Chinese Food
Easy to make - oyster sauce, eggplant and rice cake in casserole
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Jiangsu and Zhejiang people call eggplant six vegetables. Guangdong people call it dwarf melon. It is rich in nutrients, including protein, fat, carbohydrate, vitamin, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Every 100g contains 750 mg of vitamin p750, which is beyond the reach of many fruits and vegetables. Eggplant contains vitamin E. it has the function of preventing bleeding and anti-aging. Eating eggplant often can reduce the cholesterol in blood. It has the effect of reducing high blood fat and high blood pressure. It has a positive significance for delaying human aging. According to traditional Chinese medicine, eggplant belongs to cold food. So it's suitable for eating in summer. It helps to clear away heat and relieve summer heat. This time, tomato, green pepper and rice cake are added to eggplant. It's sour and sweet. It's also fresh with minced meat. It's appetizing and nutritious. Seasonal vegetables and simple methods are the most suitable for modern people's life-
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Preparation too
Step3:The eggplant is washed and cut into strips of the same length as the rice cak
Step4:Clean and shred green pepper
Step5:Cut tomato into piece
Step6:Put cooking oil into the ceramic po
Step7:Stir fry with minced mea
Step8:Stir fry tomatoe
Step9:Add eggplan
Step10:Put in rice cak
Step11:Add a little water. Cover and cook for eight minute
Step12:Add salt, soy sauce and oyster sauce
Step13:Finished produc
Cooking tips:Add less water. Vegetables will come out of the water and taste good.
