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.