Braised eggplant recipe and nutritional value

Today I will tell you how to make braised eggplant. It is very easy to make. You can try it at home:

Ingredients for Braised Eggplant

400 grams of eggplant, 500 grams of vegetable oil (60 grams actually consumed), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of MSG, 2 grams of chopped green onion, 2 grams of minced ginger, and 100 grams of water.

Steps for making braised eggplant

1. Remove the stems of the eggplants, clean the stems, cut into large cubes like water chestnuts, and place on a plate.

2. Place the wok on high heat, add vegetable oil, heat until 50% hot, pour in the eggplant and simmer and fry from warm oil until the oil boils. When the eggplant is soft, pour the oil into a colander and drain.

3. Put the wok on high heat, sprinkle with chopped green onion, minced ginger, add water, pour in eggplant, then add cooking wine, soy sauce, sugar, refined salt, stir a few times

4. After boiling, cover the wok, turn to low heat and simmer for about 1 minute

5. When the sauce becomes thin, stir-fry over high heat for a few seconds, add MSG and 15 grams of vegetable oil, shake the wok a few times, and wait until the sauce thickens. [1]

Nutritional value of braised eggplant

Eggplant is one of the few purple vegetables and is also a very common vegetable on the table.

It is rich in vitamin E and vitamin P, which is unmatched by other vegetables.

1. Protect 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. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing;

2. 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 effect of clearing cancer fever;

3. 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.