Fried eggplant with chive flowers

Overview

Eggplants are soft and soft, and are loved by both young and old. However, eggplants absorb oil. Every time you eat eggplants, you will consume a lot of oil, which is not good for your health. Today, we use dry stir-frying to cook the eggplants before frying them. In this way, the moisture released after the eggplants are cooked locks in the oil. You can add less oil when frying, and it will not be so greasy when eaten. 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, dredging collaterals and stopping bleeding. Eggplant skin is also rich in a variety of vitamins, which can protect blood vessels. Regular consumption of eggplant can prevent the cholesterol content in the blood from increasing, making it less susceptible to jaundice, liver enlargement, arteriosclerosis and other diseases. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

Tags

• hot dishes
• home cooking
• chicken essence
• chive flowers
• cooking wine
• eggplant
• garlic
• oil
• onions
• pixian bean paste
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the eggplant and cut into 5 cm long strips.

   

2. 2 To prevent the cut eggplants from oxidizing and turning black, soak the eggplant strips in water.

   

3. 3 Wash and cut the chive flowers into sections, slice the ginger and garlic, and cut the green onion into sections and set aside.

   

4. 4 Heat the wok, add the eggplant strips without oil in the pan, stir-fry until cooked, then remove.

   

5. 5 Put oil in the pot, add onion, ginger and garlic and stir-fry until fragrant.

   

6. 6 Add a spoonful of Pixian bean paste and stir-fry until fragrant.

   

7. 7 Add the cooked eggplant strips and stir-fry.

   

8. 8 Add a little cooking wine and stir-fry.

   

9. 9 Add appropriate amount of salt and a little chicken essence and stir-fry evenly.

   

10. 10 Add the chive flowers, stir-fry until raw, and serve.