Eggplant Vegetarian Stir-fry

Name: Eggplant Vegetarian Stir-fry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; 2 cloves Garlic cloves; Some oil

by Lanting Yeyu

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

⒈Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
⒉The content of vitamin P in eggplant is very high, and every 100 grams contains 750 mg of vitamin P. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.
⒊Eggplant also contains phosphorus, calcium, potassium and other trace elements and choline, trigonelline, stachyine, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. Can inhibit the proliferation of tumor cells in the digestive tract.
⒋Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars put forward the "12 methods for lowering cholesterol", and eating eggplant is one of them.
⒌B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis and edema. "

Ingredients

Some Eggplant
2 cloves Garlic Cloves
Some Oil

Eggplant Vegetarian Stir-fry

1. You can prepare more eggplants. Don't think there are a lot of raw eggplants, they will be less fried

2. Slice the eggplant, not too thin, it will be easy to batter. Don't be too thick, it is not easy to be cooked

3. The eggplant can be soaked in water for about ten minutes!

4. Pat the garlic open with the back of a knife, put oil in the pan (more, eggplant absorbs oil more), put the garlic in the pan and sauté

5. On fire, put the eggplant into the pot and start to fry!

6. Stir-fry the eggplant, evenly sprinkle with salt, add soy sauce (light soy sauce) and stir fry

7. Eggplant out of the pot! Regardless of the appearance, the taste is pretty good!

Tips:
Benefits of soaking eggplant in water
1 Insulate oxygen. Eggplant contains a kind of substance called phenol oxidase. When this substance meets oxygen, it will react with the phenolic substance in the eggplant to produce colored chemical substances. The color of this chemical substance will increase with time. But increase, and finally turn black. Soaking the eggplant in water can prevent the eggplant from being oxidized and keep the color bright.
2. Reduce the amount of oil absorption. We all know that eggplant will absorb a lot of oil during cooking. This is because eggplant is composed of spongy cell walls, and the sponge tissue is soft, which will collapse under the high temperature of the oil to soften and absorb oil, and before we make the eggplant Soaking the eggplant first will make the sponge body of the eggplant absorb a lot of water, which reduces the oil absorption when cooking the eggplant.