Eggplant is the emperor's long-lasting dish, also known as the "vascular scavenger", which is easy to see for blood vessels. May-December is the peak season for eggplant every year. Enjoy the delicious food and understand the effects and nutritional value of eggplant together! The following is an introduction to the effects of eggplant, consumption taboos, selection & prescriptions, and cooking recipes.

A large analysis of nutrients of "eggplant"

Eggplant is also called crocus purple cucumber, rosant, eggplant, and grass turtle. Its nutrients are quite rich. According to the Taiwan Cancer Foundation, eggplant contains vitamin A, vitamin B group, vitamin C, vitamin P, calcium, phosphorus, oxidation, drill, iron, copper and other nutrients. Ninety percent of eggplant is water, rich in dietary fiber and soapy, which helps lower sterols, and the purple crust also contains anti-free radical polyphenol compounds.

In addition, eggplant is also rich in anti-cancer plant chemical ingredients: vitamin P, anthocyanins, green acid, and sauerkine.

Eggplant has 4 major effects: maintaining vascular elasticity and anti-cancer... But 3 types of people should be careful

According to the Taiwan Cancer Foundation, eggplant is rich in a variety of nutrients and can maintain vascular elasticity. Its strong antioxidant ability can prevent atherosclerosis and inhibit digestive system tumors. The efficacy of eggplant is described as follows:

Vitamin P maintains vascular elasticity vitamin P, also known as bio-type ketone, mainly composed of citrin, rutin, hesperidin, ketones and flavonols. The &ldquo of vitamin P comes from the first letter of permeability in English, indicating that it has an important relationship with permeability. The main function of vitamin P is to enhance hairy blood vessels and adjust absorption capacity. It is an element that controls the permeability of hairy blood vessels. In addition, vitamin P can help digestion and absorption of vitamin C, and can also protect vitamin C from oxidation, jointly maintaining the health of the lint tissue. It can prevent blood stasis, prevent bleeding and increase resistance to the disease.

Anthocyanins avoid atherosclerosis Anthocyanins have super strong antioxidant ability and can stabilize the cell membrane structure to protect the endothelial cells from free radical destruction, and can also increase the synthesis of mucopolysaccharides to maintain the integrity of the wall. Anthocyanins can also prevent platelets from over-aggregation. Research shows that anthocyanins can prevent oxidation of cervical sterols, improving the phenomenon of sclerosis in humans.

Green acid helps blood sugar stability. Research shows that green acid can reduce the rate of sugar absorption in the kidneys, and blood sugar rises rapidly after sluggishness and is also a good help for weight loss.

High content of rosy sausage helps to fight tumors. rosy sausage is rosy sausage, which can inhibit tumors in the digestive system. Purple eggplant contains dragon ash, which is higher than other varieties of eggplant, so purple eggplant is higher in food anti-cancer. Eggplant has a good anti-cancer effect. It is located in Greece along the Mediterranean coast. Local residents eat a large amount of Solanaceae vegetables (including eggplant, tomatoes and peppers) all year round. The incidence of heart disease and cancer is significantly lower than that of other countries in Europe and the United States.

Eggplant is of course more abundant, but it is slippery in nature. People with cold lungs and coughs should not eat it. People with cold spleen and stomach should not eat it too much. People with slippery kidneys and abdominal cramps should take it carefully. In addition, Chinese doctor Zheng Weilun once visited and said that if you don’t eat eggplant for a long time, it will cause eggplant, and eating too much will easily cause diarrhea.

How to choose delicious eggplant? How to save?

Eggplant is a frequent visitor on the dining table. When choosing and purchasing, what should you pay attention to to pick the latest and delicious eggplant? The following are three tips for Taipei farming to help the public master the selection skills:

. Look at the appearance: the eggplant is uniform, without scars caused by external injuries, and the whiteness under the sepals is commonly known as "eyes". The eyes are obviously more tender and tender, and the tail is enlarged when overcooked.

. Look at the color: the skin is bright and bright, with a black purple (shuijiao) or a lilac (rougua rosai)

. Lightly press the eggplant lightly press the eggplant, which has a Q-smoothing feeling

Eggplant is not resistant to low temperatures. If you put it in the refrigerator after buying it home, you will find that the eggplant is hard and black before long. Some are cut eggplants, and it is no longer used to stir-fry, so how should you save these eggplants? The following share two ways of storage: refrigeration and refrigeration:

refrigeration and storage

. General refrigeration: The shelf life is about 7 to 10 days. The storage method is to remove the stems of the purchased eggplant, clean it up, dry the whole eggplant with a paper towel, wrap it with a slightly moistened paper, and then seal it in a plastic bag, and then store it in a fruit and vegetable refrigerator. Reminder: You can also use a freshly insulated film to wrap eggplant.

. Burn and refrigerate: The shelf life is about 3 to 5 days. The storage method is to remove the stems and cut the eggplant into pieces, blanch it in boiling water, then lift it up and finally put it in a freshener box.

Coldering powder

Storage period: about 30 days

Storage method: Cut off the stems of the eggplant, cut the pieces with a knife, soak it in clean water for 5 to 10 minutes to prevent the flesh from changing color, then dry the eggplant with a kitchen towel and put it in a fresh bag to store.

Reminder: Saving in cold storage can better maintain the original color and taste, and can be directly prepared without decorating it..

Eggplant cuisine DIY: Japanese Pure Eggplant Fried

Eggplant is delicious whether it is steamed, red, fried, or baked! Will you cook eggplant? The Agricultural Department shared with you a recipe for "Japanese Pure Eggplant Filled" in the face book "Freshly Enjoyed Farm YA - Agricultural Department". The ingredients and methods are as follows:

Ingredients: 1 medium-sized eggplant, suitable sesame, suitable green stew, rice (cooked per person), 2 soup spoons of soybean, 2 soup spoons of mirin, 1 soup spoon of cooking wine, and 1 soup spoon of water.

Three-step process:

Step 1: Steam and wash, cut, and steam and cook for 10 minutes until soft (or half a cup of water with an electric pot)

Step 2: Cut the cut (not cut), and carve the pattern on the surface of the eggplant.

Step 3: Fry and then fry until golden and yellow. Finally, pour in spirit sauce and cook until dry, sprinkle with sesame seeds and tangerine peels and finish it!

The Agricultural Bureau shared that in addition to using Taiwanese soy sauce that is common at home, you can also use the same proportion of Japanese soy sauce and 1 teaspoon of sugar to replace it. Let’s taste the thick, juicy sweet and delicious!

Eggplant cuisine DIY: Fish-flavored eggplant

In addition, I will teach you a delicious eggplant dish "fish-flavored eggplant". The ingredients and methods are as follows:

Ingredients: 500 grams of eggplant, 40 grams of meat, 1 ginger, 15 grams of ginger, 20 grams of garlic

Taste: 1 soup spoon of oil, 1 soup spoon of soy sauce, 2/3 teaspoon of sugar, 2 teaspoon of spicy bean paste, 2 teaspoon of spicy bean paste, starch powder 1/2 soup spoon

Method: Step 1: Remove the stems of the eggplant, cut it into 5 cm long sections and then cut it together, cook (or fry or steam), and then gently press the eggplant to remove moisture (or oil), and place it on a plate. Step 2: Cut the ginger into the ginger and garlic, and cut into powder. Step 3: Fry the oil and stir-fry the meat until half cooked. Add ginger, ginger and garlic. When the aroma is overflowing, pour in 4/5 cup of water, add sugar and bean paste to taste, and then thicken the sauce with the water-adjusted starch. Step 4. Sprinkle the 3 pieces of sauce on the eggplant, sprinkle with a few tangerine flowers and red peppers to complete it.