Practice 1

Ingredients:

2 eggplants, tomatoes.

2 practices:

1, eggplant peeled and cut into strips; tomatoes can be peeled (or not go), sliced.

2, put more oil in the pan hot pour into the eggplant, open medium heat pour into the eggplant stir-fry, stir-fry non-stop for about 3 minutes after you can fish up for use. The eggplant is more oil-eating, so the oil should be put a little more.

3, the eggplant fishing pot excess. Oil sheng up, and then put a little bit of oil in the pan, put the minced garlic burst incense, pour into the tomatoes and stir fry a little bit, stir fry rotten a little bit also does not matter.

4, a minute after pouring into the eggplant mix stir fry a little, add salt and a little white vinegar, stir fry evenly after adding a little green onion on the pot.

Practice 2

Ingredients:

Large round eggplant, tomatoes.

Seasonings:

Onion, garlic, pepper, salt, sugar, water starch.

Practice:

1, eggplant wash, (do not peel, eggplant skin in the nutrients is quite rich, especially iron it) cut into large pieces on the top of the gently cut into a small grid, but not cut off in the large pieces cut into pieces with salt sand (so that burned out of the eggplant into the flavor);

2, tomatoes cut into small dices, onion and ginger cut into the end;

3, the pot to do the oil, put the peppercorns to stir incense (more than one). Add pepper sautéed (put more oil, eggplant is more oil);

4, the eggplant pieces into the pot sauté;

5, until the eggplant pieces sautéed soft sheng out to be used;

6, the pot to do oil sautéed onion into the tomatoes, sautéed out of the red oil;

7, and then put into the fried eggplant dices sautéed with a little bit of sugar, salt, seasoning;

8, until the eggplant flavor, tomato juice thick wrapped in eggplant on the thin thickening, put on the garlic pan can be.