I don't know if you have noticed that when you buy eggplant in the supermarket, there are two colors, one is purple and the other is green. Many people think that green eggplant is not fully mature, and fully mature eggplant is purple, but it is not. Purple eggplant and green eggplant are two varieties, although they are both eggplant, but the varieties are different. Since the varieties are different, there must be a difference.

First of all, talk about purple eggplant. Purple eggplant is the most common eggplant in life. The characteristics of purple eggplant are well known, and it costs a lot of oil. This is because purple eggplant is relatively dry, coupled with the characteristics of eggplant sponge, so it is particularly oil-absorbing. Therefore, many people need to soak the eggplant in clear water when frying it, so that the eggplant can absorb enough water, so that it doesn't need so much oil, which is neither so expensive nor so greasy.

Then the green eggplant. Compared with purple eggplant, green eggplant has much more water and is much more tender, so it doesn't cost so much oil when frying. After all, water and oil are insoluble, and there is enough water in the green eggplant, so there is no need to put so much oil when frying, but the taste of purple eggplant is a little worse than that of green eggplant.

The biggest difference between "purple" eggplant and "green" eggplant is different texture! "Ziba" eggplant has better meat toughness, while "Lvba" eggplant has softer meat. The water content is also different. "Ziba" eggplant has less water content, while "Lvba" eggplant has more water content. The anthocyanins contained are also different. Relatively speaking, "Ziba" eggplant is slightly higher; The taste is also slightly different. Purple eggplant is more suitable for braised, sweet and sour, steamed and "green handle" eggplant, and is more suitable for stewing and making soup. ...