Warm eggplant(wen ban qie zi )

Warm eggplant

Introduction:

"Steamed eggplant can maintain the nutrition of eggplant itself to the greatest extent, while frying and frying will take away 50% or more of the nutrition of eggplant, and eggplant is too easy to absorb oil, so the heat will be too high. So for the sake of health, and can also play a little role in reducing weight and fat, the method of steaming and mixing can't be better. It's easy. It'll be done in 10 minutes. "

Production steps:

Step 1: wash the eggplant.

Step 2: cut into pieces or strips.

Step 3: put it on the drawer, wait for the water to boil and steam for 5 minutes.

Step 4: cut garlic into small pieces.

Step 5: cut scallion into scallion.

Step 6: in the process of steaming eggplant, adjust the most important sauce. First, 3 spoons of soy sauce.

Step 7: add 1 teaspoon white vinegar.

Step 8: add 1 spoonful of sugar, better with verine, lower calories.

Step 9: add 1 tbsp chili oil.

Step 10: add minced garlic.

Step 11: put in the scallion, coriander is better.

Step 12: add 2 tbsp boiling water.

Step 13: stir well to make sauce.

Step 14: steam the eggplant and put it on the plate.

Step 15: drizzle with sauce and eat.

Materials required:

Eggplant: 1

Soy sauce: 3 tbsp

Sugar: 1 tbsp

White vinegar: 1 teaspoon

Garlic: 4 cloves

Scallion: 3

Boiling water: 2 tbsp

Chili oil: 1 tbsp

Note: eat eggplant is not recommended to peel, its value is in the skin, eggplant skin contains vitamin B, vitamin B and vitamin C is a good partner, we eat enough vitamin C, the vitamin C metabolism process is the need for vitamin B support. Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Vitamin P can maintain the elasticity and physiological function of blood vessel wall, protect cardiovascular system and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent the rupture and bleeding of capillaries, maintain the normal function of cardiovascular system, and prevent hardening and rupture. Therefore, eating eggplant often is helpful to prevent and treat high blood pressure 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.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Wen Ban Qie Zi