Warm mixed eggplant
Steaming eggplant can maximize the nutrition of the eggplant itself, while frying and frying will take away 50% or more of the nutrition of the eggplant. Moreover, the eggplant absorbs oil too easily and the calories will be too high. Therefore, for the sake of health and also play a little role in losing weight and reducing fat, the method of steaming and then mixing is perfect. It's easy, it'll take 10 minutes.
Recipe Recommendations
- sweet and sour
- steamed
- ten minutes
- simple
Steps for Warm mixed eggplant
1
Wash the eggplant.
2
Cut into chunks or strips.
3
Place it on the steamer, wait for the water to boil, and steam for 5 minutes.
4
Cut the garlic into powder.
5
Cut the green onions into chopped green onions.
6
During steaming the eggplant, mix the most important sauce. First, 3 tablespoons of soy sauce.
7
Add 1 tablespoon of white vinegar.
8
Add 1 teaspoon of white sugar, use verin better, with lower calories.
9
Add 1 teaspoon of chili oil.
10
Add minced garlic.
11
Add chopped green onion, better with coriander.
12
Finally add 2 tablespoons of boiling water.
13
Stir well to make sauce.
14
Steamed the eggplant and set on a plate.
15
Drizzle it with sauce and you can eat it.Warm mixed eggplant Make Tips
It is recommended not to peel the 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 vitamin C. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Vitamin P can maintain elasticity and physiological functions of blood vessel walls, protect cardiovascular and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, and prevent microvascular rupture and bleeding, keep the cardiovascular blood vessels function normally and prevent hardening and rupture. Therefore, eating some eggplant regularly can help prevent hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Protect cardiovascular and ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.