Chinese Food
Braised eggplant with tomato
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I used to cook eggplant with this tomato. But we all know that eggplant is the most oil-absorbing one. I don't want my children to eat so much oil. So after buying the electric pancake pan, it changed a little. The electric pancake pan was used to make the version with less oil. Taste. Although it's not as crisp as the fried one, it's actually less oil. The most important thing is that children like it the same.
Cooking ingredients
Cooking Steps
Step1:Materials required.
Step2:Mix the corn starch and flour together. Add salt and water. Mix well. Then add the egg mixture. Mix well to make batter.
Step3:Mixed batter.
Step4:Peel and chop the tomatoes. Chop the garlic. Slice the eggplant into round slices.
Step5:Put the cut eggplant into the mixed batter. Mix well. Let each piece dip into the batter.
Step6:Heat the electric cake and brush the oil. Put the eggplant slices on the hot electric cake and fry them neatly.
Step7:Turn the other side after one side is set. Fry both sides until golden. Part of the water is lost.
Step8:Fry and serve.
Step9:In the wok, heat the oil and stir fry the chopped garlic.
Step10:Stir fry the tomatoes. Add a little sugar.
Step11:Stir fry until the tomatoes come out of the water. Add some salt and stir well. Pour the eggplant slices into the tomatoes. Stir quickly and evenly.
Step12:Out of the pot.
Cooking tips:Tip-1. I only have two-thirds of this dish on my plate. Another third is being solved by my son when I take a picture. 2. Make sure that both sides of each eggplant slice are covered with paste. When frying, you can drop some oil according to the situation. You'd better fry more often. Try to make eggplant crispy outside and tender inside. 3. If you like something with a little sour taste, you don't need sugar. Add - I did it again today. But it seems to be the problem of eggs. The same way. But it's a little fishy. So if you mind the fishy smell, you can reduce the amount of eggs or not put eggs. There are skills in making delicious dishes.
