Ungrilled Eggplant

Name: Ungrilled Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 1 piece tomato; 4 cloves garlic; 20ml Soy sauce; Some salt; 30ml Canola oil; a little chopped green onion; 5ml Vinegar; 5g Sugar; 2 pcs Aniseed

by Scorpion in Autumn (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It is better to eat more vegetarian and fresh vegetables in daily life. Today, I will make a Beijing-style home-cooked eggplant. Eggplant and tomatoes are used in this home-cooked dish. They look beautiful in color, have better nutrition, and are less oily and delicious, making them healthy to eat.

Ungrilled Eggplant

1. Cut the eggplant into slices with an oblique knife. Cut tomatoes into pieces with a hob. Finely chop garlic. Chopped green onions.

2. Pour canola oil into the pot.

3. Add aniseed and chopped green onion until fragrant.

4. Pour the eggplant.

5. Slowly simmer the eggplant to dryness. When it is completely soft, add vinegar and light soy sauce and stir fry.

6. Add the tomato cubes and stir fry.

7. Add minced garlic and stir fry.

8. Add sugar and salt and stir-fry to get out of the pot. Mix it in rice, it's fragrant.

Tips:
1. The amount of oil in the wok is about a little more than normal cooking.
2. Use low heat when sautéing the eggplant, and medium heat for the rest of the steps.