Do you need to soak the eggplant after cutting it?

Eggplant is a very common vegetable in our daily life. There are many ways to cook eggplant, which is relatively simple. Eggplant tastes delicious and is particularly nutritious. Therefore, eggplant is loved by many people, and many families often eat eggplant. When making eggplant, after cutting the eggplant, it is usually soaked in water. This can isolate the air and prevent the eggplant from oxidation and discoloration.

Why should eggplant be soaked in water?

Isolation of oxygen

Eggplant contains a substance called phenol oxidase. When this substance comes into contact with oxygen, it will react with the phenolic substances in the eggplant to produce colored chemicals. The color of this chemical will increase over time and eventually turn black. Soaking eggplant in water can prevent the eggplant from being oxidized and keep its color bright.

Reduce oil absorption

We all know that eggplant will absorb a lot of oil when cooking. This is because eggplant is composed of spongy cell walls. The spongy tissue is soft and will collapse, soften and absorb oil under the high temperature of oil. Soaking the eggplant before cooking will allow the spongy body of the eggplant to absorb a lot of water, thereby reducing the amount of oil absorbed when cooking the eggplant. In fact, in addition to soaking eggplant in water to prevent eggplant from changing color and reducing oil absorption, the following method also has this effect!

How long should eggplant be soaked in water?

Fresh eggplant dip:

1. Wash the eggplant and cut it into cubes.

2. Fill a basin with clean water and add a small amount (one spoonful) of salt to the water.

3. Soak the eggplants you just cut in water and take them out after about ten minutes.

How to soak eggplant in water?

Soak eggplant in vinegar water

Prepare a basin of cold water, add vinegar, and then soak the cut eggplant in the vinegar water. Vinegar can inhibit the browning of oxidase to a certain extent, so that the eggplant will not change color.

Eggplant marinated in lemon juice

Prepare a basin of cold water, add lemon juice, and soak the eggplant in it. Lemon juice contains a lot of vitamin C, which can reduce the oxidized substances into classified substances, so that colored substances are not generated.

Eggplant soaked in salt water

When soaking eggplant in salt water, the salt quickly enters the cells of the eggplant and absorbs a large amount of water, causing the spongy body in the eggplant to shrink and collapse, reducing the amount of oil absorbed by the eggplant and making the color brighter.

Precautions for eating eggplant

1. Do not eat eggplant raw. Raw eggplant contains solanine, which is poisonous and will cause certain harm to the human body after consumption.

2. Do not eat eggplant and crab meat together. Both of these foods are cold foods. Eating them together will make your stomach uncomfortable and may even cause diarrhea.

3. It is better to eat eggplant with the skin on. Do not peel it. The skin contains a lot of vitamin B, which can supplement vitamin B for the human body.

4. When choosing eggplants, do not choose old eggplants after autumn. Such eggplants contain more solanine, which is harmful to the human body. Try to choose fresh eggplants.