Health benefits
Eggplant: promote blood circulation
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer
Tomato: produce fluid and quench thirst
Ingredients
Eggplant ( One ) | Green pepper ( Half root ) |
Tomatoes ( Half ) | Garlic ( Four petals ) |
Green onions ( A small section ) | Four ( Five tablespoons ) |
Water (for batter) ( appropriate amount ) | Salt (for making water) ( One teaspoon ) |
Light soy sauce (for sauce) ( Two tablespoons ) | Dark soy sauce (for sauce) ( One teaspoon ) |
Granulated sugar (for sauce) ( One teaspoon ) | Tomato paste ( For sauce) ( One tablespoon ) |
Oyster sauce ( for sauce) ( a small spoonful ) | Salt (for sauce) ( One teaspoon ) |
Water (for sauce) ( Two tablespoons ) | Oil ( appropriate amount ) |
Starch (for sauce) ( One tablespoon ) |
How to cook eggplant
1.Prepare the ingredients
2.Peel the eggplant and cut into pieces with a hob
3.Put the eggplant into the container Add a teaspoon of salt to the eggplant, mix it well with your hands, and let it sit for a while, which will force out the water in the eggplant
4.Cut the green onion with a diagonal knife, shred the green pepper, cut the tomatoes into cubes, and mince the garlic
5.Add flour and water into the container and stir evenly to form a batter
6.Thickness enough to hang on It is better to top the eggplant
7.Pour the eggplant into the batter basin and stir evenly
8. Take another small bowl, pour all the ingredients for sauce in the ingredient list into the bowl, mix well and set aside
9.Pour oil into the pot
10. After the oil is hot, deep-fry the eggplant pieces.First fry slowly over low heat.When cooked, turn up the heat and fry again until the skin is crispy
11.After frying, remove and control the oil
12.Put in another pan, pour oil, add onion and garlic and stir-fry until fragrant
13.Add tomatoes and fry for a few times
14.Pour in the sauce, Simmer for a while
15.Add green pepper and stir-fry for a few times
17. Stir fry quickly to coat the eggplant with soup
18.Out of the pot
19.Finished product
16.Pour in the eggplant
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