pork stuffing 150g

garlic 4 cloves

dried red chili pepper two

bean paste (spicy oil) a spoon

salt moderate

sugar two spoons

soy sauce two spoons

Chicken essence a spoon

scented oil moderate

Corn Starch

Steps

Slice the eggplant into small strips, and chop the dried chili and garlic.

Taste the cut eggplant with two spoons of salt, then mix it with sugar, vinegar, soy sauce, chicken essence, sesame oil, corn starch and water.

Heat the oil, put the eggplants into the oil, wait for the eggplants to soak through the oil and become soft, then take them out and set aside.

Stir fry the meat in the oil, then add the garlic and chili pepper and a spoonful of bean paste.

After the meat is cooked, add the eggplant and stir-fry, then cover with the soup.

Simmer the eggplant over low heat, and when it's done, add more green onion.

Fish-scented eggplant is a dish that is one of the traditional specialties of Sichuan Province. It is one of the more representative fish-flavored dishes in Sichuan cuisine.

Fish-flavored series of Sichuan cuisine, the most important auxiliary ingredients Pixian Douban. The main ingredient with PI County bean plus other seasonings burned out of the dishes, its flavor thick and long, lingering aftertaste, aftertaste, so called aftertaste. Before the 1970s, restaurant menus written on the "Yu Xiang eggplant" dish name.

Eating eggplant is not recommended to peel, its value is in the skin, but must be washed, or pesticide residue, endangering the health of the body, the eggplant skin contains vitamin B, vitamin B and vitamin C is a pair of very good partner, we intake of vitamin C, the metabolism of this vitamin C process is required to support vitamin B. The eggplant skin is also a good source of vitamin B and vitamin C is a very good partner, we intake of vitamin C, this vitamin C metabolism is required to support.

Eggplant taste sweet, cool, into the spleen, stomach, large intestine meridian; with heat, blood, swelling and pain; used for heat canker sores, skin ulcers, mouth and tongue sores, hemorrhoids blood, blood, epistaxis and so on.

Eggplant nutrition, also richer, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. Each 100 grams contains protein 2.3 grams, 0.1 grams of fat, 3.1 grams of carbohydrates, calcium 22 milligrams, phosphorus 31 milligrams, iron 0.4 milligrams, carotene 0.04 milligrams, thiamine 0.03 milligrams, riboflavin 0.04 milligrams, 0.5 milligrams of nicotinic acid, ascorbic acid 3 milligrams.

Protection of cardiovascular, ascorbic acid

Eggplant is rich in vitamin P, this substance can enhance the adhesion between the body's cells, enhance the elasticity of the capillaries, reduce capillary brittleness and permeability, to prevent the 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.

Prevention of stomach cancer

Eggplant contains lobelia alkaloids, can inhibit the proliferation of digestive system tumors, for the prevention and treatment of stomach cancer has a certain effect. In addition, eggplant has the effect of clearing away cancer fever.

Anti-aging

Eggplant contains vitamin E, which has the function of preventing hemorrhage and anti-aging. Eating eggplant can make the level of cholesterol in the blood not increase, which has a positive significance in slowing down the aging of human body.