Cold potato and eggplant

1

Peel and wash potatoes. Wash the eggplant and remove the stalks. I prepared for two people.

2

Add water into the pan, add the curtain, potatoes and eggplant. Steamed ones taste better than cooked ones because there is not much water.

3

Moderate amount of shallot and lettuce.

4

You can easily stick the potatoes with chopsticks, and then you can take them out. Use a spoon to chop the potatoes and eggplants, tear the lettuce into pieces by hand, appropriate amount of shallot, add the sauce, mix well and serve.

5

This is a gift ~ Hehe, a lover's tears, that is, fungus dipped in horseradish. The ingredients are horseradish, mustard oil, vinegar and a small amount of seafood soy sauce. After taking a bite, I am not afraid of the heat ~ ho ~.

6

It is recommended not to remove the eggplant skin when eating eggplant. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. We have ingested enough vitamin C. Vitamin B is needed during the metabolism of this vitamin C.

The nutritional value of eggplant is also quite rich, containing protein, fat, carbohydrates, vitamins, as well as calcium, phosphorus, iron, and other various nutrients. Per 100 grams, it contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, 0.5 milligrams of niacin, and 3 milligrams of ascorbic acid. In addition, it also contains vitamins. Anti-aging: Eggplant contains vitamin E, which has functions of preventing bleeding and anti-aging; eating eggplant regularly can prevent blood cholesterol levels from rising, which has positive significance for delaying human aging.