Northeastern large eggplant stewed with potatoes

For people in Northeast China, eggplant is actually not unfamiliar. Many people make eggplant and potato stew. But for friends from other places, making eggplant and potato stew is not so easy. As we all know, eggplant and potatoes mature at different times, so if you want to make eggplant and potato stew, you need to pay attention to many issues. So, how to make Northeastern eggplant and potato stew?

Northeastern eggplant and potato stew is a dish made with boiled potatoes, boiled eggplant and other main ingredients.

1. Boil potatoes and eggplant in a pressure cooker. Put the potatoes in cold water, peel them (use cold water to prevent your hands from getting hot), then cut them into small pieces with a knife, peel the eggplants, and try to drain out the water.

2. Add oil to the pan. When the oil is 80% cooked, add scallion segments and ginger slices (because I don’t like eating scallions and ginger, I make them bigger so they are easier to pick out). Use a spatula to stir-fry until fragrant.

3. Pour soy sauce and cooking wine into a spoon, mix well and pour into the pot to stir-fry until fragrant.

4. Pour the chopped potatoes and eggplants (no need to cut, they will be broken up during the frying process) into the pot, stir-fry for a while. When the soup is almost dry, add the chopped green peppers. Remember to stir-fry frequently to avoid burning.

5. Stir-fry a few times, add a little salt (because soy sauce was added before), add minced garlic, stir-fry a few times, add MSG, turn off the heat, stir-fry a few more times and it’s ready to serve!

Nutritional Value

⒈Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

⒉ Eggplant is high in vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, increase the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

⒊ Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various biological alkaloids such as cholecalciferol, fenugreek alkaloids, stachybotrys alkaloids, and solanine. Purple eggplants in particular are higher in vitamins. It can inhibit the proliferation of digestive tract tumor cells.

⒋The vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed “12 ways to lower cholesterol”, and eating eggplant is one of them.

5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema. [13]

Edible effects

⒈ Reduce high blood lipids and high blood pressure: 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 high blood lipids and high blood pressure.

⒉ Preventing and treating gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain.

⒊ Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

⒋ Clear away heat, promote blood circulation, reduce swelling and relieve pain: Taking steamed eggplant every day, in the long term, can effectively treat internal hemorrhoid bleeding, and also has a certain effect on relieving constipation. Medical research also shows that eating eggplant regularly has a certain therapeutic effect on diseases such as chronic gastritis, nephritis edema, etc.

5. 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.

⒍Treatment of 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 areas. At the same time, use the eggplant vines to scrub the affected areas. Two to three times will cure the disease.

⒎ Clear away heat and detoxify

It is especially suitable for people who are prone to prickly heat and boils.

⒏Lower cholesterol

Eggplant contains saponins, which can promote the synthesis of proteins, lipids, and nucleic acids, improve oxygen supply, improve blood flow, prevent thrombosis, and enhance immunity. It is especially effective in improving sexual ability for men. In addition, this ingredient is often used in medicine to lower cholesterol in the body.

Not suitable for people

⒈ Since eggplant is a cold vegetable, pregnant women who have symptoms of indigestion, diarrhea, weak spleen and stomach, and loose stools should not eat too much eggplant.

⒉ 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.

⒊ Eggplant contains very low calories, so the elderly and obese people may wish to eat it often. Eggplant is cold in nature, so people who are prone to prickly heat and boils can eat more of it, but people with weak spleen and stomach and asthma should not eat too much of it.

⒋ Eggplants grown in autumn contain certain toxins and taste bitter, so it is best to eat less of them, especially for diabetic patients. Try not to eat eggplant before surgery.