Hello,
1. Cut the eggplant and bell pepper into strips, and cut the tomatoes into thin slices.
2. Place the cut eggplants in a basin, add a little salt, and sprinkle evenly.
3. Cut bell peppers and tomatoes and set aside.
4. Put oil in the pot, heat the oil and add minced green onion and garlic. Then add the eggplant to the pot and stir-fry until the eggplant strips are soft.
5. Add tomatoes and bell peppers, stir-fry, add soy sauce and salt.
6. When the eggplant and bell pepper are cooked, turn off the heat and take out the pot.
Nutritional value:
⒈Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
⒉The content of vitamin P in eggplant is very high, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.
⒊Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and various alkaloids such as choline, trigonelline, stachyline, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells.
⒋The vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed 12 methods to lower cholesterol, and eating eggplant is one of them.
Hope to adopt it, thank you