stir-fried shredded tomato
By JudeBarrows
In the past, when I couldn't cook, one of the dishes I had to order every time I went to a Chinese restaurant with my husband was fried tomato. My husband and I both like to eat eggplants. I remember once when I wanted to eat fried eggplant, I forced the old man to open the car for 40 minutes to buy it. Since I started learning to cook, I have learned many ways to cook eggplant. I tried stir-fried eggplant yesterday. Surprisingly successful! This dish is quite delicious and small. I highly recommend everyone to try it, it will definitely not be fooled...
Recipe Recommendations
- purple eggplant 1 kg
- Jiang a small piece
- green pepper one
- garlic half a head
- dried red pepper several
- oyster sauce 2 teaspoons
- barbecue sauce 1 teaspoon
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried shredded tomato
1
Wash the eggplant and cut it into silk about 0.2 cm thick, 0.2 cm wide and 5cm long. Shred green peppers and green onions respectively. Chop the garlic, cut the dry red peppers to death, chop and rub the ginger, set aside.
2
Heat the pan over high heat and add twice as much oil as usual when cooking. When the oil is 80% hot, add shredded ginger and saute the pan until fragrant. Then add the shredded eggplant and stir fry a few times. Let the oil be covered with shredded eggplant.
3
When the eggplant is covered in oil and is about to wilter, add dried red peppers, shredded green peppers, 2 teaspoons of oyster sauce and 1 teaspoon of barbecue sauce. Stir fry a few more times.
4
By this time, the eggplant was basically fried. Add shredded spring onions and minced garlic and stir fry several times again. Add salt and MSG according to your taste before serving the pot. I added 2 teaspoons of oyster sauce and 1 teaspoon of barbecue sauce to taste enough, so I only added a little MSG to enhance the flavor.
5
It's so delicious, I definitely won't fool you, hehe.stir-fried shredded tomato Make Tips
1. I think the focus of this dish is the amount of oil and garlic. I fried it again the next day. I didn't put as much garlic and oil as I put in the first time, and the taste was much worse. 2. The amount of oil depends on the amount of eggplant. I used 1 catty of eggplant. The cut eggplant is exactly one pot. The oil is almost 1.5 times that of ordinary cooking. 3. If you don't have barbecue sauce, you won't put it, but using barbecue sauce to enhance the flavor is definitely the finishing touch.