Look at the appearance: if the skin is rotten and the texture is soft and rotten, the cut eggplant meat is black and yellow, which is all bad eggplant, but it should be noted that the eggplant will turn yellow and brown due to oxidation after peeling or cutting. Pinch: Good eggplant is thin and fluffy, tender and sweet, and elastic to pinch, while bad eggplant is soft and rotten. Fresh eggplant has no special taste, but when it is bad, it will give off the smell of fermentation and corruption.

1, look at the appearance: if the epidermis has rotten spots, the texture is soft and rotten, and the cut eggplant meat is black and yellow. It is bad eggplant, but it should be noted that eggplant will turn yellow and brown due to oxidation after peeling or cutting.

2, pinch: good eggplant skin is thin and fluffy, tender and sweet, and it is elastic to pinch, and bad eggplant is pinched with soft rotten water.

3, smell: intact fresh eggplant has no special taste, but if the broken eggplant will give off the smell of fermentation, corruption, etc., even if it is made into a dish, it will have a bitter taste.