Vegetarian stir-fried eggplant
Overview
⒈Eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. ⒉The 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. ⒊Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various alkaloids such as choline, trigonelline, stachyine, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells. ⒋The vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed 12 methods for lowering cholesterol, and eating eggplant is one of them. ⒌The B vitamins contained in eggplant also have certain auxiliary therapeutic effects on dysmenorrhea, chronic gastritis and nephritis edema.
Tags
Ingredients
Steps
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You can prepare more eggplants. Although there are a lot of raw eggplants, they will be less when fried
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Slice the eggplant into slices, not too thin as it will get burnt easily. Don't make it too thick, as it won't cook easily.
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You can soak the eggplant in water for about ten minutes!
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Pat the garlic with the back of a knife, put oil in the pot (more, eggplant absorbs oil more strongly), put the garlic in the pot and sauté until fragrant
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Turn up the heat, put the eggplant in the pan, and start frying!
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Fry the eggplant until cooked, sprinkle with salt evenly, add soy sauce (light soy sauce) and stir-fry
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The eggplant is out of the pot! Despite the poor appearance, the taste is pretty good!
