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- Chinese food Yu Shiang eggplant-Chinese healthy food recipe for April 02
Chinese food Yu Shiang eggplant-Chinese healthy food recipe for April 02
Chinese food Yu Shiang eggplant
Ingredients Chinese food Yu Shiang eggplant
2eggplant
3blown black mushrooms
40g ground pork
1/3carrot Seasoning
3yellow peppers
1spring onion
8g of ginger
3cloves garlic
1coriander
2tbsp soy paste
1tbsp Shaoxing wine
1tbsp soy sauce
2tbsp vinegar old
1tbsp sugar
2tbsp liquid starch
1tbsp flour
500ml of sunflower oil
7minutes
Steps Chinese food Yu Shiang eggplant:
1.Wash theeggplant and cut into strips 5 cm * 1.5 cm, add a little flour, mix well.
2.Pour the Shaoxing wine in ground pork and stir well. Cut black mushrooms andjulienne carrots. Cut yellow peppers in the middle. Chop the garlic, springonion, ginger. Book.
3.Heat the sunflower oil in a frying pan until cooked to 80%, put strips of eggplant.Sauté until they are golden brown, remove and drain. Book.
4.Leave a little sunflower oil in the pan, heat and fry the pork stuffing.
5.When the pork stuffing becomes a little dry, add the julienned black mushroomsand carrots, yellow peppers, soybean paste, chopped garlic, chopped onions,chopped ginger. All blow.
6.Add back a bowl of water, then add soy sauce, old vinegar, sugar for theseason.
7.Pour the fried eggplant, cook over medium heat for 5 minutes.
8.Pour the liquid starch to thicken the soup.
9.Finally, sow coriander sections. pour it up.
Tips:
1.Coat the eggplant strips with a layer of flour can prevent them absorb moreoil.
2.Add more ginger in this dish can make it tastier.
3.After placing the eggplant strips fried in the pan, do not rotate. To preventthem from being mashed, one must gently push eggplant.
4.For made sauce, soy sauce proportion, old vinegar, sugar is 1: 2: 1. You canadd sugar according to his preference.
Chinese food Yu Shiang eggplant
Effects and roles of the carrots:
1. Increase resistance: lignin contained in carrots can improve the immune mechanism to indirectly destroy cancer cells.
2. Lower blood sugar and blood lipids: the carrot consumption can lower blood lipids, promote the synthesis of adrenaline, lower blood pressure and strengthen heart function. Carrot becomes an ideal food for patients with hypertension and coronary heart disease.
3. Lighten eyes: the carrot is rich in carotene, after entering the body, 50% of carotene becomes vitamin A by the action of the enzyme in the liver and the lining of the small intestine, which the the effect of toning the liver to clear eyes, and treat night blindness.
4. Tone diaphragm and expand the intestines: plant fiber in carrots may increase gastrointestinal peristalsis, promote metabolism and purgation, and prevent against cancer.
Nutritional value of carrots:
1. The carotene is converted to vitamin A, which plays an important role in the prevention of epithelial cell carcinogenesis. Carrot lignin can be used as an antioxidant, has anti-cancer effect by inhibiting the oxidation of normal cells and protect the body against oxidative damage.
2. carotene hematopoietic function to complete the necessary blood to the body, improving anemia or cold hyperlipidemia, at the same time, the carrot is rich in potassium.
3. Carrots contain spongy vegetable fiber, which is easy to abound in the intestines, so it is the “intestinal filler”.
4. Vitamin A in carrots is essential for normal bone development, it can promote the reproduction and growth of cells.
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