[Cancer Prevention Recipe] Salt-free vegetable gratin for vegeta
A combination of polyphenol-rich eggplant, sweet pumpkin high in beta-carotene, mushrooms high in beta-glucan, and bean cream containing glycitane It's good for anti-cancer and doesn't use salt at all, so it's healthier and healthier It's a recipe for vegetarians. The sweetness of vegetables and the sweetness of soy milk cream are edged with the scent of garlic and basil. I don't think there's a recipe with perfect nutrients that are better for anti-cancer than this! What looks good because of its fine color is a bonus!
2 serving
Within 30 minutes
파르페라
Ingredients
  • Branch
    1ea
  • sweet pumpkin
    100g
  • Eggs
    1ea
  • leek
    5g
  • assorted mushrooms
    50g
  • ground pepper
    0.1g
  • basil
    0.1g
  • Sesame oil
    10ml
Cooking Steps
STEP 1/10
Cut the eggplant in half and scoop the insides with a spoon.
STEP 2/10
Chop the eggplants properly.
STEP 3/10
Remove the seeds from the sweet pumpkin and cut them into small pieces.Slice the garlic.
STEP 4/10
Tear mushrooms into bite-sized pieces by hand.
STEP 5/10
Slice green onions thinly, soak them in cold water, and remove moisture.
STEP 6/10
Sprinkle dried basil on eggplants, apply sesame oil, and bake them back and forth separately with a torch, and stir-fry eggplant filling, sweet pumpkin, mushrooms, and garlic over high heat for about 5 minutes.
STEP 7/10
Put fried vegetables and soy cream sauce on the hollow eggplant.
STEP 8/10
Place poached eggs evenly on eggplant for lacto over.
STEP 9/10
Remove the gratin from the oven preheated to 220 degrees for 10 minutes and finish with a torch.
STEP 10/10
If you decorate the finished vegetable gratin with green onions, it's done!
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