Eggplant is a cold food, which has the effects of clearing away heat and promoting blood circulation, reducing swelling and relieving pain. Eating in summer helps to clear away heat and relieve summer heat. With the temperature rising, summer is coming, and fresh eggplant has been listed one after another. Let's cook this ordinary home-cooked dish with me today-braised eggplant, and learn to cook it for your family often. I hope it will help everyone.

Required materials: eggplant 1, green pepper 1, tomato 1, minced garlic and onion, 2 tsps of salt, soy sauce 1 tsp, half a tsp of oyster sauce, a little sugar, and starch 1 tsp.

Cooking steps

1. Wash eggplant, cut it into diamond-shaped pieces and put it in clean water at one time. After taking out, add 1 spoon salt for pickling, and kill all the water. Washing with clear water is to prevent eggplant from oxidation and blackening. Many people peel eggplant when they stew it. In fact, fresh eggplant does not need to be peeled. Purple eggplant skin is rich in vitamin P, and 500g eggplant contains P600mg of vitamin P, so the vitamin P content of this purple eggplant ranks first among fruits and vegetables. This kind of vitamin P has some special effects on the body. It can not only reduce the brittleness and transparency of capillaries, but also increase the adhesion between capillaries and other cells, which can repair damaged cells more quickly, keep capillaries active and achieve normal functions. At the same time, it can prevent blood vessels from bursting, so eggplant is called a vegetable to protect blood vessels in the medical field. Eating eggplant all the year round has a certain therapeutic effect on patients with hypertension, arteriosclerosis, fundus hemorrhage and hemoptysis.

2. Cut the green pepper into diamond-shaped pieces, peel and cut the tomato, mince the garlic and cut the onion into sections for later use. Take a small bowl and add 1 tablespoon of soy sauce, half a spoonful of soy sauce, half a spoonful of oyster sauce, a little sugar for preservation, 1 tablespoon of salt, 2 tablespoons of water and a little starch to make a bowl.

3. Squeeze the salted eggplant out with both hands, boil the oil in the pot, add a little more oil than usual, heat the oil into the squeezed eggplant, and stir-fry until it changes color.

4. Add a little oil to the pot, saute shallots, add green peppers and tomatoes and stir fry a few times, finally add eggplant, add the prepared bowl and stir fry evenly, sprinkle with minced garlic and serve.

The eggplant made in this way is delicious, juicy, not greasy at all and simple to operate. Like a friend, try it quickly! Whether it is mixed rice or steamed bread, it is super delicious.