Eating delicious stewed eggplants in winter provides nutrition and keeps you warm

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This post was last edited by Qing_Xue on 2016-12-6 at 18:42. Home-style Stewed Eggplant Ingredients: 1 round eggplant, 200 grams of pork mince, 1 star anise, 3 slices of ginger, an appropriate amount of green onions, as well as appropriate amounts of soybean paste, Sichuan pepper, salt, soy sauce, and cooking oil. 　　Instructions: 1. Add minced meat to chopped green onions, grated ginger, yellow bean paste, soy sauce, and ground Sichuan pepper. Mix well. Add a little water and continue mixing until the mixture becomes sticky. Finally, add salt and mix thoroughly. Set aside for 30 minutes to allow the flavors to penetrate. 　　2. Wash the eggplants, remove their stems, and cut round eggplants in half across the middle to form four pieces. Then cut these pieces into slices 0.5 cm thick, pairing them up with one slice next to the other; fill the space between each pair of slices with meat filling. 　　3. Heat a wok, add a small amount of cooking oil, then insert Sichuan peppercorns and star anise to release their aroma. Next, add green onions and ginger and stir-fry until fragrant, followed by pouring in an appropriate amount of sauce and frying it in the oil until it emits a pleasant scent. 　　4. Place the eggplants filled with meat mixture in the pot, add half a bowl of water along with a little salt. Once the water boils, reduce the heat to medium-low and simmer for about 10 minutes. Check the liquid in the pot; if it has reduced significantly, turn off the heat. If there is still too much liquid, increase the heat to bring it to a boil before serving. 　　I. Eating stewed dishes in winter keeps you warm and provides nutritional benefits. Stewed dishes are a popular cooking method in the Northeast region; there are \"eight major types of stews\" there, including pork stewed with vermicelli, lamb stewed with sauerkraut, beef stewed with potatoes, ribs stewed with tofu, chickpeas stewed with mushrooms, ribs stewed with green beans, catfish stewed with eggplants, and demoli fish stew. Due to the mixed ethnic groups in the Northeast, the long winters, an abundance of wild delicacies, and a shortage of vegetables, people prefer to combine various ingredients together to create hearty and flavorful stews during winter. It is a pleasure for the people there to gather with family and friends around the stove to enjoy these delicious dishes in the winter months. http://img.99.com.cn/uploads/161129/424_150334_1.jpg There are two advantages to stews. Firstly, stews are cooked by simmering rather than frying, so fewer carcinogenic substances that can be produced by high-temperature hot oil are generated during the cooking process; steaming is a healthier cooking method than frying ； Secondly, stews often contain a wide variety of ingredients, including various root vegetables, mushrooms, leafy greens, meats, fish, and shellfish. **This increases the range of foods and nutrients that can be consumed in one meal, helping to ensure a balanced intake of nutrients and promoting a healthy diet. 　　II. Eating eggplants in winter can help regulate blood pressure. Eggplants can be consumed in both meat-based and vegetarian dishes; they can be stir-fried, baked, steamed, or boiled, as well as fried, served raw in salads, or used in soups. Of course, eggplants also make delicious stews. It is best not to peel eggplants when eating them, as the skin contains vitamin B. Vitamin B and vitamin C work well together; vitamin C requires vitamin B’s support during its metabolism, and eating eggplants with their skin on helps promote the absorption of vitamin C. 　　Eaten together with bitter gourd, it helps relieve fatigue, clear the mind and improve eyesight, boost energy and strengthen vitality, as well as delay aging. Eggplants have the effects of relieving pain and promoting blood circulation, reducing heat and swelling, alleviating pain and promoting diuresis, preventing blood vessel rupture, regulating blood pressure, and stopping coughing and bleeding. 　　Eaten together, they make an ideal dish for people with cardiovascular diseases. Eggplants contain a substance called solanine, which has antioxidant properties and can inhibit cancer cells; it is one of the reasons for the health benefits of eggplants ； However, it has a strong irritating effect on the gastrointestinal tract and an impact on the respiratory center; poisoning can occur when large amounts are consumed by the human body. Solanine is practically insoluble in water; therefore, methods such as blanching or boiling cannot remove it. Adding some vinegar while cooking helps to break down and destroy solanine.