How to cut the eggplant

Eggplant dragon is a very distinctive dish made mainly with eggplant and pork. It looks like a dragon, hence its name. The eggplant dragons we saw were all in restaurants, and they were delicious in color, aroma and taste. However, it seems difficult to do. The key to making eggplant dragon is to cut the eggplant well and then fill it with pork. You need to master the cutting method of eggplant dragon. We can also make it ourselves at home. So, how to cut the eggplant dragon? Let’s take a look below.

Ingredients: 150g long eggplant, 50g minced meat, 25g minced cashews

Seasoning: 20 grams of chili sauce, 30 grams of tomato sauce, 5 grams of white vinegar, 5 grams of light soy sauce, 3 grams of fine salt, 5 grams of MSG, 20 grams of flour, 15 grams of cornstarch, 5 grams of baking powder, and 1 kilogram of salad oil.

method

Wash and peel the eggplants, cut them into orchid cutters; then put a bamboo skewer in the middle (you can also put a clean iron wire in and bend it into various curvatures), soak it in the salty and fresh water prepared with refined salt and MSG for 3-5 minutes, take it out (the eggplant will become soft when it comes into contact with salt), and drain the water.

Use flour, cornstarch and baking powder to make a crispy paste, and pour it on the eggplant (if you just dip it and take it out, it may not reach the gap between the orchid knife).

Pour salad oil into a pan and heat it to 70% hot. Put the eggplant in and fry it over medium heat for 5-6 minutes until it is set. Take it out and wait for the oil temperature to rise to 80% hot. Then put the eggplant in and fry for half a minute until it is crispy on the outside and tender on the inside. Remove the bamboo sticks and it will become an eggplant dragon.

Put the pot on the fire, add chili sauce, tomato sauce, white vinegar and light soy sauce to make it into fish flavor, add chopped cashews and pour it on the eggplant dragon.

Nutritional Value

⒈Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

⒉ 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.

⒊ 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 are higher in vitamins. It can inhibit the proliferation of digestive tract tumor cells.

⒋The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed “12 ways to lower cholesterol”, and eating eggplant is one of them.

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

Edible effects

⒈ Reduce high blood lipids and high blood pressure: Choose dark long strips, cut into segments or strips, mix with sesame paste and soy sauce, and take it at dinner time to effectively reduce and heal high blood lipids and high blood pressure.

⒉ Preventing and treating gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain.

⒊ 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.

⒋ Clear away heat, promote blood circulation, reduce swelling and relieve pain: Taking steamed eggplant every day, in the long term, can effectively treat internal hemorrhoid bleeding, and also has a certain effect on relieving constipation. Medical research also shows that eating eggplant regularly has a certain therapeutic effect on diseases such as chronic gastritis, nephritis edema, etc.

5. Protect cardiovascular system and ascorbic acid: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent and treat scurvy and promote wound healing.

⒍Treatment of frostbite: Take two or three eggplant vines (with roots) from the field in winter and boil them in water. After the water boils, cook for another 20 minutes. Use this water to soak and wash the frostbite affected areas. At the same time, use the eggplant vines to scrub the affected areas. Two to three times will cure the disease.