condiments

Eggplant (purple skin, long) 2.

2 tomatoes

condiment

vinegar

2.5 tablespoons

chicken essence

1 spoon

verdant

1/3 root

energy

3 tablets

garlic

3 petals

Light soy sauce

2 tablespoons

dark soy sauce

1 spoon

Pixian bean paste

1 tablespoon

vegetable oil

2 tablespoons

refined sugar

2 tablespoons

Method for frying tomatoes with eggplant

1. Cut tomatoes and eggplant into hob pieces, and chop onions, ginger and garlic.

2. 2 tbsp vegetable oil in the pot. After the oil is hot, add onion, ginger and garlic, stir-fry until fragrant, add Pixian bean paste and stir-fry until red oil, then add tomato pieces and stir-fry for 2-3 minutes until soft.

3. Add eggplant pieces and stir-fry for 3-4 minutes, then add soy sauce, soy sauce, sugar, chicken essence and vinegar and stir-fry until the soup is a little.

Cooking tips

I didn't add salt to this dish. I think the taste of soy sauce and soy sauce is enough. Friends with heavy mouths can add a little salt before cooking.