Ingredients preparation: 400g eggplant, 500g vegetable oil (actual consumption 60g), 30g soy sauce, 10g cooking wine, 13g sugar, 3g refined salt, 2g MSG, 2g chopped green onion, 2g minced ginger grams, 100 grams of water.

Preparation steps

1. Cut off the stems of the eggplant, wash the stems, cut them into small pieces, like water chestnuts, and put them on a plate.

2. Put the wok on high heat, add vegetable oil, heat it until it is 50% hot, pour in the eggplant and fry it until the oil boils. When the eggplant is soft, pour the oil into a colander. , control oil removal.

3. Place the wok on high heat, add chopped green onion and minced ginger, add water, pour in the eggplant, then add cooking wine, soy sauce, white sugar, refined salt, and stir a few times

4. After boiling, cover the wok, turn to low heat and simmer for about 1 minute

5. When the soup is thin, turn to high heat and stir-fry for a few seconds, add MSG and 15 grams of vegetable oil, shake the wok a few times until the marinade thickens.

Practice 2

Health benefits

Eggplant: clear away heat, activate blood circulation, reduce swelling

Green pepper: enhance immunity, antioxidant, antioxidant Cancer prevention

Ginger: lowers qi and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms.

Nutritional value

Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables.

1. Protect cardiovascular disease and resist scurvy: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, and reduce the fragility and permeability of capillaries. properties, prevent capillary rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of wounds;

2. Prevent and treat gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect in preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever;

3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the level of cholesterol in the blood from increasing. It has positive significance in delaying human aging.