Ingredients: about 250g eggplant, 2 pieces of tofu, ginger juice 1 teaspoon, oil 1 teaspoon, and appropriate amount of sesame oil.

Seasoning: bean paste 1/2 teaspoons, vinegar, light soy sauce 1 teaspoon, vegetable soup 1/2 cups, salt 1/2 teaspoons, sugar 1/3 teaspoons.

Spices: cornstarch 1 teaspoon, water 1 tablespoon.

method of work

1, cut tofu into small cubes, blanch in exothermic water, supercool the river, and drain.

2. Wash the eggplant, wipe it dry, slice it and soak it in oil for later use.

3. Heat oil 1 tbsp, add seasoning and ginger juice, bring to a boil, return tofu and eggplant to the pot, simmer for 8 minutes, cover with sesame oil, and serve.