Stir-fried shredded tomatoes, fried tomatoes first and fried shredded tomatoes first, taste very different, the chef teaches you the correct way.
Eggplant is a vegetable that we often eat. Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially some people who usually like vegetarian dishes, once they mention delicious and delicious vegetables, they can talk endlessly, such as eggplant. There are not a few people who like eggplant, and of course there are many who don't. Eggplant is also classified as the kind that loves eggplant.
Stir-fried shredded tomatoes, Bian Xiao personally thinks that the shredded tomatoes fried for the first time are much more delicious than those fried for the first time. Frying shredded tomatoes for the first time can effectively reduce the acidity of tomatoes. Tomatoes are rich in nutrients, vitamins and trace elements. Tomatoes are usually called tomatoes. Tomatoes contain organic acids such as malic acid and citric acid, so the taste of tomatoes is sour and sweet. Therefore, when cooking this dish, you should not only fry tomatoes, but also add some sugar. Adding a little sugar can blend with the organic acid of tomato, and the taste will be more delicious. This is also the experience of Bian Xiao for many years, especially the fried shredded tomatoes and marinated tomatoes. Fried tomatoes taste really the same after they are shredded. The following small series will share with you the specific practices and some tips of frying tomatoes with shredded tomatoes.
-Fried shredded tomatoes-
Ingredients: 2 eggplants (about 600g), 2 tomatoes (about 240g), green bell pepper, minced garlic 15g, salt, chicken essence, sugar, oyster sauce, sesame oil and vegetable oil.
Practice steps:
1. First, we remove the eggplant skin, slice it first, then shred it, and put it in a container with a little salt and soak it in water. After soaking eggplant in water, adding a little salt can better prevent eggplant from being oxidized. After soaking in water, eggplant will keep its original color and will not turn black.
2. Wash the tomatoes, cut the pedicle in half, and slice the tomatoes behind the two knives for later use.
3. Wash the green persimmon pepper, remove the pedicle, remove the seeds and cut into shreds for later use.
4, garlic peeled and smashed into minced garlic.
5. Pour the soaked shredded eggplant out of the water, add appropriate amount of water to the wok, add appropriate amount of salt to the water, add shredded eggplant, and blanch for 10 second. A little scalding of shredded eggplant can make cooking easier, especially for beginners.
6. Wash the wok, add a proper amount of vegetable oil, add a proper amount of minced garlic and stir-fry until fragrant, then add shredded eggplant, add a proper amount of salt, chicken essence, oyster sauce and sugar and stir-fry quickly and evenly.
7. Stir-fry evenly, then add the chopped tomatoes and shredded persimmon peppers, stir-fry evenly again, and turn to low heat. When the tomato soup comes out, cut off the shredded green persimmon pepper, and finally put some minced garlic and a little sesame oil into the fried eggplant and mix well.
Tips:
1, cut eggplant should be soaked, and eggplant is easy to oxidize and turn black.
2. Stir-fry shredded tomatoes in water without putting more vegetable oil.
3. There is no need to thicken after cooking. It will taste better with some soup, and the more you eat, the more delicious it will be.