Diced eggplant with bean paste(dou jiang qie ding )

Diced eggplant with bean paste

Introduction:

Eggplant is one of the few purple vegetables. It can prevent and treat many diseases. It has high medicinal value and is also a very common home vegetable on the table. In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables. Eggplant is light and tender in summer. No matter how you eat it, you can't get tired of it, especially with garlic. Strong garlic flavor, with sauce taste, mouth all have the feeling of eating meat ······················································································. It is especially suitable for people who are easy to grow rashes and boils. 2. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. 3. Eggplant has the effect of preventing scurvy, promoting wound healing and clearing cancer fever. 4. Eggplant contains solanine, which can inhibit the proliferation of digestive system tumor, and has a certain effect on the prevention and treatment of gastric cancer. 5. Eggplant can disperse blood, reduce swelling and widen intestines. Therefore, stool in the knot, hemorrhoids bleeding and suffering from damp heat jaundice, you can eat more eggplant. 6. Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can avoid the increase of blood cholesterol level, has a positive significance for delaying human aging. 7. Li Shizhen said in compendium of materia medica: "eggplant is cold and beneficial. If you eat more, you will have abdominal pain and benefit from it." Therefore, the spleen and stomach deficiency cold, diarrhea to eat less eggplant

Production steps:

Step 1: prepare eggplant, boiled white meat and green pepper.

Step 2: prepare soy sauce, onion and garlic.

Step 3: wash and dice the eggplant.

Step 4: soak the diced meat in cold water for 15 minutes.

Step 5: wash green pepper, red pepper, ginger and garlic, cut into pieces and set aside.

Step 6: boiled white meat and cut into dices similar to eggplant.

Step 7: stir fry diced eggplant in oil-free pan until soft, and set aside.

Step 8: pour oil into the pan and saute onion and garlic.

Step 9: stir onion and garlic aside, add soy sauce and stir fry until fragrant.

Step 10: pour in the white meat and stir well.

Step 11: pour in the stir fried diced eggplant; add salt, pepper and 1 teaspoon water, and cook slightly.

Step 12: add green pepper and red pepper, stir well; mix well and put into a bowl.

Materials required:

Eggplant: 260g

Boiled white meat: 100g

Green pepper: 1

Red pepper: 1

Garlic: 3 cloves

Scallion: right amount

Oil: 3 teaspoons

Salt: right amount

Black pepper: right amount

Xinhe soy sauce: right amount

Precautions: 1. Eggplant is tender and delicious in summer; old eggplant after autumn contains more solanine, which is harmful to human body and should not be eaten more. 2. Eggplant is easy to oxidize when it is hot. Before cooking, put it into a hot oil pan and fry it a little. It is not easy to change color. 3. The eggplant cut into pieces will be soaked in cold water for a while and then fried to avoid discoloration.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Dou Jiang Qie Ding