Meatballs and Eggplant

Overview

Traditional Chinese medicine believes that eggplant has a bitter and cold taste, and has the functions of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind and dredging collaterals, and stopping bleeding. It can treat internal hemorrhoids or bleeding stools, freckles, sweat spots, cracked nipples, oral erosion, etc. Analysis found that eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, etc. It is a good vegetable with high quality and low price. In particular, eggplant is rich in vitamin P. The content in 100 grams of purple eggplant is as high as more than 720 mg. It is not only outstanding among vegetables, but also far behind ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of fine blood vessels, and prevent small blood vessel bleeding. In addition, the anticancer glycosides contained in eggplant fiber have the effect of lowering cholesterol. Brazilian scientists conducted experiments on obese rabbits. The results showed that the cholesterol content in the rabbits in a group that consumed eggplant juice dropped by 10% compared with the rabbits in the control group. In an article introducing "Twelve Ways to Lower Cholesterol," an American magazine ranked eggplant consumption at the top of the list. Therefore, patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy will benefit greatly from eating eggplant regularly. According to research by scientists, eggplant is also the nemesis of cancer. Indian pharmacologists have successfully extracted solanine from Solanaceae plants and used it to treat gastric cancer, lip cancer, cervical cancer and other diseases. Some patients with digestive tract cancer who are undergoing chemotherapy can also use eggplant as an auxiliary therapeutic food when they have fever.

Tags

• hot dishes
• chicken essence
• egg
• eggplant
• light soy sauce
• meat filling
• onions
• oyster sauce
• thirteen incense
• vinegar
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant.

   

2. 2 Remove the roots.

   

3. 3 Peel off the skin.

   

4. 4 Cut off the head of the eggplant and hollow it out with a spoon.

   

5. 5 Leave about 3 cm around the edge of the eggplant.

   

6. 6 Beat the eggs into the meat filling.

   

7. 7 Chop the onion and ginger and add to the meat filling.

   

8. 8 Then add an appropriate amount of edible salt, soy sauce, sesame oil, chicken essence, and thirteen spices, and stir the meat filling evenly.

   

9. 9 Put the meat filling into the dug eggplant.

   

10. 10 Let it steam in the pot for fifteen minutes, then turn off the heat.

    

11. 11 Take out the steamed eggplant and put it on a plate. Put the steamed eggplant soup into a bowl and add an appropriate amount of oyster sauce, light soy sauce and vinegar.