The therapeutic effects of eggplant

In many cases, we still use eggplant for food. So what are the benefits of eating eggplant? Let me tell you today:

Edible benefits of eggplant

Eggplant is 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. It is used for heat and toxic carbuncles, skin ulcers, mouth and tongue sores, hemorrhoids, blood in the stool, and epistaxis.

1. Fried eggplant cakes 300g eggplant, 100g minced meat, 3 eggs, appropriate amount of chopped green onion and minced ginger. First, wash and peel the eggplant, cut into 3cm long clip blades (cut with the first cut, connect with the second cut); add rice wine, refined salt, green onion, ginger and MSG to the minced meat and mix well; peel and break the eggs, add starch to make a paste, sprinkle a little dry starch on the eggplant and meat, and put the minced meat into the eggplant cakes; put the oil in the pan and heat it to 60%, coat the eggplant cakes with the paste, fry them one by one until they are 80% cooked, take them out, wait until the oil temperature rises to 80% hot, put the eggplant cakes in and fry them again, until they are crispy, sprinkle with pepper and salt. This dish is crispy and delicious, has the effect of harmonizing the stomach, and is especially suitable for people with poor appetite and loss of appetite.

2. Stir-fried eggplant 250 grams of eggplant. Wash the eggplant first, cut it into small pieces, put it on the fire, add oil to heat it to 70%, pour in the eggplant pieces and stir-fry until cooked, then add a little refined salt. This dish has the effect of clearing heat and detoxifying, and is suitable for patients with hemorrhoid bleeding.

3. Steamed Eggplant 250g eggplant. Wash the eggplant, cut into large strips, put into a bowl, and steam in a steamer for about 20 minutes; take out the steamed eggplant, add salt and sesame oil while it is hot. This dish has the effect of clearing heat and eliminating carbuncle, and is suitable for skin ulcers caused by heat toxicity and carbuncle.

4. Shrimp and eggplant can: 750 grams of eggplant, 50 grams of shrimp, 150 grams of lean meat, 2 eggs, 25 grams each of mushrooms and bamboo shoots, and appropriate amounts of chopped green onion and ginger. First, cut the eggplant into 1 cm thick round slices, and dig out elephant eye shapes on each slice; cut the pork into 4 cm long strips; cut the bamboo shoots and mushrooms into strips; blanch the bamboo shoots and mushroom strips in boiling water, drain and set aside; put the oil in a wok to warm it up, first stir-fry the shrimps, remove them, then add the eggplant slices and fry until golden brown and remove them; fry the eggs into pieces for later use; put the shredded pork and noodle sauce in a wok, add onions and ginger and stir-fry until cooked, then add shrimps, eggs, mushroom strips and bamboo shoots into the wok, add cooking wine, soy sauce, MSG and a little soup, mix well, put into a bowl as stuffing, and finally take a bowl, put a slice of eggplant on the bottom of the bowl, put the eggplant slices around the edge of the bowl, put the stuffing into the bowl, cover it with the eggplant slices, steam it in a steamer, pour the steamed original soup into a spoon, put the eggplant can into a flat plate, put the wok on the fire to thicken, add pepper oil, and finally pour the juice on the eggplant can. This dish has good color, aroma and taste, rich nutrition, and has the effects of strengthening the spleen and calming the mind, lowering blood pressure and stopping bleeding. It is suitable for patients with arteriosclerosis, hypertension, cerebral thrombosis and scurvy.

Tips

1. Identification of old and tender eggplants: Tender eggplants are dark in color, thin in skin and loose in flesh, light in weight, tender and sweet in seeds, and difficult to separate from the seeds and flesh. There is a greenish-white skin at the bottom of the calyx. Old eggplants are bright and smooth in color, thick and tight in skin, firm in flesh and seeds, easy to separate from the seeds, yellow and hard in weight, and some have a bitter taste.

2. Eggplant quality requirements: Eggplants with uniform and regular shape, moderate maturity, no cracks, rot, rust, or spots. Eggplants with thin skin, few seeds, thick and tender flesh are the best.