Wash eggplant, cut into strips, sprinkle with starch, drain water in the pot, add eggplant strips, cover the pot and stew for 4 minutes, stir-fry sauce with oil, add cucumber, cut into strips and stir-fry, add all seasonings, stir-fry evenly, and make tomato sauce strips. The steps are as follows:

Ingredients: 2 purple eggplants, half cucumber, soy sauce 1 dish, ginger powder, garlic; Cooking wine, chicken essence, salt, sugar, sesame oil.

1, prepare all the ingredients.

2. Wash the eggplant and cut it into long strips with skin, as shown in the figure.

3. Sprinkle dry starch on the eggplant strips and press the eggplant strips with your hands to mix some water in the eggplant with the dry starch.

4. Cut the eggplant strips from the middle to form a section with the length of 10 cm.

5. Dry the water in the pot, put the eggplant strips into the pot, turn the fire from high to low, cover the pot and simmer for 4 minutes.

6. When the time is up, insert the eggplant with chopsticks, and the eggplant will easily penetrate. If the eggplant meat in the hole does not retract, it will be cooked.

7. Put a few drops of sesame oil in the pot, stir-fry the bean paste on low heat, and add the juice made of cooking wine and ginger powder to continue to stir-fry.

8. Stir-fry until the soy sauce becomes granular, and add 10g white sugar, 3g refined salt and 5g chicken essence.

9. Add cucumber strips and stir fry 10 second.

10, add tomato strips, stir-fry evenly, cover each tomato strip with sauce, and then serve.

1 1, shredded garlic is dotted on eggplant, and the finished product is shown in the figure.

Note: 1, purple eggplant, never peeled, eggplant skin is particularly rich in nutrition.

2. If the eggplant strips are cut too big, the time for stewing eggplant should be extended by 2 minutes.