Eggplant is the most common purple vegetable in daily life. Its preparation is simple, but why does it turn black every time it's stir-fried? Today, the editor will teach you how to stir-fry eggplant without it changing color.
Why does eggplant turn black?
As we all know, eggplant turns black easily as soon as it's cut. What's the reason for this? This is because eggplant contains an enzyme called "polyphenol oxidase." When it comes into contact with oxygen, it can have a chemical reaction with the rich "polyphenol" substances in the eggplant, producing some colored substances. The longer the reaction, the darker the color, changing from red to brown, and from brown to black.
Although this enzyme is annoying, it has its weaknesses: it fears high temperatures, acid, and vitamin C, and it can't do any harm without oxygen. By mastering this principle, you can control it.
How to stir-fry eggplant without it turning black?
Method 1: Use more oil
When stir-frying eggplant, it's best to use a bit more oil. Add some Sichuan peppercorns or sliced garlic and fry until fragrant. Add the eggplant and keep stirring constantly. Season with salt and garlic when it's almost cooked, then add a little white vinegar or diced tomatoes. This way, the stir-fried eggplant won't turn black and will be rich and delicious.
Principle: When there's a lot of oil, the eggplant is immediately coated with it as it hits the pan, which first isolates it from the air. The oil temperature is already high, and oil transfers heat faster than water, so the eggplant's temperature rises quickly. Above 70 degrees Celsius, the enzyme mostly loses its activity. Coupled with the vitamin C in tomatoes and the acid in vinegar, it has no chance to cause trouble! By stir-frying eggplant this way, it can maintain a relatively good color even without peeling.
Method 2: Soak in salt water
Immediately place the cut eggplant in light salt water to soak. Drain it just before cooking, and it won't change color.
Method 3: Deep-fry the eggplant thoroughly
When making braised eggplant, because the eggplant pieces are first deep-fried in a wok until thoroughly cooked, the enzyme has been completely inactivated. After taking it out and adding other seasonings, it won't turn black anymore.
However, the editor still wants to remind everyone that eggplant is very oily, and eating it often carries the risk of weight gain. Therefore, it is recommended to switch to cooking methods like steamed eggplant or eggplant stew, which have a more comprehensive flavor and are less oily!