Steam eggplant

1

The eggplants are washed clean, cut with two blades and don't cut the bottom。

2

Five flowers cut to pieces

3

Presentation of all materials

4

Cut-down meat dumplings, salt, sugar, oil, powder, chicken powder and beryllium。

5

I'm going to put the cut eggplant in a savory pie

6

Once the water's out, it's about half an hour away

The results of a study abroad on the efficacy of eggplant1 for stomach cancer show that its resistance to cancer is several times greater than that of other equally active vegetables and that it is a cancer-resistant force. The added value that inhibits digestive tumour cells has better inhibitive effects on stomach and appendix cancer. Aging eggplants contain vitamin E, which prevents haemorrhage and aging, and is often eaten with eggplants, which prevents elevated levels of cholesterol in blood and has a positive effect on slowing human ageing. The reduction of cholesterol to protect the cardiovascular environment from the frequent consumption of eggplants is associated with the prevention of hypertension, coronary heart disease, sclerosis of anorexia, purple spots, sane diseases and the promotion of healing wounds. Thermal heat is particularly appropriate for people who are prone to hares and scabies. The eggplants are selected in a balanced fruit-shaped manner, a moderate old man, without cracks, rotting, rusty skin, spotting, thin, small, thick and tender. The green and white skin is beneath the flower larvae. The old eggplant color is bright and smooth, its skin is thick and tight, it's solid, it's easy to separate, it's yellow, it's heavy, it's bitter. The wrinkled and pale eggplants are not fresh. The skin of eggplant storage covers a layer of wax, which not only makes the eggplant glow but also protects the eggplant, which, once washed out or mechanically damaged, is vulnerable to microbial abuse and decay. As a result, eggplants to be preserved must never be washed with water, and must be protected from rain, bumps, heat and cold ventilation. The application of eggplants to the population group 1 provides heat relief and is particularly appropriate for people who are prone to long larvae and haemorrhoids. 2 before the operation, which may prevent the normal decomposition of anaesthesia, may delay the patient ' s awakening and affect the rate of recovery. After the autumn, the eggplant tastes bitter, sexually cold, and the stomach is cold, infirm, and it is not appropriate to eat much. 5. Where pregnant women can eat eggplants, the vitamin P contained in the eggplant enhances the vascular elasticity and prevents microvascular fractures and haemorrhages, while the eggplant is enriched with vitamin E, which can give men increased sperm activity, increase female estrogen, increase fertility and prevent abortion. So pregnant women can eat eggplants, but not too much. 6. The benefits of eggplant for pregnant women1 protect the cardiovascular and anti-fascist disease: the eggplant is rich in vitamin P, which enhances the visceralization of human cells, increases the resilience of the cuisine vessels, reduces the flaccid and permeability of the circa, prevents microvascular fractures and keeps the cardiovascular vessels functional. In addition, eggplants have the effect of combating scabs and promoting healing; The prevention of stomach cancer and the presence of ronex in eggplants, which inhibit the growth of tumours in the digestive system, have some effect on the prevention of stomach cancer. In addition, eggplants have the effect of repulsing cancer;3 anti-age, eggplants have vitamin E, which prevents haemorrhaging and anti-age, and the frequent consumption of eggplants keeps the levels of cholesterol in the blood from increasing. If there are other issues that are positive for slowing human aging, I would be happy to share my cooking experience with you。