Most of the eggplant sold in the market are of the Chao Phraya variety. The fruit of the eggplant can be used in many dishes, such as jungle curry, green curry, stir-fried spicy. And also eaten fresh with chili paste. In addition to making the food look more appetizing and adjusting the taste of the food to be well-rounded. The eggplant is also rich in various vitamins and minerals that are essential for the body.

“Eggplant” is a type of vegetable that is popularly used in cooking, whether boiled stir-fried. Or in curry, because eggplants is a vegetable with many benefits. But one problem that people who cook have to face is that eggplants turns black when used in cooking. How can we prepare eggplant so that it doesn’t turn black? We have some tips.

The reason why the eggplant changes color is not because you did it wrong, but because the eggplant reacted with “air”, causing an “oxidation” reaction, changing the color of the eggplant flesh to black.

Here are some great tips to help turn your eggplant white and delicious again, whether you use it to make curry, stir-fry, or eat it fresh.

There are 2 easy ways as follows:

1. Salt

• Prepare 1 cup of clean water and add 1 teaspoon of salt.
• After cutting the eggplant, immediately soak it in salt water.

2. The sourness of vinegar

• Prepare 1 cup of clean water and add 1 tablespoon of vinegar.
• After cutting the eggplant, immediately soak it in vinegar.

Why doesn’t the eggplant turn black?

Both salt and vinegar have the property of inhibiting the activity of enzymes in eggplant. When these enzymes are exposed to air. ยูฟ่าเบท http://ufabet999.app They will oxidize and turn the eggplant flesh black.

Additional tips

• Choose fresh eggplants with smooth, firm skin that are not wilted.
• Store eggplant in the refrigerator, in the vegetable compartment, to extend its shelf life.

Just like that, your eggplant will be white, smooth, and delicious, whether you use it for cooking or eat it fresh.