Eggplant contains a variety of vitamins, fat, protein, sugar and minerals. It is a good vegetable with good quality and low price. In particular, eggplant is rich in vitamin P, the content of 100 grams of purple eggplant is as high as 720 mg, which is not only outstanding in vegetables, but also out of the ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of microvessels and prevent small blood vessel bleeding. Patients with hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy, often eating eggplant is of great benefit. According to scientists, eggplant is also a cancer killer. Indian pharmacologists have successfully extracted solanine from Solanaceae plants to treat gastric cancer, lip cancer and cervical cancer. Some patients with digestive tract cancer receiving chemotherapy can also use eggplant as adjuvant food when they have fever.


300g eggplant
20G red pepper
15g garlic
10g chives
1 tablespoon soy sauce
A little starch
2 tablespoons vinegar
1 tablespoon soy sauce
15g sugar
2 tbsp water


Step 1
Wash the eggplant and cut into sections. Take a container, add water and mix with white vinegar. Soak the eggplant in it for 5-10 minutes

Step 2
Chop green onion, garlic and red pepper in circles

Step 3
Drain eggplant, add a little starch and mix well

Step 4
2 tbsp vinegar, 1 tbsp soy sauce, 15g sugar, 2 tbsp water, a little starch, mix fish sauce

Step 5
Add proper amount of oil into the pot, heat it for 7 minutes, fry the eggplant until it turns yellow

Step 6
Leave oil in the bottom of the pan, saute onion, garlic and red pepper until fragrant

Step 7
Then add soy sauce, low temperature fried red oil

Step 8
Pour in the fried eggplant and stir fry

Step 9
Add the fish sauce and take it out of the pot