Eggplant has a cold and cool nature. It has the effects of dispelling blood stasis, swelling and relieving pain, treating cold and heat, expelling wind and collaterals, and stopping bleeding. Eggplant has high nutritional value. Its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, and VC. Especially, the sugar content is twice as high as that of tomatoes. The eggplant fiber also contains a certain amount of saponin, and purple eggplant contains rich Vpp.
Eating eggplant regularly will prevent the cholesterol content in the blood from increasing, making it less likely to suffer from diseases such as jaundice, liver enlargement, and arteriosclerosis.
The dish is made of cold eggplant and spicy garlic, which can warm the spleen and stomach, promote qi stagnation, and relieve evil toxins. Vitamin D rich in eggplant can enhance blood vessel elasticity and prevent small blood vessel bleeding...
Garlic, peanut, eggplant
By MollieHeaney
Recipe Recommendations
- purple eggplant 2 pieces
- cooked peanuts half a bowl
- Jiang 1 block
- rapeseed oil 20 grams
- Pi County Douban 2 teaspoons
- soy sauce appropriate amount
- black pepper appropriate amount
Steps for Garlic, peanut, eggplant
1
Prepare the purple eggplant.
2
Half a bowl of cooked peanuts.
3
Prepare ginger and garlic.
4
Light soy sauce and Pi County watercress.
5
Wash the ginger and garlic and cut into fine grains.
6
Put the ginger, garlic, watercress, and soy sauce in a bowl and mix into a sauce.
7
Wash the eggplant and cut into hob pieces.
8
Heat the oil in the pan and add the eggplant.
9
Stir fry the eggplant until soft.
10
Pour in the sauce.
11
Pour in cooked peanuts, add pepper and stir-fry well; adjust to taste, remove and serve on a plate.Garlic, peanut, eggplant Make Tips
1. Patients with high blood pressure and coronary heart disease can often eat eggplant. 2. Soak the chopped eggplant slightly in light salt water for a while, and squeeze the water to separate. It is not easy to oxidize and will not absorb too much oil when frying. 3. Eggplants are very oily, so don't use too much oil when frying; after the eggplant is cooked, the oil will be spat out.