As we all know, food is the most important item in health preservation, but do you know that these foods are nutritious and healthy, and how to eat them together is appropriate? It's the scientific bear, sharing the scientific and reasonable diet and health preservation with you every day, and wishing everyone a healthy body and mind. Autumn eggplant must not be missed, tender and delicious, fried eggplant is too greasy, stewed eggplant is too laborious, eggplant and tomato are matched together, and the method is simple, and this dish is really super delicious. I didn't expect that such a simple ingredient would not be inferior to meat food at all. The benefits of eating tomatoes

First, tomatoes can not only promote gastrointestinal digestion, but also effectively alleviate constipation. Moreover, it is rich in vitamins, which can not only prevent severe anemia, but also effectively supplement iron. Long-term consumption can also improve people's complexion and make people's face more white and red. Second: tomatoes contain a lot of flavonoids, which can slow down the aging of human cells, tighten the skin, manipulate cell lesions and prevent various cells from transmitting diseases. The scientific bear strongly recommends eating tomatoes for health and conditioning: tomatoes+eggplant. Every time you worry about what to eat, you can't go wrong with it! In the material life, the method is simple, sweet and sour, especially when serving meals.

This healthy and healthy nutritional ingredient introduced by the scientific bear is fried at home: tomato and eggplant

Food is prepared in advance: eggplant, tomato, edible olive oil, pepper, onion, ginger, garlic and so on. The scientific bear recommended the following methods:

First, slice tomatoes, peel eggplant and cut it into blocks, chop onions, garlic and ginger. Soak the eggplant in salt water in advance, wring out the water by hand before frying, make oil in the pan, and add pepper particles when the oil is burned, and then fish it up.

second time: add eggplant, stir-fry gradually until the eggplant becomes loose, stir-fry until all the oil just sucked in is taken out for later use, put some oil in the pot, add onion segments, stir-fry until fragrant, add tomatoes, stir-fry until raw, pour in soy sauce, soy sauce and white sugar, and then stir-fry eggplant again. Then: until the tomato soup wraps the eggplant, add the garlic paste and finally pour in the water starch to thicken it, and you can start eating.