Question 2: What can you put when frying eggplant so that it does not turn black 1, peel the eggplant, cut it into cubes and soak it in water, do not expose it to air to avoid oxidization and blackening.
2, the pot of oil temperature eighty percent hot, put the cut tomatoes diced stir fry, and so the oil color becomes red and then pour into the drained eggplant and other accessories stir fry can be.
Question 3: Why does the eggplant turn black when you fry it? Eggplant cut is white or yellowish, by the skin of the part of the green, but exposed to the air for a while will turn black, after cooking is difficult to keep the original fresh color. Many middle-aged and elderly people even think that the eggplant will inevitably turn black after frying, in fact, it is not. As long as the cooking method is appropriate, the eggplant after cooking can still maintain a yellowish or greenish color, the taste is also extraordinarily tender and moist.
First of all, we have to figure out why the eggplant will turn black. Originally, there is a class of eggplant called "phenol oxidase" substances, it sees the oxygen, and eggplant in the "phenolic" substances in the chemical reaction, resulting in some colored substances. The longer the reaction time, the deeper the color, from red to brown, from brown to black.
This enzyme is annoying, but also has a weakness: a fear of high temperature, two afraid of acid, three afraid of vitamin C, four is no oxygen can not do bad things. Mastering this law, you can subdue it.
When frying eggplant, appropriate more oil, add some pepper fried incense, into the eggplant constantly turning, in the fast cooked and then put salt and garlic seasoning, and then add a small amount of vinegar or diced tomatoes. This way, the fried eggplant will not be black, and the flavor is strong and delicious. This is because when there is a lot of oil, the eggplant is wrapped in oil as soon as it comes off the pan, isolating it from the air, and the heat transfer is fast, the temperature rises quickly, and the enzymes are hard to move around. Coupled with the vitamin C in the tomatoes and the acid in the vinegar, there is no chance for it to make a mess. Stir frying the eggplant this way, even without peeling it still maintains a relatively nice color.
When you make roasted eggplant, you have to fry the eggplant pieces in a frying pan first, so the enzyme has been killed sufficiently, and when you fish it out and put other seasonings on it, you won't have to blacken it anymore.
Why do most people fry eggplant black? First of all, the oil put too little, can not fully isolate the air, the enzyme and can not be completely hot inactivation, leaving a problem. Then salt and soy sauce and put too early, pickled a lot of water to, in favor of the enzyme and phenolics fully close to, and reduce the temperature of cooking storage and for the enzyme to create a chance to survive. If you add some cool water, it is even worse: wait until the eggplant is cooked, it is already a black pot.
At the same time, the skin of the eggplant is rich in "anthocyanin", which is a water-soluble natural pigment. If you put the water to cook, or cooking temperature is too low, put the salt too early, let the eggplant out of the water, pigment dissolved out, will also make the color become gray and purple.
Question 4: What can be put in the fried eggplant to make the eggplant not black Eggplant contains a lot of anthocyanins. This substance will turn black when it meets acid, alkali or in the air and iron oxide and other metals. The following methods can prevent the blackening of burned eggplant:
1. Peel the skin of the eggplant to reduce the conditions of discoloration.
2. Cut the eggplant while it is in the pot, or soak it in cold water after cutting.
3. The pan and spatula must be brushed and cleaned.
4. Roasted eggplant is served in non-metal containers.
Question 5: How to fry eggplant is delicious and not black Fried eggplant, cut the eggplant into thin strips, ready to 3 garlic cloves crushed, eggplant like oil, you can properly put some oil, when the oil is hot into the peppers and dried chili peppers, sautéed after the flavor of the eggplant strips into the stir-fry, appropriate water do not fry dry, do not add soy sauce and so on, put a little bit of chicken, salt, 7 minutes cooked, add the garlic cloves and stir-fry until cooked can be done so that you have a unique fragrance
The most important thing is that you have a good taste of the eggplant, so you have a good taste.
Question six: eggplant first boiled and then fried the results of the black How to fry eggplant is not black Black is a chemical reaction
The eggplant in the combination of iron and oxygen (air in general) produced.
It's not harmful! The solution is that you put the cut eggplant in the water, do not let it contact with the air! The solution is that you put the cut eggplant in the water and do not let it come into contact with air!
You can also use this method to prevent cut potatoes from turning black.
When eating eggplants, some people are used to peeling, but do not know, eggplant skin contains a lot of nutrients, and some health compounds in the skin of the eggplant content is also high. The best thing to do is to eat the eggplant with the skin on.
Preventing the blackening of the eggplant when fried eggplant with a little vinegar, the eggplant is not easy to blacken.
In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive fat intake. Here are two tips to avoid eggplant "eat" too much oil. One is to burn the eggplant before, the first eggplant in the steamer steam a little, and then burn, it is not easy to absorb a lot of oil. The second is to fry the eggplant, first without oil, with a small fire dry frying eggplant, until the eggplant water is fried off, eggplant meat soft, and then use the oil to burn.
Question 7: I fried eggplant, why is it black in color? The main reason is that I used an iron skillet!
Because it is inevitable that it will turn black when fried in an iron pot, most of the fried eggplants are red-hot, with soy sauce added to disguise it. You want the color to remain unchanged, you can use a steamed square stalk, the eggplant steamed, and then add sesame oil, salt and stir. The color will be less likely to darken.
Question 8: Why is it that when you fry the eggplant, just put in some tomatoes, and the fried eggplant will not be black? We often find that when you cook, when frying eggplant, if you put some tomatoes into the eggplant, fried eggplant is not black, if there is no tomato flower in the eggplant, fried eggplant is very often very black
Question 9: how to make minced pork eggplant when frying eggplants do not blacken? 15 points Many people think that the eggplant is bound to turn black after frying, in fact, it is not. As long as the cooking method is appropriate, the eggplant can still maintain a yellowish or greenish color after cooking, and the taste is also extra tender and moist. Why does the eggplant turn black? Originally, there is a class of eggplant called "phenol oxidase" substances, it sees oxygen, and eggplant in the rich "phenolic" substances in the chemical reaction, resulting in some colored substances. The longer the reaction time, the darker the color, from red to brown, from brown to black. Although this enzyme is annoying, but also has a weakness: a fear of high temperature, two afraid of acid, three afraid of vitamin C, four is no oxygen can not "do bad things". Master this law, you can easily subdue it. When frying eggplant, it is best to appropriate more oil, add some pepper or garlic slices fried, into the eggplant constantly turning, in the fast cooked and then put salt and garlic seasoning, and then add a small amount of white vinegar or diced tomatoes. This way, the fried eggplant will not turn black and the flavor will be strong and delicious. This is because, when there is a lot of oil, the eggplant is wrapped in oil as soon as it comes out of the pan, isolating it from air in the first place. The temperature of the oil is already high, and the oil transfers heat faster than water, so the temperature of the eggplant rises quickly, more than 70 degrees Celsius, the enzyme is mostly inactive. Plus the vitamin C in the tomatoes and the acid in the vinegar, it will have no chance to "make trouble". Even if you don't peel the eggplants, they still retain their beautiful color when fried in this way. When you make roasted eggplant, you have to fry the eggplant pieces in the frying pan first, so the enzyme has been killed sufficiently, and you will not have blackened things after fishing out and putting other seasonings on it. However, why do most people still turn black when they roast eggplant? First of all, the oil is too little, can not fully isolate the air, the enzyme can not be completely inactivated by the hot, leaving a problem. Secondly, salt and soy sauce and put too early, pickled out a lot of water, is conducive to enzymes and phenols close enough. Moreover, the temperature of the water rises very slowly, so the surface temperature of the eggplant is also low, and for the enzyme "lingering" to create an opportunity. If you add some cool water, it will be even worse, by the time the eggplant is cooked, it will already be a black pot! However, the good-looking eggplant is inevitably too much fat, if you want to eat a very low-calorie eggplant dishes, it is best to use the way of steaming or baking, such as steaming eggplant, eggplant puree, etc..
Question 10: how to do eggplant is not black Eggplant, I believe many people like to eat. Not only flavorful, but also nutritious. But how much do you know about eggplant practice? In fact, the practice of eggplant can really be said to be counted, here for you to introduce a few common practices of eggplant, I hope to be able to give you a mouthful.
Ingredients Recipe Calorie: 2551 (kcal)
Main Ingredients
Eggplant Moderate
Eggs Moderate
Methods/Steps
Roasted Eggplant
Minced Garlic, Eggplant Cutting Strips; Eggs only take the egg white, beat it; Pour the egg white into the eggplant strips, and then pour the cornstarch into the eggplant strips; Stir in the powder as you go along, until all of them stick to the eggplant strips. The eggplant is a very good choice, but it's a very good choice.
Take a small bowl, with vinegar, salt, sugar, soy sauce blended into a bowl of ingredients, the proportion of large according to the ingredients of the shredded pork with fish, can be adjusted according to their own taste.
Mix a bowl of starch water; frying pan pour oil, hot; under the treatment of the eggplant strips fried to the outer skin brown, dripping oil standby; frying pan to leave the bottom oil, fried look onion and garlic; will be fried eggplant strips back to the pan, stir-frying and then poured into the material sauce; small fire juice, before leaving the pot thickening can be.
Fish Scent Eggplant
Eggplant wash, cut into pieces, block size on the right; pan hot, do not put oil, directly put down the eggplant sautéed on medium heat; to be wilted eggplant, soft, sheng out; with salt, sugar, cooking wine, freshly pumped, vinegar, water starch, pepper, seasoning into juice; pot of oil is hot, put ginger, garlic popping; put down the chopped pepper stir fry aroma, put the adjusted juice into the boiling; put down the eggplant, stirring well, plus The first thing you need to do is to make sure that you have the right amount of money to pay for it.
Braised Eggplant
Eggplant cleaned and cut hobnail block evenly sprinkled with some salt marinade for 10-20 minutes; peppers and tomatoes cleaned and cut into pieces, a number of part of the garlic sliced, a part of the chopped; marinated eggplant hard to clench a little water, so that the eggplant can make the eggplant eat less oil; pan hot put a moderate amount of oil, and then put the garlic cloves popping aroma; smell the garlic and put into the clenched dry water eggplant, stir fry on medium heat. The eggplant, medium heat stir-fry until the eggplant color, soft; put green pepper and tomatoes, add a spoonful of sugar and moderate salt seasoning, stir-fry evenly over high heat, halfway you can add a little bit of hot water to stir-fry the tomatoes soft red soup; out of the pan sprinkled with finely chopped garlic before you can.
eggplant fried meat
eggplant thinly sliced soaked in salted water after drying; tomatoes cut into pieces, lean meat cut with cornstarch, cooking wine, soy sauce marinade for 20 minutes; pot of boiling oil, lean meat quickly stir-fried and loaded up standby; clean the pan, put the oil on the heat, eggplant frying pan into the tomatoes stir fry; add half a bowl of water into the pot, cover the lid of the pot and simmer for a while; simmering to 9 ripe into the meat and fry well. meat stir fry, sprinkle with green onions, put salt, pepper seasoning can be.
Sweet and Sour Eggplant
Eggplant cut into cubes, add a little salt to marinate, garlic slices; pan heat, add the right amount of oil, put the eggplant sauté. Eggplant fried and put into the plate; pan add a little oil, put ginger and garlic fried incense, add a small bowl of water; add tomato sauce, sugar, salt, vinegar, cooking wine, chicken essence; boil, water starch hook yawning; add eggplant, stir fry, put into the plate can be.
Eggplants in sauce
Eggplants cut into long strips, put them into the water with a little salt and soak for about 15 minutes, then drain; chopped green onions, ginger and garlic to be used; pan hot oil, fry in the pan until softened, take out and wait for the use of the pan; pan, clean, put the oil, burst incense onion, ginger, garlic, and add the sweet noodle sauce stir-fried aroma; pour the cooking wine, add the amount of water; add eggplant strips, soya sauce, sugar, a little salt and boil; turn to low heat and simmer until flavorful. Small fire simmer to taste, add the right amount of water starch thickening; eat when sprinkled with scallions can be.
END
Note
There are many ways to make eggplant, and everyone has their own suitable taste, so it is just for reference.
Because I have written several ways to make eggplants, I have used a lot of auxiliary ingredients, so I may not be able to use all the auxiliary ingredients here, so please add them according to your personal taste.