Eggs are often eaten by many people because of their rich nutritional value and delicious taste. However, according to the Health Times, eating eggs with sugar, soybean milk and rabbit meat in daily diet is the biggest misunderstanding.

Taboo 1: Eggs are cooked with sugar.

Many places have the habit of eating poached eggs in sugar water. In fact, when eggs are cooked with sugar, amino acids in the protein of eggs will form fructosyl lysine conjugates. This substance is not easily absorbed by the human body and will have a negative impact on health.

Taboo 2: Eat eggs and soy milk together.

Eating an egg when drinking soybean milk in the morning, or boiling the egg in soybean milk, is the eating habit of many people. Soybean milk is sweet in taste and rich in nutrients, so it has a strong nourishing effect when drunk alone. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value.

Taboo 3: Eat eggs with rabbit meat.

Eggs cannot be eaten with rabbit meat. Eating eggs with rabbit meat will stimulate the gastrointestinal tract and cause diarrhea.

Taboo of eggplant

Eggplant contains vitamins, protein, sugar and minerals. In particular, eggplant is rich in vitamin P, and the most abundant part is the junction of purple skin and pulp, so eggplant is the top grade with purple varieties. The content of vitamin P in 100g purple eggplant is as high as 720mg. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels and prevent bleeding of small blood vessels. In addition, the saponin in eggplant can reduce blood cholesterol, and with vitamin P, it can improve the elasticity of microvessels, which is beneficial to the prevention and treatment of cardiovascular diseases.

Eggplant is delicious and nutritious, but who can eat it with to play a better therapeutic role? Who else has a bad temper?

Eggplant+crab may hurt your stomach.

Eggplant+crab = diarrhea crab meat is cold, eggplant is sweet and cold and slippery, and both of them are cold. If you eat together, your stomach will be uncomfortable, which will seriously lead to diarrhea, especially for people with spleen and stomach deficiency and cold.

Perfect companion for eggplant.

Eggplant+bitter gourd = ideal dish for cardiovascular patients. Momordica charantia has the functions of relieving fatigue, clearing heart fire, improving eyesight, invigorating qi, strengthening yang and delaying aging. Eggplant has the effects of relieving pain and promoting blood circulation, clearing away heat and swelling, relieving pain and diuresis, preventing blood vessel rupture, lowering blood pressure, relieving cough and enriching blood. The combination of the two is an ideal dish for cardiovascular patients.

Eggplant+meat = stabilizing blood pressure and preventing purpura. Eating eggplant with meat can replenish blood and stabilize blood pressure. In addition, eggplant is rich in vitamin P, which has a good effect on preventing microvascular rupture, effectively preventing cardiovascular diseases and helping to prevent purpura.

Eggplant dinner:

Fan Zhihong, Associate Professor of Food College of China Agricultural University: As long as we don't stir-fry eggplant, lower the cooking temperature and reduce the oil absorption, we can effectively maintain the nutritional and health value of eggplant, such as stewed eggplant with potatoes. In addition, adding vinegar and tomatoes is beneficial to maintain vitamin C and polyphenols.

1. Slice the eggplant into strips, put it in a bowl and steam it in a steamer 10 minute. Take out the water, add salt, vinegar, garlic paste, sesame sauce, coriander leaves and other cold dishes. Be careful not to squeeze all the juice out of the eggplant to avoid nutrient loss. Thicker sesame paste can make up for excess water.

2. Stir-fried diced eggplant with tomatoes, half diced eggplant and diced garlic. Put 2 tbsp oil in the pan, add garlic, stir-fry eggplant, and add 1 tbsp vinegar. Cover and stew for two minutes. When the eggplant is soft, add salt, add a little diced tomatoes, turn it over a few times, and add a little monosodium glutamate or chicken essence to serve. Pay attention to control the remaining oil when serving.

The temperature of these two cooking methods does not exceed 120℃, the oil consumption is small, and the loss of vitamins and flavonoids is relatively small.

How to fry eggplant and eggs? 1, minced meat, steamed eggplant, chopped semi-fat lean meat, mixed with soy sauce, sugar, sesame oil, corn flour and pepper, and marinated for about 20 minutes. Wash the eggplant, cut it into long strips, put it on a plate, mix well with a little salt, and put the marinated minced meat on the eggplant. Steam eggplant and minced meat in water for 15 minutes, sprinkle chopped green onion on the surface, pour soy sauce and boiled oil, and serve.

2. Stir-fried box raw materials: lean meat 1 00g, eggplant 200g, salad oil, salt and soy sauce 5g each, onion and Jiang Mo proper amount, sesame oil 3g, flour 50g, egg1piece. Production method: (1) Wash and chop pork, mix with soy sauce, refined salt, sesame oil, chopped green onion and Jiang Mo, and make stuffing for later use.

(2) Wash and peel the eggplant, and cut 1 ~ 2 knives from the top, not the bottom. The slices are connected together, and the filling is placed between the two pieces of eggplant. (3) Beat the eggs into a bowl, add flour to make them paste, muddle the egg noodles in the gap between eggplant with meat stuffing, and stick both sides to keep the meat stuffing. (4) Set the pan on fire, put oil to heat it, put the eggplant clip into the oil pan, fry until both sides are brown, and take it out.

3. Dongpo eggplant ingredients: 500 grams of tender eggplant, pork stuffing 100 grams. Material: wet starch10g, salad oil 750g. Seasoning: sugar 50g, iodized salt 5g, monosodium glutamate 4g, soy sauce 15g, cooking wine 5g, minced onion and ginger 5g, soup 100g. Production: (1) Eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm. (2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl. (3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add minced onion and ginger, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute. (4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices. The key: this dish imitates Dongpo meat. Eggplant pieces should be cut into large pieces and fried into bordeaux.

4. Shanxi flavor: eggplant from Dongpo, Taiyuan (1). Peel the eggplant and cut it into pieces with a thickness of 4 cm and a width of 6 cm. (2) Carve a cross knife on the plane of the eggplant block to a depth of 1/2, then put it into a 60% hot oil pan for deep frying, and take it out when it is golden yellow, and put a small amount of oil in the pan; Add the fat minced meat, stir-fry and change color, then add onion, ginger and winter bamboo shoots and stir-fry; Add salt, soy sauce, sugar, monosodium glutamate, adjust the taste, put the minced meat into a bowl to make a cross, put the fried eggplant pieces face down with a knife, put the cross minced meat into a square, and add a little chicken soup to drown the eggplant pieces. (3) Steam in a cage for 30-35 minutes, buckle into a plate, thicken the juice with water, and sprinkle some bright oil on the eggplant slices.

5. Eggplant pot material: 2 pieces of eggplant and garlic with nine layers of tarragon bean paste (1), minced garlic and eggplant, cut into pieces, fry until soft, add minced garlic, stir-fry until cooked, and then add eggplant, soy sauce, sugar and water until the soup is dry.

6. Baked eggplant with sliced meat 500g, fat lean meat 100g, vegetable oil 500g (actually consumed 65g), pepper oil 10, soy sauce 30g, refined salt 4g, white sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed with two petals and chopped green onion 65438+. The production process is 1. Peel the eggplant and cut it into large dices. Cut the fat and lean meat into pieces with a length of 3.6 cm, a width of 2 cm and a thickness of 0.3 cm. 2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil. 3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil.

7. Fry and cook tomato strips

Ingredients: 300g tender eggplant.

Ingredients:10g pepper,10g carrot, half an egg, 75g wet starch and 750g salad oil.

Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 3g of vinegar 10g, 3g of onion, 3g of ginger and garlic and 3g of coriander.

Making:

(1) Wash and peel the eggplant, cut it into 4 cm long strips, 1 cm square, add eggs and wet starch, and grab well.

(2) Slice onion, ginger and garlic, slice pepper, shred carrot and mince coriander. Put soy sauce, salt, monosodium glutamate, sugar and vinegar into a bowl and make juice for later use.

(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon one by one, fry them into golden brown, and pour out and drain the oil.

(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, turn it over a few times and put it on the plate. The key: the tomato strips should be fried stably and crisply. When you pour the juice, you should hurry and taste better.

8 chrysanthemum eggplant

Ingredients: 300g long eggplant.

Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch.

Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.

Making:

(1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, and then dip it with flour for later use. Wash carrots and dice chopsticks.

(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.

(3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, and add oil to pour on the fried eggplant.

Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

9 Fish-flavored eggplant flower

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, ginger and garlic.

Making:

(1) Wash and peel the eggplant, cut it in half, cut it with a cross knife, and then replace it with 5cm pieces. Carrots, green peppers, Sichuan peppers, shallots, shredded ginger, garlic slices.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup into the juice for later use.

(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take it out, drain it and put it on a plate.

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir fry, pour in a proper amount of juice, stir fry until smooth, add red oil and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.

10 sweet and sour tomato strips

Ingredients: 300g tender eggplant.

Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.

Seasoning: 6g of iodized salt, 4g of monosodium glutamate, 30g of sugar, 0g of rice vinegar10g, 3g of onion, ginger and garlic, 3g of coriander and 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 4cm long and 1 cm wide strips, added with a little salt, slightly salted and dipped in flour.

(2) Beat the eggs into a bowl, add flour and stir to form an egg paste. Slice onion, ginger and garlic, shred carrot and parsley.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the whole egg paste, fry until golden brown, pour out the oil, and plate.

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar to boil, thicken it with starch, add sesame oil and pour it on the tomato strips.

The key: fry the tomato strips two or three times to make them crisp.

1 1 stuffed eggplant pier

Ingredients: 300g tender eggplant, 0/00g meat stuffing/kloc-.

Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, and wet starch10g.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.

(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, mushrooms and coriander, and put it in the drawer.

Steam for 8 minutes. When it's cooked, take it out and put it on a plate.

(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the eggplant pier.

Key: master the steaming time.