Paprika with eggs

1

Get all the material you need, and remember that a cold eggplant has to be a little softer.

2

The eggplant was washed out of the skin, cut into five centimeters long, and then cut into strips...

3

Usually a good eggplant puts a little salt bubble in the water so it doesn't oxidize, so it keeps its color

4

You can't eat too hot

5

Scratch the garlic. Scratch the small ones

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Eggs take off the shell

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Then cut into a flat petal

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You can make whatever you like

9

Oil in the pot, 50% heat

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Pour in the eggplant, blow up about a minute to yellow

11

Get the fried eggplant

12

Put the eggplant in the bowl, put it in the red pepper, put it in the garlic and onions

13

It's in salt, and it's jealous, and it's raw, and it's finally pouring into a proper amount of sesame oil, pepper oil, and it's modulated with chopsticks

14

I'll put the mixed material in a plate with eggs...

15

If you don't have an appetite for an eggplant and a bowl of fresh congee, it'll be perfect for this hot summer...

**Tips [Note]** Eggplant is the fruit of the Solanum melongena plant of the Solanaceae family. It is an annual herbaceous plant native to Southeast Asia. It was introduced to China during the Western Han Dynasty, and has a cultivation history of over 2,000 years. Eggplants are grown throughout China and are a popular food loved by people. They can prevent and treat various diseases and possess high medicinal value. **[Nutritional Value]** Eggplant contains protein, Vitamin A, B vitamins, Vitamin C, Vitamin P, fat, carbohydrates, and minerals. **[Efficacy]** Eggplant has a cold nature and a sweet taste. It enters the Spleen, Stomach, and Large Intestine meridians. It has the effects of activating blood circulation, resolving stasis, clearing heat and reducing swelling, and relaxing the bowels. It is suitable for conditions such as internal bleeding, heat toxic boils, and skin ulcers. Eggplant contains flavonoids, which have antioxidant functions and can prevent cellular carcinogenesis. It can also lower blood cholesterol levels, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. Purple-skinned eggplants are highly beneficial for patients with high blood pressure, hemoptysis, and purpura. **[Suitable and Unsuitable]** Eggplant is suitable for consumption by people who are prone to internal bleeding, such as those with fever, hemoptysis, constipation, high blood pressure, arteriosclerosis, scurvy, fundus hemorrhage, and purpura. **[Contraindications]** Those suffering from deficiency-cold diarrhea, skin ulcers, eye diseases, and pregnant women should avoid eating eggplant. It is not advisable to eat eggplants that are too old. Solanaceae plants contain a certain amount of solanine, which is harmful to humans. Fully ripe eggplants contain even more solanine, so eggplants in this state should not be consumed in large quantities.