Fried eggplant with leek flower
Introduction:
"Eggplant is soft and soft. People like to eat it, but it is oil-absorbing. Every time you eat eggplant, you will eat a lot of oil, which is not good for your health. Today, dry frying is used to fry the eggplant first and then. In this way, when the eggplant is cooked, the water will lock in the oil. When frying, you can put less oil and eat less greasy. Eggplant is bitter and cold in nature. It can disperse blood stasis, relieve swelling and pain, treat cold and heat, dispel wind and dredge collaterals, and stop bleeding. Eggplant skin is also rich in a variety of vitamins, can protect blood vessels, often eat eggplant, can make the blood cholesterol content will not increase, so it is not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases. 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. In addition, eggplant has the effect of preventing scurvy and promoting wound healing
Production steps:
Step 1: wash the eggplant and cut it into 5cm long strips.
Step 2: soak the eggplant strips in water to prevent oxidation and blackening of the cut eggplant.
Step 3: wash leek flower and cut into sections, slice ginger and garlic, cut into sections of scallion and set aside.
Step 4: heat up the frying pan, put the eggplant into the frying pan without oil, stir fry until done, and then remove.
Step 5: put oil in the pot, add onion, ginger and garlic and stir fry until fragrant.
Step 6: add a spoonful of Pixian bean paste and stir fry to make the flavor.
Step 7: stir fry the eggplant strips.
Step 8: add a little cooking wine and stir fry.
Step 9: add some salt and a little chicken essence and stir well.
Step 10: put in the leek flower, stir fry, and then out of the pot.
Materials required:
Eggplant: 300g
Leek flower: 50g
Oil: right amount
Salt: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Pixian soybean paste: right amount
Cooking wine: moderate
Soy sauce: right amount
Chicken essence: appropriate amount
Precautions: 1. Eggplant is easy to be oxidized and blackened after being cut, so the cut eggplant must be soaked in water. 2. If there are too many eggplants, stir fry them twice. 3. It is not suitable to eat more eggplant for people with deficiency cold of spleen and stomach and asthma. 4. This dish has Pixian bean paste, soy sauce and chicken essence, so you should put less or no salt.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Jiu Cai Hua Chao Qie Zi
Fried eggplant with leek flower
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