Tomatoes, eggplants, the two most common summer fruits and vegetables, do not cost oil, do not need to burn, stir-fry a few times with a strong flavor out of the pot. Shredded tomato stew with tomatoes, a very simple dish, will be revealed to you in no time!
Tomato stew is fresh and sweet, appetizing vegetables in the hot summer, and fast home-cooked food
Raw material main ingredient round eggplant 600 grams, it is recommended to use round tomato, easy to cut into shredded. 1 excipient Xihong, the seasoning includes 10 grams of peanut oil, 8 grams of salt, 10 ml of light soy sauce, 5 grams of sugar, 3 coriander, 2 green onions, and 5 garlic.
method
Prepare the raw material (1) Peel the eggplant, cut into thick slices, then cut into chopstick-thick shreds, mix well with salt, and marinate for about 20 minutes. Cut the tomatoes into small pieces, cut the parsley into sections, and finely chop the green onions and garlic separately. It is not enough to pickle shredded eggplant with too little salt, so that it is impossible to marinate the shredded eggplant softly, let alone marinate it in water; but don't do too much, so as not to be too salty. After the eggplant is marinated, be sure to twist out the excess water, one is to remove too much salt, and the other is to make the eggplant soft.
Sauté the eggplant and tomatoes (2) in a pan and heat the peanut oil, sauté the chopped green onion until fragrant, then add the shredded eggplant and sauté over medium to high heat for about 5 minutes. Then add the tomatoes and sauté for a while, then add soy sauce and sugar and stir-fry well, and finally add the coriander and minced garlic and stir-fry well, and then you can get out of the pot. Stir-fry the shredded eggplant in the pan for a while, you can use high heat, pay attention to frequent turning. When stir-frying, do not put salt again, add a little soy sauce. During the whole stir-frying process, the eggplant shreds have the feeling of being more and more sticky the more they are fried, and if they are too sticky, they can put a little water appropriately. The seasoning must be stir-fried well, without hooking.
The eggplant is soft and ribbed, fresh and delicious. Soaked in tomato broth, salty and slightly sweet. Simple blend of tastes, unlock the bitter taste buds of the hot summer, praise!