Sliced eggplant
Overview
⒈Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. ⒉The content of vitamin P in eggplant is very high, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding. ⒊Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various alkaloids such as choline, trigonelline, stachyine, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells. ⒋The vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed 12 methods for lowering cholesterol, and eating eggplant is one of them. ⒌The B vitamins contained in eggplant also have certain auxiliary therapeutic effects on dysmenorrhea, chronic gastritis and nephritis edema.
Tags
Ingredients
Steps
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Wash the eggplant, slice the lean pork and marinate it with light soy sauce and starch for 10 minutes. Set aside the onion, ginger and garlic
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Cut the eggplant into small pieces, boil in water until soft, remove and drain
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Put a little more oil in the pot, stir-fry the eggplant until soft and tender, and the skin is slightly golden, about 7 or 8 minutes
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Add onions, ginger, garlic, meat slices, and pepper powder and continue to stir-fry. At this time, add half of the minced garlic and leave the remaining half
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Stir-fry until the meat changes color, add appropriate amount of light soy sauce, oil, salt and the remaining half of the minced garlic, stir-fry evenly
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The finished product is overflowing with garlic aroma, fresh and salty, and leaves a fragrance on your lips and teeth
