How to make eggplant without blackening

The blackening of eggplants during cooking is mainly related to oxidation reactions and cooking methods, which can be avoided by soaking in salt water, stir frying at high temperatures, adding acidic substances, controlling the exposure time after cutting, and choosing fresh eggplants.

1. Soak in salt water

Cut eggplants should be immediately soaked in light salt water for 10 minutes. Salt can inhibit polyphenol oxidase activity and reduce oxidation and blackening. The appropriate concentration of salt water is to taste a noticeable salty taste. After soaking, remove and drain before cooking. This method is particularly suitable for cold or steamed eggplants that require preparation in advance.

2. High temperature fast frying

uses high heat fast frying to shorten cooking time. When the oil temperature reaches 180 degrees or above, the pot is lowered, and high temperature can quickly destroy the structure of oxidase. It is recommended to use an iron pot to conduct heat more evenly. When stir frying, pour in a small amount of vinegar or lemon juice. An acidic environment can delay browning. This method is suitable for dishes such as stir fried eggplant shreds or diced eggplant that need to maintain color.

3. Adding acidic substances

Adding acidic ingredients such as white vinegar, lemon juice, or tomatoes during cooking and controlling the pH value below 4.5 can effectively inhibit enzymatic browning. When steaming eggplants, add 1 tablespoon of white vinegar to the water. When stewing eggplants, add tomato chunks. The acidic components can also enhance the softness of eggplants.

4. Control exposure after cutting

It is best to start cooking eggplants within 15 minutes after cutting, as exposure to air for more than 30 minutes will cause significant blackening. If it needs to be stored for a long time, it is recommended to seal it tightly with cling film or soak it in clean water to reduce contact with oxygen. This method is particularly important for easily oxidizable varieties such as purple skinned eggplant.

5. Choose fresh eggplants

Choose fresh eggplants with smooth and shiny skin and green stems, and store them for no more than 3 days. Old eggplants have stronger oxidase activity. Eggplants stored in refrigeration need to be reheated before cutting. Low temperature can accelerate cell rupture and make them more prone to browning. Eggplants that are bought and made now have the best color retention effect. Eggplant is rich in anthocyanins and phenolic substances, and is prone to enzymatic browning when exposed to air. In addition to the above methods, it can be lightly coated with starch or oiled to lock the surface before cooking, avoiding the use of iron knives for cutting. Daily recommendations include cooking eggplants with high vitamin C content green peppers and tomatoes, and consuming them as soon as possible. When refrigerating leftovers, use a sealed box to isolate the air, which can maximize the bright purple red color and nutritional value of eggplants.