凉拌茄子 一个很好的方法 完美保留茄子的紫色

Hello everyone， this is Gao it is very important for eggplant dishes to maintain its purple color two methods: steam and deep fry I have a tip to keep its purple color by steaming If deep fried, I can also make eggplant to absorb less oil Let's look at the eggplants first you need to choose darker purple color, and skin should be smooth and shinny. you don't want lighter purple color, and skin looks dull even wrinkled. wash clean and cut them you can see the inside is pretty white from this dark purple eggplant I also cut a lighter purple eggplant to show you inside the seed area looks brown compare with the previous eggplant one is darker, another one is lighter After cutting, we will prepare them first about 2 cups of water add 2 tablespoons of vinegar soak them for about 1 minutes sometimes, the vinegar has magic power. The water is boiling, let's look at the steamer first there are no holes round the edge I will put the eggplants in the center it doesn't matter if the skin is facing up or down. lay eggplants on top of each other, to make sure that the steam can easily reach each eggplant steam for 5 minutes with high heat they look like this after steamed I steamed two more pots to make a comparison in this pot, the skin is facing down and no vinegar treatment they look like this after cooked in the other pot, the skin is facing up, no vinegar treatment neither The color is not so satisfied for this vinegar treated eggplant, although few corners are brown for the entire batch the purple color looks darker and nicer. turn around, other side is pretty white There is no left sour taste after steaming, actually the eggplant tastes sweeter after it is cooled, let's open one you can see the inside is snow white Now, I will show you the frying method If you don't want them to absorb too much oil, don't cut them open. fry them as a whole since the skin is closed, the steam can't come out, it is a steaming process for the eggplants inside fry each one for about 1 minute. The color will turn brown if fried for too long In general the color looks good after fried but there will be one side looks a bit brown after it is cooled, open one you don't see much oil inside whether steamed or fried. after cooled, tear them into smaller pieces add chopped green onions and garlic a little bit Sichuan peppercorn powder some chili powder according to your taste and some salt pour on smoking hot oil, finally add some vinegar and sugar. we made a very traditional north west style eggplant salad Now, I am using the fried eggplants with same flavor method The fried eggplants are crispier and less watery it tastes slightly better. but the frying process is not easy to control steaming is simple microwave oven method is similar to steaming I won't show you today in order to shoot this video, I bought so many packages of eggplants and I have been eating this eggplant salad for the whole week for my responsible attitude, please give a thumb up This is Gao. Thanks for watching and see you next time.

Channel: 小高姐的 Magic Ingredients

Views: 5,295,875

Rating: 4.9320149 out of 5

Keywords: 茄子, 中国茄子, 长茄子, 茄子的做法, 茄子做法, 茄子紫色, 茄子 紫色, 茄子 紫色 保持, 保持茄子紫色, eggplants recipes, cooking eggplants, how to keep chinese eggplant purple, why eggplant turn brown, how do you cook eggplants, eggplant purple, keep eggplant skin purple, keep eggplant from turning brown, keep eggplant purple after cooking, why does eggplant turn brown when cooked, how to cook small purple eggplant, chinese cooking, eggplant recipe, 茄子變色, 茄子不變色

Id: aqGJMloZWRc

Length: 4min 40sec (280 seconds)

Published: Mon May 07 2018