braised eggplant slices

Braised eggplant in oil

Raw materials for stewed eggplant

600 grams of eggplant.

Seasoning for stewed eggplant:

Scallion, ginger, monosodium glutamate, sugar, soy sauce, cooking wine, soup, vegetable oil, sugar.

Processing steps of stewed eggplant:

(1) Wash the eggplant, cut it into rhombic pieces, deep fry it in a hot oil pan until the eggplant is crisp and soft.

(2) Stir fry with scallion and ginger. Add soup, eggplant, cooking wine, soy sauce, sugar and sugar. Cover and simmer over low heat for one minute. When the soup is about to dry, add high heat. Add monosodium glutamate and bright oil. When the soup is thick, you can get out of the pot.

braised eggplant slices

Stewed eggplant is a famous traditional dish with Zhejiang characteristics, which is made of eggplant as the main ingredient. The main cooking technique is braising and frying. Eggplant is soft, rotten, salty and sweet.

If you eat eggplant before operation, anesthetics may not be decomposed normally, which will delay the recovery time of patients and affect the recovery speed of patients.

Practice 1

Food preparation

Eggplant 400g, vegetable oil 500g (actual consumption 60g), soy sauce 30g, cooking wine 10g, sugar 13g, refined salt 3G, monosodium glutamate 2G, scallion 2G, ginger 2G, water 100g.

Production steps

1. Cut off the handle of eggplant, wash the stalk, cut it into small pieces, like water chestnut, and put it on the plate.

2. Put vegetable oil in the frying pan and heat it to 50% heat. Pour in Eggplant and simmer it. From warm frying to oil boiling, eggplant is soft. Pour the oil into the colander and remove the oil.

3. Put the frying pan on a high heat, sprinkle with scallion and ginger, put in water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, turn over a few times

4. Bring to a boil, cover the wok, turn to low heat and simmer for about 1 minute

5. When the soup is scarce, stir fry on the high heat for a few seconds. Add 15 grams of MSG and vegetable oil. Shake the frying pan for a few times until the sauce is thick.

Practice 2

Health benefits

Eggplant: clearing away heat, promoting blood circulation, reducing swelling, green pepper: enhancing immunity, anti-oxidation, anti-cancer, anti-cancer, ginger: reducing adverse reaction and stopping vomiting, resolving phlegm and relieving cough, dispersing cold and relieving exterior

Food materials

Recipe practice

1. Prepare materials

2. Wash the eggplant and cut it into hob shape. Tear the green pepper into small pieces by hand

3. Pour the oil into the pan and stir in the eggplant until soft

4. Chop the scallion, slice the ginger, crush the garlic, pour the oil into the pot, and pour in the scallion, ginger and garlic

5. Pour in the eggplant

6. Mix the seasoning into juice

7. Pour into the pot

8. Add green pepper, stir well, and then remove

Practice 3

Material Science

Main materials

3 eggplants

accessories

Oil 5 tbsp ginger a little

3 cloves of garlic, 2-3 green onions

2 tbsp soy sauce and half tbsp cooking wine

1 tbsp sugar, a little salt

A little chicken essence

Procedure

1. Cut eggplant into hob pieces and soak in cold water for half an hour. Slice ginger, mince garlic, cut green onion and set aside.

2. Start the oil pan. When the oil temperature rises to 5-6 minutes, add ginger slices and minced garlic to stir fry. Then pour in Eggplant and stir fry. You will see that the oil in the pan is immediately absorbed by eggplant. At that time, adjust the heat to medium heat and continue to stir fry until the eggplant becomes soft.

3. Put cooking wine, stir fry a little, add soy sauce, salt, sugar, add half a bowl of water, cover the pot and simmer for 3-4 minutes. At this time, the fire should not be too big, medium fire is appropriate, until the water in the pot is almost dried.

4. After boiling, add scallion and chicken essence, and stew eggplant in fragrant oil.

nutritive value

Eggplant is one of the few purple vegetables, and it is also a very common home vegetable on the table. In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables.

1. Protection of cardiovascular and anti scurvy: eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing scurvy and promoting wound healing;

2. Prevention and treatment of gastric cancer: eggplant contains solanine, which can inhibit the proliferation of digestive system tumors, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant has the function of clearing away cancer fever;

3. Anti aging: eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. If you eat eggplant often, it will not increase the cholesterol level in the blood, which has a positive significance in delaying human aging.

Food Guide

Nutrients

Heat: 191.9 kcal

Potassium: 940.6 mg

Carotene: 819 μ G

Phosphorus: 151.68 mg

Vitamin C: 138.2 mg

Vitamin A: 128.5 μ G

Calcium: 123.64 mg

Mg: 81.06 mg

Sodium: 79.19 mg carbohydrate: 33.23 G

Dietary fiber: 7.99g

Protein: 7.42g

Vitamin E: 5.57 mg

Iodine: 4.41 μ G

Niacin: 4.06 mg

Iron: 3.68 mg

Selenium: 3.18 μ G

Zinc: 1.59 mg

Fat: 1.22g

Manganese: 0.84 mg

Copper: 0.6 mg

Vitamin B2: 0.23 mg

Folic acid: 0.21 μ G

Vitamin B1: 0.16 mg

The food is mutual restraint

Eggplant should not be eaten with crabs. Crab meat is cold, eggplant is sweet, cold and smooth. If you eat both, your stomach will be uncomfortable, which may lead to diarrhea.

Longitude: 104.06573486

Latitude: 30.65946198