The old saying is "losing the autumn eggplant like poison", does it make sense?Can I still eat eggplant after autumn?

When it comes to eggplant, it should be that everyone is familiar with the same vegetables, and there are many suitable ways of eating, such as braised eggplant, fish fragrant eggplant, grilled eggplant, etc., which can be said to be countless.Eggplant is not only delicious, but also has high nutritional value, with both deliciousness and nutrition.

However, there is an old saying in the folk that "the eggplant is like poisonous drugs", which is literally understood. It should be said that the eggplant in autumn is similar to poison, which is not suitable for eating.However, it is already autumn now, and we can still see the eggplant in the major farmers’ markets.I believe everyone will have the following series of questions about this:

What does the old saying that "the eggplant is like poisonous drugs"?Does it make sense?What are the specific?Can I still eat eggplant after autumn?

The "autumn eggplant" in this folk proverb does not refer to all eggplants that appear in autumn, but refer to those eggplants that have been frost, that is, the eggplant after frost descending. Everyone can also simply understand that it is the old eggplant.

This is because the old eggplant contains more tomatoine, and it is prone to physical discomfort when eating too much, so there is a saying of "poison -like".

However, it is a pseudo -proposition to put aside the toxicity of dosage.According to scientific research, the content of laughainen in each 100 grams of eggplant generally does not exceed 11 mg. As long as the zealine alkali is not more than 25 grams each time, there is no problem of threatening the body.Imagine that few people should eat more than 1 catties of eggplant in one meal. Naturally, there is no need to worry about eating eggplant poisoning.

But then again, the old eggplant is really not delicious, and the bitter taste is heavy. From this perspective, it is recommended that you eat less.However, it is still in the early autumn season. There is still a period of time to reduce the solar term. It is actually just right to eat eggplant.In this regard, there is also a saying in the folk that Lixia plant eggplant and eat eggplant.

Therefore, when I hear the phrase "the eggplant is like a poison" next time, don’t understand the wrong meaning, many people have misunderstood.As long as it is fresh, seasonal eggplant, and after cooking is completely cooked, you can eat it with confidence, and the eggplant in the early autumn season is not bad, but don’t miss it.

Below, I will share with you 2 delicious eggplant practices. It is easy to learn, key low -fat and oil, and it is easy to taste.

[Recommended recipe 1: cold eggplant]

Food preparation: 1 long eggplant, 3 petals of garlic, 3 millet spicy, 1 coriander, 1 spoon of raw soy sauce, 1 spoon of oyster sauce, 1 spoon vinegar, half a small spoon of chicken essence

1. Wash the eggplant, remove the head, cut into 3 sections, and cut it half from the middle. After the water in the steamer is boiled, put the eggplant in the steamer, the eggplant skin faces down, steam the high heat for 8 minutes for 8 minutes., Steam until you can easily penetrate with chopsticks, take it out to cool it, and then tear it into strips;

Spoon chicken essence, stir well, pour it on the eggplant, and mix well to eat.

[Recommended recipe 2: Garlic roast eggplant]

Food preparation: 1 long eggplant, 5 garlic, 3 mate 3, 1 green onion, 2 spoons of raw soy sauce, 1 spoon of oyster sauce, a little black pepper powder, 2 spoons of clear water

1. Wash the eggplant’s head, brush the edible oil around, and then put it in the oven, get angry at 200 degrees, bake for 20 minutes, and then remove it. At this timeBaked;

2. When roasting eggplant, prepare a ingredient: chop garlic into garlic mud, chop millet, add 2 spoons of raw soy sauce, 1 spoon of oyster sauce, a little black pepper, 2 spoons of water, stir with water, stir, stir, stir, stir, stir, stir, stir, stir, stir, stir, stir, stir, and stir.Uniform, then refuel the hot pot, pour the adjusted ingredients, fry until rolled to turn off the heat;

3. Cut the grilled eggplant in front of the front. Be careful not to cut it. It is necessary to ensure that the eggplant skin at the bottom is complete, and then scatter the eggplant with a knife, and pour the fried ingredients on the eggplant evenly on the eggplant meat., Brush well, put the eggplant back into the oven, fire at 180 degrees, bake for 10 minutes, and sprinkle some shallots on the surface for embellishment.

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