How to make braised eggplant

The nutritional value of eggplant is very high, so today I will introduce to you how to make home-cooked eggplant:

Ingredients for homemade braised eggplant:

Peel and cut eggplant into strips

Ingredients for Homemade Braised Eggplant:

Pork cut into small pieces, minced garlic, chopped green onion, starch

Homemade braised eggplant seasoning:

Haitian soybean paste, sugar, chicken essence

How to make braised eggplant:

1. Peel the eggplant and cut it into strips. I always think that the skin will affect the taste, but this wastes some nutrients. If you care more about nutrition than taste, don't peel it.

2. Sprinkle dry starch in and mix well.

3. Heat the oil until it is 90% hot, and fry the eggplants. Don't put too much in at a time, otherwise the eggplants will stick together.

4. Drain the oil from the eggplant and serve. It looks beautiful.

5. Pour out the oil used to fry the eggplant and leave a little oil in the base. Heat it to 80% and add the minced meat and stir-fry until cooked.

6. Add half of the minced garlic and chopped green onion and sauté until fragrant.

7. Add two spoons of soybean paste and stir-fry until fragrant. If you like a darker color, you can also add some dark soy sauce.

8. Add appropriate amount of water.

9. Add the eggplant, stir-fry for a few more times, add some sugar, chicken essence, and the other half of the minced garlic, mix well, and it is ready to serve.

Kind tips:

There are many ways to prevent eggplants from absorbing too much oil, for example, first salt the eggplants, then squeeze out the water and fry them. I have tried this, the effect is average, and the operability is poor. Some people say to coat the eggplants with starch paste, some say to dip them in dry starch, and some say to dry the eggplants first. I use the method that looks the simplest, which is to dip them in dry starch. It turns out that it works very well! The eggplants fried in this way are covered with a layer of starch shell, which feels crispy and easy to fry beautifully without absorbing oil.

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.