How to cook eggplant for optimal nutrition

　　Fried eggplants will cause a lot of loss of vitamin P, and frying them after battering and sizing can reduce this loss. If the eggplants cut into pieces are soaked in water immediately, then removed and drained when cooking, you can avoid the eggplants from discoloring.

　　Nutritional benefits of eggplant:

　　Lower blood lipids and blood pressure : Eggplant has good reduction Hyperlipidemia , the effect of high blood pressure, the specific method is as follows: choose dark strips, cut into sections or shreds, mix with sesame paste and soy sauce, take it at dinner time, it can effectively reduce and heal itself.

　　Cardiovascular protection, ascorbic acid : Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of wounds. 》View cardiovascular and cerebrovascular nutrition products

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

　　Eggplant eating instructions

　　Eggplant is suitable for cooking methods such as roasting, stewing, steaming, frying, and mixing, such as "fish-flavored eggplant", "fried eggplant box", "roasted eggplant with meat slices", etc.

　　Old eggplants, especially those after autumn, contain more solanine, which is harmful to the human body and should not be eaten in large quantities.

　　Fried eggplants will cause a lot of loss of vitamin P, and frying them after battering and sizing can reduce this loss.

　　Where the eggplant sepals connect to the fruit, there is a light-colored ring. The wider and more obvious this band is, it means that the eggplant fruit is growing rapidly and has not aged. If the ring is not obvious, it means that the eggplant has stopped growing when it is harvested. At this time, the eggplant has become old and is not edible.

　　Eggplant is easily oxidized when exposed to heat, and its color will turn black, which affects its appearance. If you put it into a hot oil pan and fry it briefly before cooking, and then fry it with other ingredients, it will not change color easily.

　　After cutting the eggplant, you should immediately put it into oil and fry it directly before it changes color. This will fry out the excess moisture in the eggplant, making it easier to absorb the flavor when stewing.

　　After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If the eggplants cut into pieces are soaked in water immediately, then removed and drained when cooking, you can avoid the eggplants from discoloring.