Eggplant in tomato sauce

Eggplant in tomato sauce

Introduction:

Production steps:

Step 1: peel the eggplant and cut it into thin strips;

Step 2: add a little salt to marinate;

Step 3: sprinkle some dry starch and stir evenly;

Step 4: roll the eggplant wrapped with dry starch in the egg liquid with some salt;

Step 5: fry in a pan until golden on both sides, then remove and set aside;

Step 6: leave a little oil in the pan, add tomato sauce and appropriate amount of sugar and stir fry evenly;

Step 7: add green beans and a small amount of water to boil until thick;

Step 8: add the fried eggplant strips and stir fry evenly;

Step 9: load the disc.

Materials required:

Round eggplant: 1

Green beans: 1

Egg: 1

Tomato sauce: right amount

Starch: right amount

Sugar: right amount

Oil salt: right amount

Note: 1. Choose the round eggplant, peel and cut into thin strips, add some salt into the bottom flavor; 2. Before frying, add some dry starch to make it easy to wrap the egg liquid, and fry it in the oil pan, so that the eggplant wrapped with egg liquid can reduce the oil absorption; 3. When frying tomato sauce, you need some oil, which is conducive to the absorption of lycopene, and finally add some green beans to cook.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour