Recipe for fried eggplant and celery:

Ingredients: 1 piece of lean pork, 1 handful of celery, 7 tender eggplants, 3 cloves of garlic, light soy sauce, cooking wine, minced onion and ginger, corn Starch, vegetable oil, soybean soy sauce, salt

Stir-fried celery with shredded pork and eggplant strips

Method:

1 Prepare the ingredients, wash the eggplant and remove the stems, and select celery Remove the leaves and wash them

2 Slice the celery with a diagonal knife. Slice the lean meat, add soy sauce, cooking wine, green onion, ginger, and corn starch, mix well and marinate for 3 minutes (the meat will be more tender this way)

3 Cut the eggplant into thick strips

4 Pot Add vegetable oil, add eggplant strips and garlic slices

5 Stir-fry soft eggplant strips over low heat and set aside

6 Add a little vegetable oil to the pot, add shredded pork and stir-fry over medium heat When the shredded meat turns white, add soybean soy sauce to enhance the color

7 Add the celery and stir-fry over high heat until the celery is slightly wilted, add the eggplant strips

8 Stir-fry evenly and add salt to enhance the flavor. Stir-fry a few more times and it’s ready to serve

Tips:

1 Marinate the shredded meat for more flavor and tenderness

2 Cover the eggplant strips over low heat Stir-fry it with a lid. If the heat is too high, it will become mushy. Add garlic slices and eggplant to enhance the flavor.

Celery is a high-fiber food with anti-cancer and anti-cancer effects. It produces a lignin or intestinal fat substance through intestinal digestion. This substance is an antioxidant. At high concentrations, Can inhibit carcinogens produced by intestinal bacteria. It can also speed up the transit time of feces in the intestines, reduce the contact between carcinogens and the colon mucosa, and achieve the purpose of preventing colon cancer.

Eggplant nutritional value:

1. Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2. The content of vitamin P in eggplant is very high, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.

3. Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and various alkaloids such as choline, trigonelline, stachyline, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells.