The nutritional status of pregnant women has a great impact on the growth and development of the fetus. During pregnancy, women’s needs for various nutrients, especially protein, vitamins, minerals such as calcium and iron, are greatly increased. Ensure that they eat 500 grams of vegetables every day, especially dark colored vegetables such as eggplant, tomato, carrot, pumpkin, chrysanthemum, amaranth and protein rich beans, Eggplant: as a rich dietary fiber, eggplant can alleviate digestion related problems of pregnant women. It can prevent the occurrence of gestational diabetes by maintaining appropriate blood glucose levels. Folic acid in eggplant can help protect the fetus from neural tube defects. The anthocyanins in eggplant skin have strong antioxidant capacity, can remove free radicals in the body, help to improve the immune level and prevent infection. Recent studies have shown that eggplant has a positive effect on lipid levels. Eggplant has a lot of vitamins, such as vitamin C, B, niacin and minerals, such as manganese, potassium, copper, to promote the overall optimal development of the fetus.

Ingredients

500g eggplant (purple skin, long)
1 teaspoon salt
1 teaspoon rice vinegar
1 tsp pepper oil
1 / 2 tsp sugar
1 teaspoon sesame oil
1 tsp chili oil
3 chives
4 cloved garlic
Appropriate amount of water
Proper amount of cooked sesame

Directions

Step 1
Remove the root of the purple eggplant and clean it

Step 2
Put it in a steamer, bring to a boil and steam for 10 minutes

Step 3
Prepare more garlic and press it into minced garlic

Step 4
Steam the eggplant and let it cool

Step 5
Press the garlic into a small bowl, add the right amount of water and salt

Step 6
Add soy sauce and sugar

Step 7
Tear the eggplant into strips and put it on the plate

Step 8
In a bowl, add chili oil, Chinese prickly ash oil, sesame oil, rice vinegar and cooked sesame. Mix well and pour over eggplant

Step 9
Sprinkle with scallion