Fried Eggplant with Peanut and Peanut

Name: Fried Eggplant with Peanut and Peanut
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Purple Eggplant; 1/2 bowl Cooked peanuts; 15g oil; 3g Soy sauce; 1g black pepper powder; 10g ginger; 1 piece Single garlic; 20g Pixian Doubanjiang

by Xiancao'er

4.8 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

Regular consumption of eggplant can prevent the cholesterol content in the blood from increasing, so that it is less likely to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases.
The dish is cold and cold eggplant, accompanied by pungent garlic, which can warm the spleen and stomach, promote stagnation of qi, and detoxify. The vitamin D contained in eggplant can enhance the elasticity of blood vessels and prevent small blood vessels from bleeding.

Ingredients

Fried Eggplant with Peanut and Peanut

1. Prepare the purple eggplant.

2. Half a bowl of cooked peanuts.

3. Get ready soy sauce and Pixian Douban.

4. Wash the green onion, ginger and garlic, and cut finely.

5. Put the ginger, garlic, watercress, and light soy sauce in a bowl and make a sauce for later use.

6. Wash the eggplant and cut into pieces with a hob.

7. Heat the oil in the pan and add the eggplant.

8. Stir-fry the eggplant until soft.

9. Pour the sauce.

10. Pour in the cooked peanuts, add pepper and stir well; adjust the flavor, serve and serve.

Tips:
1. Patients with high blood pressure and coronary heart disease can eat eggplant regularly.
2. Soak the cut eggplant in light salt water for a while, squeeze out the water, it is not easy to oxidize, and it will not absorb too much oil when frying.
3. Eggplant is very oily, so don't use too much oil when frying; when the eggplant is half-cooked, the oil will spit out.