Di San Xian, a famous home-cooked dish, is cooked by many families. The three main ingredients, potato, eggplant and green pepper, taste soft and fragrant after frying and braising. Eggplant, potato and green pepper all contain inorganic salt-potassium, but it will be lost after high temperature frying. Eggplant is rich in vitamin P, which has the effect of reducing blood fat. After frying, eggplant will absorb a lot of oil like a sponge, almost completely losing its health benefits. In addition, green peppers and potatoes were originally rich in vitamin C, and they were almost lost after frying.

Extended data:

Eating eggplant should not be peeled off. Vitamin P is a kind of vitamin that is very useful to human body. Among all vegetables in China, eggplant contains the highest vitamin P.. The most concentrated place of vitamin P in eggplant is the joint between its purple epidermis and meat. Therefore, eating eggplant should be eaten with the skin, not with the skin.

References:

People's Daily Online-Three fresh stir-fried beans 7 home-cooked dishes lose a lot of nutrients.