Chinese Food
Stewed eggplant with tomato
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My friends in Beijing taught me this dish. Thank you.
Cooking ingredients
Cooking Steps
Step1:Eggplant cut into thumb nail size chunks (to round eggplant long eggplant too easy to rot
Step2:Tomatoes (cut into small pieces for quick juice
Step3:Star anise, green onion, ginger and garlic (more garlic is good
Step4:Fry the star anise with oil to make it more fragrant. Then stir fry the onion, ginger and garlic (add more garlic
Step5:Stir fry tomatoes (cut into small pieces for quick juice
Step6:When you stir fry the eggplant with water, cut the eggplant into the size of the thumb nail
Step7:Stir fry the tomato and eggplant over high heat, then cover with boiling juice (both tomatoes and eggplant contain water, this dish does not add water) to make the water evaporate more slowly. Watch the pot over low heat. When the eggplant is soft, the juice of tomato and eggplant is almost collected by adding other ingredients (you can also add them one by one during the boiling according to your own needs)
Step8:Hurry up and take the juice. But don't dry it. Keep some. ok。 It's ready to go.
Step9:With noodles or rice. Try i
Cooking tips:This dish is salty and different from scrambled eggs with tomatoes. Put less sugar in it. The old soy sauce is only used for coloring. Put a little white pepper. I put it wrong and it's black pepper. But it's not bad. You can try it all. There are skills in making delicious dishes.
