Sauteed Eggplant

Sauteed Eggplant

Introduction:

"The nutritional value of eggplant: Traditional Chinese medicine believes that eggplant is bitter and cold in nature. It has the effects of dispersing blood stasis, detumescence and pain, treating cold and heat, expelling wind and dredging collaterals, and hemostasis. It can treat internal hemorrhoids or stool bleeding, freckles, sweat spots, chapped nipples, oral erosion, etc. The analysis found that eggplant contains a variety of vitamins, fat, protein, sugar and minerals, which is a good vegetable with good quality and low price. In particular, eggplant is rich in vitamin P, the content of 100 grams of purple eggplant is as high as 720 mg, which is not only outstanding in vegetables, but also out of the ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of microvessels and prevent small blood vessel bleeding. In addition, eggplant fiber contained in the inhibition of keratin, has the effect of reducing cholesterol, therefore, hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy patients, often eat eggplant is of great benefit. According to scientists, eggplant is also a cancer killer. Indian pharmacologists have successfully extracted solanine from Solanaceae plants to treat gastric cancer, lip cancer and cervical cancer. Some chemotherapy patients with gastrointestinal cancer, fever, eggplant can also be used as adjuvant food treatment

Production steps:

Step 1: wash the eggplant and cut it into 4cm pieces

Step 2: slice garlic, cut scallion into scallion.

Step 3: heat the pot, add the eggplant and stir slowly

Step 4: stir the eggplant until it's done and serve

Step 5: add a small amount of oil in the pot, add garlic and stir fry until fragrant

Step 6: add the fried eggplant, add salt, chicken essence, scallion, stir fry until fragrant, then put it into the plate.

Materials required:

Eggplant: one

Garlic: a slice

Onion: one

Salt: one teaspoon

Chicken essence: appropriate amount

Note: the biggest feature of dry fried eggplant is that it uses very little oil. It tastes a little garlic, a little onion, and the fragrance of eggplant itself. It tastes delicious when chewing. Don't soak the eggplant in water after it is cut. Don't add oil when dry frying. Stir it slowly over low heat. The eggplant will scorch when the fire is big.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light