Raw materials: two long eggplants, two tomatoes.

Applications: ginger a piece, pepper a small handful, three grams of dark soy sauce, ten grams of olive oil, three grams of sugar, two cloves of garlic, three grams of soya sauce, water starch moderate, half a large onion, ready to spare.

Basic steps:

1, tomatoes cut into pieces, eggplant peeled and peeled into large pieces, onion chopped, garlic chopped, ginger chopped, eggplant marinated in salt in advance, before frying with the hands of clutching out the water;

2, the pan to do the oil, oil a little more, the eggplant is more to eat the oil, frying and cooked oil out of all the oil, the oil is hot and into the peppercorns;

3, to be until the pepper out of the smell. Fish out;

4, into the eggplant, stir fry the process will be longer, slowly stir fry to eggplant soft, this can not be in a hurry, that is, you have to stir fry eggplant in the water out;

5, stir fry to the eggplant will have just absorbed into the oil and all stir frying out of the sheng out to be used;

6, the pot put a little bit of oil, do not have to be too much, into the chopped scallions, sautéed out of the aroma;

7, first into the tomato stir-fry break into the soy sauce, soy sauce and sugar, then pour into the eggplant continue to stir-fry; until the tomato soup wrapped around the eggplant, into the garlic and finally dripped into the water starch thickening can be out of the pot.

Cooking tips

1, do this dish if you give very small children to eat suitable tomatoes hot skin;

2, eggplant is more absorbent of oil, if you want to give the old man, you can sprinkle the eggplant into the salt into the microwave oven for 5 minutes, the eggplant eight ripe, and then stir fry can not put so much oil;

3, the last garlic put the last, the garlic before the pot is tantalizing.