100 grams of chicken, 1 potato, 1 eggplant, 200 grams of beans, 1 tomato, 200 grams of tofu, green onions, ginger and garlic, salt, soy sauce and other appropriate amount.

Operation

01

Wash and cut the chicken into slices and put it on the plate, and here cut a few slices of fat pork.

02

Peel and wash the potatoes and eggplants and cut them into hobnail pieces, wash and cut the beans into small pieces, and chop the green onions, ginger and garlic.

03

Place the frying pan on the heat, add the chicken into the pan and fry until browned, add the onion, ginger and garlic and stir-fry to bring out the flavor.

04

Add the potatoes, eggplant cubes and bean curd segments all into the pan, turn up the heat and stir-fry.

05

Add 1 tablespoon of salt, 2 tablespoons of soy sauce, stir-fry and color, then add 1 tablespoon of water, stew until the potatoes, eggplants and beanstalks are soft and good.

06

And then cut the tofu into cubes and put them in the pot on top of the potatoes to continue to stew.

07

And then the tomatoes to remove the stems and wash and cut into cubes into the pot stewed out of red oil.

08

Then use a spatula to spatula out into the plate, so the chicken stewed potatoes, eggplant and bean curd is ready, eat!

Nutritional value:

1. Chicken and pork, beef comparison, its protein content is higher, lower fat content. In addition, chicken protein is rich in essential amino acids, the content of which is very similar to the amino acid profile in egg and milk, and therefore a source of high-quality protein. The protein content of chicken meat varies according to the part of the meat, skinned and unskinned, and is roughly ranked from highest to lowest as skinless chicken, breast meat, and thigh meat. A large amount of lipids are present in the skin of chicken, so chicken with skin should never be considered a low-calorie food.

2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, and vitamin K, among others.

3. Chicken's lipids, compared with beef and pork, contain more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the body's LDL cholesterol content, which is detrimental to health.