Generally in the restaurant fried eggplant are fried with oil, so that you can keep the eggplant purple, do not want to use so much oil at home, with this method of frying can not need too much oil and can maintain the color of the eggplant, it looks more appetitey. Because my son doesn't eat chili peppers, he didn't put much of it, otherwise it would be better and delicious.
By Xiao Min, who loves to make food
<h2>Royalties</h2>
1 eggplant
1 scoop of starch
1 scoop of sugar
Light soy sauce 2 scoops
Vinegar 1 scoop
Consumes 2 scoops of oil
Salt to taste
3 cloves of garlic
Peppers increase or decrease by 2 according to personal preference
<h2>Practice steps</h2>
1, eggplant washed and cut off (try to choose the color of dark purple when purchasing, the edge of the large, such eggplant tender)
2: Cut into thin slices and add two spoonfuls of salt to marinate for ten minutes to soften the water
3: Wash and shred the meat, add soy sauce, corn starch and oil and mix well and marinate for 10 minutes
4: Heat a small amount of cooking oil in the pot, add some garlic and stir-fry until it changes color
5: Squeeze out the water after the eggplant is marinated and softened
6: Heat the oil in the pan, add garlic and stir-fry, then add the pickled eggplant, then quickly add a few drops of white vinegar and stir-fry, fry until the eggplant is all soft and add a little sugar
7, add the fried shredded meat, stir-fry a few times, add raw soy sauce, a little oil consumption, stir-fry several times
8: Stir-fry twice before cooking
9, bright color, delicious home-cooked eggplant stir-fried meat is good.
<h2>Tips</h2>
After the eggplant is salted, when frying it, it will be much less than the uncarved oil, and then quickly add a few white vinegars after putting it in the pot, so as to maintain the original color of the eggplant
<h2>Nutritional benefits of eggplant</h2>
Sweet taste, cool, into the spleen, stomach, large intestine meridian.
1. Treat stomach cancer
Foreign studies have shown that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer hand. It can inhibit the proliferation of tumor cells in the digestive tract and has a good inhibitory effect on gastric cancer and cecum cancer.
2. Anti-aging
Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level does not increase, to delay the aging of the human body has a positive significance.
3. Lower cholesterol to protect cardiovascular
Eating eggplant regularly has the effect of preventing high blood pressure, coronary heart disease, atherosclerosis, purpura, scurvy and promoting wound healing.
4. Clear the heat and relieve the heat
It is especially suitable for people who are prone to prickly heat and boils.
<h2>Dietary contraindications to eggplant</h2>
People with spleen and stomach deficiency and asthma should not eat more.
After autumn, eggplant has a bitter taste, a cool nature, a weak spleen and stomach, a weak body, and a loose stool should not eat more.
Eating eggplant before surgery, the anesthetic may not be broken down normally, which will delay the patient's awakening time and affect the patient's recovery speed.
Eggplant should not be eaten with crabs. Crab meat is cold, eggplant is cold and smooth, both eat together, the stomach will be uncomfortable, serious may lead to diarrhea.
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