1 How to cut round eggplant into cubes

First clean the eggplant, cut off the head, then cut it diagonally into 1 cm slices, and cut each slice in half Open, cut three more times, and cut into 8 small pieces. In order to cut it faster, you can cut several pieces together so that it can be cut faster. In order to prevent it from turning black and yellow, it should be soaked until inside the water. 2. How to make delicious diced eggplants. Stir-fried diced eggplants

Prepare dried chili peppers, oil, salt, vinegar, soy sauce, green onions, ginger, garlic, coriander and eggplants.

Wash the eggplant and dice it, add an appropriate amount of salt and marinate it for 5 minutes, squeeze out the water inside, cut the coriander into mince, mince the onion, ginger and garlic, add an appropriate amount of oil to the pot and heat until 50% heat, add onion, ginger, garlic, dried chili pepper and stir-fry until fragrant, then add diced eggplant and stir-fry, add some vinegar, salt, soy sauce and stir-fry, add appropriate amount of water, add some coriander after taking it out of the pot That's it at the end. Stir-fried diced eggplant with minced pork and mushrooms

Prepare salt, sugar, MSG, light soy sauce, bean paste, minced pork, fresh mushrooms and eggplant.

Add some sugar to the minced meat, marinate it with light soy sauce, dice the eggplant and diced mushrooms, heat the pot and add oil, put the minced meat in and stir-fry a few times quickly, then add some bean paste , stir-fry slightly until the meat is cooked, take the fried minced meat out and set aside, then add the diced mushrooms and stir-fry until soft, add the diced eggplants into the pot and stir-fry evenly, add some light soy sauce, sugar, and salt to taste, and stir-fry the diced eggplants until soft. You can pour the minced meat in and continue to stir-fry. The flavor will be absorbed in about a minute. There is more vegetable oil. After frying, you can tilt the pot and let it sit for two minutes. Pour out the oil and you can eat it. 3 Why you can’t eat eggplants that have been left overnight

1. Due to fertilization, vegetables often contain more nitrates. Nitrate itself is not toxic, but if stored for a period of time, due to the action of enzymes, it will be converted into nitrite, which causes cancer, which is harmful to the human body, and accumulation of such substances can cause cancer.

2. Under the high temperature of cooking, the enzymes in vegetables have been inactivated, but after the vegetables are cooled, they will come into contact with microorganisms in the air. Many of these microorganisms have the function of "nitrate reductase" and can also convert silver nitrate into nitrite, so it is best not to eat it overnight.

3. Nitrite is toxic. After entering the human body, it oxidizes the hemoglobin in the blood to methemoglobin. The latter has no oxygen-carrying function, leading to tissue hypoxia. The characteristic manifestation of poisoning is cyanosis, and the symptoms and signs are: Characteristics include bluish skin, headache, fatigue, chest tightness, shortness of breath, palpitations, nausea, vomiting, abdominal pain, diarrhea, etc., with bluish lips being the most common. These are some of the symptoms of nitrite poisoning, and severe cases can also lead to symptoms such as heart palpitations and shock. Therefore, to avoid such problems, you must pay attention to your diet.

4. After eating vegetables, the turning of chopsticks will increase the "contact surface" of microorganisms, and the saliva in the mouth also contains bacteria and enzymes. Therefore, it is best not to eat eggplants that have been cooked overnight to avoid any impact on your health. 4 How to store fresh eggplants

Fresh eggplants are usually placed in the refrigerator for refrigeration. At this time, care should be taken not to allow the eggplant skin to be contaminated with moisture. In addition, the eggplants can also be stored in a cool and ventilated place. The skin of eggplants is often covered with wax. This layer of wax not only ensures the gloss of the eggplants, but also effectively prevents microorganisms from invading the eggplants.