Name: Red Pepper and Eggplant Mixed with Preserved Eggs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g eggplant; 2 pcs preserved egg; 3 or four Red pepper; 4g Minced garlic; 3g chopped green onion; 3g salt; 6ml Vinegar; 7m Soy sauce; Some sesame oil; 2ml Chili oil; Some Cooking oil

Red Pepper and Eggplant Mixed with Preserved Eggs

1. Prepare all the ingredients you need, remember that the eggplant for the cold salad must be tender, it will affect the taste when it gets old...

2. Wash and peel the eggplant, cut into 5 cm long sections, and cut into strips...

3. Generally, the cut eggplant will be soaked in water with a little salt to prevent it from being oxidized, so as to maintain the original color of the eggplant

4. Cut the millet into small sections, then wash and remove the seeds for later use. Those who can’t eat too spicy can choose non-spicy chili

5. Chop garlic into small pieces and set aside

6. Peel off the shell of preserved eggs

7. Then cut into even small pieces

8. Put the sliced preserved eggs on a plate for later use, and you can put them in any shape you like according to your imagination.

9. Add oil to the pot, and burn 50% of the heat for later use

10. Pour in the eggplant and fry for about one minute until beige

11. Take out the fried eggplant and set aside

12. Put the eggplant in a bowl, add red pepper diced, pour in the minced garlic and chopped green onion

13. Add salt, vinegar, light soy sauce, and finally pour in appropriate amount of sesame oil and chili oil, and stir thoroughly with chopsticks.

14. Put the mixed ingredients in the plate with preserved eggs...

15. If you don’t have an appetite to make a cold eggplant with a bowl of porridge, it would be perfect in this hot summer...

Tips:
Tips [Notes]

Eggplant is the fruit of Solanaceae, an annual herb, native to Southeast Asia and introduced to China in the Western Han Dynasty. It has been cultivated for more than 2,000 years. Eggplant is cultivated all over China. It is a popular food that people love. It can prevent and treat many diseases and has high medicinal value.

【Nutrition Value】

Eggplant contains protein, vitamin A, B vitamins, vitamin C, vitamin P, fat, carbohydrates and minerals.

【Efficacy】

Eggplant is cold in nature and sweet in taste. It enters the spleen, stomach, and large intestine meridian. It has the effects of promoting blood circulation, removing stasis, clearing heat and reducing swelling, and widening the intestine. It is suitable for intestinal wind into the blood, heat toxin carbuncle, skin ulcers, etc. Eggplant contains flavonoids, which have anti-oxidant function, which can prevent cell canceration. At the same time, it can reduce blood cholesterol content, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. Purple eggplant has great benefits for patients with hypertension, hemoptysis, and purpura.

【Troubleshooting】

Eggplant is suitable for people who are prone to internal bleeding such as fever, hemoptysis, constipation, high blood pressure, arteriosclerosis, scurvy, fundus bleeding, purpura.

【No food】

All patients with deficiency-cold diarrhea, skin sores, eye diseases and pregnant women should not take it. Don't eat old eggplants. Solanine plants all contain a certain amount of solanine, which is harmful to humans. The content of ripe eggplants is more. Therefore, eggplants in this period should not be eaten more.