Roasted eggplant with little oil
By VicentaLakin
Recipe Recommendations
- eggplant appropriate amount
- tomatoes appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Roasted eggplant with little oil
1
Prepare eggplant and tomatoes (Note: The tomatoes should be cooked and red to taste better ~)
2
Cut the eggplant into slices, roll it into slices, add salt and kill the soup
3
Cut tomatoes into small pieces and set aside
4
After killing the eggplant until it is out of the soup, squeeze the excess water dry and put it on a plate to disperse the squeezed eggplant
5
Pour a little oil into the pan
6
Add the eggplant and stir fry until the eggplant is soft
7
Offer for standby
8
Pour a little oil into the pan放入西红柿煸炒直至西红柿变得没有形很烂...
9
Then add the eggplant and add the soy sauce and soy sauce chicken essence and chopped garlic (Note: Because the eggplant was killed before, you have to taste it before adding salt this time)
10
Don't forget that minced garlic is very important ~ Add the garlic and stir-fry it twice before you can serve the pot ~
11
The taste is really not just a joke ~