has the effect of clearing heat and stopping bleeding, swelling and pain;

used for fever canker sores, skin ulcers, mouth and tongue sores, hemorrhoids under the blood, blood in the stool, epistaxis and other diseases. Eggplant benefits 1. protection of cardiovascular, anti-scorbutic disease: eggplant is rich in vitamin P, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture bleeding, so that the cardiovascular to maintain normal function. In addition, the eggplant also has the effect of preventing and controlling scurvy and promoting the healing of injuries;

2. Preventing and controlling stomach cancer: eggplant contains 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;

3. Anti-aging: eggplant contains vitamin E, which has the function of preventing hemorrhage and anti-aging, and eating eggplant often can make the blood cholesterol level not increase, which has positive significance on delaying human aging.

Li Shizhen in the "Compendium of Materia Medica" said: "Eggplant is cold, more food will be abdominal pain and downstream." Note:

1. Eggplant can clear away heat, especially for those who are prone to prickly heat and sores;

2. It is not suitable for people with cold spleen and stomach, asthma; those who are weak and have loose stools should not eat too much; if you eat eggplant before the operation, the anesthesia may not be decomposed properly, which will delay the patient's awakening time and affect the speed of the patient's recovery.

Old eggplants, especially after the fall of the old eggplant contains more lycopene, harmful to the human body, should not be eaten;

Fried eggplants will cause a large loss of vitamin P, hanging batter batter after frying can reduce this loss;

Eggplant is very easy to oxidize when the heat, the color will be black and affect the aesthetic, if you put into a hot frying pan before cooking a little deep-fried, and then with the other materials with the frying, will not be easy to discoloration;

Eggplants are very easy to oxidize when the heat, the color will become black and affect the beauty, if you put into a hot frying pan, then with other materials with fried, will not be easy to discoloration. If you soak the eggplant in water immediately and then strain it when cooking, you can avoid discoloration of the eggplant;

This is a good way to avoid the discoloration of the eggplant.