The method of braised double eggplant

Health benefits

Eggplant: low protein

Ingredients and materials

4 eggplants

2 tomatoes

Moderate amount of ginger, scallions, and garlic

Appropriate amount of oyster sauce

Two chili peppers with two tendons

One spoonful of water starch powder

2 tablespoons of soy sauce

Half a tablespoon of white sugar

Salt in moderation

The recipe for braised double eggplant (eggplant+tomato)

1. Cut the required ingredients and set them aside. Cut the eggplant and roll it quickly, then marinate it with a spoonful of salt for a few minutes. This way, when stir frying eggplant, you don't need to add a lot of oil and it tastes healthier; Peel and cut tomatoes into pieces, chop ginger, scallions, and garlic into small pieces.

2. Put an appropriate amount of oil in the pot, and when the oil temperature rises, pour in the eggplant and stir fry it until it turns golden brown. Drain the oil and set aside for later use.

3. There is a little oil left in the pot. Add ginger, scallions, garlic, and chili peppers and stir fry until fragrant. After the aroma comes out, pour in tomatoes and mix well to continue stir frying. When the tomatoes are soft, add an appropriate amount of oyster sauce and continue to stir fry evenly.

4. Then pour in the just cooked eggplant and stir fry evenly. Add a small amount of boiling water and simmer over low heat for two minutes. The eggplant is basically flavorful. Then add a small amount of pre mixed starch and stir fry evenly. It's ready to be served.

5. Remove from the pot, plate and sprinkle with chopped green onions.

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