Garlic-fried eggplant ingredients and methods

I don’t know why I like eating eggplants so much recently. I bought some at the vegetable market today. Today I will tell you how to make garlic-fried eggplants:

] Garlic Eggplant

Ingredients for Garlic Braised Eggplant:

eggplant;

Ingredients for Garlic Braised Eggplant:

Garlic, pork belly, starch, chili sauce, salad oil, salt

Garlic-fried eggplant recipe:

1. Ingredients: 500g eggplant, 200g pork belly, 2 spoons minced garlic, 3 spoons water starch, garlic chili sauce;

2. Cut the eggplant into strips and heat in the microwave for 8 minutes;

3. Heat the pan and oil, sauté 1 spoon of minced garlic, add the meat slices and stir-fry until they change color;

4. Add eggplant and stir-fry for 2 minutes;

5. Add garlic chili sauce and salt, stir-fry over high heat for 5 minutes;

6. Finally, sprinkle with starch;

Kind tips:

1. Old eggplants, especially those grown in autumn, contain more solanine, so it is not advisable to eat too much at one time.

2. Deep-frying eggplant will cause a large loss of vitamin P. Frying it after coating with batter can reduce this loss.

3. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then drain it when cooking, you can avoid the eggplant changing color.

Health Tips:

1. Protect cardiovascular system, ascorbic acid: 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 microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

2. Prevent and treat gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.

3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

4. It can clear away heat and relieve summer heat, and is especially suitable for people who are prone to prickly heat and boils; but people with spleen and stomach deficiency and asthma should not eat too much. In addition, eggplant tastes bitter and cool in nature after autumn, so people with spleen and stomach deficiency, weak body, and loose stools should not eat too much; eating eggplant before surgery may cause the anesthetic to not be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.

Food incompatibility:

1. Eggplant and cuttlefish cannot be eaten together;

2. Eating eggplant and hairy crab together will hurt your stomach and intestines. Lotus root can be used to detoxify. Eggplant + crab = diarrhea. Crab meat is cold in nature, and eggplant is sweet, cold and slippery. The food and medicine properties of these two are both cold. If you eat them together, your stomach and intestines will feel uncomfortable, and in severe cases, diarrhea may occur. People with weak spleen and stomach should avoid eating them.

3. Do not eat eggplants that are too old, as they can easily cause poisoning.