main ingredient

eggplant

1g

auxiliary ingredient

tomato

.5g

garlic

chopped green onion

sugar

3 teaspoons

soy sauce

3.

2. Eggplant is washed and cut into hob blocks without peeling, while tomato is also cut into hob blocks after washing.

3. Slice or chop garlic and set aside.

4. cut the eggplant, soak it in clear water for 5 minutes, take it out and drain it, heat it with oil in a wok, add the eggplant pieces, fry until soft, and take it out for later use.

5. Mix a small bowl of flavored juice. The seasonings are: 3 tsps of sugar, 3 tsps of soy sauce, 1 tsp of soy sauce, 2 tsps of vinegar, a little salt and a little starch. Mix well and set aside. Just use the ordinary small spoon at home. There is no need to add water to the sauce.

6. Add a little oil to the original pot, heat it, saute chopped green onion and a part of minced garlic, then pour in tomato pieces, stir-fry a few times, then pour in the fried eggplant pieces, stir-fry a few times, then pour in the sauce, and turn off the fire after the eggplant is soft and rotten, or add minced garlic after turning off the fire, and then cover the pot and stew for a while to make the garlic smell stronger.