Shredded garlic and tomato sauce (sounds in the same box)

Overview

A side dish created by me, used to serve porridge and rice in summer, it tastes great. Garlic and tomato flavor. The eggplant shreds are chewy and slightly sweet and slightly spicy. Hors d'oeuvres.

Tags

• hot dishes
• chicken essence
• dried chili pepper
• eggplant
• garlic
• refined oil
• sugar
• green onions
• salt

Ingredients

Steps

1. 1 Remove the stems from the eggplants and wash them. (Choose eggplants that are firm, as those with too many seeds will be empty)

   

2. 2 Slice and shred.

   

3. 3 Put it in a sink and sprinkle about a tablespoon of salt

   

4. 4 Start squeezing repeatedly with your hands to squeeze out the water.

   

5. 5 Control the moisture as much as possible and use kitchen paper to repeatedly absorb the moisture.

   

6. 6 Heat the pot over low heat. When the bottom of the pot is slightly hot, add the shredded eggplant that is relatively dry (do not add oil to the dry pot) and stir-fry repeatedly until the shredded eggplant takes shape. (Stir fry for about 5~7 minutes)

   

7. 7 Pour the oil into the pot and when it is 70% hot, add the shallot segments and dried chili peppers. Turn to low heat and sauté until fragrant. Remove the scallion oil and stir-fry the minced garlic until the minced garlic is golden. (You can also buy ready-made bottled fried garlic in the supermarket)

   

8. 8 Add the roasted shredded eggplant and stir-fry quickly. Add sugar and a pinch of salt. Chicken Essence.

   

9. 9 You can add more oil. At this time, the eggplant shreds have dried out moisture and are more oil-absorbent. Stir fry for 5~6 minutes.