Chinese Food
Braised eggplant
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Eggplant is just at the beginning of spring and summer. Many people have an insatiable desire for eggplant. No one looks at what they don't want to eat when they are exposed to the sun. It's definitely the first choice for rice killers. The nutrition of eggplant is very rich. Eggplant contains protein, vitamin A, B vitamins, vitamin C, vitamin P, fat, sugar and minerals. Eggplant cold, sweet taste, into the spleen, stomach, large intestine. It has the effect of promoting blood circulation and removing stasis, clearing away heat and swelling, and widening the intestine. It is suitable for intestinal wind into the blood, heat toxin and carbuncle, skin ulcer, etc. Eggplant contains flavonoids. It has antioxidant function. It can prevent cell cancer. It can also reduce cholesterol content in blood, prevent arteriosclerosis, regulate hypertension and protect heart. Purple eggplant is good for patients with hypertension, hemoptysis and skin purple spot. Eggplant is suitable for people with fever, hemoptysis, constipation, hypertension, arteriosclerosis, scurvy, eyeground hemorrhage, skin purpura and other internal bleeding. -
Cooking ingredients
Cooking Steps
Step1:Wash and cut eggplant with a hob.
Step2:Heat it in a pot and put the canola oil in it.
Step3:It will disappear when it's bubbling. Fry it in eggplant.
Step4:Fry until golden and drain out the oil.
Step5:Leave a little oil in the pan. Put in garlic and onion. Stir until fragrant.
Step6:Put in the fried eggplant.
Step7:Bean paste, braised soy sauce, pepper, starch, chili powder, a little salt, mixed into a bowl of juice.
Step8:Pour in evenly and slowly along the circle.
Step9:Turn the spatula a little. Let each piece of eggplant taste and color evenly. Just collect the juice from the fire.
Step10:Picture appreciation.
Step11:Enjoy the pictures.
Step12:Enjoy the pictures.
Cooking tips:Eggplant should be cut evenly with the same size. Seasoning can be changed according to your own taste. You don't need to add chili powder. It's because there isn't too much bean paste. Use chili powder to make the color better. Thicken the eggplant for the sake of tenderness. It will also concentrate on glossiness. If you don't have canola oil, use the oil you usually fry. Canola oil will be more fragrant. There are skills in making delicious dishes.
