Fried eggplant with leek flower

Fried eggplant with leek flower

Introduction:

"Eggplant is soft and soft. People like to eat it, but it is oil-absorbing. Every time you eat eggplant, you will eat a lot of oil, which is not good for your health. Today, dry frying is used to fry the eggplant first and then. In this way, when the eggplant is cooked, the water will lock in the oil. When frying, you can put less oil and eat less greasy. Eggplant is bitter and cold in nature. It can disperse blood stasis, relieve swelling and pain, treat cold and heat, dispel wind and dredge collaterals, and stop bleeding. Eggplant skin is also rich in a variety of vitamins, can protect blood vessels, often eat eggplant, can make the blood cholesterol content will not increase, so it is not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases. 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

Production steps:

Step 1: wash the eggplant and cut it into 5cm long strips.

Step 2: soak the eggplant strips in water to prevent oxidation and blackening of the cut eggplant.

Step 3: wash leek flower and cut into sections, slice ginger and garlic, cut into sections of scallion and set aside.

Step 4: heat up the frying pan, put the eggplant into the frying pan without oil, stir fry until done, and then remove.

Step 5: put oil in the pot, add onion, ginger and garlic and stir fry until fragrant.

Step 6: add a spoonful of Pixian bean paste and stir fry to make the flavor.

Step 7: stir fry the eggplant strips.

Step 8: add a little cooking wine and stir fry.

Step 9: add some salt and a little chicken essence and stir well.

Step 10: put in the leek flower, stir fry, and then out of the pot.

Materials required:

Eggplant: 300g

Leek flower: 50g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian soybean paste: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Precautions: 1. Eggplant is easy to be oxidized and blackened after being cut, so the cut eggplant must be soaked in water. 2. If there are too many eggplants, stir fry them twice. 3. It is not suitable to eat more eggplant for people with deficiency cold of spleen and stomach and asthma. 4. This dish has Pixian bean paste, soy sauce and chicken essence, so you should put less or no salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh