Meat and eggplant

NUTRITIONAL VALUE: 1. THE EGGPLANT IS NUTRITIOUS AND CONTAINS PROTEINS, FATS, CARBOHYDRATES, VITAMINS AND VARIOUS NUTRIENTS, SUCH AS CALCIUM, PHOSPHORUS AND IRON. 2. VITAMIN P CONTENT IN EGGPLANTS IS HIGH, AT 750 MG VITAMIN P PER 100 G. IT ENHANCES VISCOSITY BETWEEN HUMAN CELLS, ENHANCES THE RESILIENCE OF THE CACAO VESSELS, REDUCES THE FLACCIDNESS AND PERMEABILITY AND PREVENTS MICROVASCULAR FRACTURES. THE EGGPLANTS ALSO CONTAIN TRACE ELEMENTS SUCH AS PHOSPHORUS, CALCIUM, POTASSIUM AND A WIDE RANGE OF BIOALKALIS SUCH AS CHOLINE, CHOLINE, CHOBALINE, HYDROSULINE, AND RADON. IN PARTICULAR, VITAMINS ARE HIGHER IN PURPLE EGGPLANTS. THE VALUE ADDED OF DIGESTIVE TUMOUR CELLS CAN BE SUPPRESSED. 4. VITAMIN C CONTAINED IN EGGPLANT FIBRES AND SAPLINGS HAVE THE EFFECT OF REDUCING CHOLESTEROL. FOREIGN SCHOLARS HAVE PROPOSED A “DECREASING CHOLESTEROL 12”, OF WHICH THE CONSUMPTION OF EGGPLANT IS ONE. 5. THE VITAMIN B CONTAINED IN THE EGGPLANT ALSO HAS SOME COMPLEMENTARY TREATMENT FOR PAIN, CHRONIC STOMACHITIS AND KIDNEY OEDEMA。

Recipe Recommendations

purple eggplant 2 pieces
minced meat appropriate amount
minced garlic appropriate amount
ginger appropriate amount
shredded red pepper appropriate amount
bean paste appropriate amount
soy sauce appropriate amount
chicken essence appropriate amount

slightly spicy
burn
ten minutes
simple

Steps for Meat and eggplant

Two long purple eggplants, cut into thicker slices and put a cross knife on the eggplant, not too deep to taste. After cutting, the eggplants are wet in the water, the eggplants eat water, the eggplants eat water and make it worse than oil, and then the water is dried up and replaced. Appropriate amounts of meat, garlic and ginger; appropriate amounts of red pepper shredded and shredded soy sauce。

The boiler heats up a small amount of oil, then pours it into the eggplant, pulls the eggplant up, then adds an appropriate amount of water to the hood, the fire drys the water, then turns the eggplant over, then adds an appropriate amount of water over the hood, then the fire drys the fire, then the water drys up again, and then turns over again, and rewinds the eggplants, fragrances, silts, silts, dry water, and soft eggplants。

The pot is hot, it's oily, it's pouring into the meat, it's drying up the water, it's turning into a fire, and it smells like meat. And when you're done with the fragrance, you're going to eat the eggplant, and we're going to add a little bit of oil, and we're going to add the right amount of soybean, and the little fire is going to blow up the soy sauce and pour it into garlic and gingertail. And when the garlic and the bean bean sauce are fried, the fire blows out with the meat。

Fill the eggplant with water. The water does not flood the eggplant. It is then pruned with a proper amount of old and salt, evenly fried, and covered with a pan and a fire for three minutes. Add red pepper shredding and a proper amount of chicken concentrate, the fire rolls over and collects juice, and when the soup is drying up, the proper amount of powdered water goes in, and a small amount of oil goes in to increase the brightness of the eggplant, so that the onions can be put on hold。

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