Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0.4 mg of iron, 0.04 mg of carotene, 0.03 mg of thiamine, 0.04 mg of riboflavin, 0.5 mg of niacin, and 3 mg of ascorbic acid. In addition, it also contains vitamin 3. Anti-aging eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.
1. Protect cardiovascular and ascorbic acid: 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 keep the cardiovascular blood vessels functioning normally. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of injured products.
2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.
3. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.
Roasted diced chicken with eggplant
By TyraWuckert
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Roasted diced chicken with eggplant
1
First cut the eggplant into small pieces of 2 cm square.
2
Cut the chicken breast into small pieces of 2cm square, mix well with appropriate amount of soy sauce, a little cooking wine, a little five-spice powder and a little sugar. For example, in order to ensure the freshness of chicken, it is best to put some raw flour into it and mix it aside to let the chicken taste.
3
Slice the garlic, cut the green onions into sections, and dice the red peppers.
4
Raise the pan to heat the oil, stir-fry the chicken breast, and take it out of the pan for later use.
5
During the frying process, because my hands were oily, I didn't have time to pat the eggplant in the wok. Add a little oil. After the oil is hot, put the onions and garlic slices in the pan and saute until fragrant. Add the diced eggplant into the pan and stir fry. Don't put the seasoning for now. This is to force out the moisture in the eggplant. After the eggplant changes color and becomes soft, you will find that the eggplant suddenly becomes oily. This is because the oil that the eggplant sucked in at the beginning has already forced the oil out during the subsequent removal of water. This is what I said earlier. Don't put in more oil. In the future, add oil to the normal amount of frying eggplant. The eggplant fried in this way is not greasy at all, but is still very healthy. Go back to the main topic and continue: When the eggplant moisture has almost evaporated, add red pepper, add appropriate amount of soy sauce, a little cooking wine, a little pepper and a little salt, stir fry.
6
Add the diced chicken that has been stir-fried in advance and continue to stir for a while, add a little chicken essence, and serve on the pan. This dish is ready here.