How to make eggplant stew

The method of making eggplant stew is very simple and the nutritional value is very high, so today I will introduce it to you in detail:

Ingredients for Eggplant Casserole

Vegetarian Shredded Pork and Eggplant

Sichuan Chili with Shredded Ginger and Bean Sauce

Old soy candy

Vinegar and Salt

Mushroom Essence

How to cook eggplant stew

1. Wash the eggplant and cut it into 2-inch pieces

2. Soak the vegetarian shredded pork in boiling water until soft, squeeze out the water, mix with a little dry starch and set aside

3. Heat oil in a pan until the oil temperature reaches about 60%, fry the eggplant and vegetarian pork, then drain the oil.

4. In another pot, add a little oil, add shredded ginger and Sichuan bean paste and stir-fry until fragrant.

5. Then add a little water, a little dark soy sauce, sugar, vinegar, salt, mushroom essence

6. Finally, add the drained eggplant and vegetarian pork shreds, stir-fry and thicken, then put into the pot with lettuce at the bottom.

Tips

It is slightly sweet, slightly sour, slightly spicy, and has a refreshing aftertaste. Eggplant can be eaten cold, cooked, dried, or salted. Regular consumption of eggplant can prevent the increase of cholesterol levels in the blood, making it less likely to suffer from jaundice, liver enlargement, arteriosclerosis, and other diseases. Traditional Chinese medicine believes that eggplant is cold in nature and has the effects of dispersing blood stasis, reducing swelling and relieving pain, treating cold and heat, dispelling wind and unblocking meridians, and stopping bleeding. Eggplant has a high nutritional value. Its main ingredients include fenugreek, stachydrine, choline, protein, calcium, phosphorus, iron, VA, VB, VC, and especially the sugar content is twice as high as that of tomatoes. Eggplant fiber also contains a certain amount of saponin, and purple eggplant contains a richer amount of Vpp.

Eggplants are rich in vitamin P and other nutrients that can enhance the adhesion of human cells, increase the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, keep platelets in normal function, and prevent scurvy and promote wound healing. Therefore, eating eggplants regularly has a certain preventive effect on preventing and treating hypertension, atherosclerosis, hemoptysis, purpura and scurvy. Eggplants and other nightshade plants also contain a substance called "solanine", which has anti-cancer effects.