2 eggplants, one tomato

Practice

Step 1: Peel the eggplant and cut the strips; tomatoes can be peeled (or not go) and sliced.

Step 2: put more oil in the pan hot pour into the eggplant, open medium heat pour into the eggplant stir-fry, stir-frying constantly about 3 minutes after you can fish up to be used. The eggplant is more oil-eating, so the oil should be put a little more.

Step 3: Fish up the eggplant in the pan with the excess oil, and then put a little oil in the pan, put the minced garlic to burst incense, pour in the tomatoes and stir-fry a little bit, stir-fry a little bit of rotten it does not matter.

Step 4: After a minute, pour into the eggplant stir fry a little, add salt and a little white vinegar, stir fry evenly, add some chopped green onions on the pot.