Are steamed potatoes and eggplants cooked in cold water

Steamed potatoes and eggplants are generally recommended to be boiled in cold water, which can evenly heat the ingredients and avoid external ripening and internal growth. Potatoes and eggplants have a relatively dense texture, and cold water can allow heat to slowly penetrate from the outside to the inside, ensuring that the inside is fully cooked. Potatoes are rich in starch, and steaming them in cold water can promote starch gelatinization, resulting in a softer texture. Eggplant tissue structure is loose, and steaming with cold water can reduce rapid water loss and maintain a fresh and tender texture. The steaming time of the two ingredients is similar, and cold water and steaming can cook them thoroughly simultaneously. The appropriate amount of water in the steamer should not exceed one-third of the ingredients to avoid excessive contact with the ingredients after boiling. If hot water is added to the pot, the outer layer of potatoes is prone to forming a hard shell that hinders heat transfer, and there may be undercooked inside. Eggplant skin shrinks rapidly when exposed to high temperatures, resulting in the inability to release internal steam and a deterioration in taste. Hot water steaming requires strict time control, otherwise it can easily cause the outer layer to be too rotten and the inner layer to be undercooked. For larger potato chunks or whole eggplants, steaming with hot water is more prone to uneven heating. In special circumstances where rapid steaming is required, the ingredients can be cut into small pieces and boiled in hot water.

Soak the potato slices to remove surface starch before steaming, sprinkle salt on the eggplant slices and marinate for a moment to squeeze out water, which can enhance the taste of the finished product. During the steaming process, avoid frequent opening of the lid to check the ripeness. You can use chopsticks to lightly poke, which can easily penetrate and become fully cooked. According to personal taste, it can be paired with garlic paste, soy sauce, sesame sauce and other seasonings to preserve the original flavor of the ingredients while adding flavor layers. After steaming, take it out in a timely manner and spread it out for heat dissipation to prevent excessive softening caused by residual temperature. Moderate consumption of steamed potatoes and eggplants in daily diet can help supplement nutrients such as dietary fiber and potassium.