How to stir-fry tomatoes and eggplant

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  1. Cut the eggplant into sections, put it in a basin, sprinkle with salt, and marinate for ten minutes

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  2. Score the tomatoes with a cross, then add boiling water, peel and cut into pieces for later use.

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  3. Cut the green pepper into shreds and set aside

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  4. Mince the garlic and set aside

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  5.Corn starch, salt, sugar, chicken essence, light soy sauce, and then pour half a bowl of water to make a juice and set aside.

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  6. Marinate the eggplant and remove the excess water in the basin.Then sprinkle an appropriate amount of dry cornstarch and mix well and set aside.

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  7.Put in an appropriate amount of oil, fry the eggplant strips until the surface is slightly yellow, and set aside.

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  8. Leave the oil in the pot, add the minced garlic and stir-fry until fragrant, then pour in the tomato paste and stir-fry , then add tomatoes and stir-fry evenly.

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  9.Put the eggplant into the pot and stir-fry.

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  10. Put the green pepper shreds into the pot and stir-fry evenly, pour the wrist juice into the pot , bring to a boil over high heat and stir-fry evenly.Then turn off the heat and pour a little sesame oil on it and serve it on a plate.

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  11.A delicious tomato-fried eggplant dish is ready.