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How is aubergine fried can blacken fry aubergine to be able to blacken fry aubergine to save oily method to fry aubergine how to save

How does aubergine fry can blacken fry aubergine to be able to blacken fry aubergine to save oily method to fry aubergine how does province oil fry aubergine to save oily method to fry aubergine how to save introduction of net of oily the way to keep in good health: What to fry aubergine to save oily method to have? Although aubergine is delicious, but cannot leave oil however. But too oily aubergine, not only battalion nurturance distributes light prediction of a person’s luck in a given year, and after taking food, digest hard absorb. Especially have a poor appetite

Introduction of net of legend preserve one’s health: Fry aubergine to save oily method to have although what aubergine is delicious, but cannot leave oil however. But too oily aubergine, not only battalion nurturance distributes light prediction of a person’s luck in a given year, and after taking food, digest hard absorb. Especially the person of have a poor appetite, eat too oily aubergine, time of minister of meeting feeling abdomen is full bilge. Small today make up will introduce next frying aubergine saves oily method what to have

Aubergine, the breed such as coloured eggplant, violet eggplant, round eggplant, long eggplant. Aubergine has very high nutrition value, it contains C of rich protein, adipose, candy, calcic, phosphor, iron and vitamin A, vitamin to wait, in purple aubergine, still contain the material such as richer vitamin P and black alga. Often eat aubergine, can increase in order to prevent the cholesterol in blood, can increase capillary strength. Consequently, have the function of heart and vessels of very good protection.

Occupy a magazine of American ” fall cholesterol 12 laws ” in one article, first what edible aubergine reduces cholesterol to label 12 laws. Accordingly, old people is like in contract cardiovascular disease or cholesterol is high person, often eat some of aubergine, it is very beneficial to healthy long life.

So, fry aubergine how does ability save oil below introduce a small doohickey.

When frying aubergine, the eggplant that will cut piece, eggplant piece scatter on salt mixes divide evenly, agitate is controlled 15 minutes, crowded go oozy red black water, boiling water is not added when frying, turn over re-roasting to come completely soft. Next, the taste that presses oneself again puts all sorts of condiment, such course of action, save oil already, delicious.

The nutrient value of aubergine

Aubergine is the purple vegetable with not much amount to, also be the vegetable of very common the daily life of a family on table, rich vitamin E and vitamin P are contained in its violet skin, other and vegetable place cannot compare this, vitamin P but bate is imperceptible and hemal, prevent small hemal haemorrhage, to hypertensive, arteriosclerosis, haemoptysis, reach a scorbutic all beneficial. The vitamin C that contains in aubergine and black careless glucoside, have the effect that reduces cholesterol. In addition, the B that aubergine place contains a group of things with common features the vitamin reachs nephritis oedema to wait to dysmenorrhoea, chronic gastritis have effect of certain and auxiliary therapy.

I like to eat aubergine of cold and dressed with sause, need general aubergine is fore-and-aft cut a few, put the evaporate in bamboo or wooden utensil for steaming food a few minutes next when aubergine became ripe OK (use chopstick fork) , take out aubergine from inside bamboo or wooden utensil for steaming food next, put aside cool a little while, basically be to drop in temperature, can rip the aubergine with ripe evaporate with the hand at this moment1000 beautiful net forum of Shanghai

1000 beautiful nets of Shanghai
Small. Finally when aubergine is cool, can put dish in, add all sorts of condiment can, must want to have vinegar and garlic ability will be delicious.

Did not need to use oil.

Do aubergine to use oil how less

Fry aubergine very excessive consumption of fuel and oil, this increased people to be opposite absorb adiposely, so, how does aubergine fry ability to be able to use oil less below 3 kinds of methods might as well try:

Evaporate boils a law to press an aubergine and 0.2 dry beanses than

Exemple, put them into boiler at the same time, add cold water to cross aubergine and beans with just was being done not have had better, join a few Chinese prickly ash, conflagration is boiled, change medium baking temperature to boil 78 minutes, add right amount salt, to bean squashy chew easily can have pot, right now aubergine has been boiled sodden. A few balm are added to mix after refrigeration the desk on divide evenly. This vegetable low oil, high protein, mouth of sweet Dan Shuang, do the save trouble when the province, the amount that can make a few times reserves. Before; balm immersing to eat every time before bean is boiled, add now. Additional, aubergine section evaporate ripe air is cool, add mashed garlic, condiment, balm to mix divide evenly eats, the quantity that use oil is very little also, and taste is very good.

Bloat be soiled law mixes the aubergine that has cut with salt first divide evenly bloats 15 minutes, squeeze next go oozy water, water is not added when frying, repeatedly stir-fry before stewing is fried to aubergine molten. Next rejoin all sorts of condiment, fry the aubergine that come out to save oil already so goluptious. The color after additionally aubergine dissections blackens easily, can immerse a little while in clear water or weak brine before fry, won’t become angry.

Introduction of net of legend preserve one’s health: How is aubergine fried can you blacken? When frying aubergine, had better put oil more appropriately, add some of Chinese prickly ash or garlic piece scamper is sweet, put aubergine to flip through ceaselessly, in fast ripe when put salt and garlic to flavor again, rejoin a few white vinegar or tomato man. A lot of people are fried easily when frying aubergine black, small today make up how will introduce next aubergine to fry can you blacken?

When frying aubergine, had better put oil more appropriately, add some of Chinese prickly ash or garlic piece scamper is sweet, put aubergine to flip through ceaselessly, in fast ripe when put salt and garlic to flavor again, rejoin a few white vinegar or tomato man.

Fry the aubergine that go out not to blacken so, flavour aroma is goluptious.

Because,this is, when oil is much, aubergine boiler is stayed in by oily wrap up, isolated above all air.

Oil is lukewarm original tall, oil conducts heat to compare water again fast, then the temperature of aubergine lifts very quickly, exceed 70 Celsius, enzymatic lost active with respect to much.

Plus the acid in the vitamin C in tomato and vinegar, it is done not have thoroughly ” stage an armed rebellion ” opportunity.

Fry aubergine so, although do not husk,also maintain more good-looking color all the same.

Do the period of the day from 11 pm to 1 am that burn eggplant, because want an eggplant piece to be put in the blast in oily boiler to appear first, after fish out will put other condiment, also won’t again blackening thing happens.

Why can still blacken

But, why does numerous other people burn aubergine to you still can blacken?

It is oil is put too less above all;

Next, salt and soy are put too early again, bloat give many moisture to come, be helpful forFall in love with the sea

Love Shanghai is the same as edition of city mobile phone
Enzymatic with phenol kind be close to adequately;

Have again, the temperature of water is elevatory very slow, aubergine surface temperature is so low also, it is again enzymatic ” be on one’s last legs ” created an opportunity.

If add some of cold water, more bad, when thoroughly cook aubergine, it is inky already one boiler!

Nevertheless, grease of good-looking aubergine hard to avoid is overmuch, if want to eat the aubergine with very low quantity of heat, had better use evaporate or baked means, the aubergine that be like evaporate, mix eggplant mud.

The practice of aubergine

Of aubergine have a way, element of meat or fish all appropriate. Can fry already, burn, evaporate, boil, also but deepfry, cold and dressed with sause, do boiling water, can the dish with boil delicate and goluptious v. Eat aubergine to suggest not to want flay. Aubergine avoid by all means is eaten raw, lest toxic.

1. aubergine is applied to burn, stew, evaporate, blast, mix wait for cook method, be like ” piscine sweet aubergine ” , ” scamper eggplant box ” , ” cutlet burns aubergine ” etc.

2. old aubergine, especially the old aubergine of after autumn contains more eggplant alkaline, harmful to human body, unfavorable eat more. If edible hind appears the toxic symptom such as faintness of angina of disgusting, vomiting, diarrhoea, bowel, consciousness, tic, should reach a hospital in time cure.

3. deepfry aubergine can cause a large number of vitamin P losses, the blast after the size that hang paste is made can reduce this kind of loss.

4. is in place of aubergine sepal and fructification photograph connective, have clitellum of circuit light color, this belt is wider, more apparent, with respect toSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
Explain aubergine fructification is growing quickly, without ageing. If clitellum is not apparent, demonstrative aubergine is collected when closing, already stopped to grow, right now aubergine has aged, influence edible.

5. aubergine encounters heat to oxidize extremely easily, color can blacken and the influence is beautiful, if be put into the boiler that heat up oil first before cook a bit scamper, fry together with the material of other again, become angry not easily.

After 6. cuts good aubergine, should take the advantage of had not become angry, put oil immediately in immediate blast. So OK scamper gives the redundant moisture in aubergine, stewing when boiling, easy tasty.

7. aubergine is cut agglomerate or piece hind, because oxidation will be very fast by Bai Bianhe. If will cut agglomerate aubergine to be put into water to immerse instantly, wait for filter is scooped to work again when making food, can avoid aubergine to become angry.

The nutrient value of aubergine

The nutrition of 1. aubergine is rich, contain protein, adipose, carbohydrate, vitamin and calcium, phosphor, iron to wait for a variety of nutrition composition.

The content of P of the vitamin in 2. aubergine is very high, vitamin P750 milligram is contained namely in every 100 grams. Can escalate the sticky put forth effort between human body cell, enhance the flexibility of blood capillary, bring down brittleness and osmotic, prevent capillary burst haemorrhage.

3. aubergine still contains microelement and the choline such as phosphor, calcic, Potassium, fenugreek Su Jian of alkaline, water, Long Kui is alkaline wait for a variety of alkaloid. Especially content of the vitamin in purple aubergine is higher. Can control the rise in value of enteron tumour cell.

The vitamin C that contains in 4. aubergine fiber and black careless glucoside, have the effect that reduces cholesterol. Foreign scholar puts forward ” reduce cholesterol 12 laws ” , edible aubergine is namely among them one of methods.

The B that 5. aubergine place contains a group of things with common features the vitamin reachs nephritis oedema to wait to also have effect of certain and auxiliary therapy to dysmenorrhoea, chronic gastritis.


How is aubergine fried can blacken fry aubergine to be able to blacken fry aubergine to save oily method to fry how is aubergine saved

On May 25, 2016 11:28 editors: Net of legend preserve one’s health


Introduction of net of legend preserve one’s health: Fry aubergine to save oily method to have although what aubergine is delicious, but cannot leave oil however. But too oily aubergine, not only battalion nurturance distributes light prediction of a person’s luck in a given year, and after taking food, digest hard absorb. Especially the person of have a poor appetite, eat too oily aubergine, time of minister of meeting feeling abdomen is full bilge. Small today make up will introduce next frying aubergine saves oily method what to have

Aubergine, the breed such as coloured eggplant, violet eggplant, round eggplant, long eggplant. Aubergine has very high nutrition value, it contains C of rich protein, adipose, candy, calcic, phosphor, iron and vitamin A, vitamin to wait, in purple aubergine, still contain the material such as richer vitamin P and black alga. Often eat aubergine, can increase in order to prevent the cholesterol in blood, can increase capillary strength. Consequently, have the function of heart and vessels of very good protection.

Occupy a magazine of American ” fall cholesterol 12 laws ” in one article, first what edible aubergine reduces cholesterol to label 12 laws. Accordingly, old people is like in contract cardiovascular disease or cholesterol is high person, often eat some of aubergine, it is very beneficial to healthy long life.

So, fry aubergine how does ability save oil below introduce a small doohickey.

When frying aubergine, the eggplant that will cut piece, eggplant piece scatter on salt mixes divide evenly, agitate is controlled 15 minutes, crowded go oozy red black water, boiling water is not added when frying, turn over re-roasting to come completely soft. Next, the taste that presses oneself again puts all sorts of condiment, such course of action, save oil already, delicious.

The nutrient value of aubergine

Aubergine is the purple vegetable with not much amount to, also be the vegetable of very common the daily life of a family on table, rich vitamin E and vitamin P are contained in its violet skin, other and vegetable place cannot compare this, vitamin P but bate is imperceptible and hemal, prevent small hemal haemorrhage, to hypertensive, arteriosclerosis, haemoptysis, reach a scorbutic all beneficial. The vitamin C that contains in aubergine and black careless glucoside, have the effect that reduces cholesterol. In addition, the B that aubergine place contains a group of things with common features the vitamin reachs nephritis oedema to wait to dysmenorrhoea, chronic gastritis have effect of certain and auxiliary therapy.

I like to eat aubergine of cold and dressed with sause, need only willForum of Shanghai night net

Shanghai night net
Aubergine is fore-and-aft cut a few, put the evaporate in bamboo or wooden utensil for steaming food a few minutes next when aubergine became ripe OK (use chopstick fork) , take out aubergine from inside bamboo or wooden utensil for steaming food next, put aside cool a little while, basically be to drop in temperature, can rip the aubergine with ripe evaporate small with the hand at this moment. Finally when aubergine is cool, can put dish in, add all sorts of condiment can, must want to have vinegar and garlic ability will be delicious.

Did not need to use oil.

Do aubergine to use oil how less

Fry aubergine very excessive consumption of fuel and oil, this increased people to be opposite absorb adiposely, so, how does aubergine fry ability to be able to use oil less below 3 kinds of methods might as well try:

Evaporate boils a law to press an aubergine and 0.2 dry beanses than

Exemple, put them into boiler at the same time, add cold water to cross aubergine and beans with just was being done not have had better, join a few Chinese prickly ash, conflagration is boiled, change medium baking temperature to boil 78 minutes, add right amount salt, to bean squashy chew easily can have pot, right now aubergine has been boiled sodden. A few balm are added to mix after refrigeration the desk on divide evenly. This vegetable low oil, high protein, mouth of sweet Dan Shuang, do the save trouble when the province, the amount that can make a few times reserves. Before; balm immersing to eat every time before bean is boiled, add now. Additional, aubergine section evaporate ripe air is cool, add mashed garlic, condiment, balm to mix divide evenly eats, the quantity that use oil is very little also, and taste is very good.

Bloat be soiled law mixes the aubergine that has cut with salt first divide evenly bloats 15 minutes, squeeze next go oozy water, water is not added when frying, repeatedly stir-fry before stewing is fried to aubergine molten. Next rejoin all sorts of condiment, fry the aubergine that come out to save oil already so goluptious. The color after additionally aubergine dissections blackens easily, can immerse a little while in clear water or weak brine before fry, won’t become angry.

Introduction of net of legend preserve one’s health: How is aubergine fried can you blacken? When frying aubergine, had better put oil more appropriately, add some of Chinese prickly ash or garlic piece scamper is sweet, put aubergine to flip through ceaselessly, in fast ripe when put salt and garlic to flavor again, rejoin a few white vinegar or tomato man. A lot of people are fried easily when frying aubergine black, small today make up how will introduce next aubergine to fry can you blacken?

When frying aubergine, had better put oil more appropriately, add some of Chinese prickly ash or garlic piece scamper is sweet, put aubergine to flip through ceaselessly, in fast ripe when put salt and garlic to flavor again, rejoin a few white vinegar or tomato man.

Fry the aubergine that go out not to blacken so, flavour aroma is goluptious.

Because,this is, when oil is much, aubergine boiler is stayed in by oily wrap up, isolated above all air.

Oil is lukewarm original tall, oil conducts heat to compare water again fast, then the temperature of aubergine lifts very quickly, exceed 70 Celsius, enzymatic lost active with respect to much.

Plus the acid in the vitamin C in tomato and vinegar, it is done not have thoroughly ” stage an armed rebellion ” opportunity.

Fry aubergine so, although do not husk,also maintain more good-looking color all the same.

Do the period of the day from 11 pm to 1 am that burn eggplant, because want an eggplant piece to be put in the blast in oily boiler to appear first, after fish out will put other condiment, also won’t again blackening thing happens.

Why can still blacken

But, muchFall in love with the sea

Fall in love with sea WIFI
Why do several other peoples burn aubergine to you still can blacken?

It is oil is put too less above all;

Next, salt and soy are put too early again, bloat give many moisture to come, be helpful for enzymatic with phenol kind be close to adequately;

Have again, the temperature of water is elevatory very slow, aubergine surface temperature is so low also, it is again enzymatic ” be on one’s last legs ” created an opportunity.

If add some of cold water, more bad, when thoroughly cook aubergine, it is inky already one boiler!

Nevertheless, grease of good-looking aubergine hard to avoid is overmuch, if want to eat the aubergine with very low quantity of heat, had better use evaporate or baked means, the aubergine that be like evaporate, mix eggplant mud.

The practice of aubergine

Of aubergine have a way, element of meat or fish all appropriate. Can fry already, burn, evaporate, boil, also but deepfry, cold and dressed with sause, do boiling water, can the dish with boil delicate and goluptious v. Eat aubergine to suggest not to want flay. Aubergine avoid by all means is eaten raw, lest toxic.

1. aubergine is applied to burn, stew, evaporate, blast, mix wait for cook method, be like ” piscine sweet aubergine ” , ” scamper eggplant box ” , ” cutlet burns aubergine ” etc.

2. old aubergine, especially the old aubergine of after autumn contains more eggplant alkaline, harmful to human body, unfavorable eat more. If edible hind appears the toxic symptom such as faintness of angina of disgusting, vomiting, diarrhoea, bowel, consciousness, tic, should reach a hospital in time cure.

3. deepfry aubergine can cause a large number of vitamin P losses, the blast after the size that hang paste is made can reduce this kind of loss.

4. is in place of aubergine sepal and fructification photograph connective, have clitellum of circuit light color, this belt is wider, more apparent, show aubergine fruitNew love Shanghai is opposite with the city touch forum

Shanghai joins friendly community to touching with the city
Solid growing quickly, without ageing. If clitellum is not apparent, demonstrative aubergine is collected when closing, already stopped to grow, right now aubergine has aged, influence edible.

5. aubergine encounters heat to oxidize extremely easily, color can blacken and the influence is beautiful, if be put into the boiler that heat up oil first before cook a bit scamper, fry together with the material of other again, become angry not easily.

After 6. cuts good aubergine, should take the advantage of had not become angry, put oil immediately in immediate blast. So OK scamper gives the redundant moisture in aubergine, stewing when boiling, easy tasty.

7. aubergine is cut agglomerate or piece hind, because oxidation will be very fast by Bai Bianhe. If will cut agglomerate aubergine to be put into water to immerse instantly, wait for filter is scooped to work again when making food, can avoid aubergine to become angry.

The nutrient value of aubergine

The nutrition of 1. aubergine is rich, contain protein, adipose, carbohydrate, vitamin and calcium, phosphor, iron to wait for a variety of nutrition composition.

The content of P of the vitamin in 2. aubergine is very high, vitamin P750 milligram is contained namely in every 100 grams. Can escalate the sticky put forth effort between human body cell, enhance the flexibility of blood capillary, bring down brittleness and osmotic, prevent capillary burst haemorrhage.

3. aubergine still contains microelement and the choline such as phosphor, calcic, Potassium, fenugreek Su Jian of alkaline, water, Long Kui is alkaline wait for a variety of alkaloid. Especially content of the vitamin in purple aubergine is higher. Can control the rise in value of enteron tumour cell.

The vitamin C that contains in 4. aubergine fiber and black careless glucoside, have the effect that reduces cholesterol. Foreign scholar puts forward ” reduce cholesterol 12 laws ” , edible aubergine is namely among them one of methods.

The B that 5. aubergine place contains a group of things with common features the vitamin reachs nephritis oedema to wait to also have effect of certain and auxiliary therapy to dysmenorrhoea, chronic gastritis.

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