience in the kitchen to try.

Fourth: microwave method (practical index: (four stars)) - home available Netflix practice, time-consuming about 5 minutes

This practice is recently accompanied by the gradual increase in the use of home microwave oven innovation, in terms of practicality is not particularly recommended, but also more test operators for the temperature and time of the dual control, but if you often use the microwave oven, you will be able to use the microwave oven for a long time.

These are the first time I've ever seen a microwave oven in my life, and I've never seen a microwave oven in my life.

②: microwave into the heating for about 5 minutes to soften the state.

③: hot oil in a pan, the next minced garlic and millet chili popping aroma and then under the eggplant and turn, and finally according to personal preference seasoning can be.

》Tips：

The practice of the same is also the use of microwave heating high temperature to reduce the phenol oxidase and oxygen contact reaction activity, while the microwave oven heated by the eggplant overall meat will be soft, after the pot can be faster seasoning out of the pot to reduce the eggplant exposed to the air time, so the final product can be done in the same color of the purple temptation and greatly accelerated the efficiency of, the same recommended to the The first is to make the eggplant more flavorful, and the second is to make the eggplant more flavorful.

Fifth: Salt water soaking method (practical index: (five stars)) - the home of the first practice, time-consuming 10 minutes (but can be cleverly reduced)

The practice is the home of the most commonly used first choice to deal with the eggplant practice, simple and effective, the difficulty of getting started is low, almost any kitchen novice white can get started, the main success rate is also very high, and the most important thing is that it is very good. The main success rate is also very high, fried eggplant color purple attractive, flavorful, so as the main thrust of the article to everyone, evaluation of five stars.

①: We can first take a large plate to add a sufficient amount of water, add 2 tablespoons of salt stirred into the brine.

②: then the eggplant to remove the tip of the wash, knife cut hobnail block or cut long strip, directly into all the saline water and press a few times with both hands to make all the eggplants evenly coated with saline water.

③: After the pot of hot oil, the eggplant will be fished up and drained, directly into the frying pan quickly fried until evenly coated with oil for cooking. Retain the purple color attractive, soaking time is generally controlled in about 10 minutes, but can be subtly reduced time: it is recommended that students can cut the eggplant soaking, and then go to deal with the other ingredients, and wait until the other ingredients are washed and cut, the eggplant is also almost ready to go to the pot, so it is the same as did not spend any more time. The practice of the operator itself does not require any experience, so it can be recommended as a main practice for students to collect use.

--- "Eggplant to maintain the purple not black "technical tips":

(1) In addition to the above five ways to deal with the eggplant, because the phenol oxidase is also afraid of acid, so students can also be in the cooking eggplant seasoning process

(2) In addition, because phenol oxidase is also afraid of vitamin C, so like tomatoes, peppers, cucumbers and other vegetables with high vitamin C content can also be fried with eggplant, so as to do to improve the nutrition of the dish at the same time to improve the attractive purple.

(3) many people in order to make the eggplant soft and tender flavor will choose to directly remove the skin and then cooking, but in fact, this practice I am very not recommended, because the main nutrients of the eggplant from the eggplant skin, eat eggplant meat nutritional value will be relatively less, so it is recommended that students eat eggplant is best to eat eggplant without going to the skin of the eggplant as well.

(4) In addition to all of the above ways to deal with the eggplant, students need to pay attention to the most easy to ignore a point is: the eggplant cut must be sure to cook as soon as possible after the pot, which is to ensure that the eggplant purple temptation not blackened the most simple techniques.

Conclusion Hello, everyone, I like food, love to cook, study the culinary arts of the chef Aqian, today, we will talk about, how to fry eggplant does not change color, to maintain the bright purple.

As we all know, the eggplant this vegetable, fried when it is easy to black, this is why? Originally, the eggplant has a substance called "phenol oxidase", and oxygen contact will produce oxidation, resulting in black.

To solve the eggplant fried black, we need to control the "phenol oxidase", "phenol oxidase" fear of high temperature, acid, vitamin C, no oxygen can not react.

According to these characteristics, we should do the following when frying eggplant, fried eggplant will not be black.

1, cut the eggplant soaked in water, the water did not exceed the eggplant, isolate the oxygen, the eggplant will not blacken.

2, high-temperature deep-frying, frying eggplant when 5, 6 oil temperature in the pot, because the eggplant is easy to absorb oil, before frying the surface of the eggplant can be uniformly sticky on a little starch.

3, cooking eggplant when adding a small amount of vinegar, you can also make beyond the eggplant does not blacken.

4, cooking eggplant, you can also add some tomatoes with fried, so that the fried eggplant will not be black.

5, fried eggplant thickening a little, isolate the air, tighten the juice, but also can make the fried eggplant color bright.

I am Aqian, focus on food, every day will share some food practices as well as tips, like friends can pay attention to Oh, we are on the road of food together ~!

How to fry the eggplant fried purple purple, do not change color, eat and soft? Want to fry out of the eggplant does not change color to eat up and soft, first of all to select the new fresh and tender eggplant, cut the eggplant soaked in salt water, fried eggplant when stir-fried with high heat, put into the sauce, starch water thickening can be , so that out of the eggplant is not discoloration, soft and especially delicious.

Eggplant is often eaten in our daily life of vegetables, eggplant green skin and purple skin, we generally buy purple skin, because the purple skin of the eggplant is not only a good color, but also purple skin is rich in vitamins, nutrient-rich, fried eggplant, easy to make, fried out of the color is good, soft and delicious and rice, many people in the eggplant frying, the eggplant discoloration, the texture of the phenomenon of the soft, here on the to share how to do fried eggplant does not change color, eat up soft.

First, why the eggplant will change color

First we have to understand why the eggplant will change color, it is because the eggplant contains a phenol oxidase substances, in contact with the air, the enzyme browning will lead to oxidation black, in the air the longer, the more black the color will be.

Second, fried eggplant does not change color eat up soft tips

1, choose fresh eggplant, buy eggplant first look at the color, usually red purple and black purple, black shiny is good, the appearance should be uniform thickness, no spots or cracks, touch soft and hard moderate, hold the eggplant in your hand, there is a sense of viscosity, indicating that the eggplant is more tender.

2, after washing the eggplant cut into pieces, and then soaked in salt water, fried and then washed with water, drained, put the pan fried.

3, fried eggplant to stir fry with high heat, fried with a little vinegar, so that the fried eggplant is soft and delicious and does not change color.

3, production steps

1, purple eggplant, green onions, ginger, garlic, sugar, salt, oil, soy sauce, vinegar, oil, starch

2, the eggplant to remove the tip, clean, cut the hobnail block into a pot, add water, sprinkle some salt soak, wash green onions, ginger, garlic, green onions, ginger and garlic, cut scallion flowers, ginger, garlic, cut into minced spare.

3, prepare a bowl, seasoning sauce, put salt, soy sauce, sugar, starch, oil, vinegar, add water, stir and standby.

4, start a pot of oil, soak the eggplant wash, drain the water, hot oil into the ginger, garlic, burst incense, pour into the eggplant, stir-fry until the eggplant softened over high heat.

5, and then poured into the sauce, stirring evenly, cook for a while, high heat juice, put the green onions out of the pot can be.

Tips

1, the eggplant should be selected fresh tender a little bit, so that the fried eggplant soft especially delicious.

2, before frying the eggplant, the eggplant should be soaked in salt water or marinated in salt, so that the fried eggplant is not easy to change color.

3, fry the oil when a little hot, to stir fry until the eggplant is soft.

Summary: Through the above analysis, we know how to fry eggplant purple purple color, eat soft, first of all, to select the new fresh and tender eggplant, fried eggplant before the cut eggplant soaked in salt water or salt pickle, frying with high heat stir-fry, you can put a little bit of vinegar, as long as mastered these, fried eggplant does not discoloration and soft and tasty.

This problem I professional ah. Soft and easy, do not change color, need a little skill.

According to what I said to do, you can ensure that you do out of the eggplant does not black, keep the original color. The burned dish looks like this too.

Eggplants change color because during the process of cooking at high temperatures, the skin of the eggplant undergoes a full oxidation reaction with the air, thus turning black. We can stop the eggplant from discoloring if we keep it isolated from the air during the cooking process!

Method one. For cold eggplant, you usually have to steam the eggplant in advance. We just need to blanch the eggplant in hot water before steaming, and some white vinegar can be added to the water.

Method two. Fry in boiling oil. The oil should not cover the whole eggplant.

Method three. When you cook the eggplant in the microwave or oven, you can put a layer of plastic wrap or tinfoil package on the eggplant after brushing it with the seasoning.

With the above three practices cooking out of the eggplant will definitely maintain the purple color. Hand typing is not easy, if you like it, click a like. The cut god will be updated every day food video oh.

Eggplant cut to be placed in the water soak, (generally fried to the front of the cut, put in the water for a while, so that it will not oxidize black) hot pan cool oil, put onion and ginger froth burst incense, put eggplant stir-fry, this time you need to wash a good tomato one, with a knife cut pieces to put together and stir-fry, tomato acetic acid, can further maintain the eggplant of the color of the eggplant, as for the last side dishes with personal preference, I think that adding a green pepper is the best, slightly spicy turquoise, the red, with the red, with the red, with the red, with the red, with the red, with the red and with the red, with the red. The tomato red, with the eggplant color, color and flavor are complete [teeth],.

Good morning,

May!

I rarely cook, but there is one dish that I do particularly well, and that is eggplant casserole, because it is also one of my favorite dishes! It may not actually taste good when you say it has to be non-browning and purple! I've eaten all kinds of braised eggplant dishes in Shenzhen, Hunan, and many other places in the north, and I've seen them, like you said, purple and purple, not discolored, and soft, but I've never come across a stewed eggplant that tasted better than mine! I'm Shen Kun, a creator in the field of quality finance and economics, and this issue is not part of my specialty, but I happen to have some insights, so I'll talk about what I did!

I usually wash the eggplant first, then use a knife to rotate to remove irregular pieces, and then soak in water for half an hour! Then when the frying pan is hot and you can't see the green smoke, put in the chopped garlic cloves and stir-fry for a few minutes to see that the garlic is lightly caramelized, then pour the eggplant into the pan. Stir fry a few times with a spatula, and then pour in soy sauce, old soy sauce and moderate sugar, and then stir fry the color evenly, then put the lid on the pot and start simmering! About seven or eight minutes, open the lid and stir-fry once more, and simmer for another five or six minutes! Before starting, put a little monosodium glutamate, a pot of thick oil sauce stewed eggplant is ready!

Anyway, I do stewed eggplant, eaten people say delicious, and I myself is more favorite, is not the will do once! Of course, sometimes will change the kind, such as adding such as some green peppers, or black bean hot sauce, etc., then fried out of the flavor more fresh and delicious! However, each place of the eggplant is different, Jiangsu, Zhejiang and the northern part of the eggplant and eggplant is a bit like, are more glutinous, and Guangdong's eggplant is more hard some! Of course, dishes, different places have preferences for flavors! But I think my stewed eggplant is simple and flavorful! We all love eggplant, don't we?

Fried eggplant is a very common practice, and eggplant is also considered a common vegetable in the most difficult to "serve" a kind of bad treatment is not only easy to absorb the oil, but also produces discoloration, so this time we will answer this question for you.

This issue: how to fry the eggplant fried purple purple, do not change color, eat up and soft?

Do eggplant is the most difficult problem of the problem is to absorb oil and discoloration, absorb oil to solve the problem is not complicated, as long as the breakthrough of the eggplant is easy to absorb oil "sponge structure" on the good, after cooking will naturally be soft, so in the frying before the marinade, pre-steaming, microwave oven briefly heated can, as long as the destruction of the eggplant is easy to absorb water It's just a matter of disrupting the structure of the eggplant, which tends to absorb water and oil. And to solve the problem of discoloration of the eggplant, although the goal is different but the means are similar, again we have to proceed to the key point, that is: oxidation discoloration.

Why does an eggplant change color?

The root cause of eggplant discoloration is oxidative discoloration, which can also be described as an enzymatic browning reaction. In fact, a lot of vegetables and fruits change color for the same reason, but the specific substances may be different, and cause the eggplant discoloration of the "main culprit" is phenol oxidase and oxygen.

The process is a little more complicated, the principle is: eggplant cells have phenolics and quinones, which are in a dynamic state of equilibrium, where phenolics are oxidized to quinones, and quinones can be reduced to phenolics. But when the eggplant is cut, many cells are ruptured, and exposure to oxygen has become more, the dynamic balance between phenol and quinone is broken, more phenol in the phenol oxidase and the role of oxygen is oxidized into quinone, and the quinone buildup will be further oxidized into dark black-brown pigment, the final outward manifestation is the eggplant discoloration.

It can be simply understood that the phenol oxidase of the cut eggplant is exposed and exposed to more oxygen, and the phenol oxidase and oxygen **** with the role of the eggplant on the color change.

Two if you delay, stop the eggplant discoloration?

We have summarized the two key points of the eggplant discoloration: ①phenol oxidase and ②oxygen, as long as the effective control of these two conditions, then naturally can be slowed down, stop the eggplant discoloration. So from the perspective of the root cause, we have the following several ways can achieve the goal:

1) frying or steaming: Phenol oxidase itself is a protein, and high temperatures will make the protein inactivation, so we can use frying or briefly steaming high temperatures to make the protein inactive, so we can use frying to make the protein inactive, so we can use frying to make the protein inactive before frying. or briefly steamed at high temperatures to inactivate phenol oxidase , once without the help of oxidase, the phenol itself is a colorless substance, and naturally won't make the eggplant change color.

⑵ appropriate vinegar soaked in water: This practice is also to inactivate the phenol oxidase, the activity of the protein itself will be affected by high temperature, acid, alkali environment, so acetic acid can also inhibit, inactivate the phenol oxidase activity. And water can also isolate the oxygen in the air, the lack of oxygen involved in the natural termination of the oxidation of the process of discoloration.

(3) Cooking tips: Vinegar can not only be used to add in the soaking water, but also in the eggplant into the pot cooking time to add a little bit, can prevent the eggplant discoloration, but also remove some of the eggplant itself astringent taste. In addition to vinegar, with antioxidant vitamin C can also avoid eggplant discoloration, so you can also use some high vitamin C ingredients with eggplant cooking.

Expanded content:

1, why sometimes the eggplant in the water soaked for a long time will also change color?

Eggplants soaked for a long time are indeed also discolored, gray and dark, but this situation is not "discoloration", but "staining" more accurate

The eggplants are also very good for the skin, and the skin is not very good for the skin.

This is because the skin of the eggplant contains more anthocyanins, the eggplant skin purple color is largely from this, a long time immersed in the water when the anthocyanins will dissolve out, and the eggplant flesh itself is easy to produce adsorption effect of "spongy structure", naturally, it is more likely to adsorb anthocyanins. So if you soak an eggplant for too long, although the water can prevent oxidation and discoloration, too long of a soak will result in anthocyanin staining and discoloration.

2. What are some other ways to make the color of fried eggplant more beautiful?

A lot of friends will be curious why a lot of restaurants fried food is to look appetizing, in fact, because the professional kitchen cooking will have a home kitchen less common operation, that is cooking the last to bright oil finish to brighten the dish color . The last layer of cooking fat will make the dish more transparent, more bright, we say "bright oil bright gravy" is this effect . Now we generally have less oil and salt healthy diet concept, so usually use oil are more restrained, more will not be in the end of cooking frying additional cooking oil finish. Plus, the preparation of the oil also requires a little skill, the family kitchen is generally not always available, which is a small difference between the family kitchen and the professional kitchen, if you often cook at home, you can consider preparing a little bit of their own oil.

Finally, let's summarize the method of cooking fried eggplant without discoloration:

I'm a teetotaler, and I'm happy to answer your question, "How do you fry eggplant without discoloration, and how do you eat it with softness?

First of all, you have to look at the variety of eggplant, the old variety of eggplant skin is relatively soft, you can indeed take the skin to fry will not affect the taste, and sometimes also buy the skin is very hard eggplant, that kind of eggplant is best to peel the skin in the do, the taste will be better, or eat in the mouth there is a slag feeling.

I often do the practice of slicing or cutting the eggplant first on the pot steamed 15 minutes (after the pot of boiling water timer), so it is easier to cook, and the eggplant skin of the purple color to maintain a better, but also soft and sticky feeling, if you want to add some side dishes (such as peppers, garlic), the hot oil first under the side dishes fried and then under the eggplant, I myself is the Kunming, Yunnan, so the practice of a will be different.

Because the eggplant is more oil, oil more unhealthy, direct frying cooked and slow, but also more time-consuming and unhealthy, there is a chance that you can try my method, I think it's not bad, I hope it can help you.

Traditional varieties of eggplant

This eggplant skin is thicker, harder, it is best to peel

Fried eggplant how to fry the purple purple, do not change color, eat and soft?

Fried eggplant is a very homemade cuisine, but many friends to do their own eggplant is very easy to black, with the restaurant fried purple eggplant is completely different, the main thing is not to take into account the eggplant is easy to oxidize black, as long as the solution to this situation, fried out of the eggplant will not be discolored. Here I come to say in detail how I fried eggplant, I hope to give fights to bring help. (Image from the network)

-- Fried eggplant -- Features: soft and tender juicy, rice gods, simple

Ingredients preparation

Eggplant, scallions, garlic, sugar, salt, vinegar, soy sauce, oyster sauce

Production steps

1, first of all, will be ready to wash the eggplant to remove the tip, cut into hobnail shape or small strip standby, here the eggplant skin can not be removed. (Eggplant skin is rich in some nutrients)

2, cut the eggplant into the water with salt soak for about 20 minutes or so (that is, add a little salt to the water), halfway through the scallions, garlic are clean and ready, and then the eggplant out of the clean spare.

3, start the pan into a little oil, when the oil is hot, put the prepared eggplant, small fire slowly stir fry, until the eggplant out of some water and become soft can be multiplied out.

4, to the pot and pour a little oil, when the oil is hot, put the garlic foam burst incense, down into the eggplant stir fry for a few moments, put a little sugar, vinegar, soy sauce, oyster sauce, and then add the right amount of water, cover and simmer for a few minutes.

5, the last stir fry evenly, sprinkle some green onions can be. (Eggplant total salt water soaked, the sauce itself has a salty taste, so did not add salt, the taste of some heavy friends can add less than salt before the final pan can be) (Pictures from the network)

--- fried eggplant tips --

1, into the salt water Soak in salted water to prevent the eggplant from oxidizing and discoloring, and at the same time, the final texture of such eggplant will be a little softer.

2, add less than vinegar and simmer together can also prevent the eggplant oxidation discoloration, which is also a small trick to keep the eggplant last purple.

3, add less than water can accelerate the softness of the eggplant, so that the eggplant finally more flavorful and soft. And the main idea of this question is how to make the fried eggplant keep its original color.

We often evaluate a dish that says, color, aroma and taste. A dish that is pleasing to the eye can really enhance the appetite. So, how can fried eggplant fried purple? That first light to choose a little bright color purple tender eggplant. If you choose the green eggplant, certainly not fried out of the purple purple eggplant.

Fried eggplant will change color, this is because there is an enzyme called tannin in the eggplant, this enzyme is very easy to oxidize in the air and heat, the color will be black and affect the beauty. To maintain the original color of the eggplant, we need to stop or reduce the oxidation process.

What to do? In fact, it is very simple: first of all, after the eggplant cut, immediately soak in salt water, or add a few drops of white vinegar in the water is also possible. The purpose of this is to block the eggplant and air contact oxidation, and salt can kill the water in the eggplant, so that the eggplant becomes soft and flavorful.

Secondly, to make the purple eggplant does not change color, it is best to fry the side with purple skin into the pan before frying, the fire should be big, the temperature should be. The purpose of doing so is to quickly scald the eggplant in this oxygen discoloration of the enzyme, time is not easy too long. The first thing you need to do is to put the eggplant in the pan and then fry it for a couple of minutes.

Remember not to stir-fry too long, just salt before the pan. In this way, a plate of purple, soft, colorful and fragrant fried eggplant on the pot.