Light tonic in autumn

Light tonic in autumn

Introduction:

"It's better for us to eat healthy vegetarians than big fish and big meat before the hot summer fades away. Today, I'd like to present a home stewed eggplant (produced by cooking machine). It's not recommended to peel eggplant. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a pair of good partners, so we need to eat it Adequate vitamin C is needed in the metabolism of vitamin C. Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 g contains 2.3 G protein, 0.1 g fat, 3.1 g carbohydrate, 22 mg calcium, 31 mg phosphorus, 0.4 mg iron, 0.04 mg carotene, 0.03 mg thiamine, 0.04 mg riboflavin, 0.5 mg nicotinic acid and 3 mg ascorbic acid. In addition, it also contains vitamin 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 level of cholesterol in the blood, which has a positive significance in delaying human aging. 1. Cardiovascular protection and ascorbic acid: 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, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level will not increase, has a positive significance for delaying human aging. It is suitable for people with heat clearing and heat relieving, especially for those who are prone to heat rash and boils, but it is not suitable for those with spleen and stomach deficiency cold and asthma. After autumn, eggplant is bitter in taste, cool in nature, cold in spleen and stomach, weak in body and loose stool. 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. "

Production steps:

Step 1: break the eggplant into large pieces, cut the color pepper into pieces, and cut the onion, ginger and garlic into powder

Step 2: add onion and ginger powder at the bottom of the cooking pot

Step 3: add the color pepper

Step 4: then add the eggplant

Step 5: add all the ingredients

Step 6: add 50-100ml water and turn on the function of dry frying

Step 7: add minced garlic when boiling and stir well.

Materials required:

Eggplant: 2

Color pepper: one for each

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: 3G

Soy sauce: 15ml

Sugar: 8g

Large ingredients: 1 grain

Note: if you don't have a cooking pot at home, you can also make delicious eggplant. As long as you stew for enough time, eggplant can taste well. It should be noted that minced garlic must be added at last, so that the aroma is enough~

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: garlic