Hoy quiero hablar sobre esta rica fruta. Su nombre científico es Solanum melongena existen de. Diversos. Colores La más común es la de color morado o negro al madurar, pero existen blanca, púrpura, negra, amarilla y roja o de colores mezclados, sobre todo blanco, negro, morado y verde. negras. La carne firme y suave es siempre blanca y contiene numerosas semillas comestibles del mismo color. Su carne se consume a modo de verdura, frita o rebozada en rodajas.
Today I want to talk about this delicious fruit. Its scientific name is Solanum melongena there are. Various colors The most common is purple or black when ripe, but there are white, purple, black, yellow, and red or mixed colors, especially white, black, purple, and green. black. The firm and smooth pulp is always white and contains numerous edible seeds of the same color. Its meat is eaten as a vegetable, fried or sliced in batter.
El mineral más abundante es el potasio y en pequeñas cantidades fósforo, calcio, magnesio y hierro. Tiene vitaminas A, B1, B2, B3, C y folatos.
The most abundant mineral is potassium and in small amounts phosphorus, calcium, magnesium and iron. It has vitamins A, B1, B2, B3, C, and folates.
El ciclo de la berenjena suele durar de nueve a diez meses; desde que se planta hasta que se inicia la recolección suele transcurrir 100 a 125 días,
The eggplant cycle usually lasts nine to ten months; From the moment of sowing to the beginning of the harvest it usually takes 100 to 125 days,
Algunos trucos son
Berenjenas fritas
Cuando se fríen suelen absorber mucho aceite, con lo que pueden caer pesadas al estómago. Esto se evita si se pasan por una clara de huevo antes de freírlas; así no chupan tanto aceite
Some tricks are Fried eggplants When fried, they tend to absorb a lot of oil, so they can fall heavy on the stomach. This is avoided if they are passed through an egg white before frying them; so they don't suck so much oil
Cocinar berenjenas
Como es una hortaliza que mancha mucho las manos al prepararla, conviene utilizar guantes
Cooking aubergines As it is a vegetable that stains your hands a lot when preparing it, it is advisable to use gloves
Hervir las berenjenas
Si se van a hervir, echar en el agua un chorrito de vinagre para evitar que se oscurezcan
Boil the eggplants If they are going to boil, add a splash of vinegar to the water to prevent them from darkening.
Para elegir las berenjenas en la tienda
Al comprarlas, elegir las que no estén fofas y tengan la piel brillante
To choose the aubergines in the store When buying them, choose the ones that are not flaccid and have shiny skin.
Quitar el amargor a las berenjenas
Antes de cocinarlas, se espolvorean con sal gruesa y se dejan escurrir para que suelten el amargor. Luego se enjuagan y se secan con un repasador
Remove the bitterness from the eggplants Before cooking, it is sprinkled with coarse salt and allowed to drain to release the bitterness. They are then rinsed and dried with a cloth.
I took these photos with my phone
model: oneplus 6
Autor : @sheshe12
Ragion : Central plains of Venezuela
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