Eggplant is a very common ingredient. Common eggplants in Beijing are purple round eggplant and purple long eggplant. Eating eggplant after the holiday is a good choice. One eggplant is fresh and seedless, and the other is the need for a light diet to adjust the stomach after the Spring Festival.

　　 Eggplant is a cold food, Generally used in summer, it can help to relieve heat and cool down, and adjust the body. However, sometimes eating too many hot foods in winter, especially during the Spring Festival when eating a lot of big fish and meat, you need to eat cold vegetables as a balance. Some diseases, such as diabetes and high blood pressure, are also heat-related diseases. Often eating cold food also has a certain auxiliary effect on the body.

　　 Once upon a time, eggplant became a "magic medicine" under the preaching of a "master". But food is food after all, and the reason why it cannot be used as a medicine is because its efficacy is relatively shallow and can only be used as food. However, if the daily food mix is reasonable and the nutrition is balanced, it will also protect the body and prevent diseases. Just remember, you still have to see a doctor when you have a disease, don''t believe in rumors.

　　Purple eggplant is richer in anthocyanin content than green eggplant, and the flavonoids in the eggplant skin have a certain help in removing metabolic free radicals in the body, helping prevent age spots or skin pigmentation . The most content of eggplant is potassium and other inorganic salts, of course, it also contains more dietary fiber and vitamins, especially rich in niacin, which contains milligrams of niacin per 10Q grams, which is beyond the reach of ordinary vegetables and fruits. Niacin can enhance the elasticity and physiological function of capillaries, prevent arteriosclerosis and injury, and often eat some eggplant, which is helpful to prevent and relieve the three high diseases and hemorrhagic purpura.

　　Hand-pulled eggplant with sesame sauce:

　　Material: 300g long purple eggplant, 5 garlic cloves, 20g coriander;

　　Seasoning: salt, a little MSG, 50 grams of sesame paste,

　　Practice:

　　1, long eggplants are scattered with a knife, torn into thin strips with fingers by hand, seasoned with a little salt and steamed for 30 minutes.

　　 2. Steam the eggplant well and use the decanted water to slightly dilute the sesame paste into a thick rice porridge.

　　 3. Pat the garlic cloves into garlic, put it in sesame paste, use salt monosodium glutamate Seasoning.

　　 3. Sprinkle the cilantro into the sesame sauce and pour the eggplant on the plate.