1. Wash the purple eggplant and set aside

2. Cut the eggplant into hob pieces

3. Pour an appropriate amount of oil into the pot and add the bean paste Saute until fragrant

4. Put the eggplant into the pot and stir-fry for a while

5. Add half a bowl of boiling water, stir-fry for a few times, add light soy sauce, sugar and salt, and start to simmer Burn

6. Add the juice and stir-fry for a few times for a very fresh taste

7. Sprinkle with chopped green onion and serve

Eggplant is sweet and spicy. Cool, enters the spleen, stomach and large intestine meridians. According to the analysis of nutrition expert Li Shuyun, the disease prevention index of eggplant is 26.29, and the vitality index is 9.7142, which proves that it has a very high value in the recovery of diseases, and the improvement of vitality is within the effective range. Eggplant has a tap root system with a root depth of 50 cm and a lateral extension of 120 cm. Most of the roots are distributed within the 30 cm cultivation layer. The fruits on the main stem of eggplant are called "menqie", the fruits on the first-level side branches are called "duiqie", the fruits on the second-level side branches with long eggplant branches in the south are called "four mother buckets", and the fruits on the third-level side branches are called "eight eggplants". "Face the wind", the fruits on the later branches are called "Gypsophila". The eggplant cultivation area nationwide is about 3 million acres, and Guangdong is about 100,000 acres. It is distributed throughout the province, with the concentration in Zhanjiang City and other northern transportation bases. The fruit shape of eggplants cultivated in Guangdong is mainly long eggplant, but also oval and round. The fruit color is mainly purple-red, but also white, cyan and purple-black. In recent years, with the increase in demand in the Beiyun market, the Beiyun base also likes to grow purple-black, shiny long eggplants, oval eggplants and round eggplants.