1, the dietary taboo of eggplant
1, eggplant+crab may harm the stomach.
Eggplant+crab = diarrhea crab meat is cold, eggplant is sweet and cold and slippery, and both of them are cold.
If you eat together, your stomach will be uncomfortable, which will seriously lead to diarrhea, especially for people with spleen and stomach deficiency and cold.
2. People with menstrual period and deficiency of spleen and stomach do not eat eggplant.
Eggplant is cool and slippery, and the spleen and stomach are deficient in cold, so it is not suitable to eat more. Women should also eat as little as possible before and after menstruation. Cooked eggplant will be poisoned and can't be eaten. Eggplant contains ingredients that induce allergies. Eating too much will make people nervous, and people with allergies should avoid eating.
2. How to eat eggplant?
1, eggplant+bitter gourd = ideal dish for cardiovascular patients.
Bitter gourd has the effects of relieving fatigue, clearing heart fire, improving eyesight, invigorating qi, strengthening yang and delaying aging. Eggplant has the effects of relieving pain and promoting blood circulation, clearing away heat and swelling, relieving pain and diuresis, preventing blood vessel rupture, lowering blood pressure, relieving cough and enriching blood. The combination of the two is an ideal dish for cardiovascular patients.
2. Eggplant+meat = stabilizing blood pressure and preventing purpura.
Eating eggplant with meat can enrich blood and stabilize blood pressure. In addition, eggplant is rich in vitamin P, which has a good effect on preventing microvascular rupture, effectively preventing cardiovascular diseases and helping to prevent purpura. Adding vinegar and tomatoes is beneficial to maintain vitamin C and polyphenols.
3. Recommended recipes for eggplant
1, cold tomato strips
Cut the long eggplant into strips, put it in a bowl and steam it in a steamer for 10 minutes.
Take out the water, add salt, vinegar, garlic paste, sesame sauce, coriander leaves and other cold dishes.
Be careful not to squeeze all the juice out of the eggplant to avoid nutrient loss. Thicker sesame paste can make up for excess water.
Step 2 stir-fry diced tomatoes
Cut eggplant in half and garlic in rice. Put 2 tbsp oil in the pan, add garlic, stir-fry eggplant, and add 1 tbsp vinegar.
Cover and stew for two minutes. When the eggplant is soft, add salt, add a little diced tomatoes, turn it over a few times, and add a little monosodium glutamate or chicken essence to serve. Pay attention to control the remaining oil when serving.
The temperature of these two cooking methods does not exceed 120℃, the oil consumption is small, and the loss of vitamins and flavonoids is relatively small.
4, eggplant purchase skills
1. maturity of eggplant.
May is the high-yield period of eggplant, and eggplant has been very common since May. Summer and autumn is a good time to eat eggplant, because eggplant itself has the effect of detumescence and detoxification, so eating eggplant often has a certain recovery effect on the body.
2. Look at the epidermis.
First of all, the skin of eggplant should be round and shiny, with purple luster, which means it is a good fresh eggplant. Be careful not to have spots on the epidermis.
3. Look at the surface.
Pressing the surface of eggplant should be elastic, and fresh eggplant will bounce back quickly when pressed in. On the contrary, it is not fresh to press into the pit, so don't choose it.
4. Take a look.
Eggplant is hollow, be careful not to pick hollow eggplant. It is best to choose solid eggplant, which is heavier and hollow eggplant is lighter.
5. Look at the color.
Purple and black are the best, and purple vegetables contain vitamin anthocyanins, which are very beneficial to the human body. So it's best to choose a dark color.
6. Look at the whole.
It is best to have straight eggplant, not crooked eggplant. In addition, note that there is no rotten position. Eggplant handle intact, that is, fresh eggplant, you can choose.