天气预报 > 其他 > 为什么茄子炒后会变色
为什么茄子炒后会变色
更新时间: 2020-07-03 00:00:00  

茄子切开后是白色或淡黄色,靠皮部分有一点绿,可是暴露在空气中就会变黑,只要烹调的方法得当,茄子烹调之后仍然可以保持淡黄或淡绿的颜色,口感也格外柔嫩滋润;茄子中存在一类叫酚氧化酶的物质,它到氧气后,能够和茄子中的酚类物质发生化学反应,产生一些有色的物质。反应时间越长,颜色越深,从红变褐,从褐到黑;解决办法:炒茄子时,适当多放油,加花椒炸香,放入茄子不断翻动,在快炒熟时放盐和蒜调味,再加入少量醋或番茄丁。这样炒出的茄子不变黑,味道又浓香可口。这是因为油多时,茄子一下锅就被油包裹住,隔绝了空气,传热又快,温度很

关键词: 为什么 茄子 变色

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