Eggplant with garlic and plum juice(hua mei zhi suan rong qie zi )

Eggplant with garlic and plum juice

Introduction:

"Eggplant has the effect of clearing away heat, stopping bleeding, detumescence and relieving pain; it is used for heat toxin, carbuncle, skin ulcer, sore mouth and tongue, etc. Eggplant belongs to cold food. So eating it in summer helps to clear away heat and relieve heat. "

Production steps:

Step 1: wash eggplant, cut into strips, steam for 10 minutes.

Step 2: Boil plum juice.

Step 3: take out the plum and peel the flesh.

Step 4: dice the ginger and garlic, dice the scallion, and put the plum meat into the juice.

Step 5: pour oil into the pan, saute ginger and garlic, pour in plum juice, add salt and pepper, cook for a while, thicken.

Step 6: Boil the plum garlic juice and pour it on the steamed eggplant.

Step 7: drizzle with a large spoon of homemade chopped pepper, sprinkle with scallion, and drop a few drops of sesame oil.

Materials required:

Long eggplant: 2

Jiuzhi Huamei: 5 capsules

Ginger: 4 tablets

Garlic: 3 cloves

Scallion: 3

Oil: 1 teaspoon

Salt: half a teaspoon

Soy sauce: a little

Sesame oil: a little

Pepper: a little

Starch: 1 teaspoon

Chopped pepper: 1 tsp

Note: 1, spleen and stomach deficiency cold, asthma should not eat more. 2. And eggplant after autumn, its taste is bitter, cool, spleen and stomach deficiency cold, weak, loose stool should not eat more; 3, eat eggplant before surgery, anesthetics may not be normal decomposition, will delay the recovery time of patients, affect the recovery speed of patients.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Hua Mei Zhi Suan Rong Qie Zi