how do Chinese restaurants get their

I've tried different techniques but deep frying is the only one that gets closest to retaining the deep purple color. I've also read other ways include a steam? I know for pest to keep it green they blanch the leaves quickly but whenever I do various tricks to try to retain the color ok my eggplant it always is brown then when i have it kind of purple i cook to finish it with the yu-shiang sauce and it loses its luster. Help friends! What am I doing wrong? submitted by /u/gnaiz [link] [comments]

I've tried different techniques but deep frying is the only one that gets closest to retaining the deep purple color. I've also read other ways include a steam? I know for pest to keep it green they blanch the leaves quickly but whenever I do various tricks to try to retain the color ok my eggplant it always is brown then when i have it kind of purple i cook to finish it with the yu-shiang sauce and it loses its luster. Help friends! What am I doing wrong?

submitted by /u/gnaiz
[link] [comments]