Saozi Fish Scale Eggplant——Healthy Improved Version

Overview

It is recommended not to peel eggplants when eating them. Its value lies in the skin. Eggplant skins contain vitamin B. Vitamin B and vitamin C are a good partner. We consume sufficient vitamin C. The metabolism of vitamin C requires the support of vitamin B. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In addition, it also contains vitamin 3. Anti-aging eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Regular consumption of eggplant can prevent the level of cholesterol in the blood from increasing, which has positive significance for delaying human aging. It can protect cardiovascular, ascorbic acid, prevent and treat gastric cancer, and resist aging.

Tags

• home cooking
• private kitchen
• chicken essence
• cornstarch
• doubanjiang
• garlic
• long eggplant
• minced pork
• onions
• oyster sauce
• sugar
• vinegar
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the long eggplant, cut off the stem and tail, keep the straight part in the middle, and cut it in half;

   

2. 2 Make a diagonal cut on the upper right corner of the purple side without cutting off the bottom; you can place two chopsticks next to the eggplant;

   

3. 3 Make a diagonal cut at the lower right corner so that the back of the eggplant forms a cross shape;

   

4. 4 Steam the cut eggplants in a steamer; the previous method was to fry them in oil, but in order to be healthy for my family, I use steamed ones..O(∩_∩)O~

   

5. 5 Chop the pork into fine pieces in advance. A little fat will make the meat taste better; add salt, cornstarch, and sesame oil, and stir evenly;

   

6. 6 Wash the onions and garlic separately and mince; mince the bean paste;

   

7. 7 Take a bowl, add bean paste, salt, chicken essence, pepper, sugar, vinegar, soy sauce, oyster sauce, add a small amount of water, stir well and set aside;

   

8. 8 Pour an appropriate amount of oil into the pot and heat it up, sauté the minced onions and garlic, then put the minced meat into the pot and stir-fry;

   

9. 9 After the minced meat turns white, add the sauce from step 1 and heat over low heat;

   

10. 10 When the soup thickens, pour it over the eggplant and garnish with green and red peppers.