Ingredients: 25g scallion, 500g eggplant, soy sauce, cooking wine, ginger, salt, gourmet powder, dry starch, white sugar, vegetable oil and soup all in reasonable amounts.
Instructions: First: wash the eggplant and remove the pedicel; cut it into two parts and cut each part into a crisscross pattern of 4 by 2cm. Wash scallions and ginger, and cut them into sections.
Second: heat the oil. After the oil is heated, stir-fry the eggplant, and when eggplant bulks turn yellow, add ginger, salt, soy sauce and soup; then boil them. Braise all the ingredients for 10 minutes. Turn evenly.
Third: use dry starch, white sugar and water to make starchy sauce. Fix the sauce and add some gourmet powder.
Effects: Removes heat from blood to stop bleeding. Reduces swelling and relieves pain. It is beneficial to people who have high blood pressure and arteriosclerosis.
Tips: Eggplant is cold food. It has the effects of lowering blood pressure, relieving pain, eliminating bruising and exiling dampness. In addition, eggplants are rich in Vitamin D, which can strengthen the flexibility of the blood vessels.
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