Materials?

2 tablespoons miso

Three long eggplants

Half a zucchini

2 tablespoons cooking wine or Japanese miso.

5 grams of sugar

How to season Japanese eggplant?

Eggplant is cut with a hob, and zucchini is cut into semicircles.

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Stir miso, cooking wine, sugar and a little boiling water into a paste.

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Heat hot oil in a hot pot, stir-fry eggplant and zucchini for 1-2 minutes, add a proper amount of cooking wine to soften eggplant, stir-fry several times, add the sauce prepared before and stew until eggplant is completely cooked.

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Serve with brown rice and pour a little soup.

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Efficacy of eggplant

1. Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2. The content of vitamin P in eggplant is high. Every 100g contains vitamin P750. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.

3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content. It can inhibit the proliferation of tumor cells in digestive tract.

4. Vitamin C and saponin contained in eggplant fiber can reduce cholesterol. Foreign scholars put forward "12 method to reduce cholesterol", and eating eggplant is one of the methods.

5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.