Braised eggplant flowers with soy sauce

Overview

Eggplant has the effects of clearing away heat and stopping bleeding, reducing swelling and relieving pain. It is used for heat poisoning carbuncles, skin ulcers, mouth and tongue sores, hemorrhoids, bloody stools, epistaxis, etc. , Eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. It can also prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing. It can clear away heat and relieve summer heat, especially suitable for people who are prone to prickly heat and sores

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• eggplant
• soybean paste
• sugar
• salt

Ingredients

Steps

1. 1 Remove the base of the eggplant and wash it. Slice the eggplant with a diagonal knife on one side without cutting it. Turn over and slice in the same way

   

2. 2 Heat the wok and add the base oil. When the oil is slightly hot, reduce the heat to low, add a little salt, add in the eggplant and fry until the skin changes color and wrinkles, turn over, and fry until the eggplant is broken and soft

   

3. 3 Add soybean paste, a little sugar, add a small amount of water and bring to a boil, turn to low heat and simmer with a lid on for about 10 minutes, until the eggplant is cooked and ready to serve

   

4. 4 It’s served^_^