Pairing of eggplant ingredients in the kitchen
Eggplant contains many vitamins, proteins, sugar and minerals. In particular, eggplant is rich in vitamin P, the most content is the junction of the purple epidermis and flesh, so the purple eggplant is the top grade. The content of vitamin P in 100 grams of purple eggplant is as high as 720 mg or more. Vitamin P can enhance the adhesion between cells in the human body, improve micro-vascular fragility, and prevent small blood vessels. In addition, the saponins in eggplant have the effect of lowering blood cholesterol, and in synergy with vitamin P, they can increase the elasticity of microvessels and are beneficial to the prevention and treatment of cardiovascular diseases. Eggplant delicious nutrition, but who can take it and help to better play the role of diet? And who isn't quite angry? Eggplant + crab may harm the stomach Eggplant + Crab = diarrhea Crab meat is cold, eggplant is cold and slippery, and both foods are cold. If you eat together, the stomach will be uncomfortable, and it may cause severe diarrhea, especially if the spleen and stomach are deficient. The perfect companion for eggplant Eggplant + bitter gourd = the ideal vegetable bitter gourd for cardiovascular patients is to relieve fatigue, clear the heart and eyesight, replenishing qi and yang, and delay aging. The eggplant has pain, blood circulation, heat, swelling, relieve pain and diuretic and prevent blood vessel rupture, blood pressure, cough and other effects. The combination of the two is an ideal dish for cardiovascular patients. Eggplant + meat = stable blood pressure, prevention of purplish eggplant and meat with food, blood, stable blood pressure. In addition, eggplant is rich in vitamin P, has a good role in preventing microvascular disruption, effective prevention of cardiovascular disease, also help to control cyanosis. Eggplant meal: 1, tomato diced eggplant half round eggplant diced, garlic cut into rice. Put 2 tablespoons of oil in the pot, put garlic rice, add eggplant, stir fry, put 1 tablespoon vinegar. Change the small fire and cover it for two minutes. When the eggplant becomes soft, add salt, add a little tomato dip, turn it a few times, and put a little MSG or chicken essence. Pay attention to the remaining oil while cooking. 2. Eggplant long eggplant cut into strips, placed in a bowl, steamed in a steamer for 10 minutes. Take out the water and add salt, vinegar, garlic, sesame, and parsley leaves. Be careful not to squeeze the juice of the eggplant to avoid losing nutrients. Thick sesame paste can make up for excess moisture. The temperature of the two cooking methods does not exceed 120°C, the amount of oil consumed is small, and the loss of vitamins and flavonoids is relatively small. Anesthesia Face Mask,Medical Equipment Accessories,Reusable Anesthesia Face Mask,Medical Face Mask Hangzhou Trifanz Medical Device Co., Ltd , https://www.cfzmed.com