Chinese Dish Stir-Fried Eggplant With Sauce Burnt Eggplant Organic Ingredients

Ingredients: Eggplant, Sweet Noodle Sauce, Salt, Sugar, Edible Oil, and Food Additives.

Shelf life: 12 months

Storage: -18 ℃ frozen storage

Packing: tinplate cans, vacuum bags

Payment T/T L/C

Stir-fried eggplant in the sauce is a traditional dish in northern China. It is a kind of food made with eggplant as the main ingredient. It is simple to make, suitable for all ages, and tastes sweet. The cooking method is to take the dishes and place them in a plate or basin, and heat them in a microwave oven for 5 minutes or boil them on a gas stove or an induction stove.

Nutritional value of eggplant:

⒈ Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron, and other nutrients.

⒉ The content of vitamin P in eggplant is very high, and every 100 grams contains 750 mg of vitamin P. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3. Eggplant also contains phosphorus, calcium, potassium, and other trace elements and choline, fenugreek, solanine, and other alkaloids. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of gastrointestinal tumor cells.

⒋The vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol.

⒌The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis, and edema.