After cutting the eggplant in the refrigerator, the cross section turned brown. Have you ever wondered whether it was spoiled and threw it away? In fact, discoloration does not necessarily mean corruption. Japanese housekeeping researchers pointed out that as long as you grasp a few key points of observation, you can judge whether eggplant can still be eaten safely.
Brown color does not necessarily mean that it is broken, but is a natural phenomenon of "seed maturation" {99 9}When many people see eggplants changing color, their first reaction is "Is it bad?" However, experts say that brown spots found on the cross section are actually a natural phenomenon of mature seeds. Although the color of this type of eggplant is not as bright as when fresh, it is still edible.
However, if "slippery" or "smell" appears at the same time, be careful as it may be corrupted. Special reminder: Eggplant is native to warm India. It is afraid of cold and intolerant of low temperatures. If left in the refrigerator for too long, it will easily develop "low temperature disorder", causing the pulp or seeds to change color. To preserve the flavor, it’s best to eat it as early as possible.
Use half of it? Dry it first and then wrap itWhen cooking, you often only use half of the eggplant, and wrap the rest in plastic wrap and store it in the refrigerator? This will easily allow moisture to accumulate on the cut surface and accelerate deterioration. The correct method is: first use kitchen towel to absorb the water from the cut surface, then put a layer of clean paper towel on the cut surface, and then wrap it with plastic wrap.
Since eggplant is sensitive to cold, it is recommended to store it in the "fruit and vegetable room" and ideally eat it within 2 to 3 days. This method can slow down oxidation and discoloration, but it is only a temporary measure. Leaving it for too long will still affect the taste and nutrition.
Three parts to teach you how to judge the freshness of eggplantIn addition to the cut surface, the freshness of eggplant can also be judged from the "skin" and "stem". If the skin is smooth, shiny and firm to the touch, it is fresh. If it has lost its luster, wrinkles or brown spots, it may have deteriorated a bit, but be aware that brown spots may be caused by low temperatures and do not necessarily mean deterioration. But if the whole thing becomes soft, smells bad, and the skin turns yellow or is mushy, it means the eggplant is rotten.
In addition, the pedicle can also be used to check whether it is fresh. If the edge is hard and prickly, it means it is still fresh. If there is back curling or dry shrinkage, it means that it has begun to deteriorate a bit. But if mold or black spots appear, it means it has become rotten. Experts point out that these key points can also be used to make judgments when purchasing. If the skin still looks bright but the stem is slightly dry, you can usually still eat it and don't throw it away too quickly.
If you want to eat it quickly, make miso soup or "boil and soak the eggplant" in the microwave.When you find that the eggplant is not in good condition, the best way is to "eat it as soon as possible." It can be cut into pieces and added to miso soup, miso soup or stir-fry, or it can be made into a simple "boiled and soaked eggplant". Japanese housekeeping researchers recommend that you just add chopped eggplant and seasonings and heat it in the microwave. It can be easily served without turning on the fire, and it is also suitable for consuming a large amount of eggplant at one time.
There are tips for preservation. Don’t forget to “check frequently and eat early.”Even if it is stored properly, the freshness of eggplant will still decrease over time. If there is an odor, sliminess or obvious softening, it is recommended not to eat it reluctantly. As long as you check frequently and cook early every day, every eggplant can be used deliciously without wasting any ingredients.