Braised eggplant with garlic

Braised eggplant with garlic

Introduction:

"The nutritional value of eggplant is also rich in 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, to delay human aging has positive significance

Production steps:

Step 1: 1. Wash the raw materials, cut the eggplant into small pieces of uniform size, slice the carrot, cut the garlic into large pieces, cut the pork into thin slices, cut the dry red pepper into small pieces with scissors, tear the soaked fungus into pieces of appropriate size, and cut the green onion into minced green onion.

Step 2: 2. Put the cut eggplant into a small basin, marinate it with a little salt for 10 minutes to make it water.

Step 3: 3. Heat the frying pan, pour in the oil, turn down the heat, pour in the garlic, and stir fry until golden.

Step 4: 4. Squeeze out the water from the pickled eggplant and stir fry it with the carrot until all the eggplant pieces are soft.

Step 5: 5. Leave the bottom oil in the pot, add the pork slices to stir out the oil until transparent, add the pepper section to stir fry until fragrant, put the eggplant pieces, carrot slices and Auricularia auricula together in the pot, stir fry evenly, add oyster sauce, sugar, salt, monosodium glutamate, stir fry evenly, and then put them on the plate, sprinkle the onion powder on them.

Materials required:

Eggplant: 1

Garlic: 1 head

Pork slices: a little

Dry red pepper: right amount

Carrot: a little

Auricularia auricula: right amount

Onion powder: appropriate amount

Edible oil: right amount

Salt: right amount

Oyster sauce: right amount

Sugar: 2 teaspoons

MSG: right amount

Note: Tips: 1. Pickled eggplant block, after being squeezed out of water, will not absorb too much oil, so the oil can not be poured too much. 2. Because I don't like the taste of soy sauce very much, I seldom use it in cooking. If I like, I can change oyster sauce into soy sauce. 3. Eggplant block has been salted, so we must pay attention to the amount of salt when frying. It's better to taste the taste, so as not to be too salty. 4. Don't cut the garlic too small to avoid frying.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh