Tomato Spicy West

Name: Tomato Spicy West
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Long eggplant; 1 piece tomato; 2 pcs Hot pepper; 1 tsp Soy sauce; 1 tsp Chicken Essence; 1 tsp salt; 1 tsp Sugar; 2 cloves garlic; 3 tablespoons oil

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Eggplant, pepper, tomato, referred to as "spicy eggplant".
Why is this dish delicious?

The first is eggplant, which the eggplant controllers cannot resist anyway. For example, when I was a child, I lived in the army compound and had a small vegetable field. The eggplant was picked from the seedlings and stuffed directly in my mouth; as long as it grows to this size, it doesn't have the taste that I don't eat.

Secondly, the natural hot and sour taste of tomatoes and hot peppers. It goes well with the fried eggplant. The eggplant absorbs the tomato juice and the mild spicy flavor of the peppers. It’s hard to think of a meal. .

In the end, although it looks a bit slimy, the colors are still very gorgeous, and I just want to eat it when I look at it! "

Ingredients

1 Long Eggplant
1 piece Tomato
2 pcs Hot Pepper
1 tsp Soy Sauce
1 tsp Chicken Essence
1 tsp Salt
1 tsp Sugar
2 cloves Garlic
3 tablespoons Oil

Tomato Spicy West

1. Wash the eggplant with skin and cut into thin strips, add 1/2 teaspoon of salt and mix well, marinate for a while, squeeze the water before putting it in the pan;

2. Cut tomatoes into hob pieces;

3. Cut the pepper into triangular slices;

4. Thinly sliced garlic;

5. Start the wok, heat the pan with cool oil and saute the garlic slices;

6. Add eggplant strips, stir-fry on medium-high heat until the eggplant becomes very soft and soft; (Be patient)

7. Add tomatoes, turn to high heat and stir-fry until the tomatoes are juicy, about 2 minutes;

8. Add chili flakes;

9. Add light soy sauce, dark soy sauce and sugar at the same time, stir-fry evenly;

10. Add 1/2 teaspoon salt;

11. Add a little chicken essence;

12. Stir evenly over high heat.

Tips:
1. There is no difficulty in this dish, just stir the eggplant patiently until it is very soft and soft;

2. Master the amount of salt. The salted eggplant is not only fuel-efficient, but also has a salty taste. Pay attention to your own taste when adding salt at the end. In fact, I only added a little bit, less than 1/2 teaspoon;

3. Control the spiciness. The two sharp peppers I use are not very spicy. If you like spicy, you can add more peppers, or even add some chili peppers. Adjust it to your taste.