How to make chicken and eggplant delicious, can eggplant and chicken be eaten together

1Prepare the ingredients and cut the eggplant into cubes.

2Put the eggplant in water and soak for a few minutes.

3Cut the chicken into strips and marinate with seasoning.

4When the wok is hot, pour in the oil and stir-fry the chicken strips. When the chicken is white, stir-fry with green onions, ginger and garlic and serve.

5. Pour oil into the pot, add the eggplant and stir-fry, stir-fry the eggplant until soft.

6Add an appropriate amount of seasoning to stir-fry, then add green peppers and tomatoes.

7. Simmer for a while, then add salt and remove from the pan.

1. Clean the chicken thighs and chop them into small pieces, and pour in a tablespoon of cooking wine.

2. Pour in half a tablespoon of soy sauce and marinate for 30 minutes.

3. Wash the long eggplant and cut it into hob pieces, and mince the green onion and ginger.

4. Sit oil in the pot, put in the eggplant pieces after the oil is hot, fry it slightly yellow and remove it, control the oil and set aside.

5. Fry the marinated chicken thighs until golden brown and remove the oil.

6. Leave the bottom oil in the pot, add the minced green onion and ginger and stir-fry until fragrant.

7. Add a tablespoon of red oil bean paste and stir-fry the red oil.

8. Add the chicken and eggplant pieces.

9. Add half a tablespoon of sugar.

10. Pour in 1 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1/2 tablespoon of balsamic vinegar.

11. Pour in the diluted water starch, do not turn over low heat and simmer for 10 minutes.

2. Because it is fried with red oil bean paste, there is no need to add refined salt when this dish is fried.

The preparation of chicken roasted eggplant.

1.Prepare the ingredients and cut the eggplant into cubes.

2.Soak the eggplant in water for a few minutes.

3.Cut the chicken into strips and marinate it with seasoning.

4.When the wok is hot, pour in the oil and stir-fry the chicken strips. When the chicken is white, stir-fry with green onions, ginger and garlic and serve.

5.Pour oil into the pan and stir-fry the eggplant until soft.

6.Add an appropriate amount of seasoning and stir-fry, then add the green peppers and tomatoes.

Ingredients: eggplant, chicken, oil, soy sauce, salt, sugar, green onion, garlic, water starch.

1.Cut the eggplant into small pieces, slice the chicken, cut the green onion and garlic and set aside, add water starch and a little salt to the chicken and marinate for a while.

2.Add a little oil to a hot pan, add the chicken, and sauté until completely browned.

3.Leave the bottom oil in the pan or re-add the oil, add the eggplant, and fry until the eggplant is reduced in size and slightly browned.

4.Add the green onion, garlic, then the chicken and stir-fry for two or three minutes.

5.Add soy sauce, salt and sugar to taste.

Chicken and eggplant can be eaten together, there will be nothing ***. Eggplant cannot be paired with crabs, but can be paired with other ingredients. Eggplant and crab meat are both cold foods, and eating them together often makes the stomach feel uncomfortable, and in severe cases, it will lead to diarrhea, especially for people with spleen and stomach deficiency.

Eating raw eggplant can be poisonous. Raw eggplant contains a toxin called solanine (also known as solanine), which is more toxic in sprouted potatoes! Solatelin is not only found in potato sprouts, but also in raw eggplant, and even the name is "solanine".

The culture of eggplant Eggplant originated in the southeast tropical region of Asia, ancient India was the earliest domestication place, and there are still wild species and relatives of eggplant in India. The wild fruits are small and bitter, and after long-term cultivation and domestication, the flavor is improved, and the fruits become larger. It spread to Africa in the Middle Ages, to Europe in the 13th century, to southern Europe in the 16th century, to Europe in the 17th century, and then to the Americas.

It was introduced to Japan from China in the 18th century. China has a long history of cultivating eggplant, with a wide variety of types and varieties, and it is generally believed that China is the second origin of eggplant. In the botanical work "Southern Grass and Trees" written by Ji Han of the Western Jin Dynasty, it is said that there are eggplant trees in southern China, which is the earliest record of eggplant in China.

In the Song Dynasty, Su Song's "Tujing Materia Medica" recorded that in addition to purple eggplant, white eggplant, and water eggplant in the north and south at that time, there were also rattan eggplants in the south of the Yangtze River.