Green-skinned eggplant originated in Asia and has a long history. After many generations of breeding and cultivation, it has formed a characteristic vegetable with green skin and rich nutrition.

Green-skinned eggplant is a kind of eggplant with unique skin, and its origin can be traced back to the ancient times in Asia. After a long period of breeding and cultivation, green eggplant has gradually formed a characteristic vegetable with rich nutrition and excellent taste, and has become one of the delicacies on people's table.

The skin of green eggplant is dark green, shiny and very beautiful. Compared with common eggplant, green eggplant has higher nutritional value and is rich in vitamin C, vitamin E, iron, potassium and other nutrients. In addition to high nutritional value, green eggplant also has excellent taste and rich cooking methods. It can be cut into slices, dices, strips and other shapes, and used in many cooking methods such as frying, stewing and boiling.

Selection method of green eggplant

1. Appearance: When choosing green eggplant, you should choose eggplant with bright green color, smooth skin and no spots or depressions, and avoid choosing eggplant with yellow or damaged skin.

2. Size: The size of green eggplant is moderate, not too big or too small. Too big eggplant may not be tender enough, and too small eggplant may not taste good.

3, texture: gently pinch the green eggplant, it should be elastic and full. If you feel soft or obviously soft and rotten, it means that eggplant is not fresh.

4. Weight: When picking up the green eggplant, you should feel that it has a certain weight, which means that the eggplant has a higher moisture content and a better taste.

5. Smell: Fresh green eggplant should have a fresh smell without any peculiar smell. If the eggplant smells rotten or moldy, it means that the eggplant has gone bad.