1. Prepare the ingredients
2. Wash the eggplant and cut it into large pieces with a hob and marinate with 5 grams of salt for 20 minutes
3. Cut the tomatoes into large pieces, press the garlic into a puree, and chop the green onion and set aside
4. Squeeze out the water from the marinated eggplant by hand, pour oil into the pan and heat, pour the eggplant and stir fry
5. Stir-fry until the eggplant becomes soft and slightly yellow on both sides, pour in the tomatoes and stir fry
6. Slightly press the tomatoes with a spatula to squeeze out the juice
7. Then add 2 teaspoons of light soy sauce, half a teaspoon of dark soy sauce, 1 teaspoon of sugar and stir-fry evenly. Finally, add garlic, chicken powder, stir-fry evenly, pour in water starch (about 15 grams of water starch) and collect the juice over high heat.
8. Serve on a plate, sprinkle with chopped green onion, eat while it's hot...
9. Finished picture
10. Finished picture
Tips:Because the eggplant has been marinated, you don’t need to add salt at the end. It’s best to pick long eggplants, which are delicious and tender. The marinated eggplants should squeeze out the moisture, so that they don’t absorb oil and don’t need a lot of oil. The oil for cooking is fine. The tomatoes should be the kind that is pink and easy to ripe. Don’t fry too badly, otherwise it will not form and affect the appearance. The taste can be added according to your preference.
