condiments

Eggplant 1

2 tomatoes

condiments

pepper

two

condiment

salt

Proper amount

garlic

Proper amount

vegetable oil

Proper amount

Method for frying eggplant with tomatoes

1. Wash eggplant, tomato and pepper.

Cut the tomatoes into pieces

3. Remove both ends of the eggplant, peel (even peel) the eggplant with a plane, cut it into thin strips, soak it in light salt water (this can prevent oxidation and discoloration), and filter before cooking.

4. Cut the pepper into small pieces, pat 2 garlic cloves, peel them and chop them slightly.

When the oil in the pot is hot, add garlic first, and it will explode.

6. Stir-fry the tomato strips in the oil pan for a few times, and add the tomato pieces to continue to stir fry. When frying, you can add a little water along the side of the pot, cover the pot and suffocate before frying. When it's almost cooked, add salt and pepper and stir well (monosodium glutamate is added according to your personal taste, but I don't eat it at home).