Home-style practice of stir-fried eggplant with tomatoes (home-style practice steps of stir-fried eggplant with tomatoes)

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List of contents for this article:

• 1、How to cook tomato and eggplant
• 2、Authentic method of stir-fried eggplant with tomatoes
• 3、A tutorial on stir-fried eggplant with tomatoes

How to cook tomato and eggplant

1. Tomatoes: Make a cross knife on top, blanch with boiling water for 1-2 minutes, peel, and cut into small pieces for later use. Other: Minced garlic, shredded ginger (if used), and cut green peppers into slices. Fried eggplant: Pour enough oil into the pan (about half a pan) and cook until 60% heat (about 160℃, chopsticks inserted to make small bubbles). Add in the eggplant pieces, fry until the surface is golden and soft (about 3-4 minutes), remove and control the oil.

2. The method of roasting eggplant with tomatoes is as follows: Prepare ingredients: 1 eggplant, cut into large pieces, marinate with salt for a while, and squeeze out the water before frying; 1 tomato, cut into pieces; chopped onions, ginger, and garlic; Other seasonings: soy sauce, soy sauce, white sugar, salt, chicken essence, sesame oil, water starch.

3. The method of roasting eggplant with tomatoes is as follows: prepare 2 eggplants, 2 tomatoes, 1 green pepper, appropriate amount of tomato sauce, some corn starch, a little soy sauce, a little chicken essence, a little edible salt, minced garlic, and a little chopped green onion. Processing ingredients: Cut eggplant into hob pieces, cut tomatoes into slices, cut green peppers into strips, minced garlic, and chopped green onions. Marinate the eggplant, sprinkle appropriate amount of salt in the eggplant pieces, mix well, and marinate for 10 minutes to make the eggplant water. Wrap in starch and drain the marinated water, sprinkle with appropriate amount of corn starch, and mix well to evenly coat the surface of the eggplant pieces.

4. The method of roasting eggplant with tomatoes is as follows: prepare 2 long eggplants, 3 tomatoes, 1 green pepper, and 2 cloves of garlic.

Authentic method of stir-fried eggplant with tomatoes

1. Peel the eggplant, cut it into strips or hob pieces, sprinkle with salt and marinate for 5 minutes to remove water, and use it after squeezing it dry (it can reduce oil absorption).

2. Cut the eggplant into hob pieces, and cut the tomatoes into pieces for later use. Marinate the eggplant with a little salt for 10 minutes to squeeze out excess water (reduce oil absorption).

3. The method of roasting eggplant with tomatoes is as follows: Ingredients preparation: 2-3 eggplants (it is recommended to choose long eggplants, which will taste more tender), 2 tomatoes (medium size, with a high maturity and a strong sweet and sour taste). Accessories: 3-4 cloves of garlic (chopped), 1 small piece of ginger (shredded, optional), half of green pepper or red pepper (cut into slices to add color and flavor, optional).

4. The method of stir-frying eggplant with tomatoes is as follows: Ingredients: Tomatoes, eggplant, appropriate amount of soy sauce, salt, and appropriate amount of minced garlic. Method/steps need to prepare the following ingredients.

A tutorial on stir-fried eggplant with tomatoes

1. Eggplant: Remove both ends, use a planer to peel off the outer skin (you can also retain the outer skin), and cut into thin strips. Soak the tomato strips in light salt water (to prevent oxidation and discoloration), and drain the water before putting into the pan. Tomatoes: Wash and cut into slices (peel or retain the outer skin). Pepper: Wash and cut into small pieces. Garlic: Beat, peel, and slightly chop for later use. Cooking process: Heat the pan and saute fragrant: Pour appropriate amount of vegetable oil into the pan. After the oil is hot, add minced garlic first, and the fragrance will burst out on low heat.

2. Draw a cross knife on the top of the tomatoes, blanch with boiling water for 1-2 minutes or scrape the skin with a spoon, peel off the skin, and chop it up for later use. Chop the green onions and garlic, and set aside with the eggplant.

3. Stir fry the eggplant: Heat the oil in the pan, add the oil and stir fry the eggplant until the surface is slightly yellow, and serve for later use. Stir fry the side dishes: Leave the base oil in the pan, add the diced tomatoes and green peppers, and stir fry until they are broken and fragrant. Tomatoes need to be stir-fried until they are juicy and blended with the flavor of eggplant. Stir fry until flavor: Pour the eggplant back into the pan, add the mixed sauce, quickly stir well, so that the sauce wraps the ingredients, stir-fry until the soup thickens, and serve. Key skills: After marinating the eggplant, it is necessary to thoroughly pinch the water dry, otherwise it will easily absorb oil if it is wrapped in flour.