Long eggplant is a vegetable that many people like to eat. When cooked, it tastes soft and tender, and some are like eating meat. It is nutritious and has the expected curative effect of clearing away heat and purging fire, promoting blood circulation and relieving pain, and delaying aging. It is favored by many people and is suitable for all ages. There are many ways to make eggplant. You can use a variety of cooking methods, either vegetarian or meat, each with its own flavor.

Fried eggplant is one of the most common practices in life. It seems so, but few people do it well. Many people began to fry eggplant, cut it and put it in the pot immediately. They found that it consumed a lot of oil and turned black, and it was tasteless when cooked. The difference between green eggplant and purple eggplant is that the taste of green eggplant is slightly weaker than that of purple eggplant, and the nutritional elements are not as high as that of purple eggplant. The content of vitamin P in 100 g purple eggplant is as high as 720mg, which can enhance cell adhesion, regulate nerves, improve adrenal gland secretion and make people feel comfortable. It can increase the tolerance of capillary wall and improve vascular function, which is quite helpful for patients with hypertension, cutaneous purpura and bleeding tendency. Solanine has many anticancer effects, such as inhibiting tumor cell proliferation, causing cancer cell apoptosis, improving erythrocyte immune function and so on, and has certain practical effects on gastric cancer, colorectal cancer, cervical cancer and so on.

Purple eggplant, also known as Russell and dwarf melon, is a kind of purple vegetable and fruit with pulp, which contains pulp and sesame-like particles. It is produced all over the country, and it is more glutinous and sweeter after being transferred to beginning of autumn. There are eight kinds of long eggplant, milky white, white green, green, orange red, light purple, bright purple, deep purple and purple black. Judging from the color of fruit, it mainly includes milky white, milky white, green white and green. Long eggplant is cool and cannot be eaten raw. If you eat directly, you will have abdominal pain and diarrhea. Because long eggplant is alkaline, it is easier to feel astringent when eaten directly. In the food industry, long eggplant can be salted, boiled, burned, steamed and braised, and it is delicious with or without meat. Eggplant contains vitamins D, B 1, B2, C and P, and also contains protein and calcineurin. It has the effects of promoting blood circulation, relieving pain, relieving swelling, moistening intestine, preventing blood vessel rupture, calming blood pressure and stopping bleeding. Wash fresh long eggplant without peeling. After cutting off both sides, cut into strips with the width of 1 cm. After peeling, long eggplant is easier to remove oil. This is an area where many people make mistakes. It is very important to put the long eggplant into a bowl, add some edible salt, stir it evenly by hand, marinate it for 20 minutes, and squeeze out the water in the long eggplant by hand.

After washing pork belly, mince the minced meat, add appropriate amount of cassava starch, rice wine and vegetable oil, mix well and marinate for 20 minutes, which can be done at the same time as marinating eggplant. Put the right amount of oil in the wok, boil it, pour in the meat foam, stir fry and disperse, and take it out after fading. Leave the bottom oil in the pan, add chopped green onion and garlic, stir-fry until fragrant, add a spoonful of bean paste and stir-fry Chili oil, pour in squeezed water to grow eggplant, and stir-fry quickly 1min. After cutting off the long eggplant, pour in the fried meat foam, stir it quickly and evenly, add appropriate amount of white sugar, Shanxi mature vinegar and monosodium glutamate to taste, stir it evenly, then take a handful of garlic paste, pour in appropriate amount of water starch to thicken it, and then take it out of the pot.