Eggplant and Clam Stew

Clams are a relatively cheap seafood product, so for those who like to eat seafood, if their financial situation does not allow it, they can also buy clams to eat. And if the clams are prepared correctly, they can also bring out the rich seafood flavor, and you can eat clams in different ways every day. Among them, eggplant stewed with clams should be tried by only a few people, so most people can try the method of eggplant stewed with clams.

raw material

Clams, purple eggplant, shallots, coriander, garlic, ginger

practice

1. Cut the eggplant into strips (blocks, slices, dices), mix with salt and marinate for 5 minutes;

2. After the eggplant becomes soft, rinse it, drain and set aside;

3. Heat oil in a pan and sauté chopped green onion , ginger, garlic and dried red pepper;

4. Add eggplant strips and stir-fry over high heat until soft;

5. Add a small amount of sugar to enhance the flavor, and spread the clams on the surface of the eggplant;

6. Cover the pot and simmer over medium heat until all the clams open their mouths;

7. Adjust the saltiness, add MSG, sprinkle with chopped green onion and coriander, and stir-fry evenly.

Tips

1. Marinate the eggplant with salt in advance so that it will not absorb oil and will not stick to the pan;

2. If you like soy sauce, you can add it in moderation. I prefer the original eggplant, which has a unique flavor.

3. After the clams open, they cannot be cooked for a long time, otherwise the meat will become tight and affect the taste.

The effects and functions of clams

(1) Clam meat is salty and cold in nature, and enters the lung and kidney meridians. It has the effects of nourishing yin and moistening dryness, promoting diuresis and reducing swelling, softening and dispersing nodules, improving eyesight and resolving phlegm. It is used to treat cough, wheezing and swelling due to phlegm and fluid, edema due to water retention, stomach pain and vomiting, leucorrhea, metrorrhagia, leucorrhea, goiter and burns.

(2) Clams can stimulate appetite, resolve phlegm and promote diuresis, reduce swelling and stop bleeding, and can be used to treat jaundice, edema and other diseases. Clams also have the effect of preventing cardiovascular disease. The taurine contained in clams can excrete excess cholesterol in the blood, prevent arteriosclerosis, and strengthen liver function. Its rich iron content can prevent anemia and make your face rosy. Clams are rich in copper, which helps the fetal nerve development and is beneficial to both pregnant women and fetuses. Clams have health-promoting and therapeutic effects on people with cholesterol, hyperlipidemia, and those suffering from goiter, bronchitis, stomach problems and other diseases.

(3) Anti-cancer. In addition to traditional uses, clam tissue is now also subjected to chemical extraction, and the extract is called clam toxin. Animal experiments have shown that clams have inhibitory and alleviating effects on sarcoma and ascites tumors in mice.

(4) Refreshing the mind and eliminating worries. People often feel refreshed and pleasant after eating clams and shellfish, which is undoubtedly helpful in relieving some troublesome symptoms.

(5) Treat symptoms. Clams contain protein, fat, sugar and various minerals. They can nourish yin and moisten dryness, resolve phlegm and improve eyesight. They have a regulating effect on symptoms such as dry cough and insomnia, and are also effective for enlarged lymph nodes and thyroid gland.

(6) Treat diabetes. Modern medicine believes that eating stewed clam meat three times a day can cure diabetes.

(7) Treat thirst and dry cough. Regular consumption of clam meat and leeks can treat symptoms such as thirst, dry cough, irritability, and hot hands and feet caused by yin deficiency.