2 purple eggplants

2 tomatoes

Onions and shredded ginger

1 tablespoon soy sauce

Oyster sauce 1.5 tbsp

Proper amount of vegetable oil

Sweet and sour taste

Frying technology

Twenty minutes takes time.

Simple difficulties

Steps of burning eggplant with tomato

1

Preparation of ingredients: all ingredients are washed, and persimmon is peeled and sliced; Slice eggplant and soak in clear water; Shred onion and ginger separately, and set aside.

2

Soak eggplant for 10 minute, and take out and control water for later use.

three

Put an appropriate amount of oil (fresh eggplant) in the pot, heat it to 50%, add tomato strips, and fry until the eggplant is soft.

four

Take out the fried eggplant and press out the excess oil. Spare.

five

Leave the bottom oil in the pot, add shredded onion and ginger, stir-fry until fragrant, and pour in persimmon slices.

six

Add soy sauce and sugar, stir-fry until paste.

seven

Add eggplant and stir fry 1 min.

eight

Finally, pour in oyster sauce and stir well.

nine

Take it out and put it on a plate. Eat it.