How to make rolling eggplant

Eggplant is a food that most people like and it is quite delicious. The reason why the eggplant is called a rolling knife eggplant is that in order to cut the eggplant into a rolling knife shape, you have to cut it diagonally first. Turn the cut side up. Make a bevel cut at halfway point along the cutting surface (depending on the size of the piece to be cut). Turn the last cut surface upwards. Still bevel at about halfway point. Just keep flipping through everything like this, and everything will be OK. Here is how to cook the eggplant on a rolling pin.

Benefits of Eggplant

1. Reduce swelling and relieve pain It has the effects of clearing away heat, stopping bleeding, reducing swelling and relieving pain.

2. To treat frostbite, take two or three eggplant vines (with roots) from the field in winter and boil them in water. After the water boils, cook for another 20 minutes. Use this water to soak and wash the frostbite affected area. At the same time, use the eggplant vines to scrub the affected area. Two to three times will cure it.

3. Lowering blood pressure Eggplant has a good effect in lowering high blood lipids and high blood pressure. The specific method is as follows: choose dark long strips, cut into segments or strips, mix with sesame paste and soy sauce, and take it at dinner time to effectively reduce and heal.

4. Protect cardiovascular system and ascorbic acid. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent and treat scurvy and promote wound healing.

5. Prevent and treat gastric cancer. Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever.

How to cook eggplant

Step 1: Wash the vegetables, cut the eggplant and tomato into dice, and tear the green pepper into slices for later use.

Step 2: Fry the eggplant in oil until golden brown (about 3-4 minutes), remove from the oil and set aside. (After a minute, it will become soft.)

Step 3: Prepare the sauce. Place soy sauce and vinegar in a bowl in a ratio of 3:1. Add appropriate amount of sugar according to your taste (personally, I think it tastes better when it’s a little sweeter, usually about one spoonful), appropriate amount of salt, a little starch, then fill the seasoning bowl with water, stir evenly with a spoon, and set aside.

Step 4: Put the meat slices into the pan, stir-fry for a few times, add tomatoes and stir-fry again. Pour in the eggplant, add the prepared juice, stir-fry, and serve when the juice is slightly thick.

Tips

1. When frying eggplant, use low heat to prevent it from getting burnt. After about 2-3 minutes, you can increase the heat and fry for another minute. 2. There must be less starch, otherwise the soup will be too thick after heating and will cover the eggplant, which will not look good. If you don’t add it, the oil in the eggplant cannot be separated from the eggplant. Note: Fry the eggplant for a little longer because if it is too hard, it will affect the taste.