· Today’s leading health course: Sauteed eggplant and tomato with dried small shrimps
Raw materials: eggplants, tomatoes, green pepper, dried small shrimps
Recipe:
1. Cut the eggplants, tomatoes and green pepper into small dices.
2. Hear some edible oil in the pot. Sauté ginger and scallion sprinkles. Then put the tomato and eggplants dices in the pot and flip-fry together.
3. When the dices have become soft and almost done, sprinkle some dried small shrimps and pour three woks of water and keep stewing by covering the lid on. At last put bruised garlic and bell pepper dices and add some salt and chicken essence. The whole course is accomplished.
Key points:
1. Eating tomatoes provide more Vitamin C, while cooked tomatoes provide more lycopene.
2. Dried small shrimps proper are salty in taste therefore salt should be refrained.
Nutritionist: Gao Yuxia
Lady Gao has been working on clinical nutrition for over 20 years, who has published piles of essays about popular science. Now she holds an office as director of nutrition department in Plastic Surgeon Hospital of China Academy of Medical Science. Her study field lie in the efficacious combination between consume and beauty building.
Private dish: Fried cod with pea paste
It tastes tender and silky, fragrant while not greasy at all. It is certain that this dish will bring you a double enjoyment both in sight and in taste.
Raw materials: pea, cod, milk
Key points:
1. Use a little edible oil before adding the butter to avoid turning black.
2. When pan-frying the cod, wait to flip it over until it has taken shape.
3. Press the cod pieces with a plain wok to make sure there’s little juice flowing out. Pick the pieces up.
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