The eggplant rots

ONE OF THE BENEFITS OF EATING EGGPLANT IS TO CURE STOMACH CANCER, WHICH, ACCORDING TO FOREIGN STUDIES, IS SEVERAL TIMES MORE RESISTANT TO CANCER THAN OTHER VEGETABLES THAT DO THE SAME. THE ADDED VALUE THAT INHIBITS DIGESTIVE TUMOUR CELLS HAS BETTER INHIBITIVE EFFECTS ON STOMACH AND APPENDIX CANCER. AGGREGATED EGGPLANTS CONTAIN VITAMIN E, HAVE A FUNCTION TO PREVENT HAEMORRHAGE AND ANTI-AGE, AND ARE OFTEN EATEN WITH EGGPLANTS, SO THAT CHOLESTEROL LEVELS IN BLOOD DO NOT INCREASE AND ARE OF POSITIVE SIGNIFICANCE FOR SLOWING HUMAN AGEING. 3. THE REDUCTION OF CHOLESTEROL TO PROTECT THE CARDIOVASCULAR ENVIRONMENT THE FREQUENT CONSUMPTION OF EGGPLANTS HAS THE EFFECT OF PREVENTING HYPERTENSION, CORONARY HEART DISEASE, SCLEROSIS OF ARTERY SAMPLES, PURPLE SPOTS, SEPSIS AND PROMOTING HEALING OF WOUNDS. 4. THERMAL HEAT IS ESPECIALLY APPROPRIATE FOR PEOPLE WHO ARE PRONE TO LONG-LIVED TARTS AND SCABS. 1. THE EGGPLANT IS NUTRITIONALLY RICH 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 EGGPLANT CONSUMPTION IS ONE。

Recipe Recommendations

eggplant a
tender tofu a
ketchup appropriate amount
Thai hot sauce appropriate amount
coriander a
white sugar a spoonful
mineral water a little
white vinegar
starch
cooked sesame

sweet and sour
fried
half an hour
ordinary

Steps for The eggplant rots

There must be less starch. You should know why。

Cheese, tofu, ready。

The slashing is the first cut, and it is mainly better to look when it is formed。

The second cut, just don't cut it too close。

Tofu cuts first and then cuts round。

Two and a half blades in the middle of the tofu. Slow down。

Rounded out, wrapped in eggplant。

As you can see, no starch。

Pills, salad oils on both sides of the fire to make the tardiness, not too much, not too hard to flip, otherwise it affects shape and tofu. General 810 seconds to flip。

Prepare the sauce, I make the ketchup, you can do it with Thai chili, you can do it separately. That's why you don't pour sauce on eggplant. Each person has a different feeling of sour and sweet, and the so-called crowd is famous for it。

A small fire will smell in ketchup, a white vinegar, a sweet acid in sugar, not too long. The ratio of sugar to vinegar will be one to three when it's slightly thick, and the water will be controlled or the sweet acid will otherwise taste less. It is important to grasp and directly affect the taste of a small bowl, which is prepared for about five minutes, and which is filled with starch and a proper amount of mineral water, and which is poured into the juice by a fire until a certain density is reached。

Bring out the vegetables, set up the dishes, throw out a few fine sesames, and a fragrance increases the atmosphere. According to their tastes, the food is soft, fragrances and sweet acids are very poetic。