Raw material alias: Lok Su, eggplant

Raw material classification: vegetables and products

Tips for use: about 50 to 100 grams per half

Raw material introduction

Eggplants are one of the few purple vegetables, and a very common household vegetable on the table.

In its purple skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables.

Eggplant belongs to the Solanaceae family, annual vegetables.

Native to India.

China has been growing eggplant for more than 1,000 years, China is widely cultivated, is one of the main summer vegetables.

The edible part of the eggplant is its young fruit, which can be divided into three types according to its different shapes: round eggplant, bulb eggplant and line eggplant.

Round eggplant, fruit for the round ball, skin black purple, glossy, stalk dark purple, flesh light green and white, dense and tender flesh;

Bulb eggplant, fruit shaped like a light bulb, skin black purple, glossy, stalk dark purple, flesh light green and white, containing more seeds, flesh is a little loose;

Line eggplant, fruit for the long thin strip or slightly curved, thinner skin, dark purple or black purple, flesh light green and white, containing fewer seeds, slightly loose;

Line eggplant, fruit for the slender strip or slightly curved, skin thinner, dark purple or black purple, flesh light green and white, containing fewer seeds, flesh light green, light green, white, and light green, green, white, and light green. light greenish white, containing fewer seeds, the flesh is tender and fluffy, with good quality.

Nutritional analysis

1. cardiovascular protection, ascorbic acid:

Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of the capillaries, reduce capillary brittleness and permeability, to prevent microvascular rupture hemorrhage, so that the cardiovascular to maintain normal function.

In addition, the eggplant has the effect of preventing scurvy and promoting the healing of injuries.

2. Prevention of stomach cancer:

Eggplant contains lobelia alkaloids, which can inhibit the proliferation of digestive system tumors, for the prevention and treatment of stomach cancer has a certain effect.

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 can make the level of cholesterol in the blood not to increase, which has a positive significance on delaying human aging.

Relevant people

The general population can eat.

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

2. However, it is not suitable for those who have a weak spleen and stomach, or those who have asthma.

And eggplant after the fall of its taste bitter, cool, cold spleen and stomach, weak, loose stools should not eat more; eat eggplant before surgery, anesthetics may not be able to be properly decomposed, which will delay the patient's awakening time, affecting the patient's recovery speed.

Preparation guide

1. Eggplant is suitable for burning, stewing, steaming, deep-frying, mixing and other cooking methods, such as "fish-flavored eggplant", "fried eggplant box", "meat slices of roasted eggplants "and so on.

2. The old eggplant, especially after the fall of the old eggplant contains more lycopene, harmful to the human body, should not be eaten.

3. Frying eggplant will cause a large loss of vitamin P. Hanging paste on the batter and then frying can reduce this loss.

4. In the eggplant sepals and fruit connected to the place, there is a circle of light-colored ring, the wider the band, the more obvious, it shows that the eggplant fruit is growing rapidly, no aging.

If the ring band is not obvious, it means that the eggplant has stopped growing when it was harvested, and at this time the eggplant has become old, affecting consumption.

5. Eggplants oxidize easily when exposed to heat, and the color will turn black and affect the beauty, if you put it into a hot frying pan before cooking, and then fry it with other materials, it will not be easy to change color.

6. After cutting the eggplant, it should be put into the oil and fried immediately before it turns color.

This will remove the excess water from the eggplant and make it more flavorful when stewed.

7. Eggplant cut into pieces or slices, due to oxidation will quickly from white to brown.

If the cut into pieces of eggplant immediately into the water to soak up, to be cooking and then pick up filtering, you can avoid the eggplant discoloration.

Therapeutic effects

Eggplant taste sweet, cool, into the spleen, stomach, large intestine meridian;

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

used for fever carbuncle sores, skin ulcers, mouth and tongue sores, hemorrhoids blood, hematemesis, epistaxis and so on.

Other related

Eggplant, originated in the southeast subtropical region, ancient India for its earliest domestication.

China has a long history of cultivating eggplant.

The eggplants cultivated in the North and South Dynasties were round and similar in shape to those in the wild; in the Yuan Dynasty, long eggplants were cultivated; and by the end of the Qing Dynasty, these long eggplants were introduced to Japan.

Remarks

1. Identification of old and young eggplants: young eggplants are dark in color, thin and fleshy with little weight, tender and sweet, not easy to separate the flesh from the seeds, and there is a piece of greenish-white skin on the lower part of the calyx.

The old eggplant color shiny hair smooth, thick and tight skin, meat firm son solid, meat is easy to separate, son of yellow hard, weight, some with a bitter taste.

2. Eggplant quality requirements: fruit shape uniform circumference, old and young moderately, no cracks, rot, rusty skin, spots.

Thin skin, fewer seeds, thick and tender meat is the best.