Double eggplant stewed
By TristinDoyle
Ingredients: tomato,onion,white sugar,soy sauce,white vinegar,diced green onion,oyster sauce,chicken powder,garlic,salt,cooking oil,purple eggplant
Recipe Recommendations
- purple eggplant art. 1
- tomato of 2
- onion half a
- garlic appropriate amount
- diced green onion appropriate amount
- cooking oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- chicken powder appropriate amount
- sweet and sour
- braised
- ten minutes
- ordinary
Steps for Double eggplant stewed
1
Cut the purple eggplant into hob pieces and soak in salt water for later use.
2
Peel the tomatoes and cut into slices, and cut the onions into slices.
3
Cut ginger, onion and garlic into minced ground.
4
Sit in the pan and pour twice as much oil as usual when cooking, fry the dried eggplants until soft, and drain out and strain the oil.
5
Leave the base oil in the pan, add ginger, onion and minced garlic and stir-fry until fragrant.
6
Pour in the tomato pieces and onion and saute until the tomato pieces are soft.
7
Pour in the soft fried eggplant pieces, cover and simmer for three minutes.
8
Season with soy sauce, salt, oyster sauce, white sugar, vinegar, and chicken powder, sprinkle with chopped green onion and mix well.Double eggplant stewed Make Tips
1. After cutting purple eggplant into pieces, it should be soaked in salt water and squeezed out of water before frying. After frying, use a colander to remove the filtered oil, so that the fried eggplant will not be greasy. 2. When peeling tomatoes, scrape them with a spoon first, so that they can be peeled off easily.