The taste of garlic eggplant you will not forget after trying life must be happy, foodies for the love of food you can never imagine, last week ordered a barbecue takeaway, the roast eggplant inside is huge and difficult to eat, a small fifteen dollars, less material and not cooked thoroughly, for this I remember hated for a few days secretly swore never to eat that home again, want to eat their own do! This is the arrangement ~ Ingredients: eggplant, millet spicy, green pepper, garlic, onion Ingredients: cooking oil, soy sauce, oil consumption, salt 1. Wash and dry the eggplant, grease it with a layer of cooking oil and put it in the oven on fire at 180 degrees for 15 minutes 2. While the eggplant is roasted, we prepare a garlic paste, millet spicy, green pepper, green pepper, green onion chopped 3. Peel and chop the garlic and wash it several times with water, this is to wash away the bitter and astringent taste of the minced garlic 4. Pour a little more cooking oil into the pan, heat the oil and stir-fry the minced garlic into the pan for two minutes 5. Stir-fry the millet pepper and green pepper into the pan for three minutes 6. Add soy sauce, oil consumption and salt to the garlic paste and stir-fry evenly to get out of the pan 7. The roasted eggplant is cut open into the homemade garlic sauce, continue at 180 degrees Celsius for 10 minutes, and the delicious eggplant is finished
By congratulations to Facai
<h2>Royalties</h2>
2 eggplants
Garlic to taste
Green peppers to taste
Millet spicy to taste
Soy sauce to taste
Consume oil to taste
Salt to taste
Green onion to taste
Vegetable oil to taste
<h2>Practice steps</h2>
1. Prepare ingredients
2: Pour a little more cooking oil into the pot, pour the minced garlic into the pot and stir-fry for two minutes, pour the millet spicy and green peppers into the pot and stir-fry together for three minutes, add soy sauce, oil consumption and salt to the garlic sauce and stir-fry evenly to get out of the pot
3: Brush the eggplant with oil and put it in the oven
4: Cut the eggplant, drizzle evenly with the sauce and bake for 10 minutes
5, out of the pot
<h2>Nutritional benefits of eggplant</h2>
Sweet taste, cool, into the spleen, stomach, large intestine meridian.
1. Treat stomach cancer
Foreign studies have shown that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer hand. It can inhibit the proliferation of tumor cells in the digestive tract and has a good inhibitory effect on gastric cancer and cecum cancer.
2. Anti-aging
Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level does not increase, to delay the aging of the human body has a positive significance.
3. Lower cholesterol to protect cardiovascular
Eating eggplant regularly has the effect of preventing high blood pressure, coronary heart disease, atherosclerosis, purpura, scurvy and promoting wound healing.
4. Clear the heat and relieve the heat
It is especially suitable for people who are prone to prickly heat and boils.
<h2>Dietary contraindications to eggplant</h2>
People with spleen and stomach deficiency and asthma should not eat more.
After autumn, eggplant has a bitter taste, a cool nature, a weak spleen and stomach, a weak body, and a loose stool should not eat more.
Eating eggplant before surgery, the anesthetic may not be broken down normally, which will delay the patient's awakening time and affect the patient's recovery speed.
Eggplant should not be eaten with crabs. Crab meat is cold, eggplant is cold and smooth, both eat together, the stomach will be uncomfortable, serious may lead to diarrhea.
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