BY Anshan Sun Xiaobai Northeastern roasted eggplant

Overview

Green 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, which is beyond the reach of many fruits and vegetables. Vitamin P can maintain the elasticity and physiological functions of blood vessel walls and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. 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. BY: Baidu When I was in high school, I often shared meals with my classmates and went out to restaurants. My favorite thing was grilled eggplant. But after I went to college, I felt that the taste had changed a lot after eating it. There was a lot of MSG and oil, and it just didn’t taste good. I started cooking it at home recently when I have free time. In fact, it is not good to make things that are too oily, but today it was a success. The old man also said it was delicious~~hehe

Tags

• hot dishes
• skills
• vegetarian
• summer recipes
• chicken essence
• clear water
• eggplant
• msg
• starch
• sugar
• carrot
• garlic
• green pepper
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Find a container and put flour and starch in a container. The ratio of flour to starch is 1:2. Add water to make a paste. 2. Heat the pot and put in oil. When the oil temperature is 80% hot, turn down the heat. Put the eggplant with the batter in the pot and fry until golden brown.

   

2. 2 Mince the garlic ~ set aside 4. Cut the green pepper into cubes, slice the carrots and set aside. 5. Take an empty bowl, add one-third of the water, a spoonful of soy sauce, a little sugar, MSG, chicken essence, a spoonful of starch, pepper, stir and set aside.

   

3. 3 Put a little base oil in the pot, add minced garlic, and the seasoning sauce that you prepared previously. 7. Add green peppers and carrots and stir-fry for 2 times, then add the fried eggplant pieces. Stir-fry until all the eggplant pieces are coated with sauce and turn off the heat.