Eating too much big fish and meat makes you feel tired. Many people like to eat something light.

Recently, a vegetarian dish launched by the canteen of a hospital of integrated traditional Chinese and Western medicine is very popular. The ingredients are very simple, just eggplant and cowpea, but this combination is one of the best vegetarian dishes in the eyes of medical experts. . Why do you say that?

Eggplant and cowpea strengthen the spleen and stomach

Traditional Chinese medicine believes that eggplant is sweet in taste and cold in nature. It enters the spleen, stomach, and large intestine meridians and has the effects of clearing away heat, activating blood circulation, and reducing swelling. It can treat intestinal wind and blood. , heat poisonous sores, skin ulcers, etc.

Eggplant is rich in vitamin P, which can soften blood vessels and enhance the elasticity of blood vessels, helping to prevent capillary rupture.

Eggplant contains a lot of potassium. Calculated based on the potassium provided per unit of heat, it is more than twice that of bananas. Excessive sweating in summer will cause a large amount of potassium in the human body to be lost. People with potassium deficiency will also have an increased risk of cerebral blood vessel rupture.

Cowpea is mild in nature, sweet and salty in taste, and returns to the spleen and stomach meridians. It has the functions of regulating qi and replenishing qi, strengthening the stomach and kidneys, harmonizing the five internal organs, regulating the skin and body, producing essence, quenching thirst, and treating vomiting and diarrhea. It has the effect of dysentery and detoxification, and is mainly used to treat vomiting, dysentery, frequent urination and other diseases.

Cowpea is one of the most suitable vegetables for nourishing the spleen and stomach. "Southern Yunnan Materia Medica" records that cowpea has the effect of "curing weak spleen soil, appetizing and strengthening the spleen"; "Compendium of Materia Medica" records that cowpea "regulates the middle and replenishes qi, nourishes the kidney and stomach, harmonizes the five internal organs, regulates nutrition and health, and produces essence" .

Cowpeas also help to clear away heat. "Compendium of Materia Medica" records that cowpeas can "clear away heat and detoxify."

For patients with mild food accumulation, they can also eat some cowpeas in moderation. "Sichuan Traditional Chinese Medicine" records that cowpeas can "strengthen the spleen and stomach and eliminate food".

It should be noted that patients with qi stagnation and constipation should not eat more cowpeas. The Qing Dynasty pharmaceutical work "Depei Materia Medica" clearly records: "It is forbidden for patients with qi stagnation and constipation.

How to stir-fry cowpeas and eggplants

1 small handful of cowpeas, 1 eggplant, 1 slice of ginger, 2 cloves of garlic, 3 chives

3 grams of salt, 3 grams of sugar, 5 oyster sauce. g, 5 ml of light soy sauce, 15 ml of water starch

1. Remove the heads and tails of the cowpeas, wash them, and cut them into 4 cm long sections; wash the eggplant with the skin on and cut it into 4 cm long sections. Peel the ginger and cut into thin strips; peel and slice the garlic; cut the chives into sections.

2. After the water in the pot boils, add a little salt (5 grams, in addition to the amount of seasoning in the recipe). Add the cowpea segments and blanch for 20 seconds, then add the eggplant segments and blanch for 20 seconds, then take them out at the same time, drain the water separately, and press it in a strainer to squeeze out the water in the dish.

3. Heat the pot, pour in the oil, and heat over high heat. When the oil temperature is 50% hot, add shredded ginger, garlic slices, and green onions. Stir-fry until fragrant. Add eggplant strips first and stir-fry over medium heat. Stir-fry for 1 minute, then add the cowpea segments and stir-fry for a few times. Add salt, sugar, oyster sauce, and light soy sauce and stir well. Add about 100 ml of water, change to medium heat and stir-fry for about 2 minutes, pour in water starch to thicken.

Cooking suggestions:

1. Both eggplant and cowpea absorb oil, so blanch them first, especially after squeezing out the water in the eggplant and then frying, so that a lot of oil will not be absorbed and the taste will be better. That's fine.

2. When blanching eggplants and cowpeas, remember to add salt to the water. This will keep the cowpeas green and make the dish more flavorful.