Soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup and preparation method thereof

Abstract

The invention discloses soy-preserved egg plants cooked with preserved-vegetable meat paste and chicken soup. The soy-preserved egg plants cooked with the preserved-vegetable meat paste and the chicken soup are made by, by weight, 280-300 parts of purple egg plants, 10-15 parts of chicken soup, 5-8 parts of pawpaws, 6-8 parts of wild rice shoots, 6-8 parts of preserved-vegetable meat paste, 5-7 parts of cooked barley meal, 2-3 parts of white atractylodes rhizomes, 1-2 parts of Chinese trichosanthes peels, 1-2 parts of ganoderma lucidum, 8-10 parts of ground pepper, 5-6 parts of curry powder, 20-30 parts of soybean paste, 2-3 parts of carrot juice, an appropriate amount of salt, an appropriate amount of white vinegar and an appropriate amount of water. The soy-preserved egg plants cooked with the preserved-vegetable meat paste and the chicken soup are nice in smelling and delicious in taste, the added preserved-vegetable meat paste has the effects of promoting appetite, eliminating constipation, preventing ageing and resisting to senility, and the added ganoderma lucidum and other Chinese herbal medicines have the effects of tonifying qi, soothing the nerves and relieving cough and asthma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to eggplant with plum meat and native chicken sauce and a preparation method thereof. Background technique [0002] Eggplant is not only delicious, but also has many health care and therapeutic effects. Eggplant is rich in vitamin P, which is a kind of flavonoid compound, which can soften blood vessels and lower blood pressure. Secondly, eggplant contains trigonelline and choline, which can combine with excess cholesterol in the small intestine and excrete it from the body to ensure normal blood circulation and lower cholesterol. In addition, eggplant can also absorb fat and play a role in weight loss. However, if you eat eggplant incorrectly, it will also endanger your health. There is a substance called solanine in eggplant, which has the functions of anti-oxidation and inhibiting cancer cells. Toxicity can occur when ingested in high amounts. Solanine is basically ins...

AI Technical Summary

Problems solved by technology

However, the anthocyanins in the eggplant skin will destroy its cell wall during the high-salt pickling process, resulting in the loss and modification of anthocyanins.