Fried eggplant with tomatoes
Overview
Studies have shown that dark-colored vegetables contain more anthocyanins and nutrients, and their nutritional benefits are much better than light-colored vegetables. Therefore, you should eat more dark green vegetables, such as spinach, spinach, and evergreens, and try to eat more bluish-purple vegetables because anthocyanins are the richest and can effectively resist aging! There are not many purple vegetables, let alone purple potatoes, which cannot be eaten as vegetables. Purple yams are extremely difficult to obtain and are very easy to oxidize to brown after being cut. You should also be careful with purple cabbage, because the anthocyanins are easily destroyed at high temperatures. I once successfully steamed a bowl of cherry blossom pink rice into... khaki... But the eggplant skin seems to be better. As long as it is not cooked for a particularly long time, it will not immediately turn khaki, so of course it is good to eat more eggplants~~ The eggplant with added points, although there is no meat (who can bear to eat meat with streaks in the hot summer), is still very delicious~ Hey, about the difference between MSG, chicken essence and chicken powder, if you are interested, I can chat alone. Although I can't synthesize it, I also know the synthesis method, so I can naturally control which one is healthy and which one is unhealthy~~
Tags
Ingredients
Steps
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Prepare the main raw materials. Round eggplants are less likely to lose color under cooking than long eggplants, so choose round eggplants
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Cut green onion into small pieces
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Cut the tomatoes into pieces with a hob (it won’t hurt your hands easily, this is something I learned from a relative who basically didn’t know how to cook)
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Cut eggplant into small pieces
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Put oil in the pot, first add the green onions and saute until fragrant
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Then add the tomatoes and fry them to make a little juice
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Put in the eggplant and add a little salt
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Just add a little chicken powder for seasoning before taking it out of the pan~~ I still had some dried green onions from the last time I made biscuits, so I sprinkled some on them~
