Hot and sour coil-covered eggplant

Many people love to eat eggplant, but the best way to eat eggplant is to over-oil. In the past, every time I went out to eat, I had to order fish-flavored tomato strips. But even if this dish is cooked at home, it needs to be over-oily, and the amount of oil is not small. I have tried many other methods with less oil, but none of them are very delicious.
Today, this one makes me very satisfied! It's sour and spicy, and the eggplant is soft in the mouth, without any earthy smell of eggplant!! Moreover, this dish also uses very little oil, which is similar to ordinary frying.
The coir coat knife is a perfect match for making this eggplant! Moreover, this time I divided the eggplant in half and then cut it with a coir knife. The eggplant made in this way will better absorb the soup! The taste is super strong! It's super!

Recipe Recommendations

eggplant art. 1
tomatoes one
onion a little
salt appropriate amount
sugar appropriate amount

hot and sour
fried
ten minutes
simple

Steps for Hot and sour coil-covered eggplant

Prepare ingredients.

Wash the eggplant, control the water, and cut it apart from the sides and middle.

Use two chopsticks to hold half of the eggplant, with the skin facing up. Use a knife to cut vertically downward at a spacing of about 0.5cm. Because there are chopsticks, it cannot be cut through.

After cutting, turn it upside down, with the same spacing of 0.5cm, hold it with chopsticks, and cut with an oblique knife.

Microwave the chopped eggplant for 5 minutes until the eggplant becomes soft.

Slice tomatoes, chop onions and peppers into diced pieces.

Wok with a little oil, heat 50%, add chopped green onion and saute until fragrant, add sliced tomatoes, stir fry to make juice, add salt, sugar, and soy sauce to taste.

When the tomatoes are rotten, add diced chili peppers and stir fry a few times.

Pour in the slightly cooked eggplant, cover, and turn to low heat. When it is stuffy until there is very little soup, you can serve the pot.