1. Peel the eggplant, cut into small diamond-shaped pieces, put it in a basin, and sprinkle a few spoonfuls of edible salt to pick up the moisture. 15-20 minutes.
2. Cut the tomatoes into small pieces and set aside.
3. Garlic smashed and chopped for later use
4. 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons starch, a small amount of vinegar, moderate seafood soy sauce
5. Prepare the marinated eggplants to remove the moisture by hand
6. Put the oil in the pot and stir-fry the eggplant slowly until it is golden brown, then remove and set aside
7. Put the oil in the pan, add the chopped green onion and stir fry for a fragrance, then put the adjusted juice into the pan and fry it for a fragrance
8. Put the eggplant into the pot and stir fry quickly
9. Put the tomatoes in the pot and stir fry quickly
10. Finally, turn off the heat, stir-fry the minced garlic in the pot, and out of the pot.
Tips:The most important thing when frying eggplant is to fry until golden brown and tender. In addition, it is not necessary to put tomatoes or cucumber slices.
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