How to make meat-ground eggplant

Although there are many ways to cook eggplant, the most familiar dish is probably eggplant with meat. In fact, the preparation of meat-ground eggplant is very simple, but if you master some specific cooking skills, the meat-ground eggplant will be even more delicious. Today we will introduce to you how to make eggplant with meat. If you don’t know how to make it yet, you can learn it.

practice:

Step 1: Wash the eggplant, cut it in half, and then cut it into several pieces.

Step 2: Fry the eggplants in oil for 3 to 4 minutes, then remove from the pan. For the second frying, heat the oil in the pan and burn off the water until the oil stops bubbling. Then pour the eggplant in again. You can see the oil bubbling violently. This step is actually very important. The second frying can force out the oil absorbed by the eggplant, but remember not to fry it for too long, 30 seconds is enough and you can take it out.

Step 3: Pour oil into the pot, then add minced garlic, stir-fry until fragrant, then pour in minced meat and stir-fry for 1 minute. Pour in soy sauce, pour in the fried eggplant, stir-fry for a few times so that the eggplant can be coated with soy sauce color, add a little water, add some salt, bring to a boil, add some chicken essence, sprinkle some chopped green onions and serve.

Precautions

⒈Eggplant can be eaten with both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup. It is best not to peel the eggplant when eating it, because the eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. The metabolism of vitamin C requires the support of vitamin B. Eating eggplant with the skin helps promote the absorption of vitamin C. Eggplant should never be eaten raw to avoid poisoning.

⒉ Although there are many ways to eat eggplant, most of them require high cooking temperatures and long cooking times, which not only makes it greasy but also causes a great loss of nutrients. The loss of vitamins in eggplant when fried can reach more than 50%. Of all the ways to eat eggplant, pureeing it is the healthiest.

⒊ Eggplant and crab meat are both cold foods. Eating them together will often make the stomach feel uncomfortable, and in severe cases it can cause diarrhea. People with weak spleen and stomach should especially avoid eating them.

⒋ Eating eggplant raw can cause poisoning. Raw eggplant contains a toxin called solanine (also known as solanine). Sprouted potatoes contain more solanine, which is poisonous! Solanine is not only found in potato sprouts, but also in raw eggplants. You see, it is even called "solanine".

5. Pregnant women should also choose fresh eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten too much.

Eating a lot of raw eggplant can easily cause poisoning

Eggplant contains a substance called solanine, which has antioxidant and cancer cell inhibitory effects, and is one of the sources of eggplant's health benefits; but it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center, and poisoning may occur if the human body consumes high amounts.

Solanine is basically insoluble in water, so it cannot be removed by blanching, boiling, etc. Adding a little vinegar when cooking can help destroy and decompose solanine.

The best way to prevent solanine poisoning is naturally to control the intake. However, under normal circumstances, eating about 250 grams of eggplant in one meal will not cause any discomfort, so there is no need to panic too much.

Medicinal

Eggplant is sweet and cold in nature. It enters the spleen, stomach and large intestine meridians. It has the effects of clearing away heat, activating blood circulation and removing blood stasis, promoting diuresis and reducing swelling, and widening the intestine. Treats intestinal bleeding, heat and toxic sores, and skin ulcers. Li Shizhen of the Ming Dynasty recorded in his book Compendium of Materia Medica that eggplant can treat cold and heat, fatigue of the five internal organs, and febrile diseases. According to the "Dictionary of Chinese Medicine", the main chemical components of eggplant are various biological alkaloids, such as fenugreek alkaloids, stachypine, cholecalciferol, solanine, etc. The eggplant skin contains pigments such as nasunin and perilla glycoside.