Ingredients: 30g lean meat, 50g potato, 50g eggplant, 50g kelp, 50g bean curd skin and vegetables 100g.
Seasoning: vegetable oil, a little salt, monosodium glutamate.
Primary processing: cutting lean meat into powder; Slice the potatoes, put them in a boiling pot, blanch them until they are 80% ripe, and then take them out. Wash eggplant, kelp and tofu skin and cut into pieces; Cut vegetables.
Cooking method: put a little vegetable oil in the pot (as long as it doesn't stick to the pot), stir-fry the minced meat, add eggplant, vegetables, potatoes and kelp slices immediately after the minced meat turns white, add salt, add a little water, then add tofu skin, roll a few times, and put monosodium glutamate in the pot.
Analysis of this dish: This dish is rich in nutrition because of its combination of meat and vegetables. Potatoes, eggplant and kelp are rich in potassium and calcium and low in sodium, which are beneficial to patients with hypertension. Bean products such as green vegetables and bean curd skin are rich in magnesium, which can lower blood pressure by relaxing blood vessels.
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