1, stewed eggplant, main ingredients: eggplant 3. Accessories: 5 tablespoons of oil, a little ginger, 3 cloves of garlic, 2-3 green onions, 2 tablespoons of soy sauce, half a tablespoon of cooking wine, 1 tablespoon of sugar, a little salt, a little chicken essence. Cut the eggplant into cubes and soak in cool water for half an hour. Slice the ginger, mince the garlic, and chop the green onion. Heat the oil in a frying pan to 5-6 minutes, then add the ginger and garlic and stir-fry the eggplant. You will see the oil in the pan being absorbed by the eggplant, then reduce the heat to medium and continue to stir-fry until the eggplant is tender. Put cooking wine, stir fry a few times, add dark soy sauce, salt, and sugar, and add a small bowl of water, cover the pot with a lid and simmer for 3-4 minutes, this time the fire can not be too big, medium heat is preferred, until the water in the pot almost be collected dry. After the pot is opened, add chopped green onion and chicken essence, fragrant stewed eggplant start pot.

2, braised eggplant, ingredients preparation: 400 grams of eggplant, 500 grams of vegetable oil (60 grams), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of green onion, 2 grams of ginger, 100 grams of water. First of all will be ready to cut off the stalk of the eggplant, remove the tip with water rinse clean, cut into large pennant knife block, like a diamond angle style, put into the plate to stay in reserve. Frying pan on a high flame, put vegetable oil, boil to 50% heat, pour into the eggplant simmering fried, from warm oil to oil boiling, see the eggplant soft, even the oil poured into the funnel, control the oil. Put the frying pan on a high flame, sprinkle in chopped green onion, ginger, put water, pour eggplant, then add wine, soy sauce, sugar, salt, turn a few times, in the water boiled, will cover the lid to cover the frying pan, into a small fire, simmering for about 1 minute level on the line. To the soup is scarce when moving to the high fire stir fry for a few seconds, add monosodium glutamate and 15 grams of vegetable oil, the frying pan shaking a few times, to be thick marinade can be.

3, the benefits of eating eggplant, cardiovascular protection, ascorbic acid, eggplant is rich in vitamin P, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture bleeding, so that the cardiovascular to maintain normal function. In addition, eggplant also has the effect of preventing and controlling scurvy and promoting the healing of injuries. Preventing and controlling stomach cancer, eggplants contain lobelia alkaloids, which can inhibit the proliferation of digestive system tumors, and have a certain effect on preventing and controlling stomach cancer. In addition, eggplant also has the effect of clearing cancer fever. Anti-aging, eggplant contains vitamin E, prevent bleeding and anti-aging function, often eat eggplant, can make the blood cholesterol level does not increase, to slow down the aging of the human body has a positive significance.