Eggplant is called "precious vegetable" and belongs to cold food, which can clear heat and cool blood. Now research shows that eggplant can protect the cardiovascular system, which is a magic weapon for hypertension in the elderly. Moreover, eggplant is rich in protein and vitamins, which can help the elderly to relax bowels and relieve heat and summer heat. Older people should eat more eggplant, so let's take a look at the common nutritional eating methods of eggplant:

Fish-flavored eggplant cake features: this dish is golden in color, sweet and sour in taste, fresh outside and fresh inside, and unique in flavor.

300g of raw eggplant, 40g of salt, cooking wine, monosodium glutamate, fat lean meat150g, 30g of soy sauce, 50g of Jiang Mo13g, 50g of red pickled pepper, 50g of golden hook15g, 30g of ham, 30g of minced garlic13g, and vinegar.

manufacturing method

Fresh and tender eggplant was peeled and cut into solid columns with a diameter of 4 cm, and then cut into 36 pieces with a thickness of 1 cm and a net weight of 200 g. Choose pork tenderloin100g and fat pork 50g, and mix them to make minced meat.

Soak shrimps in boiling water 1 hour, then wash them with warm water for two or three times, and chop them with fresh bamboo shoots as big as ham and millet. Put soy sauce, salt, monosodium glutamate and water bean powder into a large bowl, add water and mix well, then add cooking wine, minced meat, minced golden hook and minced fresh bamboo shoots and mix well with bamboo chopsticks to form mixed minced meat.

Mix egg white and bean powder with bamboo chopsticks, and then add salt to make egg white and bean powder. Spread the eggplant slices on the vegetable pier piece by piece, and cut them into two pieces with a knife, with a depth of 3 cm, leaving 1 cm connected. Brew minced meat into eggplant slices respectively.

Spoon the vegetable oil into the pot, put it on a big fire and burn it until it smokes slightly, that is, move it to a small fire. Then roll the stuffed eggplant slices in the egg white bean powder by hand, touch the sealed place, and then put them in the oil pan for frying. Touch and fry, don't fry them all, or they will crack easily. When the eggplant slices are fried until the periphery is golden, pick them up and fry them.

After all frying, add a little water to the remaining egg white bean powder and stir well. Add the eggplant cake, turn it gently by hand from bottom to top, dip the egg white bean powder in oil, fry until golden brown, pick it up, filter off the oil and put it on a plate.

Filter out the remaining oil in the pot, leave a piece of oil and a half on the fire, and stir-fry the minced ginger and garlic until there is soot. Then add soy sauce, salt, water bean powder, cooking wine, monosodium glutamate, sugar, pickled pepper powder and so on. Put it in a bowl and pour it into the pot with clear soup. When the soup is concentrated and foamed, add chopped green onion and pour it on the eggplant cake.

Fish-flavored eggplant is characterized by fresh and tender color and sour taste.

Raw materials and cooking:

Three fresh and tender eggplants, about 500g, were washed and pedicled, then cut into two pieces, and cut into fish scales with a knife, leaving 1cm at the bottom.

Chop 30g of Pixian watercress, 50g of onion, 0/0g of ginger and garlic/kloc-and 0/00g of pork/kloc-.

Put1000g vegetable oil in the wok. When the wok is 70% hot, fry eggplant flowers in the wok, take them out and put them in the wok. Put100g lard in the wok, put meat particles in the wok, put Pixian watercress, ginger and onion in the wok, and add1000g fresh soup.