The live broadcast life of Lao Linzi in Northeast China

Chapter 335
"What's the mutation? There are a lot of green eggplants in the supermarket, okay?"

"Green eggplants seem to be more expensive than purple eggplants?"

"It seems to be... and the taste should be better."

"It's just a color difference, is there such a big difference?"

"I've eaten both, and I don't feel any difference?"

Li Yuan: "Essentially, although green eggplant and purple eggplant are of different varieties, they are the same vegetable."

"However, among these two eggplants, purple eggplants are more nutritious than other colors, and purple eggplants are rich in anthocyanins than green eggplants."

"The so-called anthocyanin is the essential difference that makes the color of the two eggplants different. The purple eggplant is a kind of purple berry fruit, while the green eggplant contains a unique pigment, so it appears light green."

"And the vitamin P contained in purple eggplant should also be more abundant, this nutrient can increase the resistance of the microvascular wall."

"Anyone who has eaten purple eggplants knows that purple eggplants are long and slender, with thick skin, less moisture, and a better taste. Green eggplants have softer skin, more moisture, and more It is refreshing, which directly leads to a different taste."

Studio.

"Then since purple eggplants are more nutritious, why use green eggplants?"

"Actually... To be honest, the first time I saw a green eggplant, I thought it was an unripe eggplant."

"Haha, to be honest, I am the same!"

"Yeah, green eggplant tastes better than purple eggplant?"

"Who do you look down on, can you eat the same green-skinned eggplant?"

Li Yuan: "Green eggplants are also commonly eaten in Northeast China. Although they are not as good as purple eggplants, their skin is rich in vitamin E and vitamin P, which is far higher than other vegetables."

"Like vitamin P, it can soften tiny blood vessels and prevent small blood vessels from bleeding. It is beneficial to patients with high blood pressure, arteriosclerosis, hemoptysis, and scurvy."

"The vitamin C and saponin in green eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema."

"It's just that the main reason why I use green eggplants is because green eggplants are less oil-absorbing, so the taste of ground three delicacies will be more refreshing."

Studio.

"So that's the case. I said why don't you use delicious eggplants, the host."

"Didn't the anchor say that these two eggplants are actually similar."

"I think so, both are eggplants, how much difference can there be?"

"However, I still think the taste of purple eggplant is better, but the annoying thing is... there are seeds in purple eggplant, and sometimes it will affect the taste a little."

"I realized it after you said that, it seems to be true!"

Li Yuan: "In fact, eggplant can also treat gastric cancer, anti-aging, and can also lower cholesterol and protect the cardiovascular system. It has certain effects on relieving fatigue, antipyretic, and analgesic."

"Eggplant can also increase appetite, help digestion, and purify the blood."

"However, it seems that some people with spleen and stomach deficiency should eat less eggplant, and those with high blood pressure, acute and chronic nephritis, hepatitis, night blindness, and myopia are more suitable for eggplant."

"And it is worth noting that green-skinned eggplant should not be eaten with snakeheaded fish, as it will damage the stomach."

Studio.

"There are so many benefits of this eggplant?"

"The host's small class is starting again."

"I like to listen to the anchor's knowledge of health preservation. Now I can PK my parents when I have nothing to do..."

"Haha, no wonder my parents told me to eat more eggplants. It turns out that eggplants have so many benefits."

Li Yuan nodded.

"of course."

"However, although purple eggplants are richer in anthocyanins, the pulp does have flesh. If the eggplants are older, the 'zi' that fans just mentioned will appear inside."

"However, the eggplant seeds are not very big, only about the size of a sesame seed. If steamed and eaten, it may affect some taste, but when fried, there is not much difference."

"It's just that although the impact is not that great, the eggplant seeds are actually the culprit of the rarity."

"It is precisely because of this texture that the purple eggplant tastes softer and has a meaty taste. The green eggplant has a relatively high water content, and the taste is not as good as purple eggplant, but it is not as good when fried. Oil-absorbing, refreshing taste."

"I've told you before that the ground three delicacies, like the pork tenderloin, are heavy oil foods, so it's better to control them as much as possible."

"Especially vegetables such as eggplants like to absorb oil more, and it is for this reason that when you cook ground three fresh fried eggplants, you should try to make the amount of oil larger and the oil temperature higher."

"The eggplant will be fried faster in this way, and it will avoid the situation of making the eggplant more oily when frying again."

"However, it is worth noting that the eggplant should be stir-fried from time to time during the frying period, and try to let it be fried evenly and thoroughly."

At this time, Li Yuan had already brought the potatoes and eggplants that needed oil to the side of the pot.

Because different ingredients have different heat resistance to oil, Li Yuan has divided the ingredients in advance and carried out the frying process separately.

However, because it had been more than 20 minutes since the potatoes were cut, a slight rusty red color had already appeared on them, and sharp-eyed fans in the live broadcast room immediately pointed it out.

Studio.

"The potatoes are rusty, the host should wash them quickly."

"It's turning red a little bit."

"It's been too long, it's fine to put it in the water before."

"No, it's really a little red."

"Hurry up and wash it off before the oil temperature comes up!"

Li Yuan shook his head.

"No, after the potatoes and eggplants are cut into pieces, they can't be rinsed with clean water. Otherwise, when they are fried in the pan, the moisture attached to the potatoes and eggplants will bloom in minutes. This is very dangerous."

"Although the potatoes are a bit red and rusty, it doesn't affect the taste and taste, so don't worry."

At this time, the oil in the pot was already boiling again.

Li Yuan controlled the water in the basin to dry up, which could also prevent the 'splash of oil' for a while.

In fact, in a restaurant, chefs generally place ingredients earlier, because the fire in the restaurant kitchen is more expensive and the temperature is higher.

However, although the temperature of this kind of earthen pot at home is also high, it is far from being as easy to control as in restaurants, so Li Yuan chose to wait for a little while before cooking.

Putting his hands on the oil pan, Li Yuan felt the temperature. When it was about 5% hot, he put the potatoes into the pan.

And sure enough, just as Li Yuan said, the potatoes had just been put into the pot, and then there was a sound of thunder coming from the pot, which can be described as quite lively!
(End of this chapter)