① Overoiling method: Eggplant is easy to oxidize when heated, and the color will turn black, which will affect the appearance. If you fry it with hot peanut oil before cooking, and then fry it with other materials, it will not change color easily.

2 drops of lemon juice method: when frying eggplant, add a few drops of lemon juice to make eggplant meat white.

3 vinegar method: add some vinegar when frying eggplant, so that the fried eggplant is not black.

(4) Salt-sprinkling method: When frying eggplant, sprinkle some salt on the cut eggplant, mix well, marinate for about 15 minutes, squeeze out the seeping black water, fry repeatedly until it is completely soft without adding soup, and then add various seasonings, so that the fried eggplant is both fuel-efficient and delicious.

⑤ Comprehensive method: After the eggplant is cut, soak it in clear water, add a little vinegar to the water, and heat it with oil in the pot. After the eggplant is taken out of the water, fry it in a pot at high temperature, without adding soup, repeatedly fry it until it is completely soft, and then add various seasonings, so that the eggplant will not change color or turn black. The main point is: soak in water, high temperature, fry quickly!