How to make old eggplant delicious?

Eggplant is not a very expensive vegetable, but it is very nutritious. It not only contains a lot of protein, but also many vitamins and trace elements, especially vitamin P, which is in higher content. If you have high blood lipids, you can eat more eggplants, which can help lower blood lipids. Moreover, cancer is rampant nowadays, and eating eggplant can help prevent and treat stomach cancer. So, how to make old eggplant delicious?

Fried Eggplant

raw material:

3 eggplants (peeled), half a tomato, the other half eaten raw, a small bell pepper, 10 grams of good soy sauce, 20 grams of granulated sugar, 5 grams of salt, a little MSG, and appropriate amounts of onions, ginger, and fresh garlic.

practice:

1. Cut eggplant, tomato and bell pepper into dice. Chop the onion and ginger, smash the garlic, add soy sauce, sugar, salt, MSG, starch, and mix well with water.

2. Put some oil in the wok, but not too much. Just about the same amount as for normal cooking. Because eggplants absorb oil more easily at first, you must heat the oil over low heat. And you have to turn it frequently, you almost never stop using the shovel, you have to turn it constantly. Wait until the eggplants look yellow and become soft, then turn it slowly. Flip it slowly but still keep it up. The secret to making the roasted eggplant delicious and not greasy lies in the “flipping”. When the eggplant becomes very soft, add tomatoes and bell peppers. Of course, if you don’t like these two things, you can leave them out and just put the eggplant in. Then add the seasoning. Because there is starch in the seasoning, you need to wait for it to thicken the soup so it doesn't become too thick.

Braised Eggplant with Licorice and Garlic

raw material:

6g licorice, 15g garlic, 100g eggplant, 5g ginger, 5g onion, 5g salt, 30g vegetable oil

practice:

1. Soak the licorice thoroughly and slice it; peel and slice the garlic; wash the eggplant, cut it in half, and then cut it into 4 cm square pieces; slice the ginger and cut the green onion into sections.

2. Put the vegetable oil in a wok and heat it until it is 50% cooked. Add ginger and onion and stir-fry until fragrant. Add eggplant and stir-fry evenly. Add garlic and 300 ml of broth and simmer for 20 minutes.

Directions: Take once a day with meals.

Efficacy: Clears heat, harmonizes blood, relieves pain and reduces swelling.