On a cold winter day, wouldn't you like to add some purple to your life? Why not eat some eggplant! There are many ways to cook eggplant, you can stir-fry it with meat, or make an eggplant pot. So, how can you make eggplant both delicious and simple?
Braised Eggplant in Yu-Shiang Sauce
The Nutritional Value of Eggplant
① Eggplant is rich in protein, fat, carbohydrates, vitamins, and various minerals. It is particularly rich in vitamin P, which can protect the cardiovascular system and has anti-scorbutic properties.
② Eggplant contains trace elements such as phosphorus, calcium, and potassium, as well as various alkaloids like choline, trigonelline, stachydrine, and solanine. The vitamin content in purple eggplant is especially high and can inhibit the proliferation of digestive tract tumor cells.
③ Many of the nutrients in eggplant are in its skin, so it is recommended not to peel it when eating. The skin of the eggplant contains vitamin B, which is a great partner with vitamin C and is very beneficial to the human body.
Since eggplant is so good for your body, today I will recommend a way to cook it for you.
Braised Eggplant in Yu-Shiang Sauce
Ingredients: 1 long eggplant, 1 section of green onion, 4 pickled peppers, 2 cloves of garlic, 20 ml rice vinegar, 10 ml soy sauce, 20 ml cornstarch water, 10 grams of sugar, 5 ml of cooking wine,
Instructions:
1. Wash the eggplant and cut it into irregular chunks. Chop the green onion, ginger, and pickled peppers. Mix all the seasonings together and set aside.
2. Heat a dry wok and stir-fry the eggplant until it changes color. Then, remove and set aside.
3. Add an appropriate amount of cooking oil to the wok. When the oil is hot, add the chopped ginger and garlic and stir-fry until fragrant. Then add the chopped pickled peppers.
4. Add the stir-fried eggplant and mix well.
5. Pour the prepared sauce into the wok and mix well.
6. When the sauce thickens, you can add some chopped green onions and then it's ready to serve.
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