Ingredients: two eggplant, a little scallop.

Accessories: garlic, diced red pepper, a little chopped green onion, soy sauce, sugar, oyster sauce, wine, sesame oil and douban.

Exercise:

1, eggplant peeled or not peeled, pedicled, cut into strips or sheets, and soaked in salt water.

2. Soak scallops in cold water, wash off the sand on the surface and put a little wine.

3. Drain the soaked eggplant and mix it with raw flour, so that the eggplant will not "eat too much oil". The remaining raw flour in the basin will not be wasted if it is not used for a while.

4. Heat the oil in the pan and fry the tomato strips. Cut scallops into small grains of rice.

5. After blanching the fried eggplant, stir-fry the garlic and green pepper in the remaining oil in the pot. Add scallops and stir fry.

6. Put the fried tomato strips into the pot and start adding ingredients. First, add bean paste, soy sauce, sugar, oyster sauce, wine and sesame oil and stir well. Then add a little water to the freshly left raw flour in the pot. Then transfer the eggplant to the pot. Cover and stew for 5 minutes.

7. Add chopped green onion and stew for another minute. Cover the table.

Scallops are rich in nutrients such as protein, carbohydrates, riboflavin, calcium, phosphorus and iron, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis.