Potato stewed with eggplant and peppers is more nutritious

Potatoes, eggplants, and hot peppers are common ingredients in our daily lives and are very valuable, so when these three ingredients are put together to make a dish, the taste is very good. Potatoes, eggplants and hot peppers can treat gout, so many people like to eat them now. But how to make stewed potatoes, eggplant and hot peppers more delicious?

Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Every 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, 0.5 milligrams of niacin, and 3 milligrams of ascorbic acid. In addition, it also contains vitamin 3. Anti-aging eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

Cuisine and efficacy: Home cooking recipes, anti-aging recipes, diabetes recipes, hypertension recipes, gout recipes. Process: Stewed potatoes, eggplants and peppers. Ingredients: Main ingredient: 250g potatoes (yellow skin)

Accessories: Eggplant (purple skin, long) 20g, pepper (green, pointed) 100g, cucumber 50g, carrot 25g

Seasoning: 3g soy sauce, 4g salt, 5g MSG, 3g pepper, 10g green onion, 10g ginger, 5g garlic (white skin), 20g lard (refined)

How to cook potato stewed with eggplant and chili pepper: 1. Remove the stems of the long eggplants, wash them and cut them into pieces;

2. Peel the potatoes and cut into dices;

3. Cut green onion and ginger into shreds and slice garlic for later use;

4. Put the peppercorns in a bowl and add water to make pepper water for later use;

5. Remove the stems and seeds of the large pointed peppers and cut them diagonally into marti slices;

6. Cut cucumber and carrot into small cubes;

7. Put the pot on high heat, add lard and heat it, add scallion, ginger and garlic slices, add long eggplant cubes and stir-fry, add broth (400 grams), potato cubes, salt, soy sauce, pepper water and MSG;

8. After boiling, turn to medium heat and simmer until the potato cubes and long eggplant cubes are cooked through. Add large sharp pepper segments, cucumber cubes, and carrot cubes. Simmer for a while. When the soup has thickened, serve.