How to cook mutton and eggplant

Lamb is warm in nature. Mutton can be divided into goat meat, sheep meat and wild sheep meat. In ancient times, mutton was called mutton, ram meat, and castrated meat.

It can not only keep out the wind and cold, but also nourish the body. It has therapeutic and tonic effects on all kinds of deficiency symptoms, such as general wind-cold cough, chronic bronchitis, cold asthma, kidney deficiency and impotence, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people. Because mutton has an unpleasant smell, it is ignored by some people. In fact, if you add 10 grams of licorice and an appropriate amount of cooking wine and ginger to one kilogram of mutton and cook it together, you can remove the mutton smell while maintaining the mutton flavor. Mutton stewed eggplant is a delicious dish. I wonder if you have ever eaten it. Next, let’s learn how to make mutton stewed eggplant:

Mutton stewed eggplant 1. Cut the eggplant into dice, add some salt, add a little starch after the water is drained, and cut the mutton into pieces

2. Prepare onion, ginger and garlic.

3. Fry the eggplants coated with starch

4. Fry until golden brown and remove

5. Pour out some oil from the pot, add more thirteen spices, put onion, ginger, garlic and mutton into the pot and fry until cooked.

6. Pour the eggplant into the pot, add a little soy sauce and cooking wine, and continue to stir-fry.

7. Pour in water, I usually like to use boiling water, and simmer for a few minutes.

8. It’s out of the pot. Eggplant tastes better than lamb, haha. Everyone try it.

Tips: Add some salt after cutting the eggplant to release some water so that it will not absorb oil. And I don’t really like to peel the eggplant skin. It’s up to you. The dish will look better if the skin is peeled.

The efficacy and function of eggplant

1. Treat gastric cancer

Foreign research results show that its anti-cancer properties are several times that of other vegetables with the same effect, making it a strong anti-cancer agent. It can inhibit the proliferation of digestive tract tumor cells and has a good inhibitory effect on gastric cancer and cecal cancer.

2. 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.

3. Lower cholesterol and protect cardiovascular system

Eating eggplant regularly can prevent high blood pressure, coronary heart disease, atherosclerosis, purpura, scurvy and promote wound healing.

4. Clear away heat and relieve summer heat

It is especially suitable for people who are prone to prickly heat and boils.