eggplant

Introduction

Solanum melongena L. is a plant of the Solanaceae family and the genus Solanum. Solanum is an upright branching herb to a subshrub, up to 1 meter high, with twigs, petioles and pedicels covered with 6-8-(10) branched, flat or short-stalked star-shaped hairs, twigs are mostly purple (wild ones often have prickles), and the hairs gradually fall off as they age. The leaves are large, ovate to oblong-ovate, with petioles about 2-4.5 cm long (wild ones have prickles). The flowers are solitary, with pedicels about 1-1.8 cm long and densely hairy. The shape and size of the fruit vary greatly. The shape of the fruit can be long or round, and the color can be white, red, purple, etc.

Nutritional value of eggplant

Eggplant is also called dwarf melon and purple eggplant. Eggplant has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain. The nutritional value of eggplant is rich in protein, vitamins, and minerals. Braised eggplant, eggplant stew, eggplant with mashed garlic, fried eggplant, eggplant with meat, eggplant braised in sugar juice, eggplant with shrimp, fish-flavored eggplant, eggplant porridge, catfish stewed eggplant, eggplant and chicken cubes, eggplant with fermented bean curd and potato, and fried eggplant.

Nutritional Value

⒈Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

⒉ Eggplant contains a high content of vitamin P, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

⒊ Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various alkaloids such as choline, fenugreek, stachydrine, and solanine. Purple eggplants in particular have a higher vitamin content, which can inhibit the proliferation of digestive tract tumor cells.

4. The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.

5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.

The efficacy and function of eggplant

Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant often can prevent the increase of cholesterol level in the blood, which has positive significance for delaying human aging. Eggplant has a good effect on reducing hyperlipidemia and hypertension. Eggplant is rich in protein, fat, carbohydrates, vitamins and various minerals, especially vitamin P. The content of eggplant is extremely rich. Eggplant has the effects of clearing heat and activating blood circulation, reducing swelling and relieving pain. It is used for heat toxic carbuncle, skin ulcer, mouth sore, hemorrhoid bleeding, blood in stool, epistaxis, etc. Taking steamed eggplant every day can effectively treat internal hemorrhoid bleeding, and it also has a certain relieving effect on constipation. Eating eggplant often has a certain therapeutic effect on chronic gastritis, nephritis edema and other diseases. Traditional Chinese medicine believes that eggplant is a cold food. Eating it in summer helps to clear away heat and relieve summer heat. It is especially suitable for people who are prone to prickly heat and boils. People with indigestion and diarrhea should not eat too much. People with spleen and stomach deficiency and asthma should not eat too much.

Side effects and contraindications of eggplant

Not suitable for people

⒈ Since eggplant is a cold vegetable, pregnant women who have symptoms of indigestion, diarrhea, weak spleen and stomach, and loose stools should not eat too much eggplant.

⒉ Pregnant women should also choose fresh eggplants when choosing eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten too much.

⒊ Eggplant contains very low calories, so the elderly and obese people may eat it often. Eggplant is cold in nature, so people who are prone to prickly heat and boils can eat more, but people with weak spleen and stomach and asthma should not eat more.

⒋ Eggplants grown in autumn contain certain toxins and taste bitter, so it is best to eat less of them, especially for diabetic patients. Try not to eat eggplant before surgery.

Precautions

⒈Eggplant can be eaten with meat or vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup. It is best not to peel the eggplant because the eggplant skin contains vitamin B, which is a good match for vitamin C. Vitamin B is needed for the metabolism of vitamin C, so eating eggplant with the skin helps promote the absorption of vitamin C. Eggplant should never be eaten raw to avoid poisoning.

⒉ Although there are many ways to eat eggplant, most of them require high cooking temperatures and long cooking times, which are not only greasy but also cause great loss of nutrients. Frying eggplant can cause a loss of more than 50% of its vitamins. Among all the ways to eat eggplant, mixing it with eggplant puree is the healthiest.

⒊ Eggplant and crab meat are both cold foods. Eating them together will often make the stomach feel uncomfortable, and in severe cases it can cause diarrhea. People with weak spleen and stomach should especially avoid eating them.

⒋ Eating raw eggplant can cause poisoning. Raw eggplant contains a toxin called solanine (also known as solanine). There is more solanine in sprouted potatoes, which is poisonous! Solanine is not only found in potato sprouts, but also in raw eggplant. You see, it is even called "solanine".

5. Pregnant women should also choose fresh eggplants when choosing eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten too much.

Eating a lot of raw eggplant can easily cause poisoning

Eggplant contains a substance called solanine, which has antioxidant and cancer cell inhibition effects, and is one of the sources of eggplant's health benefits; but it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center, and poisoning may occur if the human body consumes high amounts.

Solanine is basically insoluble in water, so it cannot be removed by blanching or boiling. Adding a little vinegar during cooking can help destroy and decompose solanine.

The best way to prevent solanine poisoning is to control the amount of intake. However, under normal circumstances, eating about 250 grams of eggplant in one meal will not cause any discomfort, so there is no need to panic.

How to make delicious eggplant

Eggplant method:

Braised Eggplant

Ingredients: 2 eggplants, 100 grams of pork belly, 1 pepper, 5 cloves of garlic, appropriate amount of oil, 2 spoons of soy sauce, 1 spoon of sugar, and 2 spoons of wine.

1. Cut the eggplant into 4 strips vertically, then cut into sections horizontally. Cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant into the pan and fry it, then take it out immediately.

4. Put two spoons of oil in the pot, stir-fry the chili and garlic first, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, then serve.

Roasted Eggplant

Ingredients: 500 grams of eggplant, 500 grams of peanut oil (40 grams actually consumed), 25 grams of soy sauce, 2 grams of MSG, 3 grams of refined salt, 10 grams of water starch, a little onion, ginger and garlic.

practice:

1. Peel the eggplant, wash it, and cut it into 3 cm thick pieces. Make cuts every 0.3 cm on one side of each piece until it is full. Then cut it into 3 cm wide strips, cut it diagonally into 1 cm thick strips, and place it outdoors to dry for 1 hour for later use.

2. Mix soy sauce, MSG, salt, chopped green onion, ginger, garlic, water starch and 100g water to make sauce;

3. Put the wok on high heat, add oil, heat until it is 70% hot, put in the eggplant slices and fry them frequently with a spoon. When the skin is charred, remove them and drain the oil.

4. Pour out the oil in the pot, leaving a little bottom oil, return to the heat and heat again, add the garlic slices and fry until golden brown, wait for the aroma, pour in the sauce and eggplant slices and cook together, stir evenly, and the sauce is ready when it thickens.

Eggplant Casserole

Ingredients: 2-3 eggplants, 250g minced pork, 1 tsp salted fish, steam them in advance and set aside.

Seasoning: half a teaspoon of bean paste, 1/2 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons of minced garlic, a little leek, 1 teaspoon of oyster sauce, and half a teaspoon of shredded red pepper.

practice:

1. Heat the oil and deep-fry the eggplant for about 4 minutes, then drain the oil and set aside;

2. Heat the minced garlic in a wok, add the minced pork and fry until fragrant, then add the pre-steamed salted fish, add bean paste and shredded red pepper for seasoning, and fry until dry;

3. Add eggplant and 1 bowl of soup or water to thicken the dish, and finally add oyster sauce, sugar, light soy sauce and dark soy sauce for seasoning;

4. Cook for another 2 minutes, put it into the pre-heated clay pot, add the leeks, cover and cook for 3 minutes.

Garlic Eggplant

Ingredients: 750 grams of eggplant, 1 head of garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt and MSG as appropriate.

practice:

1. Wash and peel the eggplant, cut into pieces, steam in a steamer for about 15 minutes, and place in a plate to cool for later use;

2. Peel the garlic, chop it into minced pieces, put it into a bowl, add soy sauce, sesame oil, salt and MSG and mix well;

3. Pour the sauce on the eggplant.

Fried Eggplant

Ingredients: 400 grams of eggplant, 50 grams of pork, cooking wine, chopped green onion, chopped ginger, mashed garlic, salt, sugar, vinegar, and 30 grams of vegetable oil.

practice:

1. Wash and slice the eggplant, blanch it in boiling water for 3-5 minutes, then remove it and set aside;

2. Heat oil in a pan, add onion, garlic, minced ginger and diced meat, add a drop of cooking wine, and stir-fry for a while;

3. Add eggplant, salt, sugar and vinegar, stir well and serve.

Fried Eggplant with Meat

Ingredients: eggplant, lean pork, red pepper, green pepper, oil, salt, tenderizer, starch, ginger, garlic, soy sauce, cooking wine, sugar, and MSG.

1. Wash and shred the eggplant, shred the lean pork, mix well with salt, tenderizer and starch, and marinate;

2. Put the wok on the fire, heat it up, add the eggplant shreds, stir-fry until cooked, and serve;

3. Heat the oil in a pan until it is 50% hot, add the marinated pork, and stir-fry until it changes color;

4. Add shredded ginger and minced garlic, sauté until fragrant, add soy sauce, cooking wine, shredded green and red peppers, and fried shredded eggplant, stir-fry, add salt, sugar, and MSG, and stir well.

Braised Eggplant in Sugar Sauce

Ingredients: 250 grams of eggplant, 40 grams of eggs, 3 grams of salt, 10 grams of pea starch, 5 grams of wheat flour, 50 grams of white sugar, and 75 grams of vegetable oil.

practice:

1. Peel the eggplant, cut into 1 cm thick and 3 cm long strips, blanch with salt and set aside;

2. Put eggs, starch and flour in a bowl, add 1 spoon of water and mix into a paste;

3. Put the pan on the fire, add clear oil, heat the oil to 60%, put the eggplants into the pan one by one and fry until they are browned, then remove and drain the remaining oil;

4. Put the pot on the fire, add 1.5 spoons of water, add running water starch, when the juice boils, add 25 grams of baking oil, put in the eggplant, turn it over two or three times, remove from the pot and serve on a plate.

Shrimp and Eggplant

Efficacy: It has the effects of strengthening the spleen and calming the mind, lowering blood pressure and stopping bleeding. It is suitable for patients with arteriosclerosis, hypertension, cerebral thrombosis and scurvy.

Ingredients: 750 grams of eggplant, 50 grams of shrimp, 150 grams of lean meat, 2 eggs, 25 grams each of mushrooms and bamboo shoots, appropriate amounts of chopped green onions and ginger.

practice:

1. First, cut the eggplant into 1 cm thick round slices and carve each slice into eye-shaped shapes; cut the pork into 4 cm long strips; cut the bamboo shoots and mushrooms into strips;

2. Blanch the bamboo shoots and mushrooms in boiling water, drain and set aside; Heat the oil in a wok, fry the shrimps first, remove them, then add the eggplant slices and fry until golden brown, remove them;

3. Fry the eggs into pieces and set aside. Put the shredded pork and noodle sauce in a wok, add the onion and ginger and stir-fry until cooked. Add shrimp, eggs, shredded mushrooms and bamboo shoots, cooking wine, soy sauce, MSG and a little soup, mix well, and put into a bowl as stuffing. Finally, take a bowl, put a slice of eggplant on the bottom of the bowl, surround the eggplant slices along the edge of the bowl, put the stuffing into the bowl, cover it with the eggplant slices, steam it in a steamer, pour the original soup into a spoon, put the eggplant can into a flat plate, put the wok on the fire to thicken, add pepper oil, and finally pour the juice on the eggplant can.

Fish-flavored eggplant

Ingredients: 4 eggplants, about 450 grams, 2 tablespoons of oil, 2 teaspoons of sesame oil, 1 teaspoon of cornstarch, 1 tablespoon of water, 2 chopped corianders, 2 teaspoons of minced garlic, 1 teaspoon of minced ginger, 1 scallion diced, 2 tablespoons each of vinegar and brown sugar, a teaspoon of Sichuan spicy bean paste, 1/2 teaspoon of chicken powder, and 1 tablespoon of soy sauce.

practice:

1. Wash and remove the stems of the eggplants. Peel off some of the skin from top to bottom, cut into 5 cm (2 inch) segments, cut each segment into two halves, and cut each half into 3 slices.

2. Wrap two sliced ​​eggplants with plastic wrap and place them on both sides of the turntable. Heat over high heat for 5 minutes. Remove and set aside for 5 minutes. Remove the plastic wrap and place in a dustpan to drain excess water.

3. Prepare the fish spices, seasonings and cornstarch water. Heat oil in a 2-liter shallow pot over high heat for 2 minutes. Add the fish spices and heat over high heat for 2 minutes. Stir in the seasonings and cornstarch water and heat over high heat for 1 minute. Carefully add the eggplant, pour the sauce on top, and heat over high heat for another minute. Drizzle in sesame oil and sprinkle with coriander before serving.

Eggplant porridge

Ingredients: 200 grams of purple eggplant, 50 grams of minced meat, 100 grams of glutinous rice.

practice:

1. Wash the eggplant, cut into strips, blanch in boiling water, drain and set aside;

2. Put the wok on the fire, add vegetable oil, heat it to 70% hot, add chopped green onion and minced ginger, stir-fry until fragrant, add minced meat and rice wine, stir-fry until the meat is cooked, add shredded eggplant and stir-fry for a while, remove from the heat and set aside;

3. Wash the japonica rice, put it into a casserole, add appropriate amount of water and simmer it into thick porridge. When the porridge is almost done, mix in shredded eggplant and minced meat, add salt and MSG, and cook until boiling.

Braised Eggplant with Fermented Bean Curd and Potato

Ingredients: 300g potatoes, 200g eggplant, some oil, some salt, some fermented bean curd, some green onions, some MSG, some soy sauce

practice:

1. Cut the eggplant into rolling slices, cut the onion, ginger and garlic into slices or minced, and slice the potatoes. This depends on your preference. Thicker ones take longer to cut, and thinner ones take shorter to cut;

2. Heat the pan and add more oil, because eggplants eat oil. Stir-fry the scallions and ginger first, then pour the eggplant in;

3. After frying the eggplant for a few minutes, add the potatoes, stir-fry for a while, add appropriate amount of water, pour in a little soy sauce, or dark soy sauce;

4. When the stewed potatoes are a little soft, add fermented bean curd and continue stewing until the potatoes are cooked through and then serve.

Catfish stew with eggplant

Ingredients: 400 grams of catfish, 400 grams of tender eggplant, 50 grams of pork belly, 10 grams of coriander, 10 grams of iodized salt, 5 grams of MSG, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams each of shredded onion and ginger, 5 grams of sesame oil, and 500 grams of soup.

practice:

1. Remove the stems of the eggplant, wash and peel it, tear it into strips by hand, cut the coriander into sections, and slice the pork belly.

2. After cleaning the catfish, blanch it in boiling water, take it out and soak it in cold water, take it out and use chopsticks to scrape off the mucus on the surface. Cut large catfish into 6-7 cm segments and small ones into whole pieces.

3. Put a little oil in the spoon, add the eggplant strips and stir-fry. When soft, pour into a bowl and set aside.

4. Put soup, catfish, meat slices, eggplant strips, scallion shreds, and ginger shreds in a spoon, bring to a boil, skim off the foam, add salt and cooking wine, and simmer on low heat for about 20 minutes. Pick out the pork belly and pour it into a bowl.

5. Add vinegar, MSG, pepper powder, a little sesame oil and sprinkle with coriander into the bowl.

Diced Eggplant and Chicken

Ingredients: eggplant, chicken, coriander, teriyaki marinade, red pepper, ginger, garlic, chicken powder, oyster sauce, salt, green onion, sesame oil.

practice:

1. Take one chicken leg and two eggplants, cut the eggplants into large pieces, remove the bones from the chicken legs and cut them into large pieces, marinate with oyster sauce, cornstarch, sugar, pepper and ginger juice for more than half an hour;

2. Dice the red pepper, slice the shallot, and slice the garlic. Add plenty of oil to the pan, fry the eggplant until soft, then drain the oil.

3. Fry the chicken and drain the oil. Put a little oil in the pan and sauté shallots and garlic slices. Then add red pepper cubes, pull them aside, add teriyaki sauce and fry over low heat until fragrant.

4. Add chicken, eggplant, sprinkle a little rice wine and stir-fry evenly. Stir-fry for a while, add a little chicken powder and oyster sauce, season and stir-fry for a while. Then add chopped green onion, coriander, and crushed garlic, stir-fry evenly and serve.

Medicinal value of eggplant

The fruit can be eaten as a vegetable. The root, stem and leaves are used as medicine, as astringents, diuretics, and the leaves can also be used as anesthetics. The seeds are used as detumescents and stimulants, but they can easily cause weak stomachs and constipation. Eating the fruit raw can relieve food poisoning.

⒈ Reduce high blood lipids and high blood pressure: Choose dark long strips, cut into segments or strips, mix with sesame paste and soy sauce, and take it at dinner time to effectively reduce and heal high blood lipids and high blood pressure.

⒉ Prevent and treat 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 also has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain.

⒊ Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

⒋ Clearing away heat, activating blood circulation, reducing swelling and relieving pain: Taking steamed eggplant every day can effectively treat internal hemorrhoid bleeding and relieve constipation. Medical research also shows that eating eggplant regularly has a certain therapeutic effect on chronic gastritis, nephritis edema and other diseases.

5. Protect cardiovascular system 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 also has the effect of preventing and treating scurvy and promoting wound healing.

⒍Treatment of frostbite: Take two or three eggplant vines (with roots) from the field in winter and boil them in water. After the water boils, cook for another 20 minutes. Use this water to soak and wash the frostbite affected areas. At the same time, use the eggplant vines to scrub the affected areas. Two to three times will cure the disease.

⒎ Clear away heat and detoxify

It is especially suitable for people who are prone to prickly heat and boils.

⒏Lower cholesterol

Eggplant contains saponin, which can promote the synthesis of protein, lipid and nucleic acid, improve oxygen supply, improve blood flow, prevent blood clots and enhance immunity. It also has the effect of improving sexual ability for men. In addition, this ingredient is often used in medicine to reduce cholesterol in the body.