What the editor brings to you today is a small stir-fry made with tomatoes and tomatoes: "Fried Eggplant with Tomatoes". This is a sour and slightly sweet dish that is especially good for spleen and appetizers. Delicious side dishes, I recommend them to everyone today. If you like them, you can try this method of growing eggplants and tomatoes. Eggplants and tomatoes are very common ingredients in our daily lives, but there are only a handful of delicacies made from the combination of these ingredients. Tomatoes contain a variety of nutrients and are extremely nutritious foods. It has the effect of strengthening the spleen, appetizing, relieving heat and increasing appetite.

Tomatoes can be eaten in many, many ways, and eggplant is a cheap vegetable in supermarkets and a very common home-cooked vegetable on the dinner table. Eggplant is very nutritious, rich in protein, fat, protein, vitamins, calcium, phosphorus, iron and other nutrients. Eating eggplant regularly is good for your health. Today, I made a small stir-fry dish using tomatoes and long eggplants. It is simple to make, nutritious and delicious. This dish is delicious, soft and fragrant, salty and delicious, and is also very rich in nutritional value. Especially when mixed with vegetable soup, you can definitely eat two bowls of it regularly. This dish is most suitable for people to eat when they have no appetite. After the long eggplant completely absorbs the tomato juice, it becomes more and more beautiful, which is very suitable for eating when you have no appetite. Here’s how to do it. Stir-fried eggplant with tomatoes

Step 1: Clean the long eggplant, first cut it into thick slices with wooden chopsticks, then cut it with a knife into strips that are thicker than wooden chopsticks, and set aside for serving. Process 2: Slit the tomatoes to remove the seeds and juice inside, and cut the tomatoes into small strips. Remove the seeds from the peppers and cut them into shreds, then place them on a plate and set aside. Process 3: Cut the ginger into shreds, crush the garlic, mince the garlic, and cut the shallots into minced pieces. Then place it on a plate. Take a small plate and add 1 spoon of salt, 1 spoon of white pepper, 1 spoon of MSG, and 1 spoon of rice vinegar. , 1 tablespoon of tapioca starch, half a bowl of water, and then mix well to make a sauce. Process 4: Add water to the pot and bring to a boil, add a spoonful of salt and a small amount of cooking oil, put the eggplant shreds into the pot, cover with water for about 30 seconds, then pick it up and let the water drain and set aside. Process 5: Heat a wok with a spoonful of oil, add onion and garlic into the wok, and stir-fry over low heat until fragrant. Process 6: Stir-fry the onion and garlic until fragrant, add shredded eggplant, green pepper and tomato, stir-fry until red, and stir-fry the pepper and tomato until raw. Process 7: Stir-fry the peppers and tomatoes until raw, pour in the prepared sauce, stir-fry evenly, thicken the sauce, stir-fry the shredded chicken.