Flavored Eggplant

Overview

Eggplant is rich in protein, fat, carbohydrates, vitamins and various minerals, especially vitamin P, which can protect cardiovascular and ascorbic acid. Eggplant contains trace elements such as phosphorus, calcium, 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. Many of the nutrients of eggplants are in the skin. It is recommended not to peel them when eating eggplants. Eggplant skin contains vitamin B, which is a good partner with vitamin C and is very beneficial to the human body.

Tags

• hot dishes
• balsamic vinegar
• coriander
• dried red chili pepper
• eggplant
• flour
• onions
• peanut oil
• starch
• white sugar
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant and cut into pieces.

   

2. 2 Add a little salt, a little dry flour, and mix well.

   

3. 3 Add oil to the wok, heat until 70% hot, add eggplant and fry until golden brown.

   

4. 4 Leave the base oil in the wok, stir-fry Sichuan peppercorns, chili peppers and green onions.

   

5. 5 Prepare balsamic vinegar, soy sauce, salt, and sugar.

   

6. 6 Add balsamic vinegar, Flavored soy sauce, sugar, salt and water, bring to a boil, then reduce to low heat and thicken the gravy with water starch.

   

7. 7 Add eggplant quickly and stir fry.

   

8. 8 Sprinkle with chopped coriander.

   

9. 9 Remove from pan and plate.