Eggplant Strips in Tomato Sauce
by Scarlett WH
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Peel the round eggplant and cut into thin strips;
2. Add a small amount of salt to marinate;
3. Sprinkle some dry starch and stir evenly;
4. Roll the eggplant coated with dried starch in the egg mixture with a little salt;
5. Fry it in a pan until golden on both sides, then remove it for later use;
6. Leave a little oil in the pan, add tomato sauce and appropriate amount of sugar and stir fry evenly;
7. Then add green beans and a small amount of water to boil to thicken;
8. Finally, add the fried eggplant strips and stir-fry evenly;
9. Load it into the disk.
Tips:1. For eggplant, choose the round eggplant, peel it and cut into thin strips, add some salt for the bottom flavor;
2. Stir in some dry starch before frying to make it easier to wrap the egg liquid, and fry it in a frying pan, so that the eggplant coated with egg liquid can reduce oil absorption;
3. When frying the tomato sauce, you need some oil, which can help the absorption of lycopene. Finally, add some green beans to cook and embellish.
