1, tomatoes are washed and cut into small pieces for later use; Beat two eggs with salt (one tomato and two eggs are standard ~)
2. Put the oil in a hot pan, add the egg liquid and quickly break it up for use in a medium-cooked fashion dish.
3. Don't wash the pot, add minced garlic and stir fry, pour in tomatoes and stir fry into juice, and add appropriate amount of sugar and salt to taste.
4. Stir-fry the tomatoes until they are soft, pour in scrambled eggs, add appropriate amount of raw materials to extract fresh, and stir-fry them out of the pan.
Salted fish eggplant pot | salted fish lean eggplant garlic cloves chopped green onion ginger minced garlic
1, clean lean meat, chop it into meat foam, and marinate it with a little light soy sauce 10 minute; Wash and dice the salted fish with plum sauce (if it is too salty, you can soak it for a while and then dice it). Prepare chopped green onion, garlic cloves, minced ginger and garlic and half a bowl of starch water.
2. Wash the eggplant, cut into pieces without peeling, marinate with salt for a while, rinse with clear water, squeeze out the water, and wrap the eggplant with proper amount of starch.
3. Put oil in a hot pan. When the oil is hot, add garlic and saute until it is brown. Add meat foam and stir fry until it is broken. Stir well with salted fish and take it out for later use.
4. Put oil in a hot pan, stir fry more than usual, add eggplant after the oil is hot and smoky, fry until soft, and pick it up for use.
5. Heat the oil, add minced ginger and garlic and scallion, stir-fry until fragrant, pour minced meat and salted fish, stir well, and add a little cooking wine to the wok.
6. Add eggplant, oyster sauce and soy sauce, stir well, pour in half a bowl of water starch, stew for about 10 minute on medium fire, collect juice on high fire and sprinkle with chopped green onion.