Eggplant with tomato and fish flavor
This dish is simple and convenient to make, and the dish tastes sweet and sour. It is something I have always liked!
Recipe Recommendations
- long eggplant one
- tomato one
- onion a
- Jiang a
- garlic three-petaled
- salt a spoonful
- white sugar One and a half spoonfuls
- vinegar a spoonful
- cooking wine a spoonful
- starch half a spoonful
- thirteen fragrant powder a spoonful
- chicken essence a spoonful
- sweet and sour
- fried
- ten minutes
- simple
Steps for Eggplant with tomato and fish flavor
1
Cut the eggplant into slices.
2
Leave the oil in the wok, stir-fry the eggplant slightly, and turn off the heat when the eggplant pieces are significantly smaller.
3
Cut the tomatoes into slices.
4
Cut the onions, ginger and garlic into minced ground.
5
Put the oil in the frying pan. After the oil is hot, add the onions, ginger and garlic to add the fragrance.
6
Pour in the tomatoes and stir fry.
7
Stir fry the tomatoes until sauce is reached, and add the eggplant.
8
Use appropriate amounts of salt, sugar, vinegar, cooking wine, starch, thirteen fragrant powder, and chicken essence to make juice, and pour into the eggplant.
9
Stir fry and collect the juice over high heat.
10
Cut onion leaves, minced.
11
After the juice is dried, plate. Sprinkle the chopped green onion leaves on top and decorate.Eggplant with tomato and fish flavor Make Tips
When mixing juice, the amount of starch must be controlled well. If you add too much starch, the eggplant will paste into a ball. Not only does it have no taste, there is no way to use chopsticks yet!