Nutritional value of eggplant:
Traditional Chinese medicine believes that eggplant has a bitter and cold taste and has the effects of dispelling blood stasis, swelling and relieving pain, treating cold and heat, expelling wind and collaterals, and stopping bleeding. It can treat internal hemorrhoids or fecal bleeding, freckles, sweat spots, cracked nipples, oral erosion, etc.
Analysis found that eggplant contains a variety of vitamins, fat, protein, sugar and minerals, etc., and is an excellent vegetable at low prices. In particular, eggplants are rich in vitamin P. The content in 100 grams of purple eggplant is as high as 720 mg. It is not only outstanding among vegetables, but also far behind in ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels, and prevent small blood vessel bleeding.
In addition, the keratosides contained in eggplant fiber have the effect of lowering cholesterol
Therefore, for patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy, eating eggplant regularly is of great benefit. According to research by scientists, eggplant is also the "nemesis" of cancer. Indian pharmacologists have successfully extracted solanine from Solanum plants and used it to treat gastric cancer, lip cancer, and cervical cancer. Some patients with digestive tract cancer who receive chemotherapy can also use eggplant as an auxiliary treatment food when they develop fever.
Dry stir-fried eggplant
Recipe Recommendations
- eggplant a
- garlic a clove of
- onion a
- salt a small spoon
- chicken essence appropriate amount
Steps for Dry stir-fried eggplant
1
Wash the eggplant and cut it into 4cm long pieces
2
Slice garlic and cut green onions into chopped green onion.
3
Heat the pan, add the eggplant over low heat and stir-fry slowly
4
Stir the eggplant until it is done and serve out
5
Add a small amount of oil to the pan, add garlic and stir-fry until fragrant
6
Add the stir-fried eggplant, add salt, chicken essence, chopped green onion, stir-fry until fragrant, remove from the pan and place into a plate.Dry stir-fried eggplant Make Tips
The biggest feature of dry-fried eggplant is that it uses very little oil. It tastes a little bit of garlic, a little bit of green onion, and the fragrance of the eggplant itself. It also has a little dry aroma when chewed, which is very delicious. Don't soak the eggplant in water after cutting it. Don't add oil when frying it. Stir it slowly over low heat. If the heat is too high, the eggplant will burn.