Eggplant in sauce

Eggplant in sauce

Introduction:

"Eggplant contains a variety of vitamins, proteins, sugars and minerals. Especially purple eggplant, rich in vitamin P, vitamin P can enhance the adhesion between human cells, improve microvascular fragility, prevent small blood vessel bleeding. In addition, the saponins in eggplant have the effect of reducing blood cholesterol. In coordination with vitamin P, they can improve the elasticity of microvessels, which is conducive to the prevention and treatment of cardiovascular diseases. "

Production steps:

Materials required:

Eggplant: one

Eggs: right amount

Tomato sauce: right amount

Starch: right amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

matters needing attention:

Production difficulty: ordinary

Process: slip

Production time: 20 minutes

Taste: sweet and sour