Burnt Eggplant
Overview
A very simple dish that goes well with rice, appetizing and not greasy! I often eat out, but I have no appetite for anything lately. I plan to cook by myself to improve my appetite. I happened to meet a watermelon seller selling home-grown eggplants, so I bought three of them. I wanted to buy some of this original ecological product when I saw it. I bought another green pepper for 1RMB. There are tomatoes in the house again, so we can start (≧▽≦)
Tags
Ingredients
Steps
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Such a big eggplant is just enough for a plate!
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It’s up to you how to cut it, there’s no garlic, I live on the ninth floor and I’m too lazy to buy it, and there’s so much ginger.
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Eggplants are still traditionally made into hob pieces. Add a spoonful of oil and stir-fry over medium heat for three minutes. The longer the pieces are, the longer they are. Finally add some salt and take it out of the pot. There is no need to leave any oil in the pot, because you didn’t put much oil in it
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Because you didn’t leave any oil just now, now add another spoonful of oil, sauté the ginger and garlic until fragrant, and no garlic is found! *^_^* Put the green peppers and tomatoes in, turn them over twice, and add the bean paste.
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Put in the eggplant that was rested just now, add some water to simmer, and then use it as fast as lightning - take a bowl, a spoonful of sugar, a spoonful of vinegar, cornstarch, an appropriate amount of dark soy sauce, soy sauce is also acceptable, two drops of sesame oil, add water and beat well. Pour it into the pot, stir-fry and add an appropriate amount of salt to reduce the juice. (The same amount of sugar and vinegar, slightly less cornstarch)
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It’s time to eat! ^O^/(It takes 40 minutes to make rice)
