Eggplant juice mixed with eggplant is a little tongue twisty. Eggplant juice is ketchup. Tomato sauce is not only delicious but also healthy. There are many ways to eat eggplant, but most of them have high cooking temperature and long time. They are not only greasy, but also have great nutritional loss. The vitamin loss of fried eggplant can reach more than 50%. Among all the eating methods of eggplant, mixing eggplant puree is the healthiest. First of all, the heating time of mixed eggplant mud is the shortest. It only needs to be steamed by fire, so the nutritional loss is the least. Secondly, mix eggplant with the least oil. After steaming the eggplant and tearing it into strips, just pour some sauce on it. Finally, the eating method of mixed eggplant has the most complete nutritional absorption, because it does not need to cut off the eggplant skin, which contains a large number of bioactive substances. The best sauce for eggplant is olive oil, minced garlic and a little salt. Olive oil is undoubtedly a healthy oil, and garlic powder has the effect of sterilization and anti-cancer.

Ingredients

2 eggplant (purple skin, long)
1 tbsp shrimp
A little lard (refined)
A little olive oil
A little sugar
3 tbsp Heinz ketchup
2G salt
A few eggs
A little thirteen incense
A little raw
4 slices of ginger
4 cloves garlic
Proper amount of corn starch

Directions

Step 1
Preparation of materials

Step 2
I cut the eggplant into sections in advance and put it directly into the pot and steam it over high heat

Step 3
When steaming eggplant, we wash garlic, ginger and shrimps, cut them into pieces and set aside

Step 4
Heat the pot, pour lard, saute garlic powder, etc., and pour in a little water or soup

Step 5
Pour the ketchup into the starch and add a little water

Step 6
Bring the soup to a boil and pour in the soy sauce

Step 7
Season with salted chicken essence and sugar

Step 8
Pour in the sauce

Step 9
Finally, pour olive oil into the pot and pour in thirteen spices

Step 10
When the tomato juice is cool, it can be torn into strips. Pour the boiled tomato juice onto the eggplant and sprinkle some minced garlic as ornaments