Eggplant is fresh and delicious, rich in nutritional value. It is one of the few purple vegetables. When we make eggplant, we often use it to brew some eggplant. Why does eggplant use blisters?
Isolated from oxygen
Eggplants contain a class of substances called phenol oxidases that react with oxygen to react with phenolic compounds in eggplant to produce colored chemicals that increase color over time. Finally it turns black and soaking the eggplant with water can make the eggplant not oxidized, keeping the color bright.
Reduce oil absorption
We all know that eggplant can absorb a lot of oil when cooking. This is because eggplant is made of spongy cell walls, sponge tissue is soft, and it collapses softening and absorbing oil under the high temperature of oil. We will soak eggplant before eggplant. The eggplant's sponge absorbs a lot of water, reducing the amount of oil absorbed when cooking eggplant. In fact, in addition to blistering eggplant can prevent eggplant discoloration, reduce oil absorption, the following method also has this effect Oh!
Vinegar water soaked eggplant
Prepare a pot of cold water, add vinegar, and then soak the cut eggplant in vinegar. The vinegar can inhibit the browning of oxidase to a certain extent, so that the eggplant will not change color.
Soaking eggplant with lemon juice
Prepare a pot of cold water, add lemon juice, and soak the eggplant in it. The lemon juice contains a lot of vitamin C. Vitamin C can reduce the oxidized substances into categories, so that colored substances are not generated. Saltwater soaked eggplant
In the process of soaking eggplant with salt water, salt quickly enters into the cells of the eggplant and sucks a lot of moisture, which causes the cavernous body in the eggplant to shrink and collapse, so that the oil absorption of the eggplant is reduced and the color is bright.
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