1. 2 long purple eggplants, washed
2. Place a chopstick on each side of the eggplant and cut it vertically with a knife. Because there are chopsticks between them, the eggplant will not be cut off. Those who are good at swordsmanship don’t need chopsticks.
3. Turn the eggplant over, make the bottom face up, cut the eggplant at a 45 degree angle, and continue to cut the eggplant into even blades
4. Sliced eggplant
5. Spread a layer of dry starch on the surface
6. Fill the pot with oil and heat it up, not too much oil, enough to fry an eggplant. The oil temperature is higher, about 70% hot, and the eggplant is fried. High temperature can reduce eggplant oil absorption
7. Fry on one side until it is browned and set and turn it over. After both sides are fried, remove the oil control. Another eggplant is also fried
8. Two tomatoes, peeled, soft and ripe tomatoes are better
9. Cut into small pieces
10. Fill the pot with oil, saute the scallions and ginger
11. Add the tomatoes and stir fry until the tomatoes come out of red soup. The tomatoes I used are well-ripe, and it is easy to fry the red soup.
12. Add 2 scoops of tomato sauce
13. Stir well
14. Add proper amount of water, add proper amount of sugar and salt after boiling, adjust the soup to a sour and sweet (partially sour) taste
15. Put in the fried eggplant
16. Boil on medium-low heat for 3-4 minutes to let the eggplant fully taste
17. Turn to high heat to collect the juice. When collecting the juice, use a spatula to gently push the eggplant to prevent the bottom from getting muddy. Don’t squeeze the juice, leave more to taste better
18. The finished product is sour and sweet, and it is delicious with rice. It is especially suitable for eating during the Spring Festival to appetite and increase appetite.
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