I. Materials used
Ingredients: eggplant 200g, beans120g and vermicelli100g.
Accessories: 5g soy sauce, 3g salt, proper amount of chicken essence and water.
Second, the practice
1. Wash and cut beans and vegetables.
Step 2 peel eggplant
3. Add oil to the pot and add beans.
4. Then things stop and stir fry.
5. Stir-fry until it changes color and add eggplant.
6. Stir fry for a minute or two
7. Then add soy sauce
8. Go to the top color again
9. Add half a bowl of water
10. Stew for three minutes and add vermicelli.
1 1. Stir well.
12. Then add salt and stew.
13. Stew until tasty.
14. Add chicken essence before cooking.
15. Stir-fry and plate.
Third, the nutritional value of eggplant
1. Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
2. The content of vitamin P in eggplant is very high, and every100g contains vitamin P750. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.
3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content. It can inhibit the proliferation of tumor cells in digestive tract.
4. Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars put forward the method of "lowering cholesterol 12", and eating eggplant is one of the methods.
5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.