How to cook green pepper and eggplant

How to cook green pepper and eggplant? People who don’t pay much attention to the preparation of these foods in life may not understand them very well, but in fact, these delicious foods are relatively simple to prepare, and eggplant is rich in nutritional value, whether it is protein, carbohydrates or vitamins, they are all good for health.

1. Methods

raw material:

500 grams of eggplant, a few green peppers, 2 tablespoons of soy sauce, 2 teaspoons of sugar, 1 teaspoon of starch, a little vinegar, and 1 teaspoon of chicken powder.

practice:

1. Peel and wash the eggplant, cut into half-centimeter thick slices. Remove the seeds and stems of the green pepper, wash and cut into thick strips for later use.

2. Mix soy sauce, sugar, starch, vinegar, chicken powder and 2 tablespoons of water to make a sauce for later use.

3. Heat the wok, add 4 tablespoons of oil, pour in the eggplant slices and stir-fry for a few times, then turn to medium heat, cover the pot and simmer until the eggplant slices are fried soft, add the green pepper shreds, stir-fry quickly, then pour in the sauce, stir well and serve.

2. Tips for cooking green pepper and eggplant

Eggplant absorbs a lot of oil, and it tastes good only when it has a lot of oil, and it tastes meaty and soft.

Nutritional value of eggplant

Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Eggplant is high in vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, increase the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various biological alkaloids such as cholecalciferol, fenugreek alkaloids, stachybotrys alkaloids, and solanine. Purple eggplants in particular have higher vitamin content. It can inhibit the proliferation of digestive tract tumor cells.

The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol.

The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.