A three-skinned eggplant
By VicentaLakin
The eggplants are more nutritious and contain proteins, fats, carbohydrates, vitamins and a variety of nutrients, such as calcium, phosphorus, iron and potassium. It is preferable not to go to skin because, when the eggplants go to skin, the iron in them is quickly oxidized by air, thus affecting the absorption of iron in the human body and not maximizing the use of dietary nutrients. You know, I'd be surprised when I bought them, and I'd buy one of them in every bowl
Recipe Recommendations
- purple eggplant appropriate amount
- white eggplant appropriate amount
- green eggplant appropriate amount
- small pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salad oil appropriate amount
- cumin powder appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken powder appropriate amount
Steps for A three-skinned eggplant
1
Materials available
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Cheese slices, peppers, onions, garlic, ginger chops
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Hot pot, oil
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Drop the eggplant in the pot, little fire
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Fried the eggplant on both sides to a bit of gold
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And a little bit of oil from the primary pot, a little hot little chili, onions, garlic, ginger and spices
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And then you throw the pre-fried eggplant, and it's even with the sauce