diced tomato with chili pepper
Ingredients: bean paste,chicken essence,salt,Solanum purpurea,cooking wine,Jiang,garlic,soy sauce,pepper,dried chili,fresh soup
Recipe Recommendations
- Solanum purpurea 2 pieces
- dried chili several
- pepper 20 grains
- Jiang 2 tablets
- garlic 4-merous
- bean paste 1 tablespoon and a half or two tablespoons
- cooking wine 1 tablespoon
- fresh soup 150ml
- soy sauce a little
- salt a little
- chicken essence a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for diced tomato with chili pepper
1
Chop the bean paste.
2
Cut the dried peppers in half, and chop the ginger and garlic.
3
Cut the eggplant into small pieces.
4
Put appropriate amount of oil in a wok, similar to frying ordinary vegetables, and pour in the eggplant.
5
After the eggplant has sucked in all the oil, pour about 50ml of water. After the eggplant has sucked dry the water, pour again, repeat two or three times until the eggplant is a little soft, and take it out of the pan for later use.
6
Put a little base oil in a wok, low heat, and add dried peppers and pepper to saute until fragrant.
7
Pour in the ginger and garlic and stir-fry until fragrant, pour in the cooking wine and stir-fry well, and add the fresh soup.
8
Pour in the eggplant and stir well.
9
Add a little soy sauce, salt and chicken essence! Add a little chopped green onion or coriander before taking out of the pan.