The vitamin P in eggplant can help maintain the elasticity and physiological function of blood vessel walls, preventing hardening and rupturing. Therefore, regularly eating eggplant can help prevent and treat hypertension, coronary heart disease, and arteriosclerosis.
The taste is sweet and sour, with a crispy exterior and soft interior, especially appetizing.
Prepare the sweet and sour sauce and let it sit.
Peel and cut the eggplant into chunks, then coat with a layer of starch.
Shake evenly in a sealed bag.
Heat oil in the pan.
Add the eggplant pieces. Once one side is fried and set, flip the eggplant to ensure even heating.
Fry until the surface is lightly golden, then remove and drain excess oil.
In another wok, add a little oil, then stir-fry minced garlic over low heat until fragrant.
Add the eggplant and stir-fry.
Pour in the prepared sauce, stir-fry until each piece of eggplant is coated with the sweet and sour sauce.
Sprinkle a little chopped green onion for decoration.