Which is delicious, long eggplant or round eggplant? 1, it tastes different.
The water content of these two kinds of eggplant is slightly different, so the taste will be slightly different. Long eggplant contains a little more water than round eggplant, and the fiber of long eggplant is finer. Compared with round eggplant, the fiber is thicker, so the taste is harder, not as soft and smooth as long eggplant. For most people, long eggplant tastes better.
2, similar nutrition
Although long eggplant and round eggplant are different in appearance, their nutrition is similar, because most of them are planted in greenhouses now, and their nutrition may not be as high as before. Moreover, long eggplants are imported from abroad, while round eggplants are native to China, but there are more kinds of long eggplants, so they may be more common. As far as nutritional value is concerned, these two kinds of eggplant are basically the same.
3. Differences in practice
Because there are some differences in the texture of two kinds of eggplant, there will be some differences when cooking these two kinds of eggplant, because round eggplant is hard, long eggplant is soft, long eggplant is more suitable for steaming or mixing, while round eggplant is mostly used for frying or stewing, which is not easy to stew.
Efficacy and function of eggplant in treating gastric cancer
The results of foreign research show that its anticancer performance is several times that of other vegetables with the same effect, and it is a powerful anti-cancer hand. It can inhibit the proliferation of tumor cells in digestive tract and has a good inhibitory effect on gastric cancer and cecal cancer.
Anti-wrinkle
Eggplant contains vitamin E, which has hemostatic and anti-aging effects. Eating eggplant regularly can prevent the cholesterol level in the blood from rising, which has positive significance for delaying human aging.
Lowering cholesterol and protecting cardiovascular system
Eating eggplant regularly can prevent hypertension, coronary heart disease, atherosclerosis, purpura and scurvy, and promote wound healing.
Clearing heat and relieving summer heat
Especially suitable for people who are prone to prickly heat and sores.
The gourmet menu of eggplant-fish-flavored eggplant
Wash eggplant, cut it into hob pieces, chop Pixian watercress, onion, ginger and garlic respectively, mix all seasonings into the juice pot, stir-fry the eggplant pieces in the pot until the color of eggplant becomes dark, pour a little oil in the hour, and stir-fry the chopped Pixian watercress with red oil, being careful not to stir-fry; At this time, add ginger, half onion and garlic, pour in the fried eggplant, stir fry evenly, pour in the sauce, stir fry until the soup thickens, and sprinkle with the remaining chopped green onion.
This "oil-less version of fish-flavored eggplant" is very suitable for chefs who advocate healthy cooking, and they will never be afraid to eat eggplant because they are afraid of oil.
Eggplant with garlic
1. Wash the eggplant, cut it into hobs, put it in a container, salt it, take it out and drain it. At the same time, juice is made, and sugar, soy sauce and vinegar are mixed into juice in proportion for later use.
2. Remove the eggplant and drain it, and remove it for use.
3. Take the oil pan, add the eggplant and fry until golden brown, and take it out.
4. Pour the oil, leave the bottom oil, and add the onion and ginger to stir fry.
5. Pour in the prepared juice and stir-fry until cooked. Add eggplant and stir fry.
6. Before putting salt, you don't put salt in this step. Add garlic, water starch and stir fry quickly before taking out the pan. After frying garlic, turn off the fire and eat.