The Chinese medicine believes that the eggplant sex Shuntang bitter cold, have scattered blood, swelling and pain, treatment of cold and heat, wind and stop bleeding and other effects. Throughout the ages, there are a lot of experience, such as: hemorrhoids or bleeding stool: with fresh eggplant 1-2, cleaned in a bowl, add a little salt, steamed water to eat; stomatitis: with frost after the cigar tip burnt ash research powder, plus honey dressing; nipple rupture: with the autumn frost old eggplant, charcoal burning sex, research powder, with sesame oil dressing. Scientific analysis found that the eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, is a good inexpensive vegetables. 100 grams of purple eggplant containing Vitamin P as much as 720 mg, not only in the vegetable excellence, that is, the general fruit can not be expected. Vitamin P can enhance the adhesion between human cells, improve microcapillary fragility, to prevent small blood vessel bleeding. In addition, eggplant fiber contains inhibitory angle glycosides, with the effect of reducing cholesterol. Brazilian scientists with obese rabbits as a test, the results of eating eggplant juice group of rabbits than did not consume eggplant juice in the body of the rabbit cholesterol content decreased by 10%. A U.S. magazine in the introduction of the "lower cholesterol 12 method" in the article, the consumption of eggplant in the first place. Therefore, hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy and other patients, often eat eggplant is very beneficial. Some of the practices of eggplant eggplant 500 grams, 50 grams of pork fat puree, loose eggs 4, ginger 10 grams of rice, 25 grams of flour, 25 grams of dry starch, egg 1, salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil in moderation, 1500 grams of salad oil (consumed about 75 grams), spicy soy sauce saucer, spicy beef sauce sauce saucer each one. Method: 1, eggplant peeled, cut into 6 cm long, 3 cm wide, 0.5 cm thick knife blade (**** 12 slices); fluffy eggs peeled shell, with a knife pressed into the mud, and then add fat meat puree, ginger rice, seasoned salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and mix well, that is, into the fluffy stuffing; eggs knocked into a bowl, add flour, dry starch, salt and a little water, mix well into the whole egg paste. 2, frying pan on the fire, injected salad oil to five or six percent heat, will be filled with pine flower filling into the eggplant folder, slightly pressed, and then drag the whole egg paste, that is, into the pine flower eggplant box billet, into the pot fried to maturity and fish out, to be in the pot, the oil temperature rises to seventy percent of the heat, and then under the pot and then deep-fried to the color of the golden and the skin crispy, fish out of the plate, with the chili soy sauce sauce sauce, spicy beef sauce sauce sauce plate on the table for dipping, that is, into the. 12" pine flower eggplant box Ingredients: 500 grams of eggplant, 50 grams of pork fat puree, pine egg 4, 10 grams of ginger, 25 grams of flour, 25 grams of dry starch, 1 egg, salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil, salad oil 1,500 grams (consume about 75 grams), spicy soy sauce saucer, spicy beef sauce saucer, each one. Method: 1, eggplant peeled, cut into 6 cm long, 3 cm wide, 0.5 cm thick knife blade (**** 12 slices); fluffy eggs peeled shell, with a knife pressed into the mud, and then add fat meat puree, ginger rice, seasoned salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and mix well, that is, into the fluffy stuffing; eggs knocked into a bowl, add flour, dry starch, salt and a little water, mix well into the whole egg paste. 2, frying pan on the fire, injected salad oil burned to five or six percent heat, will be filled with pine flower filling into the eggplant folder, slightly pressed, and then drag the egg paste, that is, into the pine flower eggplant box billet, into the pot to fry until ripe and fish out, to be in the pot of oil temperature rises to seventy percent of the heat, and then under the pot of re-frying to the color of the golden and the skin crispy, fish out of the plate, with the chili soy sauce sauce sauce, spicy beef sauce sauce sauce plate on the table together with the dipping food, that is to become. 1" meat roasted eggplant raw materials eggplant 500 grams, 100 grams of lean meat, 500 grams of vegetable oil (65 grams), pepper oil 10, soy sauce 30 grams, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, two petals of Chinese cooking ingredients, 10 grams of green onion, 10 grams of minced garlic, 50 grams of water ball powder, 25 grams of lard, 100 grams of water. Method 1. eggplant peeled to remove the handle, cut large cubes, fat and lean meat cut 3.6 cm long, 2 cm wide, 0.&127;3 cm thick fire sickle slice. 2. Pour vegetable oil into the pot, after the heat, the eggplant fried golden brown, fish out and control the oil. 3. frying pan into the lard, the first frying petals, into the meat stir-fry, add the sauce stir-fry a few times, and then add minced onion, minced garlic, cooking wine, soy sauce, sugar, water, the eggplant into the pot, put monosodium glutamate, salt to find the mouth, tightly cover the lid of the pot, the eggplant block swells up after thickening the peppercorn oil that is ready. Features: thick meat tender, flavorful. 2 "licorice and garlic roasted eggplant recipe: licorice 6 grams of garlic 15 grams of eggplant 100 grams of ginger 5 grams of shallots 5 grams of salt 5 grams of oil 30 grams of production: 1. licorice wet through, sliced; garlic peeled, sliced; eggplant washed, all the two petals, and then cut the block of 4 centimeters square, ginger sliced, scallions cut into segments. 2. Put the vegetarian oil in a frying pan, burn six mature, down into the ginger, green onion incense, add eggplant, stir fry, down into the garlic, add 300 ml of broth, cook over moderate heat for 20 minutes that is to become. Diet: 1 time a day, eaten with meals. Efficacy: clear heat, and blood, pain, swelling. 3 "burning eggplant oil method burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with salt slightly marinated, when the eggplant seepage water, squeeze out the water, and then add oil to cook. You can also not put oil first, first dry fry a little, the eggplant water stir-frying off, the texture becomes loose and then add oil to cook. 4) Roasted Eggplant! Eggplant cut into cubes, set knife, soak in salt water for five minutes to remove black. Add water and make a thin paste, put in the eggplant pieces, mix well. Heat a frying pan (375 degrees) and fry the eggplant in two batches until the shell is hard. Heat oil in frying pan, put onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle parsley. Remarks: First, when frying eggplant, hang a thin layer of batter, to fry the eggplant. 2, to add the vegetable code, such as celery, carrots, etc. is not easy to cook, pre-fried or blanched. Those that are easy to cook, like cucumber slices, don't need this step. If you don't want to add any vegetables, you can skip this step. Third, another pot of fried bean paste with onion, ginger and garlic stir-fried (it is best to add some soaked fungus slightly fried, more like fish and vegetables), put the code, put sugar, soy sauce, vinegar, broth, taste good salt taste, and then thickening, see the soup thickened, pour into the fried eggplant, upside down the eggplant wrapped in the gravy, out of the pot! 9" Jiao slip eggplant Ingredients: eggplant 2, to be large, round, the more purple the better. Flour, sugar, vinegar, salt, ginger, garlic, cornstarch. Practice: 1, eggplant cut 2CM slices, and then both sides of the pick knife, and then cut into elephant eye pieces. 2, hang the flour paste, the consistency of the paste to not flow down as appropriate. 3, deep fry until golden brown and drain. 4, the sugar, vinegar, salt, ginger, garlic and starch in proportion to mix. You can taste the flavor, not too sweet. 5. pot of oil, pour in the thickening sauce. 6. Put the eggplant into the gravy, and heat it slightly. Characteristics: caramelized, smooth, taste feasible settings, such as, love to eat acid can add more vinegar, love to eat sweet can add more sugar. 10" Zhejiang dishes meat slices roasted eggplant Characteristics: thick meat tender, flavorful Raw materials: eggplant 500 grams, 100 grams of fat and lean meat, 500 grams of vegetable oil (consumed 65 grams), 10 grams of pepper oil, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, 2 petals of seasoning, 10 grams of green onion, 10 grams of garlic, 50 grams of water starch, 25 grams of lard, 100 grams of water, sweet flour sauce. Appropriate amount. Method: 1, the eggplant peeled, remove the handle, cut large pieces; fat and lean meat cut 3.6 cm long, 2 cm wide, 0.3 cm thick slices. 2, pour vegetable oil into the pot, when hot, fry the eggplant into golden brown, fish out and control the oil. 3, frying pan into the lard, the first fried large petals, down into the meat slices stir fry, add sweet flour sauce stir fry a few times, and then add minced onion, garlic, cooking wine, soy sauce, sugar, water, eggplant into the pot, put monosodium glutamate, salt seasoning, cover the lid tightly, eggplant block rises, thickening, dripping pepper oil can be 11 "burning eggplant oil-saving method of eggplant oil eating eggplants, do burn eggplant special oil, in the family can be used in the following two ways. One is to do the eggplant, first without oil, dry fry the eggplant, wait until the moisture of the eggplant is fried off, eggplant meat becomes soft, and then use the oil to burn. When frying the moisture, be careful not to use too much fire, as the eggplant is especially easy to burn without oil. Secondly, before burning eggplant, the processed eggplant pieces or slices, with salt first marinated, the eggplant marinated after the oozing of water squeeze out, and then burned with oil, so that not only to save oil and can avoid too much oil, so that the dish is greasy mouth 15 "dry roasted eggplant features contain vitamins A, B1, C and P, and more protein and calcium. Ingredients: one and a half kilograms of tender eggplant, garlic, a few green onions, half a tablespoon of dark soy sauce, one teaspoon of salt, one teaspoon of sugar gravy, one teaspoon of soy sauce, one teaspoon of wine, sugar, cornstarch, and water. 2: Heat a red wok, remove the eggplant from the wok and set aside. Pour out the excess oil, used to burst the garlic and discard, add chopped green onion slightly burst, put seasoning and eggplant back to the pot, buried thickening, pocket can be served on the plate. 16" seaweed roasted eggplant Ingredients eggplant 500 grams, 25 grams of seaweed, 2 teaspoons of soy sauce, a little salt, sugar, minced green onion, minced ginger 1 tablespoon each. Production process 1, cut the eggplant into hobnail pieces, soaked in water for a few moments, fished out for use; the seaweed into a bowl, soaked in boiling water, soaked softly, remove the impurities and wash, soak the seaweed water to be used. 2: Heat 3 tablespoons of oil in a wok over medium heat. Stir-fry the chopped green onion and ginger, add the eggplant and soaked seaweed, stir-fry for 2 minutes, then add the soy sauce, salt, sugar, and soaked seaweed water. Dawnrain: Please use salt as appropriate to avoid over-salting; roasted eggplant should be cooked without losing its shape. 17" roasted eggplant eggplant cut into hobnail pieces, set flower knife, soak in salt water for five minutes to remove black. Add water and make a thin paste, put in the eggplant pieces and mix well. Heat frying pan (375 degrees), put eggplant pieces into the oil in two batches until the shell is hard. Heat oil in frying pan, put onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle with chopped parsley. Peel, cut 1 cm small pieces, put half a pot of oil first high heat and then low heat to fry soft through, do not paste, the appearance of golden brown for good, and then poured out to drain the oil, add a little oil in the pan, star anise, green onions, garlic, pasta sauce, salt, and then into the fried eggplant frying out of the pan, sprinkled with cilantro froth and garlic froth Salted egg yolks with water plus cornstarch, sugar, salt, pepper into a slurry, eggplants cut into french fries like a small strip of green peppers cut into small strips, cut small strips of squid, three samples were hung batter fried, the three samples were hung battered. Three kinds of hanging slurry fried, if you like can also add carrot strips, all fried and mixed together, very tasty eggplant 500 grams, 50 grams of fat pork puree, 4 loose eggs, 10 grams of ginger, 25 grams of flour, 25 grams of dry starch, 1 egg, refined salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil, 1500 grams of salad oil (consume about 75 grams), spicy soy sauce saucer, hot sauce saucer 1 each. Beef sauce flavor plate each 1. Method: 1, eggplant peeled, cut into 6 cm long, 3 cm wide, 0.5 cm thick knife blade (**** 12 slices); fluffy eggs peeled shell, with a knife pressed into the mud, and then add fat meat puree, ginger rice, seasoned salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and mix well, that is, into the fluffy stuffing; eggs knocked into a bowl, add flour, dry starch, salt and a little water, mix well into the whole egg paste. 2, frying pan on the fire, injected salad oil to five or six percent heat, will be filled with pine flower filling into the eggplant folder, slightly pressed, and then drag the whole egg paste, that is, into the pine flower eggplant box billet, into the pot fried to maturity and fish out, to be in the pot, the oil temperature rises to seventy percent of the heat, and then under the pot and then deep-fried to the color of the golden and the skin crispy, fish out of the plate, with the chili soy sauce sauce sauce, spicy beef sauce sauce sauce plate on the table for dipping, that is, into the. 12" pine flower eggplant box Ingredients: 500 grams of eggplant, 50 grams of pork fat puree, pine egg 4, ginger 10 grams of rice, 25 grams of flour, 25 grams of dry starch, 1 egg, salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil, salad oil 1500 grams (about 75 grams of oil), spicy soy sauce sauce, spicy beef sauce flavor dish, each a dish. Method: 1, eggplant peeled, cut into 6 cm long, 3 cm wide, 0.5 cm thick knife blade (**** 12 slices); fluffy eggs peeled shell, with a knife pressed into the mud, and then add fat meat puree, ginger rice, seasoned salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and mix well, that is, into the fluffy stuffing; eggs knocked into a bowl, add flour, dry starch, salt and a little water, mix well into the whole egg paste. 2, frying pan on the fire, injected salad oil to five or six percent heat, will be filled with pine flower filling into the eggplant folder, slightly pressed, and then drag the whole egg paste, that is, into the pine flower eggplant box billet, into the pot to fry until ripe and fish out, to be in the pot of oil temperature rises to seventy percent of the heat, and then under the pot of re-frying to the color of the golden and the skin crispy, fish out of the plate, with the chili soy sauce sauce sauce, spicy beef sauce sauce sauce plate on the table together with the dipping food, that is to become. 1" meat roasted eggplant raw materials eggplant 500 grams, 100 grams of lean meat, 500 grams of vegetable oil (65 grams), pepper oil 10, soy sauce 30 grams, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, two petals of Chinese cooking ingredients, 10 grams of green onion, 10 grams of minced garlic, 50 grams of water ball powder, 25 grams of lard, 100 grams of water. Method 1. eggplant peeled to remove the handle, cut large cubes, fat and lean meat cut 3.6 cm long, 2 cm wide, 0.&127;3 cm thick fire sickle slice. 2. Pour vegetable oil into the pot, after the heat, the eggplant fried into golden brown, fish out and control the oil. 3. frying pan into the lard, the first frying petals, into the meat stir-fry, add the sauce stir-fry a few times, and then add minced onion, minced garlic, cooking wine, soy sauce, sugar, water, the eggplant into the pot, put monosodium glutamate, salt to find the mouth, tightly cover the lid of the pot, the eggplant block swells up after thickening the peppercorn oil to be completed. Features: thick meat tender, flavorful. 2 "licorice garlic burn eggplant recipe: licorice 6 grams of garlic 15 grams of eggplant 100 grams of ginger 5 grams of shallots 5 grams of salt 5 grams of Vegetable oil 30 grams of production: 1. licorice wet through, sliced; garlic peeled, sliced; eggplant washed, all the two petals, and then cut the block of 4 centimeters square, ginger sliced, scallions cut into segments. 2. Put the vegetarian oil in a frying pan, burn six mature, down into the ginger, green onion incense, add eggplant, stir fry, down into the garlic, add 300 ml of broth, cook over moderate heat for 20 minutes that is to become. Diet: 1 time a day, eaten with meals. Efficacy: clearing heat, and blood, pain, swelling. 3 "burning eggplant oil method burning eggplant, eggplant especially absorb oil and become greasy, if you want to save oil and light taste good, you can wash the eggplant first with salt slightly marinated, when the eggplant seepage water, squeeze the water, and then add oil to cook. You can also not put oil first, first dry fry a little, the eggplant water stir-frying off, the texture becomes loose and then add oil to cook. 4) Roasted Eggplant! Eggplant cut into cubes, set knife, soak in salt water for five minutes to remove black. Add water and make a thin paste, put in the eggplant pieces, mix well. Heat a frying pan (375 degrees) and fry the eggplant in two batches until the shell is hard. Heat oil in frying pan, put onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle parsley. Remarks: First, when frying eggplant, hang a thin layer of batter, to fry the eggplant. 2, to add the vegetable code, such as celery, carrots, etc. is not easy to cook, pre-fried or blanched. Those that are easy to cook, like cucumber slices, don't need this step. If you don't want to add any vegetables, of course, you can skip this step. Third, another pot of fried bean paste with onion, ginger and garlic stir-fried (it is best to add some soaked fungus slightly fried, more like fish and vegetables), put vegetable code, put sugar, soy sauce, vinegar, broth, taste good salty taste, and then thickening, look at the soup thickened, pour into the fried eggplant, upside down the eggplant wrapped in the gravy, out of the pot! 9" Jiao slip eggplant Ingredients: eggplant 2, to large, round, the more purple the better. Flour, sugar, vinegar, salt, ginger, garlic, starch. Practice: 1, eggplant cut 2CM slices, and then both sides are pick knife, and then cut into elephant eye pieces. 2, hang the flour paste, the consistency of the paste to not flow down as appropriate. 3, deep fry until golden brown and drain. 4, the sugar, vinegar, salt, ginger, garlic and starch in proportion to mix. You can taste the flavor, not too sweet. 5. pot of oil, pour in the thickening sauce. 6. Put the eggplant into the gravy, and heat it slightly. Characteristics: caramelized, smooth, taste feasible settings, such as, love to eat acid can add more vinegar, love to eat sweet can add more sugar. 10" Zhejiang dishes meat slices roasted eggplant Characteristics: thick meat tender, flavorful Raw materials: eggplant 500 grams, 100 grams of fat and lean meat, 500 grams of vegetable oil (consumed 65 grams), 10 grams of pepper oil, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate, 2 petals of seasoning, 10 grams of green onion, 10 grams of garlic, 50 grams of water starch, 25 grams of lard, 100 grams of water, sweet flour sauce. Appropriate amount. Method: 1, the eggplant peeled, remove the handle, cut large pieces; fat and lean meat cut 3.6 cm long, 2 cm wide, 0.3 cm thick slices. 2, pour vegetable oil into the pot, when hot, fry the eggplant into golden brown, fish out and control the oil. 3, frying pan into the lard, the first fried large petals, down into the meat slices stir fry, add sweet flour sauce stir fry a few times, and then add minced onion, garlic, cooking wine, soy sauce, sugar, water, the eggplant into the pot, put monosodium glutamate, salt, seasoning, tightly cover the lid of the pot, the eggplant block rises, thickening, dripping pepper oil can be 11 "burning eggplant to save oil method eggplant oil eating, do burn eggplant special oil, in the family can be used in the following two methods. One is to do the eggplant, first without oil, dry fry the eggplant, wait until the moisture of the eggplant is fried off, eggplant meat becomes soft, and then use the oil to burn. Be careful not to use too much heat when frying the water, as the eggplant is especially easy to burn without oil. Secondly, before burning the eggplant, the processed eggplant pieces or slices, with salt first marinated, the eggplant marinated after the oozing of water squeezed out, and then burned with oil, so that not only to save oil and avoid putting too much oil, so that the dish is mushy 15 "dry roasted eggplant features contain vitamins A, B1, C and P, and more protein and calcium. Ingredients: one and a half kilograms of tender eggplant, garlic, a few green onions, half a tablespoon of dark soy sauce, one teaspoon of salt, one teaspoon of sugar gravy, one teaspoon of soy sauce, one teaspoon of wine, sugar, cornstarch, and water. 2: Heat a red wok, remove the eggplant from the wok and set aside. Pour out the excess oil, used to burst the garlic and discard, add chopped green onion slightly burst, put the seasoning and eggplant back to the pot, buried thickening, pocket can be served on the plate. 16" seaweed roasted eggplant Ingredients eggplant 500 grams, 25 grams of seaweed, 2 teaspoons of soy sauce, a little salt, sugar, minced green onion, minced ginger 1 tablespoon each. Production process 1, cut the eggplant into hobnail pieces, soaked in water for a few moments, fished out for use; the seaweed into a bowl, soaked in boiling water, soaked softly, remove the impurities and wash, soak the seaweed water to be used. 2: Heat 3 tablespoons of oil in a wok over medium heat. Stir-fry the chopped green onion and ginger, add the eggplant and soaked seaweed, stir-fry for 2 minutes, then add the soy sauce, salt, sugar, and soaked seaweed water. Dawnrain: Please use salt as appropriate to avoid over-salting; roasted eggplant should be cooked without losing its shape. 17" roasted eggplant eggplant cut into hobnail pieces, set flower knife, soak in salt water for five minutes to remove black. Add water and make a thin paste, put in the eggplant pieces and mix well. Heat frying pan (375 degrees), put eggplant pieces into the oil in two batches until the shell is hard. Heat oil in frying pan, put green onion, garlic and fungus and stir-fry, put in fish sauce to make gravy, put in eggplant cubes and turn the pan over and take out the spoon. Sprinkle parsley. Remarks: First, when frying eggplant, hang a thin layer of batter, to fry the eggplant. 2, to add the vegetable code, such as celery, carrots, etc. is not easy to cook, pre-fried or blanched. Those that are easy to cook, like cucumber slices, don't need this step. If you don't want to add any vegetables, of course, you can skip this step. Third, another pot of fried bean paste with onion, ginger and garlic stir-fried (it is best to add some soaked fungus slightly fried, more like fish and vegetables), put the code, put sugar, soy sauce, vinegar, broth, taste good salt taste, and then thickening, look at the soup thickened, pour the fried eggplant, upside down the eggplant wrapped gravy, out of the pot!

Remember to adopt ah