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1. Tomato is native to South America and is widely cultivated in the north and south of China. The fruit of the tomato is rich in nutrients and has a special flavor. Can be eaten raw, cooked, processed with tomato sauce, juice or whole fruit jars
2, today Lao Liu will come to share the "tomato roast eggplant" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Tomatoes, eggplant, green peppers, garlic, tomato sauce, sugar, monosodium glutamate, soy sauce, salt, dark soy sauce, balsamic vinegar
4, first wash the clean eggplant to the stem after cutting the hob pieces, put into the basin, and then sprinkle a little water, so that it is easier to stick to the powder when wrapping the powder, and then put in a large spoonful of corn starch, rub it evenly with your hands, and then set aside after catching well. Cut the hob pieces after the two tomatoes are removed from the stem, the green peppers are also cut into the hob pieces, and the garlic is chopped into minced garlic for later
5, the oil temperature in the pot rises to 60% heat, put the eggplant in the pan over the oil, and then turn it after frying, otherwise the powder on the surface is easy to fall off. After frying the formulation, push it a little to prevent sticking together, and fry until it is slightly yellowed, you can fish it out and set aside
6, mix a sauce, put tomato sauce in the bowl, sweet and sour, tomato sauce to put more, and then put in three spoons of sugar, a small half spoon of salt, a small spoon of monosodium glutamate, soy sauce, soy sauce, soy sauce, balsamic vinegar, a little water, stir well, the sauce will be adjusted
7, heat the pot to pour oil, put in the minced garlic to burst the aroma, then put the tomato and green pepper into the stir-fry, stir-fry the raw sauce poured into the sauce, after boiling, and then put in the eggplant, open the heat to collect the juice, burn until the soup is thick and you can get out of the pot. The roasted eggplant that is very suitable for cooking is ready
8, tomato is rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine and other elements, but also contains protein, sugars, organic acids, cellulose
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