Braised eggplant

Overview

It has been raining for a long time, and today we finally saw the long-lost sunshine, but what followed was a scorching heat. The weather forecast said there would be rain in the past few days, but the weather changed again and it seemed like it was going to rain again. The sun was out too briefly. Fortunately, I took pictures of two dishes at noon. The mood seems to be particularly comfortable on sunny days, and the photos taken under the sun are also clearer. Eggplant is one of the common vegetables in summer. There are many ways to make it. It is delicious and nutritious, so you might as well eat more at this time. Yesterday, my mother picked a lot of eggplants from the vegetable field and burned some of them today. They are very delicious. . .

Tags

• hot dishes
• clear water
• eggplant
• garlic
• light soy sauce
• oil
• old soy sauce
• vinegar
• white sugar
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash the eggplant and cut it into strips, cut the tomatoes into small pieces, and chop the ginger and garlic

   

3. 3 Make a bowl of sauce with all the ingredients listed in the list except oil and set aside

   

4. 4 Pour enough oil into the pan, heat it up, put in the eggplant and fry it thoroughly

   

5. 5 Remove and drain the oil. You can press it with a spatula to drain out the excess oil

   

6. 6 Leave some oil in the pot and sauté the minced ginger and half of the minced garlic until fragrant

   

7. 7 Put the tomatoes in and fry until the red oil comes out

   

8. 8 Pour the juice into the bowl and bring to a boil

   

9. 9 Pour the eggplant into the pot and stir-fry evenly

   

10. 10 Finally, sprinkle in the other half of the chopped garlic