Stir-fried Eggplant with Tomatoes

Name: Stir-fried Eggplant with Tomatoes
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Eggplant (round); 1 piece tomato; A few Shallots; Some Chicken noodles

by Tian Luo girl

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Studies have shown that dark-colored dishes contain more anthocyanins and nutrients, and their nutritional effects are much better than light-colored dishes, so you should eat more dark green vegetables, such as malanto, spinach, and evergreen. Eat as much blue and purple as possible because anthocyanins are the most abundant and can effectively fight aging!
There are not many purple vegetables. Purple sweet potatoes are not to be mentioned. They cannot be eaten as vegetables. Purple yams are extremely difficult to obtain and are easily oxidized to brown after being cut. Be careful with purple cabbage, because anthocyanins are easily destroyed under high temperature. I have successfully steamed a bowl of sakura pink rice into... khaki...
But the eggplant skin seems to be better, as long as it is not cooked for a long time, it will not turn into khaki immediately, so of course it is good to eat more eggplant~~
Eggplant with points, although there is no meat (who is patient in the summer to eat the pork belly), the same is delicious~
Inside, about the difference between monosodium glutamate, chicken essence and chicken powder, if you are interested, I will talk separately. Although I don’t know how to synthesize, I know the synthesis method. So which is healthy and which is unhealthy is naturally under control~~

Ingredients

1 piece Eggplant (round)
1 piece Tomato
A few Shallots
Some Chicken Noodles

Stir-fried Eggplant with Tomatoes

1. Prepare the main ingredients. Round eggplants are less likely to lose their color during cooking than long eggplants, so choose round eggplants

Stir-fried Eggplant with Tomatoes recipe

2. Shallots cut into small pieces

3. Cut the tomatoes into hob pieces (not easy to hurt your hands, this is the experience I learned from a relative who doesn’t know how to cook)

4. Eggplant cut into small pieces

5. Put oil in the pot, put the shallots in and fry until fragrant

6. Then put in the tomatoes and fry them to get a little juice

7. Put in the eggplant and add a little salt

8. Finally, add a little chicken powder to season before it is out of the pot~~ The dried green onion I made the biscuits last time is still a little bit, so I sprinkled it on

Tips:
Eggplant is a super oil-sucking little devil, so you don’t need to wrap it in flour and fry it beforehand...Of course, the fried eggplant is very delicious, especially if it is fried with pig, I can eat a big pot...orz...