Stir-fried Eggplant with Tomato

Name: Stir-fried Eggplant with Tomato
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Long eggplant; 1 piece tomato; 2 cloves garlic; 5g Soy sauce; 4g Oyster sauce; 2g Vinegar; 1 shallot

by Pistachio 365Q

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

After a long and bitter summer, the Liqiu solar term finally ushered in. With the autumn breeze, I have a great appetite, and I especially like to eat eggplant, especially this tomato fried eggplant. The eggplant braised with tomato sauce is very delicious, even better than the meat braised eggplant, especially for dinner! People who have no appetite may wish to try it!

Ingredients

2 pcs Long Eggplant
1 piece Tomato
2 cloves Garlic
5g Soy Sauce
4g Oyster Sauce
2g Vinegar
1 Shallot

Stir-fried Eggplant with Tomato

1. Prepare all ingredients

2. Cut the tomato into hob pieces, cut the shallot and garlic for later use

3. Cut the eggplant into hob pieces and soak in water to squeeze out the water

4. Heat up the pot first, put more oil in the pot, pour the eggplant and stir fry quickly for 1 minute (more oil can quickly lock the moisture in the eggplant and reduce the chance of oxidation and blackening of the eggplant. This is the trick to the eggplant frying and not discoloring. Try test)

5. Add some light soy sauce and stir fry for half a minute to serve

6. Pour the eggplant and fry for half a minute

7. Add salt, vinegar and oyster sauce and stir fry for half a minute

8. Sprinkle chopped green onion and stir fry, turn off the heat and take out

9. Serve and enjoy the food

10. Come to a close-up, under the temptation

11. Finished picture

Tips:
Putting a lot of eggplant oil can quickly lock the moisture of the eggplant and reduce the chance of the eggplant being oxidized and blackened. This is the trick for eggplant frying and not discoloring. Don't cook this dish for too long.