Materials: 1 purple eggplant (about 392g), 1 pepper, 15g shrimp skin.

Accessories: garlic: 2 cloves, ginger.

Seasoning salt, sugar, soy sauce, sesame oil, starch.

[Practice] Wash eggplant with baking soda, remove both ends, shred, soak for a while, drain and then fry.

2. Wash the pepper, remove the pulp and shred it; Peel ginger, shred garlic and slice; Soak shrimps in clear water for a while, wash and drain.

3. Put cold oil in a hot pot, add ginger and garlic and stir-fry until fragrant, and add shrimp skin and stir-fry for a while.

4. Add shredded eggplant, add a little sugar, stir fry evenly and medium heat.

5. Stir-fry until the eggplant is soft, add some soy sauce and stir well.

6. Finally, add shredded pepper, add salt, stir fry for a while, thicken, and finally pour sesame oil out of the pot.

[Tips] Choose eggplant varieties according to your preferences. Choose fresh and tender eggplant and try not to remove the eggplant skin. Purple eggplant skin contains anthocyanin, which is an antioxidant and plays an auxiliary role in delaying aging. If the eggplant is a little old, peel and shred it before frying.

2. Some friends think eggplant is bitter. You can put some salt or remove the eggplant skin when soaking.

[Conclusion] Fried shredded tomato with pepper shared with you is simple and quick. Add shrimp skin, and the taste is light and delicious. Soak and dry fry before frying, which can solve the problem of oil absorption and juice extraction of eggplant.

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Fried shredded tomato

[Ingredients] Eggplant and tomato each 1, onion 1, garlic 2 cloves.

[Seasoning] Salt, monosodium glutamate, peanut oil, cooking wine.

[Practice] Heat oil in a pot, pour in shredded onion and minced garlic, saute until fragrant, and then pour in shredded eggplant.

2. Pour the cooking wine, salt, monosodium glutamate and tomato pieces in turn and stir fry. This dish is salty and slightly sour and refreshing.

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Stir-fried shredded tomatoes at home

【 Ingredients 】 Eggplant, pork belly, onion, garlic, peanut oil, salt, cooking wine, soy sauce, oyster sauce and sesame oil.

[Practice] After the eggplant is properly pedicled, it is cleaned and cut into slightly thick eggplant shreds.

2. Wash a piece of pork belly and cut it into pork belly slices with uniform thickness. Peel and wash onion and garlic, and cut into onion and garlic slices.

3. Add proper amount of peanut oil to the hot pot, stir-fry pork belly, add chopped green onion and garlic slices, and stir-fry with proper amount of cooking wine and soy sauce.

4. Pour in the shredded eggplant and continue to stir evenly, so that the shredded eggplant can fully absorb oil.

5. Add appropriate amount of oyster sauce and salt to taste and stir well again.

6, according to personal taste, after turning off the fire, order a few drops of sesame oil and mix well. Load the plate!

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