First: scrambled eggs with tomatoes: this can be said to be a national dish. This dish is brightly colored, delicious, refreshing and appetizing, and is deeply loved by the public. At the same time, it is nutritious. People who are good at cooking make eggs tender but not old, and there is not much soup. So is the next meal!
1. Cut the washed tomato in half, dice, cut the onion into chopped green onion, and cut the garlic into minced garlic.
2. Beat two eggs in a bowl and break them completely in one direction. Add the egg mixture into a hot pot with cold oil and stir it constantly with chopsticks. Eggs are shaped and filled. Eggs are particularly smooth at this time.
3. Add oil to another pot. When the oil temperature is 50% hot, pour in chopped green onion and garlic slices and stir-fry until fragrant. Then pour in diced tomatoes, stir fry for one minute, pour in eggs, stir fry thoroughly, add 1 tbsp salt and 1 tbsp sugar, and stir fry evenly.
The second way: flavored eggplant: Although it is a vegetarian dish, the cooked eggplant is more fragrant than meat. Eggplant peanuts are not greasy, and peanuts are particularly fragrant. It is really the best partner with rice.
1. Cut 1 eggplant into hob blocks, put them in a large bowl, sprinkle with 1 tablespoon salt, and marinate them after catching them evenly 10 minute. If this step is added before putting the eggplant into the pot, the water in the eggplant will be pickled, the eggplant will become soft and will not absorb oil, and the pickled eggplant will be more delicious. Remember to add this again when making eggplant. In addition, when cooking eggplant, try not to peel it off. Eggplant skin is rich in nutrients, and it is delicious even when cooked.
2. Cut the ingredients: cut half the onion into small pieces, one green pepper into small pieces, garlic into pieces, and onion into chopped green onion for later use.
3. Cool the oil in the hot pot and pour in peanuts. Stir-fry constantly to prevent the pan from burning. Stir-fry peanuts until the skin cracks and they are cooked. Turn off the fire and pour it out for use.
4. Squeeze the marinated eggplant dry, add a little oil to the pot, and stir fry the eggplant pieces when the oil temperature is 50% hot. Pickled eggplant does not need a lot of oil, and it is easy to fry until it is soft and rotten in a short time. After it is cooked, the eggplant will serve.
5. Leave the base oil in the pot, add garlic slices and chopped green onion, then add pepper and onion slices, stir-fry until fragrant, then add eggplant, stir well, and then adjust the base flavor: add a little salt, 1 tablespoon sugar to freshen up, and take a proper amount of soy sauce, stir-fry the seasoning evenly, then pour in the fried peanuts, stir well, and then turn off the fire and take out the pot. The peanuts must be the last.