Braised eggplant with tomato

Braised eggplant with tomato

Introduction:

"It's ugly, but it's delicious. Don't be fooled by the appearance ~ ha ha ~ the mixed rice is better than the next meal ~ my husband and I have eaten up and are going to make this dish tonight. "

Production steps:

Step 1: wash the eggplant. Peel and slice. Round and corner cut. Don't be too thick or too thin or medium

Step 2: put salt into eggplant to kill water. Need to wait a few minutes to see the eggplant slowly out of the water soft some appropriate time after washing, with hands inside the eggplant water pinch out, not too dry and not too wet

Step 3: prepare ginger and garlic slices. Put a little starch and water aside for later use (the amount depends on the dish weight)

Step 4: cut the tomatoes into small pieces and pack them in medium thickness, just like eggplant

Step 5: add oil - heat the ginger and garlic slices. Stir fry the flavor --- put eggplant in and stir fry (eggplant is not easy to be cooked and needs time to fry)

Step 6: stir fry the tomatoes together. If there is little water in it, add a little water and stir fry until cooked

Step 7: add water if there is less water. Eggplant is not easy to ripen and needs to be tasted. When it's almost ripe, put in the old extract. Put the chicken essence salt into the plate

Materials required:

Eggplant: 1 (round)

Tomatoes: 2

Appropriate amount: garlic

Shredded ginger: right amount

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Starch: right amount

Note: don't look ugly, it tastes delicious. Eggplant must be cooked to taste good. I'm still doing this tonight. Mixed rice roars.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sour and salty