Eggplant salad ingredients, preparation steps and nutritional value

Have you ever eaten eggplant salad? Today I will introduce to you how to make eggplant salad:

Ingredients for eggplant salad

Ingredients: Eggplant, 400g

Accessories: 50g onion (white skin), 50g celery, 50g lemon, 100g egg

Seasoning: 5g sesame oil, 5g white vinegar, 3g pepper, 5g white sugar, 2g salt, 2g MSG

Eggplant salad recipe

1. Peel the eggplant, wash it, cut it into dices, soak it in clean water for a while, remove it and squeeze out the water, blanch it in boiling water, remove it and drain the water for later use;

2. Peel the onion, wash and cut into dices;

3. Wash and chop the celery into small pieces;

4. Crack the egg yolk and egg white into a bowl, beat the egg white, add a little salt and stir evenly, heat in a microwave for 1 minute, take out and cut into dices;

5. Mix egg yolk and sesame oil to make mayonnaise;

6. Wash and dice the lemon;

7. Add salt, MSG, pepper, sugar, white vinegar and mayonnaise to the diced eggplant, onion, lemon, egg white and chopped celery and mix well.

Eggplant salad nutrition analysis

Eggplant: Eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, as well as calcium, phosphorus, iron and other nutrients. It also contains vitamin 3. Anti-aging Eggplant contains vitamin E, which can prevent bleeding and anti-aging; 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 micro-vessel rupture and bleeding, and maintain normal cardiovascular function; Eggplant contains vitamin E, which can prevent bleeding and anti-aging. Eating eggplant regularly can prevent the increase of blood cholesterol level, which has positive significance in delaying human aging.

Onion (white skin): Allicin and various sulfur compounds in onions can kill various bacteria and fungi in a short time; some biologically active ingredients in onions can promote the excretion of sodium and water from the kidneys and have a diuretic effect; onion oil has the effect of lowering blood lipids; onions have a high K factor (potassium/sodium ratio) (33.42) and contain prostaglandin A1 that can relax blood vessels, reduce peripheral and coronary vascular resistance, and counteract catecholamine substances, thus showing the effect of lowering blood pressure; tolbutamide contained in onions has the effect of lowering blood sugar; onions have a high selenium content and have an anti-cancer effect, etc. In recent years, medical clinics and research have proved that onions have a variety of high physiological and medicinal values. In nutritional diet therapy, they are highly regarded as a multifunctional nutritional health food that lowers lipids, blood pressure, and cancer, and enjoy the reputation of "Queen of Vegetables".

Celery: Celery is rich in nutritional value. It is especially suitable for people with high blood pressure, arteriosclerosis, high blood sugar, iron deficiency anemia, and women during menstruation. Celery juice has the effect of lowering blood sugar. Eating celery regularly can neutralize uric acid and acidic substances in the body, and has a good effect on preventing gout. Celery also has an auxiliary therapeutic effect on patients with vascular sclerosis and neurasthenia. Celery is a high-fiber food with anti-cancer and cancer prevention effects. Celery has a high iron content and can supplement the loss of women's menstrual blood. It is a good vegetable for patients with iron deficiency anemia. Celery has the effect of calming the liver and lowering blood pressure, mainly because celery contains acidic antihypertensive ingredients. It is clinically effective for primary, gestational and menopausal hypertension. Celery contains zinc and is a sexual function food that can promote sexual excitement. It is called "couples' food" in the West. Eating celery regularly can reduce the number of male sperm and may help with contraception.

Lemon: Lemon is mainly composed of sugar, organic acid, vitamin B1, B2, vitamin C, niacin, calcium, phosphorus, iron and other minerals. Lemon can also promote the secretion of proteolytic enzymes in the stomach and increase gastrointestinal motility. Lemon juice contains a large amount of citrate, which can inhibit the crystallization of calcium salts, thereby preventing the formation of kidney stones, and even dissolving existing stones; lemon can prevent and treat cardiovascular diseases, relieve the effect of calcium ions in promoting blood coagulation, and prevent and treat hypertension and myocardial infarction; citric acid has the effect of contracting and strengthening capillaries, reducing permeability, improving coagulation function and platelet count, and can shorten coagulation time and bleeding time by 31%-71%, which has a hemostatic effect.

Eggs: Eggs are rich in protein, fat, vitamins and minerals needed by the human body, such as iron, calcium, potassium, etc. Eggs are rich in DHA and lecithin, which have a great effect on the nervous system and body development, can improve the brain and intelligence, avoid intellectual decline in the elderly, and improve memory in all age groups; Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body. The trace elements in eggs also have anti-cancer effects; egg protein has a repairing effect on liver tissue damage, and the lecithin in the yolk can promote the regeneration of liver cells; Eggs contain almost all the nutrients needed by the human body.