Braised eggplant with tomato

Braised eggplant with tomato

Introduction:

"Burning eggplant with tomato is a home-made dish in Shandong cuisine. Round eggplant is cultivated more in the north, so people in the North like to eat round eggplant. Eggplant is also rich in nutrients, including protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and other nutrients. It has the effect of clearing away heat, stopping bleeding, detumescence and relieving pain; tomatoes are sour and sweet, which can quench thirst, strengthen stomach and eliminate food. Persimmon peppers are crisp and refreshing. This dish is delicious, rich in taste, moderate sweet and sour, suitable for young and old people. It's a home dish with multiple health functions. "

Production steps:

Step 1: wash the eggplant and cut it into diamond shaped pieces.

Step 2: cut the tomato into large pieces, slice the green pepper and set aside.

Step 3: heat the oil in the pot, pour the eggplant pieces into the pot and stir fry.

Step 4: add salt and stir fry until eggplant is soft, add tomato and continue to stir fry.

Step 5: stir fry until the tomatoes are soft and rotten, add sugar and soy sauce and continue to stir fry evenly.

Step 6: add green pepper and stir fry evenly, add thin euryale, add chopped garlic and stir fry.

Materials required:

1 round eggplant

Tomatoes: 2

Green pepper: 1

Salt: 3 G

Sugar: 5g

Vinegar: 1 teaspoon

Soy sauce: 1 teaspoon

Minced garlic: right amount

Starch: right amount

Edible oil: right amount

Note: adding salt when frying eggplant can make eggplant fry out water and reduce the amount of oil.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour