Eggplant has the effects of clearing heat, stopping bleeding, swelling and relieving pain; it is used for heat poisoning carbuncle sores, skin ulcers, mouth sores, etc.
Eggplant belongs to cold food. Therefore, eating it in summer will help clear heat and relieve heat.
Eggplant with plum juice and garlic
Recipe Recommendations
- long eggplant 2 pieces
- Jiang 4 tablets
- garlic 3 petals
- onion 3 pieces
- oil 1 teaspoon
- salt half a teaspoon
- soy sauce a little
- sesame oil a little
- pepper a little
- starch 1 teaspoon
- chopped pepper 1 teaspoon
Steps for Eggplant with plum juice and garlic
1
Wash the eggplant, cut it into strips, and place it into a pan and steam over water for 10 minutes.
2
Boil plum juice.
3
Remove the plum and peel the plum meat.
4
Dice the ginger and garlic, dice the green onions, and put the preserved plum meat into the juice of boiling the preserved plum.
5
Pour the oil into the pan, saute the ginger and garlic until fragrant, pour in the plum juice, add salt and pepper, cook for a while, and thicken.
6
Drizzle the boiled plum and garlic juice on the steamed eggplant.
7
Drizzle with a large spoonful of homemade chopped pepper, sprinkle with chopped green onion, and drop a few drops of sesame oil.Eggplant with plum juice and garlic Make Tips
1. Those with a deficiency cold of the spleen and stomach, or asthma sufferers, should not consume too much.
2. Moreover, eggplants after autumn are somewhat bitter and cooling in nature; those with a deficiency cold of the spleen and stomach, weak constitutions, or loose stools should avoid excessive consumption.
3. Consuming eggplants before surgery may prevent anesthetics from being broken down normally, which could delay the patient's waking time and affect their recovery speed.