As the saying goes, eggplant grows in summer, and beginning of autumn eats eggplant. It is said that eggplant is not only a short growing period, but also a seasonal vegetable in autumn. In addition, eggplant itself is a cold food, which is very suitable for eating at this temperature. In addition, eggplant is very oil-absorbing and contains a lot of dietary fiber, which can not only increase gastrointestinal peristalsis, but also clear the intestines and scrape oil, thus achieving the purpose of losing weight. You can't miss this dish after autumn. Stew it with skin three times a week to whiten and beautify. The more you eat, the younger you become.

Ingredients can be mixed with meat and vegetables, eggplant will take away excess oil, the whole dish will not be greasy, and eggplant absorbs all kinds of spices and oil and water, and the taste becomes quite delicious. Today we are going to have a Mapo eggplant, which is improved by combining Mapo tofu and eggplant powder. Not to mention the taste.

Mapo eggplant

Ingredients: 2 eggplants, minced pork 100g, 2 tablespoons of Mapo bean curd sauce, appropriate amount of minced onion, ginger and garlic, Chili powder 1 tablespoon, pepper powder 1 tablespoon, 2 tablespoons of water starch, 2 tablespoons of starch, half a spoonful of sugar, half a spoonful of chicken essence and soy sauce 1 tablespoon.

Slice the eggplant with a hob, and then wash it with water. Then add two spoonfuls of starch and stir well so that each eggplant is stained with starch.

Heat a tablespoon of oil in the pan. When the oil is hot, fry the eggplant with low fire and put it in a bowl for later use. Leave the bottom oil in the pan, add Jiang Mo, minced garlic and Mapo bean curd sauce, stir-fry until fragrant, stir-fry until fragrant. Then add minced meat, stir well, and stir-fry minced meat slowly with low heat. When the minced meat is cooked, add the fried eggplant, add appropriate amount of water and simmer on low heat until the eggplant is completely tasty. Finally, thicken the water starch and take the juice out of the pot. Sprinkle chopped green onion to improve the taste, and this dish will have everything, four words: hemp, spicy, fresh and fragrant. It has the characteristics of Sichuan cuisine. Mapo eggplant is a good next meal. I regard it as a rice killer. Children can eat a big bowl of rice no matter how picky they are about this dish. Give it a try.

Here I want to talk about eggplant skin. Many people have the habit of peeling everything they eat, even eggplant. We don't know if this is a theory, but it is wrong for eggplant.

Eggplant skin. That's a baby:

First of all, eggplant skin is rich in vitamins, including vitamin E, which can whiten skin. In other words, most of the antioxidant substances in eggplant are concentrated in eggplant skin and cannot be wasted.