Garlic, peanut and eggplant(suan rong hua sheng qie zi )

Garlic, peanut and eggplant

Introduction:

Eggplant is cold and cool in nature. It has the functions of dispersing blood stasis, relieving swelling and pain, treating cold and heat, dispelling wind and dredging collaterals, and stopping bleeding. The nutritional value of eggplant is very high. Its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC. The sugar content of eggplant is twice as high as that of tomato. The fiber of eggplant also contains a certain amount of saponin, and there is rich VPP in purple eggplant. Often eat eggplant, can make the cholesterol content in the blood does not increase, so it is not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases. The dishes are cold eggplant and spicy garlic, which can warm the spleen and stomach, promote qi stagnation and detoxify. Eggplant is rich in vitamin D, which can enhance the elasticity of blood vessels and prevent small blood vessel bleeding

Production steps:

Step 1: prepare the purple eggplant.

Step 2: half a bowl of cooked peanuts.

Step 3: prepare ginger and garlic.

Step 4: soy sauce and Pixian Douban.

Step 5: wash ginger and garlic and cut into fine grains.

Step 6: put ginger, garlic, bean paste and soy sauce into a bowl, and mix them into flavored juice.

Step 7: wash eggplant and cut into hob pieces.

Step 8: heat the oil in the pan and add eggplant.

Step 9: stir fry eggplant until soft.

Step 10: pour in the sauce.

Step 11: pour in the cooked peanuts, add the pepper and stir fry well; adjust the flavor, put them on the plate.

Materials required:

Purple eggplant: 2

Cooked peanuts: half a bowl

Ginger: 1 yuan

Garlic alone: 1

Rapeseed oil: 20g

Pixian Douban: 2 teaspoons

Soy sauce: moderate

Black pepper: moderate

Note: 1, patients with hypertension, coronary heart disease can often eat eggplant. 2. Cut eggplant, slightly soaked in light salt water for a while, squeeze the water, it is not easy to oxidize, fried time will not absorb too much oil. 3. Eggplant is very oily. Don't use too much oil when frying. When eggplant is cooked, the oil will spit out.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Rong Hua Sheng Qie Zi