Is there a problem with eating tomatoes and eggplants?

Detailed introduction to the practice of roasted eggplant with sliced meat and tomato Cuisine and efficacy: Private dishes Recipes for teenagers Recipes for the elderly Taste: Original flavor Process:

Braised pork slices and tomato roasted eggplant ingredients: Ingredients: eggplant, 100 grams, 100 grams of tomato Accessories:

Pork (lean) 50 grams Seasoning: 25 grams of vegetable oil, 5 grams of soy sauce, 3 grams of salt Characteristics of pork slices and tomato roasted eggplant: The dish is elegant, fragrant and sweet, and nutritious.

Teach you how to make sliced tomato roasted eggplant, how to make sliced meat tomato roasted eggplant to be delicious 1Cut the pork into thin slices; Peel the tomatoes and cut into cubes; Peel the eggplant and cut it into hob pieces. 2.

Pour the vegetable oil into the pot, add the sliced meat and stir-fry, then add the eggplant cubes and tomato cubes, add soy sauce and salt and cook for 10 minutes. Tips-Health Tips: Vitamin P contained in eggplant ranks first among all vegetables, vitamin P, also known as rutin, is a flavonoid, which has the effect of softening blood vessels, resisting arteriosclerosis, and protecting cardiovascular and cerebrovascular diseases.

Tips: Tomatoes: Tomatoes should not be eaten with pomegranates.

There is no problem with eating tomatoes with eggplant next to burning, there will be no adverse reactions, and tomatoes can be cooked with eggplant, the specific method is as follows:

Ingredients: tomatoes, eggplant.

Excipients: oil, salt, sugar, soy sauce, green pepper, garlic.

Steps: 1. Wash the eggplant and cut it into diamond-shaped pieces.

2. Wash the tomatoes and cut them into cubes, slice the green peppers and set aside.

3. Put the oak oil in the pot, heat it, pour the eggplant pieces into the pot and stir-fry.

4. Add salt, stir-fry until the eggplant is soft, add the tomatoes and continue to stir-fry.

5. Stir-fry until the tomatoes are soft and rotten, add sugar and soy sauce and continue to stir-fry evenly.

6. Add green pepper and stir-fry evenly, add garlic and stir-fry evenly before serving.

Tomatoes and eggplants can be eaten together, and there will be no hidden problems.

There is a dish called tomato roasted eggplant, which is made of these two vegetables, and the steps are as follows:

Ingredients: 1 eggplant, 2 tomatoes, 1 chili, 3 garlic, and an appropriate amount of shallots.

1/2 bowl of water, 2 tablespoons of light soy sauce, 1 tablespoon of starch, 2 tablespoons of tomato paste, 1 tablespoon of salt, 1 tablespoon of sugar.

Method: 1. Wash the eggplant and cut it into long strips; Peel the tomatoes and cut them into small pieces, cut the green peppers into shreds, and mince the garlic and shallots for later use;

2. Put slightly more oil than stir-fry in a frying pan, add eggplant and stir-fry until soft;

3. Half a bowl of water, 2 tablespoons of light soy sauce, 1 tablespoon of starch, 2 tablespoons of tomato paste, 1 tablespoon of salt, 1 tablespoon of sugar, and mix into juice;

4. Put an appropriate amount of vegetable oil in another pot, add minced garlic and stir-fry until fragrant, add tomato pieces and turn out the juice;

5. Add eggplant and green pepper shreds in the front stir and stir-fry evenly;

6. Pour in the adjusted starch to thicken until it is thick; Add chopped green onion before cooking;

7. Put the dishes on the plate, so that a tomato roasted eggplant that is not greasy but not greasy is good.

Eggplant and tomatoes can be eaten together.

The two are not compatible, there will be no nutritional conflict when eaten together, and the eggplant and tomatoes will taste salty and sweet together, which can bring pleasure to the taste buds.

In addition, the nutritional value of eggplant and tomatoes is higher, eggplant contains protein, fat, vitamin P, vitamin C, potassium, calcium, phosphorus, iron and other nutrients, and tomatoes contain protein, organic acids, vitamins, carotene, calcium, potassium, magnesium and other substances, both can be eaten together to supplement the nutrients needed by the human body, which is good for health.

In daily life, it is necessary to avoid eating unripe green tomatoes, because green tomatoes generally contain toxic solanine, and excessive consumption may lead to poisoning.

Preparation of fried eggplant with tomato:

1.Prepare eggplant, tomato, shallots, ginger and garlic.

2.Eggplant, tomato diced, green onion, ginger and garlic finely chopped.

3.Remove the oil from the pan, add the minced green onion, ginger and garlic, and stir-fry until the flavor is revealed.

4.Add the diced tomatoes and stir-fry until the juice is removed.

5.Add the diced eggplant and coat the eggplant evenly with the tomato juice.

6.Add light soy sauce, add water until the dish is almost gone, and bring to a boil over high heat.

7.After boiling, add salt, cover the pot and simmer until the eggplant is soft and rotten, and then remove from the pan.

Tomatoes are rich in antioxidants. The antioxidant can prevent the damage of free radicals to **, has obvious beauty and anti-wrinkle effects, and is rich in carotene, vitamin C and B vitamins. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

In particular, the content of vitamin P is high. Each 100 grams contains 750 mg of vitamin P, which can be anti-cancer, anti-aging, cardiovascular protection, etc. Together, the two are nutritious and delicious.

Eggplant can be eaten with tomatoes.

Ingredients: 1 eggplant, 100g green pepper, 200g tomatoes, appropriate amount of mutton fat, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of sugar, appropriate amount of soy sauce.

1. Peel and wash the eggplant.

2. Cut the eggplant into triangular pieces.

3. Cut the tomatoes and green peppers into cubes.

4. Put the mutton fat in the pot and heat it.

5. Add the eggplant and fry it.

6. Fry all the eggplants in batches.

7. Put oil in the pan, add tomatoes and stir-fry.

8. Add green peppers and stir-fry until medium-cooked.

9. Add the fried eggplant, add salt, sugar and soy sauce and stir-fry.

10. Add minced garlic, turn off the heat and stir-fry evenly, then remove from the pot.

11. a finished product.

Eggplant and tomatoes can be eaten together, and they can be eaten as roasted eggplant with tomatoes.

Ingredients: 2 eggplants, 1 tomato, 1 pepper, appropriate amount of vegetable oil, 3 cloves of garlic, 10 Sichuan peppercorns, 1 tablespoon of light soy sauce, 2 tablespoons of salt, 2 tablespoons of tomato paste, a little chicken essence.

1. After washing the long eggplant, cut it into cubes, and do not peel the eggplant, as shown in the picture below.

2. Add 1 tablespoon of salt to the cut eggplant, grasp it well, marinate for 10 minutes, and pour out the water inside.

3. Wash 1 tomato and cut it into cubes, as shown in the picture below.

4. Remove the stems and seeds of the peppers, wash and dice them.

5. Peel off the garlic coating, wash it, and chop it.

6. Heat the wok, pour in an appropriate amount of vegetable oil and heat it, add the peppercorns and fry until fragrant, and then remove the peppercorns.

7. Add the eggplant and stir-fry, add an appropriate amount of light soy sauce, and stir-fry evenly.

8. Pour in an appropriate amount of water, as shown in the figure below.

9. Add 2 tablespoons of tomato paste.

10. After stir-frying evenly, add diced tomatoes and chili peppers, cover with a lid, and simmer the ingredients over medium heat.

11. After the ingredients are cooked, sprinkle with minced garlic, add an appropriate amount of salt and chicken essence, and turn off the heat.

12. Stir-fry evenly out of the pan and put on a plate, so that the tomatoes and eggplant are finished.

Eggplant can be eaten with tomatoes, the two eat together not only will not affect each other's nutritional value, but also a beneficial pairing, tomatoes can protect the vitamin C in the eggplant, the two are also very delicious when cooked together, the method is simple and convenient, in line with the taste of the public, but eggplant and tomatoes are not suitable for eating on an empty stomach and high-temperature cooking.

Eggplant and tomatoes eating together will not affect each other's nutritional value, nor will it bring harm to human health, and it is also a beneficial combination, eggplant is rich in vitamin C, but nutrients are easy to lose during cooking, and tomatoes are conducive to protecting vitamin C and polyphenols in the ingredients, so it is a beneficial choice to eat together.

Not only will eggplant and tomatoes not conflict in nutrition, but also tomato roasted eggplant and is a very common home-cooked dish, not only the method is simple and convenient, the ingredients are also very common, and the taste is also in line with the taste of most people.

However, eggplant and tomatoes are not suitable for eating on an empty stomach, gastric juice secretion is too much on an empty stomach, and contact with tomatoes is easy to produce lumps that lead to diarrhea, stomach pain and other phenomena, and are not suitable for high-temperature cooking, eggplant after high-temperature cooking The speed of nutrient loss will be accelerated, and tomatoes become easy to decompose when heated, so it should not be heated for too long when cooking.

1. Eggplant and tomatoes can be stewed and eaten together. Roasted eggplant with tomatoes is a home-cooked dish with tomatoes and eggplant; The combination of eggplant and tomato makes it rich in vitamin C, carotene and B vitamins, and eating more is beneficial to cardiovascular and cerebrovascular health, which can effectively prevent digestive tract cancer, liver cancer, lung cancer and other diseases.

2. Eggplant tomato roast steps: cut the tomatoes into pieces, peel and peel the eggplant into large pieces, mince the green onion, mince the garlic, mince the ginger, marinate the eggplant with salt in advance, and take out the water by hand before frying. Make oil in the pot, the oil is a little more, the eggplant is more oily, the oil comes out again after it is fried, and the oil is hot and put in the peppercorns.

Wait until the peppercorns are fragrant and remove them. Add the eggplant, stir-fry this process will be longer, slowly stir-fry until the eggplant becomes soft, this can not be rushed, that is, you have to stir-fry the water in the eggplant. Stir-fry until the eggplant has just been sucked in, and then stir-fry all the oil that has just been sucked in.

Put some oil in the pot, not too much, add chopped green onions, and stir-fry until fragrant. First add the tomatoes and stir-fry, pour in the light soy sauce, dark soy sauce and sugar, then pour in the eggplant and continue to stir-fry; Until the tomato broth covers the eggplant, add the minced garlic and finally pour in the water starch to thicken and remove from the pan.