How to steam eggplant with garlic?
Ingredients: 3 thin eggplants.
A garlic? Ginger and two green peppers A red pepper
Light soy sauce, aged vinegar, sugar, chicken juice, salt, a little oil.
1. Wash eggplant, cut into thin slices and then cut into thin strips.
2. immediately put the plate into the pot and steam it over water. Steam 10 minutes or so (will eggplant turn black if it is dried for a long time? )
3. When steaming, chop garlic and ginger.
4. Then dice the green pepper and red pepper, and put them into a small bowl.
5. A small bowl contains half a bowl of soy sauce, proper amount of salt, chicken juice, a little old vinegar and a little sugar (according to personal taste).
6. Take out the pot, pour the minced garlic and Jiang Mo into the pot, stir-fry the green pepper and red pepper, and immediately pour the prepared juice (step 3) into the pot.
7. Pour it on the steamed eggplant while it is hot, and a room full of fragrance will come out.
Eggplant is rich in nutrients, including protein, carbohydrates, fats, vitamins and minerals, and bioactive substances. According to the food composition table (2002), every100g of eggplant contains protein 1. 1 g, 0.2g of fat, 4.9g of carbohydrate, 0.3g of dietary fiber1./and 5mg of vitamin c and e1.
The content of rutin in purple eggplant is as high as 700 micrograms. Rutin can enhance the adhesion between cells, enhance the elasticity of capillaries, reduce the fragility and permeability of blood vessels, prevent microvascular rupture and bleeding, and has the functions of protecting cardiovascular system, preventing scurvy and promoting wound healing. Eggplant also contains saponin, which has the function of protecting liver and lowering cholesterol.