Shredded tomato with spicy sauce
Ingredients: soy sauce,chicken essence,salt,eggplant,onion,Jiang,red pepper,sugar,dried chili,garlic
Recipe Recommendations
- eggplant 500 grams
- red pepper of 2
- dried chili 10 grams
- garlic 1 teaspoon
- onion a little
- Jiang a little
- soy sauce 2 tablespoons
- sugar 1 teaspoon
- salt 1 teaspoon
- chicken essence 1 teaspoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Shredded tomato with spicy sauce
1
Cut the dried peppers into sections for later use.
2
Cut green onions into sections, shredded ginger and tomato, and chopped garlic.
3
Shred peppers.
4
Cut the eggplant into strips 4 cm wide (not too thin).
5
Put 3 tablespoons of oil in a wok, turn on low heat, and add the dried peppers to fry.
6
When the color of the dried peppers deepens and the fragrance is smelled, remove the dried peppers, leave the oil behind, and turn to high heat.
7
Heat the oil, add spring onions, ginger and red peppers and saute until fragrant.
8
Add the shredded tomato and stir fry.
9
The silk begins to soften, adding Shao wine, soy sauce and sugar.
10
Continue to stir fry for a while, then add garlic, salt and chicken essence. If you feel dry while frying, you can add some water, not too much at a time, about 10-15 ml should be appropriate.
11
Stir fry until the soup is thick and the shredded eggplant is soft and ripe.