2 purple eggplants

2 tomatoes

Shredded green onion and ginger in moderation

1 tablespoon of soy sauce

1.5 tablespoons of oyster sauce

Vegetable oil in moderation

Sweet and sour flavors

Stir frying process

Twenty minutes Consumption time

Simple Difficulty

Recipes for gifts 2 baby happy growth meal --- tomatoes roasted eggplant practice steps

1

Prepare ingredients: all the materials washed, persimmons peeled and thinly sliced; eggplant cut strips, immersed in water; green onions and ginger were cut into julienne strips, standby.

2

Eggplant can be soaked for 10 minutes, fish out the water, standby.

3

Put a moderate amount of oil in a pan (just before the eggplant), heat to 5, add the eggplant strips, and fry until the eggplant is soft and tender, then OK.

4

Fish out the fried eggplant and press out the excess oil. Keep it aside.

5

Leave the bottom oil in the pan, add onion and ginger and sauté, pour in the persimmon slices.

6

Put in soy sauce, sugar, stir fry until paste.

7

Put in the eggplant and stir-fry for 1 minute.

8

Finally, pour in the oyster sauce and stir-fry well.

9

Serve on a plate. Open to eat.

Tips

1. persimmon skin cut cross, with boiling water, and then through the cold water, you can easily peel.

2. Eggplant soaked in water, the purpose is to make the eggplant to absorb water, frying oil absorption will be much less.

Used kitchenware: frying pan