Nutritional value of eggplant:
Eggplant contains a variety of vitamins, fat, protein, sugar, minerals, etc., and is an excellent vegetable that is inexpensive. In particular, eggplants are rich in vitamin P. The content in 100 grams of purple eggplant is as high as 720 mg. It is not only outstanding among vegetables, but also far behind in ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels, and prevent small blood vessel bleeding.
In addition, the keratosides contained in eggplant fiber have the effect of lowering cholesterol. Brazilian scientists used obese rabbits to conduct experiments. The results showed that the cholesterol content of rabbits in the group eating eggplant juice decreased by 10% compared with the control group. An American magazine ranked the consumption of eggplant first in its article introducing "Twelve Ways to Lower Cholesterol".
Therefore, for patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy, eating eggplant regularly is of great benefit. According to research by scientists, eggplant is also the "nemesis" of cancer. Indian pharmacologists have successfully extracted solanine from Solanum plants and used it to treat gastric cancer, lip cancer, and cervical cancer. Some patients with digestive tract cancer who receive chemotherapy can also use eggplant as an auxiliary treatment food when they develop fever.
Today, what I share with you is my latest new method of eating eggplant. I hope it will make everyone like it.
Pine nuts and eggplant
By MilanBlick
Recipe Recommendations
- eggplant one
- flour Three tablespoons
- cornflour two tablespoons
- water moderate
- salad oil two teaspoons
- baking powder a small spoon
- white granulated sugar moderate
- gin A small bowl, according to the individual
- sweet chili sauce moderate
- chicken essence a small spoon
- cooking wine a small spoon
- soy sauce a small spoon
- oyster sauce a small spoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Pine nuts and eggplant
1
Prepare the batter first: flour, cornflour, water, salad oil, baking powder, and baking powder.
2
The salad oil is added to make the fried eggplant crispy.
3
Stir until it is so smooth that it can be slid off the spoon, but not too thin.
4
Prepare the eggplant, batter, peppers, sweet spicy sauce, green onions, ginger garlic, and pine nuts.
5
Simply peel the eggplant, peel it on four sides and peel it on one side.
6
Cut it in half like this.
7
and divide it into two.
8
Cut the knife on the inside, for flavor.
9
Turn it over and cut it into diamond shaped pieces.
10
Cut, spare.
11
Stir fry the pine nuts until done, put them in cold oil, slowly fry until they are fragrant, remember to keep stirring, be careful if they are burnt, and stir-fry for later use.
12
Wrap it in batter and start frying the eggplant, fry it until golden brown and serve out of the pan.
13
Chop the green onions, ginger and garlic into minced pieces, and chop the small red peppers.
14
I prepared this brand of sweet chili sauce.
15
Put a little oil in the pan and add the onion, ginger and minced garlic. Stir fry the hot sauce until fragrant, add the red pepper.
16
Pour in pepper water, oyster sauce, cooking wine, white sugar, soy sauce, chicken essence, salty salt, and start to stew.
17
Finally, thicken the sauce and pour the sauce directly on the fried eggplant.
18
Sprinkle pine nuts on top, arrange some decorations and serve on the table. Serve it hot. The eggplant is crispy and fragrant. It tastes very good. It is crispy on the outside and tender on the inside. It is really delicious.
19
One eggplant can make a plate and a half, but the eggplant is crispy in your mouth ~~~.
20
Let's see if it's very beautiful. Try making it, it's very delicious. With the fragrance of pine nuts, it's delicious.
21
Finished product drawing.Pine nuts and eggplant Make Tips
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. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Each 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0.4 mg of iron, 0.04 mg of carotene, 0.03 mg of thiamine, 0.04 mg of riboflavin, 0.5 mg of niacin, and 3 mg of ascorbic acid. In addition, it also contains vitamin 3. Anti-aging eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.