Eggplant is also rich in nutrition, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P, which is beyond the reach of many vegetables and fruits. Vitamin P can maintain the elasticity and physiological function of blood vessel wall and prevent hardening and rupture. Therefore, eating eggplant often helps to prevent hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Ingredients

1 chicken leg
4 thread eggplant
1 carrot
1 pepper
1 tablespoon oyster sauce
2-stage scallion
2 cloves garlic
1 tablespoon raw soy sauce
1 tablespoon sugar
Proper amount of white pepper
1 tablespoon cooking wine
Appropriate amount of starch

Directions

Step 1
Wash the eggplant, cut into thick slices, mix well with a little salt and marinate for 5 minutes (this can prevent discoloration and is not easy to eat oil)
Step 2
Diced carrot
Step 3
Diced pepper
Step 4
Beat garlic flat and cut scallions into small pieces
Step 5
Boneless chicken leg and cut into small pieces
Step 6
Add onion, garlic, white pepper, sugar, soy sauce and cooking wine to chicken leg meat
Step 7
After adding starch, add a few drops of edible oil and set aside
Step 8
Stir fry diced carrots in a hot pot with cold oil for 1 minute
Step 9
Pour in diced eggplant and stir fry until wilting. Take out and set aside
Step 10
Add oil to the frying pan, pour in diced chicken cooking wine, fry and change color
Step 11
Pour in carrots and diced eggplant and stir fry
Step 12
Add pepper and oyster sauce and stir well