Three eggplant stewed
By ScotFerry
Ingredients: tomato sauce
Recipe Recommendations
- purple eggplant art. 1
- tomato 1~2
- garlic cloves 2 cloves
- tomato sauce appropriate amount
- refined salt appropriate amount
- corn oil appropriate amount
- chicken oil appropriate amount
- sweet and sour
- burn
- ten minutes
- simple
Steps for Three eggplant stewed
1
The raw materials are simple. If you have a large family, you can increase the amount of raw materials.
2
The two types of eggplants are cut into hob pieces and soaked in water to prevent oxidation.
3
Cut the tomatoes into petals and set aside.
4
After the pan is heated, add appropriate amount of corn oil and chicken oil. The eggplant absorbs oil more, so put a little more. Add chopped garlic under medium heat and stir-fry for a while, change to high heat, put down the eggplant and stir fry.
5
After the eggplant becomes soft and dark, add a small amount of salt and stir fry.
6
Add the chopped tomato cloves and stir-fry.
7
Wait until the tomatoes are soft, add appropriate amount of refined salt, and finally add 2 tablespoons of tomato sauce.
8
Put the finished product into the pan and plate, OK!