【microwave Tomato Sauce】

Name: 【microwave Tomato Sauce】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some garlic; Some Thai sweet chili sauce

by resecrets

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I’m at home alone, and sometimes I don’t think of cooking in a frying pan~ I think about how it’s convenient and good. So my microwave oven is my savior at this time. By the way, my microwave oven is really less used to heat leftovers (I said before that I will soon become my home's leftover recycling bin). I often use the microwave to cook various dishes. Every time I am hungry, I think about how I can eat the most delicious dishes as quickly as possible. Whenever I feel hungry and dizzy when I hear the clink of a microwave oven, I feel that it is the most beautiful sound in the world. The moment I turn on the microwave, everything is a cloud. Is there anything more important than being hungry? So I have to say that the person who invented the microwave oven was really rapeseed, like n people.
Today, I eat this eggplant very often. It’s super simple and super fast. I can make it without looking at the picture. The ingredients are different. It’s super food~ I make a bowl every time, up to five minutes, and then add more. Mix the leftovers together, and you can get a meal like that~ and you can eat more enjoyable~"

Ingredients

【microwave Tomato Sauce】

1. Wash the eggplant and cut into thin slices, smash the garlic and mince.

2. Put the eggplant in a special microwave oven and put it in the microwave oven on high heat for two minutes.

3. Remove, add two tablespoons of Thai sweet chili sauce and mix well.

4. Put it in the microwave and turn it on high heat for another minute, take it out, and stir in the minced garlic while it is still hot.

Tips:
1. The eggplant should be tender, and it should be thinner for better flavor.

2. You can add any sauce you like, oyster sauce, tomato sauce, chili sauce, or even some ribs sauce to borrow some meaty flavor. Add the minced garlic while it is still hot to enhance the aroma.