Stewed eggplant with tomato
Introduction:
"It's the first time that eggplant and tomato are fried together. I always feel that these two ingredients don't match very well. It turns out that the mixture of them is very good. Eggplant absorbs the sour and sweet juice of tomato and becomes less earthy."
Production steps:
Step 1: wash eggplant, cut into strips, marinate with a little salt for 10 minutes to remove moisture
Step 2: control the moisture after pickling
Step 3: pour the oil into the frying pan and stir fry the eggplant for a while
Step 4: add garlic
Step 5: continue to stir
Step 6: add the tomato pieces and stir fry
Step 7: add salt, a little water and simmer
Step 8: add parsley when you are out of the pot
Step 9: stir fry quickly and evenly
Materials required:
Eggplant: 1
Tomato: 1
Garlic: right amount
Coriander: moderate
Note: salting eggplant for a moment can not only remove the excess water, but also save the amount of cooking oil, so that eggplant is not so greasy.
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Xi Hong Shi Dun Qie Zi
Stewed eggplant with tomato
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