1. Peel and cut round eggplants.
2. Put the eggplant pieces into a fresh-keeping bag, put cornstarch, tie the bag tightly, and shake until the eggplant is evenly coated with a layer of starch.
3. Fried eggplant.
4. Fry the eggplant until golden brown and set aside.
5. Peel and cut tomatoes.
6. When the oil in the wok is hot, add half of the chopped green onion and minced garlic and sauté until fragrant.
7. Add tomatoes.
8. Add eggplant.
9. Add light soy sauce, salt, sugar, and reduce heat.
10. When the eggplant is soft and delicious, add the remaining minced garlic and green onion, and turn off the heat.
11. really not bad.
Tips:Fried eggplant wrapped in starch can reduce oil absorption and make it healthier.
