Steps for making eggplant stuffed with minced chicken

Today I have nothing to do, so I will tell you how to make stuffed eggplant with minced chicken. Please save it well.

Introduction of Eggplant Stuffed with Chicken

Process: Brewing

Taste of the dish: sweet and sour, fragrant, fresh, tender and smooth.

Ingredients: Chicken breast (50g), eggplant (250g), carrot (15g), green beans (15g), egg (75g)

Seasoning: MSG (3g), salt (2g), sugar (5g), salad oil (30g), tomato sauce (10g), starch (pea) (5g)

Category: Shanghainese cuisine, anti-aging, conditioning, home cooking, malnutrition conditioning

Eggplant Stuffed with Chicken

Production process of eggplant stuffed with chicken

1. Wash, peel and cut carrots into small pieces;

2. Chop the chicken breast into minced meat, add appropriate seasoning, and mix into a gelatinous state;

3. Peel the eggplant, cut it in half, and then cut it into thin slices. Add the minced chicken and fry it in 80% hot oil until it turns golden brown. Remove from the heat;

4. Leave some oil in the pan, add carrot cubes and green beans, stir-fry, add appropriate amount of water and seasonings and bring to a boil;

5. Pour in the fried eggplant and cook until it is well-seasoned, then thicken with wet starch and add some cooking oil.

Chicken Stuffed Eggplant Recipe Nutrition

Chicken breast: Chicken breast has a high protein content and is easily absorbed and utilized by the human body. It has the effect of enhancing physical strength and strengthening the body. The phospholipids it contains are important for human growth and development, and are one of the important sources of fat and phospholipids in the Chinese dietary structure. Traditional Chinese medicine believes that chicken breast has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood vessels, and strengthening tendons and bones. It has a good therapeutic effect on malnutrition, fear of cold, dizziness and palpitations, fatigue, irregular menstruation, postpartum milk deficiency, anemia, lack of appetite, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, and other weaknesses. It can be eaten by the general population, and is more suitable for the elderly, patients, and the weak.

Eggplant: 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.

Carrots: Carrots provide abundant vitamin A, which can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory infections, maintain normal vision, treat night blindness and dry eyes, etc. At the same time, it can enhance human immunity and anti-cancer effects, reduce chemotherapy reactions in cancer patients, and protect multiple organs. Women who eat carrots can reduce the incidence of ovarian cancer. In addition, the potassium succinate contained in carrots helps prevent vascular sclerosis, lower cholesterol, and has a certain effect on preventing and treating hypertension. Carotene can remove free radicals that cause aging, and the B vitamins and vitamin C contained in carrots also have the effect of moisturizing the skin and anti-aging. In addition, its aromatic smell is caused by volatile oils, which can promote digestion and have a bactericidal effect.

Green beans: Green beans are rich in unsaturated fatty acids and soybean lecithin, which can maintain vascular elasticity, improve brain health and prevent the formation of fatty liver. Green beans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anti-cancer ingredients, which have inhibitory effects on almost all cancers such as prostate cancer, skin cancer, intestinal cancer, esophageal cancer, etc.

Eggs: Eggs are rich in protein, fat, vitamins and minerals needed by the human body, such as iron, calcium, potassium, etc. The protein in them is the best protein in nature, which can repair liver tissue damage. They are also rich in DHA, lecithin and yolk, which are beneficial to the nervous system and body development, can improve brain function, improve memory, and promote liver cell regeneration. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects. Eggs are sweet and neutral in nature. They have the effects of nourishing the heart and calming the nerves, replenishing blood, nourishing yin and moisturizing dryness.

Recipe incompatibility

Chicken breast: Chicken breast should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion, garlic, etc.; eating it with sesame and chrysanthemum can easily cause poisoning; eating it with plum and rabbit meat can cause diarrhea; eating it with mustard can cause internal heat.

Eggplant: Eggplant should not be eaten with black fish as it will damage the stomach and intestines.

Carrots: Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene and alcohol to enter the human body together, producing toxins in the liver and leading to liver disease. In addition, radishes are laxatives and carrots are tonics, so it is best not to eat the two together.

Eggs: Eggs should not be cooked with sugar; eating them with saccharin or brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat or persimmon will cause diarrhea; and they should not be eaten with soft-shelled turtle, carp, soy milk, or tea.