Yunnan eggplant production process and nutritional value

There are many types of eggplants, but do we know about Yunnan eggplants? Today I will introduce them to you:

Yunnan Eggplant

Process: Mixed Flavor: Salty and fresh

Ingredients: Eggplant (purple skin, long) (1000g) Pepper (green, pointed) (100g)

Accessories: Indica rice flour (dry, fine) (100g)

Seasoning: salt (5g), cooking wine (10g), vegetable oil (20g)

Category: Yunnan and Guizhou cuisine, heat-clearing, fire-removing, conditioning, spleen-strengthening, appetite-stimulating, conditioning, malnutrition conditioning

Related searches: Food, weight loss, breast enhancement, beauty, Yunnan eggplant

Yunnan Eggplant

Production process

1. Wash the fresh eggplants, remove the stems, cut into 0.5 cm thick and 4.5 cm long strips, and dry them in the sun until they are 70% to 80% dry.

2. Wash the peppers and dry them until they are 70% to 80% dry.

3. Steam the dried eggplants in an oil-free steamer, place them in a clean container, mix them with fine salt while they are still hot, allow the salt to absorb water vapor and allow the eggplant to regain moisture, otherwise it will easily become sour over time. Sprinkle a little cooking wine, mix well, and wait until it cools for later use.

4. Mix the eggplant puree with the chopped chili and rice flour, put them into a double-mouthed jar and compact them. In this way, the fragrant and spicy eggplant is ready. It can be fried and eaten on the same day.

5. When eating, heat the wok, add vegetable oil, add the eggplant when the oil is hot and stir-fry, add a little water and simmer for a while, stir-fry a few more times after the water is dry.

Recipe Nutrition

Eggplant (purple skin, long): Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema.

Pepper (green, pointed): Pepper is the most common ingredient on the table of ordinary people. It is rich in nutrition and has a unique taste. It can increase the appetite when eating. Eating more can enhance physical strength and improve symptoms such as fear of cold, frostbite, and vascular headache. At the same time, pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Rich in vitamin C, it can control heart disease and coronary artery sclerosis and lower cholesterol. It contains more antioxidants, which can prevent cancer and other chronic diseases. It can make the respiratory tract unblocked and is used to treat coughs and colds. Pepper can also kill and suppress parasites in the stomach and abdomen.

Indica rice flour (dry, fine): Rice flour contains nutrients such as protein, carbohydrates, vitamin B1, iron, phosphorus, potassium, etc. It is easy to digest and absorb, and has the effect of tonifying the middle and replenishing qi, strengthening the spleen and nourishing the stomach.

Recipe incompatibility

Eggplant (purple skin, long): Eggplant should not be eaten with black fish, as it will damage the stomach and intestines.

Indica rice flour (dry, fine): Rice should not be eaten with horse meat or honey.