Double eggplant bean sauce

Double eggplant bean sauce

Introduction:

Production steps:

Step 1: prepare materials and clean them

Step 2: cut eggplant into hob pieces, peel tomatoes and cut green peppers into small pieces.

Step 3: cut the bean curd in half, onion, ginger and garlic.

Step 4: 2 / 3 of soy sauce, 1 / 2 of vinegar, 1 / 2 of cooking wine, 1 / 2 of starch, 1 / 2 of sugar, proper amount of salt, half of onion, ginger and garlic, and half a bowl of water.

Step 5: heat the oil in the frying pan, pour in the eggplant and stir until soft. Set aside.

Step 6: pour oil into the pan, saute shallot, ginger and garlic, pour in the eggplant and stir fry.

Step 7: add green pepper and tomato and stir fry.

Step 8: pour in the sauce and bring to a boil.

Step 9: pour in oil bean curd, stir fry, add a little chicken essence, heat up the juice, then out of the pot.

Materials required:

Eggplant: moderate

Tomatoes: right amount

Oily tofu: right amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Soy sauce: right amount

Vinegar: moderate

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: eggplant to fry soft out of oil, so that it is delicious to burn out.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet