Pepper and eggplant recipe and nutritional value

Today I will introduce to you the method and nutritional value of pepper and eggplant:

Introduction to Pepper and Eggplant

Dish: Spicy Eggplant

Process: Stir-fry

Flavor: Spicy

Category: Private dishes, Hypertension treatment, Anti-aging treatment, Teenagers' recipes, Sichuan cuisine

Ingredients: 350g eggplant

Seasoning: 30g salad oil, 20g soy sauce, 5g chili (red, sharp, dry), 3g sugar, 1g ginger, 1g MSG, appropriate amounts

Pepper and eggplant production process

1. Wash the eggplant and cut into shreds; chop the ginger into fine pieces.

2. Pour the salad oil into a wok and heat it, add the minced ginger and fry until fragrant, add the shredded eggplant, stir-fry for a few times, then add the soy sauce, sugar, dried chili, and 60 ml of vegetarian broth, cook over low heat for 4 minutes, then cook over high heat until the soup is almost gone, add MSG, and stir-fry until well combined.

Food taste

The color is red, soft and spicy.

How to eat

Breakfast|Lunch|Dinner|Snacks

Recipe Nutrition

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.