Garlic-fried eggplant

Every Chinese New Year, I often cook garlic-fried eggplant for my guests. It is also one of my specialties. So today I will tell you some tips on how to make it:

Introduction to Roasted Eggplant

Eggplant is one of the healthy purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Eggplant tastes sweet and cool in nature. It enters the spleen, stomach, and large intestine meridians; it has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain. There are many benefits to eating eggplant: eating eggplant regularly can protect the cardiovascular system and prevent scurvy: 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. Eggplant also has the effect of preventing and treating scurvy and promoting wound healing. Eggplant also contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. Moreover, eating eggplant regularly can prevent the cholesterol level in the blood from increasing, which has a positive significance for delaying human aging. However, eggplants absorb oil very well during cooking, and if you don't add oil for health reasons, the taste will be bad, so eating eggplants is a headache. Now there is a way to have the best of both worlds, which can not only keep the smooth taste of eggplants, but also avoid over-frying like traditional cooking, which makes the eggplants absorb a lot of fat. The method is: microwave it in advance to make the eggplants soft enough, so that they will not absorb a lot of oil when fried, and the taste is definitely not worse than over-frying.

Ingredients for roasting eggplant

500g eggplant 200g pork belly

200g chili pepper 2 tablespoons minced garlic

3 tablespoons of water starch 1/2 cup of yellow sauce

1/2 spoon of dark soy sauce 1 spoon of sugar

1 tsp pepper

Steps to cook roasted eggplant

1. Ingredients: 500g eggplant, 200g chili, 200g pork belly, 2 spoons minced garlic, 3 spoons water starch, 1/2 cup yellow sauce, 1/2 spoon dark soy sauce, 1 spoon sugar, 1 teaspoon pepper

2. Cut the eggplant into strips and heat in the microwave for 8 minutes

3. Heat the pan and oil to sauté 1 spoon of minced garlic, add the meat slices and stir-fry until they change color, then add the chili peppers.

4. Add eggplant and fry for 2 minutes

5. Add yellow bean paste, sugar and dark soy sauce, stir-fry over high heat for 5 minutes

6. Finally, add water starch and pepper to taste.

Tips

1. Old eggplants, especially those after autumn, contain more solanine, so it is not advisable to eat too much at one time;

2. Deep-frying eggplant will cause a large loss of vitamin P. Frying it after coating with batter can reduce this loss.

3. There is a light-colored ring where the eggplant sepals connect to the fruit. The wider and more obvious this ring is, the faster the eggplant fruit grows and the less aging it has. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested, and the eggplant has become old and cannot be eaten.

4. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then drain it when cooking, you can avoid the eggplant changing color.