Braised eggplant with tomato(xi hong shi shao qie zi )

Braised eggplant with tomato

Introduction:

"I had a big meal yesterday. I ate it outside with my three friends. It's a big table. It's very rich. Today I eat vegetarian dishes. This vegetable must be cooked, otherwise the children can't eat much. The key point is that there is no vinegar in this dish, only the acid of the tomato is used. It tastes sweet and sour. It's very good. When her daughter saw her mother cooking, she thought it was fish flavored eggplant. She exclaimed. She told her child that it was not fish flavored eggplant. The child couldn't wait for her mother to take a picture to eat it. She had to divide the dish into two parts, one for each. Ha ha. "

Production steps:

Step 1: partial material drawing

Step 2: cut the eggplant into thick strips, put the dry starch into the basin, and grasp evenly.

Step 3: peel the tomato and cut into small pieces. Shred the onion.

Step 4: heat the oil in the frying pan, deep fry the eggplant until it is hard and slightly discolored, and pour out the oil.

Step 5: leave a little oil in the frying pan, stir fry part of the onion first, then add the tomato and stir fry the sauce.

Step 6: add half a bowl of boiling water, cook slightly, season with soy sauce, sugar and salt, and add a spoonful of sauce.

Step 7: return the strips to the pot.

Step 8: stir fry evenly and thicken with starch water.

Step 9: stir fry a little and take out the pot.

Materials required:

Tomatoes: right amount

Eggplant: moderate

Onion: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Starch: right amount

Sauce: moderate

Note: an eggplant, a tomato, a quarter of an onion, 10 grams of sugar, 2 grams of salt, taste really beautiful. Eggplant does not need to be fried too old, the skin hardens and can be out of the pot. Back to the pot speed is also very fast, evenly wrapped soup, drench with sauce on it. Add a small amount of vinegar if you like.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Shao Qie Zi