Stewed eggplant with sauce(jiang men qie hua )

Stewed eggplant with sauce

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 in mouth and tongue, hemorrhoids, bloody stool, bleeding, etc. Often eat eggplant, help to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. It can also prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Protect cardiovascular and ascorbic acid: in addition, eggplant has the effect of preventing and treating scurvy and promoting wound healing. It can clear away heat and relieve heat. It is especially suitable for people who are prone to heat rash and boils

Production steps:

Step 1: remove the roots and wash the eggplant. Slice the eggplant with a knife. Don't cut it. Turn it over and slice it in the same way

Step 2: heat the frying pan and add the bottom oil. When the oil temperature is slightly hot, turn it to low heat, add a little salt and fry the eggplant until the skin changes color and wrinkles. Turn it over and fry until the eggplant is broken and soft

Step 3: add soy sauce, a little sugar and a little water, bring to a boil, turn the heat down, cover and simmer for about 10 minutes, simmer until the eggplant is cooked and rotten, then put on a plate

Step 4: it's on the table^_^

Materials required:

Eggplant: moderate

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Note: the eggplant without peeling will not absorb a lot of oil. Just fry it in a small amount of oil. Control the amount of soy sauce and salt to avoid saltiness, Eggplant skin is not recommended to be peeled. Its value lies in the skin. Eggplant skin contains vitamin B. vitamin B and vitamin C are a good partner. We have enough vitamin C, which needs vitamin B support in the process of vitamin C metabolism. Different colors of fruits and vegetables always imply unique nutrition. Eggplant must not be eaten raw to avoid poisoning.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Men Qie Hua