Eggplant is one of the few purple vegetables. It can prevent and treat a variety of diseases and has high medicinal value. It is also a very common household vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables.
In summer, eggplant is light in quality and tender in meat. No matter how you eat it, you will never get tired of it, especially with garlic cloves added. The rich aroma of garlic, coupled with the sauce to enhance the flavor, makes you feel like eating meat in your mouth...
1. Eggplant is cold and cool. Eating in summer helps clear heat and relieve heat. It is especially suitable for people who are prone to prickly heat and sores and furils.
2. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent rupture and bleeding of capillaries, and maintain normal functions of cardiovascular vessels.
3. Eggplant has the effect of preventing and treating scurvy and promoting the healing of injured products. It also has the effect of clearing cancer fever.
4. Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer.
5. Eggplant can disperse blood, reduce swelling and widen the intestines. Therefore, people who suffer from constipation, hemorrhoid bleeding, and dampness and jaundice can eat more eggplant.
6. Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant regularly can avoid the increase of cholesterol levels in the blood and has positive significance in delaying human aging.
7. Li Shizhen said in "Compendium of Materia Medica":"Eggs are cold and beneficial, and eating too much will lead to abdominal pain and downward pain." Therefore, people with spleen and stomach deficiency and diarrhea should eat less eggplant.
diced tomato with bean paste
By RethaStanton
Recipe Recommendations
- green pepper of 1
- red pepper of 1
- garlic 3 petals
- green onions appropriate amount
- oil 3 scoops
- salt appropriate amount
- black pepper appropriate amount
Steps for diced tomato with bean paste
1
Prepare eggplant, boiled white meat and green and red peppers.
2
Prepare soy sauce, onions, and garlic.
3
Wash the eggplant and dice it.
4
Soak the chopped dices in cold water for 15 minutes.
5
Green and red pepper, ginger and garlic wash and cut into pieces.
6
The boiled white meat is cut into dices similar to eggplant.
7
Stir the diced eggplant in a non-frying pan until soft, and serve for later use.
8
Pour the oil into the pan and saute the chives and garlic.
9
Stir green onions and garlic aside, add soybean paste, and stir-fry until fragrant.
10
Pour in the white meat and stir well.
11
Pour in the stir-fried diced eggplant; add salt, pepper and 1 tablespoon of water, and cook slightly.
12
Add green and red peppers and stir fry well; mix well and serve in a bowl.diced tomato with bean paste Make Tips
1. In summer, eggplant meat is tender and delicious; old eggplant after autumn contains more solanine, which is harmful to the human body and should not be eaten more. 2. Eggplant is easy to oxidize when exposed to heat. Put it into a hot oil pan and fry it for a while before cooking, and then stir-frying it will not easily change color. 3. Soak the sliced eggplant in cold water for a while and then stir-fry to avoid discoloring the eggplant.