Eggplant in oil

Overview

The third course tonight. My family's favorite eggplant. My mother-in-law likes to make fish-flavored eggplant, and I like to make oil-soaked eggplant. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Each 100 grams contains 750 mg of vitamin P. Vitamin P can maintain the elasticity and physiological functions of blood vessel walls, protect cardiovascular systems, and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, maintain normal cardiovascular function, and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis, and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

Tags

• hot dishes
• aged vinegar
• chopped pepper
• eggplant
• pixian douban
• salad oil
• zanthoxylum bungeanum
• garlic
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 Clean the eggplant

   

2. 2 Change the knife to cut into hob blocks. I save time and cut into long strips. Soak in water. The water should cover the eggplants to prevent them from turning black and pitting.

   

3. 3 Put oil in the pot, add pepper and garlic, stir-fry until fragrant and change color

   

4. 4 Add shredded green peppers and continue stir-frying

   

5. 5 Pour in the eggplant, sprinkle with salt and continue to stir-fry until the eggplant becomes soft.

   

6. 6 For the softened eggplant, add chopped pepper, watercress, vinegar, and pepper, continue to stir-fry, simmer over low heat for a few minutes, and remove from the pot when the soup is gone.