Celery mushrooms and eggplants
By VicentaLakin
EGGPLANTS ARE RICH IN NUTRIENTS, RICH IN VITAMINS P AND B, WHICH CAN PROTECT OUR VEINS WELL, AS WELL AS PUT OUT AGING, MAKE THEIR SKIN MORE RESILIENT AND CONTAIN ABUNDANT DIETARY FIBRES, AND PEOPLE WHO LOSE WEIGHT NEED ADDITIONAL DIETARY FIBRES, WHICH CAN INCREASE ABDOMINAL SATURATION, PREVENT OVER-INGESTION OF CALORIES, AND HELP US TO INCREASE GASTROINTESTINAL CREEPS AND BETTER REMOVE EXCESS FAT FROM OUR BODY. AND THE EGGPLANTS, YOU KNOW, PUT MORE OIL IN THEM, SO IT'S PROBABLY A LOT OF WORK, SO YOU CAN MAKE OIL-FREE EGGPLANTS WITH MUSHROOMS AND CELERY, AND YOU CAN PUT ON SOY SAUCE, LIKE ME。
Recipe Recommendations
- eggplant 300 grams
- parsley 100 grams
- dried mushrooms 5 pink
- starch 10 grams
Steps for Celery mushrooms and eggplants

1
Food preparation: 300 grams of eggplant, 5 dry mushrooms, 100 grams of cesium。
2
Put the celery in the bowl。
3
Dry mushrooms are cut to shreds in the bowl when they are tumbled early。
4
Down to 10 grams of starch。
5
Smuggle evenly。
6
Slice the eggplant and cross it。
7
Pour the celery mushrooms into the eggplant。
8
Put the eggplant in the steam pan。
9
It'll be evaporated for eight minutes。
10
Put a steamed eggplant in a spoon full of 12 grams of light salt pine sauce in June。
11
Cheese without oil is also very good for soft tea, and low cards are healthier and more nutritious。