The function and function of eggplant skin eat eggplant in summer can be hot and dry weather
Eggplant skin contains vitamins for heat and heat. Eggplant is the most common vegetable in summer and autumn. Eggplant itself has no taste. It is a highly malleable dish and can be cooked with more spices. Some people will eat eggplant will be peeled, in fact, a large part of the nutritional value of eggplant in the skin inside, eggplant skin is rich in B vitamins and vitamin C. However, since it is possible to use pesticides during planting, it is advisable to wash the eggplant with detergent before cooking the eggplant.
Eggplant is not only delicious, there are many health care and therapeutic effects, eggplant is rich in vitamin P, is a flavonoid compound that has the role of softening blood vessels, can lower blood pressure. Secondly, eggplant contains trigonelline and choline, which can be combined with excess cholesterol in the small intestine and eliminated from the body to keep the body's blood circulation normal and lower cholesterol. In addition, eggplant can also absorb fat, play a role in weight loss. In short, it is a food suitable for all ages. In summer, eggplant can be cleared of heat and it is especially suitable for those who are prone to grow sores and sores during the summer.
Laoganma steamed eggplant
material:
Laoganma beef lobster sauce, pepper, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper, eggplant, onion, sesame
practice:
1, sauce, Laoganma beef lobster sauce chili, soy sauce, soy sauce, oyster sauce, sugar, salt, pepper.
2. Wash the entire eggplant in the rice cooker. The rice is good and the eggplant is steamed.
3. Take out the eggplant and place it on the plate. Use a knife to cut it into strips and heat the sauce.
4. Sprinkle green onion, sesame seeds and crushed garlic cloves on the tomato sauce.
5, take a small pot, the oil heat, poured onto the eggplant is good.
Precautions:
First, there is less spleen and stomach deficiency in eggplant.
Eggplant is a dark-colored vegetable, known as six vegetables in Jiangsu and Zhejiang, and Cantonese as a dwarf. According to traditional Chinese medicine, eggplant is sweet and cool, and it can be used in the spleen, stomach, and large intestine. It can be used to remove heat, cool blood, and dispel stoma. Summer consumption can help clear heat and relieve heat. It is particularly suitable for those who are prone to growy lice and scabies. People with indigestion and easy diarrhea should not eat too much. Two or three quail (uprooted) eggplants in winter are fried with water and boiled for 20 minutes after the water is opened. Using this blisters to wash the affected areas of frostbite and scrubbing the affected area with eggplant can help to quickly cure the chilblains. From the perspective of western medicine nutrition, eggplant is rich in protein, fat, carbohydrates, vitamins and various minerals, especially vitamin P is extremely rich in vitamin P can enhance the adhesion between the body's cells, enhance the capillary Elasticity reduces the brittleness and permeability of capillaries, prevents microvascular rupture, and maintains normal cardiovascular function. Solanum nigrum contained in eggplant can inhibit the proliferation of digestive system tumors, and has a certain effect on the prevention and treatment of gastric cancer. Choose dark-colored long-type eggplant cut into segments or silk, mixed with soy sauce and soy sauce can also be used to effectively reduce blood lipids and blood pressure, can be described as functional and nutritious vegetables.
Second, eat a variety of eggplant, beware of excessive intake of oil
The eggplant method is suitable. It can be fried, boiled, steamed, boiled, or fried, cold, and souped. Eat eggplant is best not to peel, because the eggplant skin contains vitamin B, vitamin B and vitamin C is a pair of good partners, vitamin C metabolism requires the support of vitamin B, skin to eat eggplant helps promote vitamin C absorb. Eggplant should not be eaten raw so as to avoid poisoning.
Although there are many ways to eat eggplant, most cooking methods have higher temperatures and longer cooking times, which are not only greasy but also have great nutritional losses. Fried eggplant vitamin loss up to 50%. Mixing eggplant puree is the healthiest of all eggplants. First of all, the mixed eggplant mud heating time is the shortest, only the fire can be steamed, so the least nutritional loss; Second, mixed eggplant mud with the least oil, steamed eggplant after a good mud, you just need to drench some sauce; Finally The nutrient absorption of the mixed eggplant mud is the most complete, because it does not need to cut off the eggplant skin, and the eggplant skin contains a large amount of bioactive substances. Mixed eggplant sauce is best used with olive oil, sesame paste, garlic and a little salt. Olive oil is no doubt a healthy oil. Sesame sauce is rich in calcium, protein and vitamins. Garlic has bactericidal and anti-cancer effects.
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