Steps for cooking dried eggplant stew

Today I will tell you how to stew eggplant with dried meat. In fact, the method is quite simple and it tastes very good.

eggplant

Ingredients for Dried Eggplant Stew:

Pork and Dried Eggplant

Ingredients for Dried Eggplant Stew:

Ginger slices, dried chili peppers, a few cloves of garlic, fermented black beans, green onions

Ingredients for eggplant stew:

Sichuan pepper, aniseed, fennel, galangal, angelica, vinegar, soy sauce, salt, pepper, sugar,

How to make dried eggplant stew:

1. The dried eggplants I dried last year. I bought too many eggplants that time, so I cut them into slices and exposed them to the sun for a few days to make dried eggplants.

2. Soak it in warm water for a few hours until it is basically softened.

3. Roast the meat: Stir-fry the fattier ones until they release oil (the eggplants absorb more oil, so stir-fry more), and stir-fry the lean meat. I do this as a lazy person, so I don't blanch them first.

4. Seasoning 1: Sichuan pepper, aniseed, fennel, galangal, and angelica.

5. Seasoning Part 2: Ginger slices, dried chili peppers, and a few cloves of garlic, which I forgot to take a picture of.

6. Seasoning 3: Hunan fermented black beans. I brought this with me on a business trip to Changsha.

7. Start stewing the meat. Add some vinegar (to remove the fishy smell and make it rot quickly), soy sauce, and seasonings. Add water, bring to a boil, and simmer over low heat.

8. After the meat has been cooked for 20 minutes, add the dried eggplant and continue stewing.

9. Stew for another 20 minutes, reduce the sauce over high heat, add some salt, pepper, sugar and green onions and serve.

10. The finished dish, haha, the eggplant is soft and tender but not bad, and still has a bit of toughness, very delicious.

Kind tips:

1. Do not wash pork with hot water before cooking, because pork contains a substance called myolytic protein, which is easily soluble in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and the taste will also be poor.

2. Pork should be cooked thoroughly, because pork sometimes contains parasites. If it is eaten raw or not fully cooked, hookworms may parasitize in the liver or brain.

Eat healthy:

pork:

Pork provides high-quality protein and fat necessary for human physiological activities. It has the effects of nourishing yin and moistening dryness, replenishing essence and blood. It is suitable for people with insufficient qi and blood, and yin deficiency and poor appetite.

eggplant:

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:

pork:

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

eggplant:

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.