Pour tomato flowers in juice
Eggplant contains a variety of vitamins, protein, sugar and minerals. In particular, purple-skinned eggplant is rich in vitamin P. 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 saponins in eggplant have the effect of lowering blood cholesterol. In conjunction with vitamin P, they can improve the elasticity of microvessels and are conducive to the prevention and treatment of cardiovascular diseases.
Recipe Recommendations
- long eggplant a
- eggs appropriate amount
- ketchup appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- sweet and sour
- sneak
- ten minutes
- ordinary
Steps for Pour tomato flowers in juice
1
Wash the eggplant and cut off the stalks; cut into sections of uniform length.
2
Cut flowers horizontally and horizontally, put chopsticks under them when cutting, so you are not afraid of cutting off the eggplant.
3
Sprinkle with a small amount of salt and marinate slightly.
4
Gently squeeze out the water from the eggplant.
5
Dip the eggplant evenly with the egg mixture.
6
Wrap it with a layer of starch.
7
Pour into oil pan and fry until golden brown.
8
The code is in the disk.
9
Bowl juice; tomato sauce, sugar, white vinegar and water stir well.
10
Leave low oil in the pan and pour into the bowl of juice, cook until the soup is concentrated and red, and pour over the eggplant flowers placed on the plate.