The lantern eggplant
By VicentaLakin
The eggplant is nutritious and contains proteins, fats, carbohydrates, vitamins and a variety of nutrients such as calcium, phosphorus and iron. There are a variety of effects such as reduction of hypertension, hypertension, control of stomach cancer, resistance to aging, clean blood, swollen pain control, protection of the cardiovascular environment, antiseptic acid, serothesis, etc. Note: The eggplant is a cold vegetable, so it is not appropriate for friends of pregnant women who are indigestion, prone to diarrhoea, cold stomachs, and condolence。
Recipe Recommendations
- sweet and sour
- steamed
- half an hour
- ordinary
Steps for The lantern eggplant
1
A tomato with a spoonful of ketchup and a spoonful of ketchup with an appropriate amount of white sugar。
2
The eggplant splits in two and puts two toothpicks on both sides of the eggplant, so it doesn't break. Six slices are a group, and how many are cut by yourself。
3
Tomatoes cut to pieces。
4
Put tomatoes in the eggplant。
5
A little vegetable oil is poured into the plate and placed in a pore evaporation plate, adjusted to normal evaporation mode, 100°C, 8 minutes。
6
Under oil, under garlic paste. A little water, some ketchup, salt, white sugar。
7
When the eggplant is evaporated, the fire is shut and the boiled soup is poured on the eggplant and the lid is suffocated for a few minutes。
8
Done。