Braised Eggplant Recipe

Braised eggplant is a dish that young and old like to eat. So today I will tell you how to make braised eggplant.

Ingredients for Braised Eggplant:

eggplant;

Ingredients for Braised Eggplant:

Dried chilies, chopped green onions and garlic;

Braised Eggplant Seasoning:

Soy sauce, sugar, wine, chicken essence and salt.

How to cook braised eggplant:

1. Wash the eggplant and cut it into dice.

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

3. Add two tablespoons of oil into the pot, sauté the dried chilies and garlic, then add the fried eggplant.

4. Add soy sauce, sugar, and wine, stir-fry, add a little water and salt, and reduce the soup.

Kind tips:

This eggplant may not look very good, but it is definitely delicious. If you don’t like eating eggplant skin, you can peel it before frying.

Eat healthy:

1. Purple eggplant is rich in vitamin P, which can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, blood stasis) and scurvy. 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. In addition, the B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritic edema.

2. Eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 10 grams contains 750 mg of vitamin P, which is far beyond the reach of many vegetables and fruits. Vitamin P can keep the blood vessel wall elastic and physiological function, prevent hardening and rupture, so eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Food taboos:

Eggplant is cold in nature, so people with weak constitution and cold stomach should not eat too much. Old eggplant, especially old eggplant after autumn, contains more solanine, which is harmful to the human body and should not be eaten too much. Deep-frying eggplant will cause a large loss of vitamin P, and deep-frying after coating with batter can reduce this loss.