How do you cook roasted eggplant with tomatoes? How do you cook roasted eggplant with tomatoes?

I especially love to eat sweet and sour things, and it is a tomato control, I especially love tomato sauce, basically everything I eat will add tomato sauce, so tomato roasted eggplant is also a dish I love to eat very much, this dish is my mother's specialty, now I will share my mother's recipe with you.

First of all, the first step of roasting eggplant with tomatoes is to salt, because there is a lot of water in the eggplant that is not good for flavor, the first step is to draw out the water in the eggplant, salted the eggplant, about half an hour or so, and then grab the eggplant with your hand to squeeze out the water inside.

Then the second step is to fry the eggplant, when you fry the eggplant, you have to use it first, dry starch to go through the eggplant, and then wrap it in egg wash, and then my mother's improved version is to wrap it in breadcrumbs on the outside, so that the fried eggplant will be very crispy.

When the oil temperature is about 50% hot, I put the eggplant in, because there will still be a lot of new water in the eggplant that may jump out, at this time you must protect your face and hands, be careful to splash the oil splash on the face, it may cause disfigurement.

Probably fried until the eggplant changes color can be fished out, and then after it comes out, there will be a moment of oil, and then re-frying, the re-fried eggplant will be more crispy, be sure not to omit this part of the re-frying, do you come out of the eggplant, it will not be delicious!

Next, you'll need to mix a bowl of sweet and sour sauce. The ratio of the sauce is about two spoons of vinegar, five spoons of sugar, and then two tablespoons of tomato paste, so that the sauce is sweet and sour, if you like sweet, you can add more sugar, or if you like sour, you can also add more vinegar. I prefer to eat sour, so my mom would put an extra spoonful of vinegar in it.

The next step is the frying, now put oil in the pot, then put in the green onion and garlic, if you like to eat ginger, you can also put some sauce, but I don't know, so I didn't put it, and then fry the green onion, ginger and garlic, after the fragrance, put the eggplant in, fry it, and then put the tomatoes in, fry it for about a minute or two, because tomatoes can be eaten raw, don't put tomatoes first. If you put the tomatoes first, there is a good chance that the tomatoes will be fried in a lot of soup, and it will not be very tasty.

<> "Tomato Roasted Eggplant."

Ingredients: 2 long eggplants, 1 pepper, 2 tomatoes, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon starch, 1 tablespoon tomato paste, 1 tablespoon sugar, finely chopped garlic.

Steps: 1. Peel the eggplant and cut it into hob pieces, cut the pepper into pieces, and cut the tomatoes into pieces.

2. Wrap the eggplant in starch and fry it until it is crusty and sail.

3. Prepare a bowl, put all the seasonings into it, add 4-5 tablespoons of water and stir well.

4. Heat the oil, add the crushed garlic and stir-fry until fragrant, add the tomatoes and stir-fry a few times, add the sharp pepper pieces and add the tomato juice, and finally add the fried eggplant pieces and stir-fry evenly to get out of the pot.

<> "Ingredients: eggplant, tomato, minced onion and garlic.

Method: 1. Seasoning sauce: two spoons of light soy sauce, one spoonful of oyster sauce, half a spoon of dark soy sauce, one spoonful of sugar, one spoonful of tomato paste, one spoonful of starch, two spoons of water and stir well for later use.

2. Cut the eggplant into a hob, add a spoonful of salt to marinate the water and wash it, then wrap it in a silly layer of starch in the sedan socks, and fry it in the pan until it is cooked thoroughly! Stir-fry the minced green onion and garlic until fragrant.

3. Pour in the tomatoes and fry the juice, stir-fry the green peppers and eggplants, and finally put the sauce that has been adjusted in advance, and simmer for one minute to bring the fan Xiaoke out of the pot.

<> "Tomato Roasted Eggplant."

Ingredients: tomatoes, eggplant, green peppers, tomato paste.

Production steps: 1. Sauce: a little sugar, a spoonful of light soy sauce, half a spoon of vinegar, half a spoon of oyster sauce, an appropriate amount of tomato paste, half a spoon of starch, and an appropriate amount of water.

2. Cut the eggplant hail without peeling and rolling into a knife piece, add a spoonful of salt and marinate for 20 minutes to kill the water, then squeeze it dry, add a spoonful of starch and grasp it well;

3. Put a little more oil in the pot, add the eggplant and fry until soft, and set aside;

4. Leave pure and stir-fry soft tomato pieces without a little base oil, then add eggplant and green pepper and stir-fry evenly, pour in the sauce and cook until the soup is thick!

<> "Tomato Roasted Eggplant."

Ingredients: 2 eggplants, 1 tomato, minced green onion.

Sauce: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, a little sugar, 1 tablespoon of starch, and a small half bowl of water Stir well and set aside!

Method: 1. Cut the eggplant into a hob, add a spoonful of salt and marinate for ten minutes to get out the excess water!

2. Wash the pickled eggplant with water, drain the oak water, and wrap it with a layer of starch! Fry the eggplant in hot oil until it is ripe and serve out, and stir-fry the minced green onion until it is fragrant!

3. Pour in the tomato and fry the juice, then put the eggplant, finally pour in the juice prepared in advance and stir-fry evenly, bury the soup and cook until thick.

1.Cut the tomatoes into cubes, peel and peel the eggplant into large pieces, mince the green onion, mince the garlic, mince the ginger, marinate the eggplant with salt in advance, and use your hands to remove the water before frying.

2.Make oil in the pot, the oil is a little more, the eggplant is more oily, the oil comes out again after it is fried, and the oil is hot and put in the peppercorns.

3. Wait until the peppercorns are fragrant and take them out.

4.Add the eggplant, stir-fry this process will be longer, slowly stir-fry until the eggplant becomes soft, this can not be rushed, that is, you have to stir-fry the water in the eggplant.

5.Stir-fry until the eggplant has just been sucked in, and then stir-fry all the oil that has just been sucked in.

6.Put some oil in the pot, not too much, add chopped green onions, and stir-fry until fragrant.

7.First add the tomatoes and stir-fry, pour in the light soy sauce, dark soy sauce and sugar, then pour in the eggplant and continue to stir-fry; Until the tomato broth covers the eggplant, add the minced garlic and finally pour in the water starch to thicken and remove from the pan. 1. If this dish is given to very small children, it is suitable to blanch tomatoes;

2. Eggplant is more absorbent, if you want to give it to the elderly, you can put the eggplant sprinkled with salt in the microwave for 5 minutes, the eggplant is eight ripe, and then stir-fry without putting so much oil.

3. Put the minced garlic last, and the garlic is fragrant before it comes out of the pot.

How do you cook roasted eggplant with tomatoes? Peel the eggplant with hob blades, then cut from the cubes, then add the starch, stir well, prepare the tomato sauce with light soy sauce oyster sauce, dark soy sauce and white sugar starch with a little salt, then simmer together, and then add the small green peppers.

How do you cook roasted eggplant with tomatoes? Peel the eggplant with hob blades, then cut from the cubes, then add the starch, stir well, prepare the tomato sauce with light soy sauce oyster sauce, dark soy sauce and white sugar starch with a little salt, then simmer together, and then add the small green peppers.

【Stir-fried eggplant with tomatoes】

Ingredients: 2 eggplants, 2 tomatoes, 1 green pepper, 3 garlic, 1 shallot, 2 tablespoons vinegar, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, a pinch of sugar, salt and water.

Method: 1. Wash the eggplant without peeling, cut it into hob pieces, soak it in water for a while, control the moisture, wash the green pepper and cut it into diamond-shaped pieces, cut the shallots into segments, cut the garlic into minced garlic, wash the tomatoes and cut them into pieces.

2. Sprinkle the eggplant pieces with cornstarch and let each eggplant be coated with starch.

3. Pour more oil into the pot, wait for the oil to burn 6, pour the eggplant pieces into it while it is hot, fry the eggplant until the surface is slightly yellow, remove it, and control the excess oil to set aside.

4. Add 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, a little sugar, salt and water to the bowl and stir well.

5. Leave the bottom oil in the pot, stir-fry the minced garlic and green onions, pour in the tomatoes and stir-fry to bring out the juice.

6. Then put the eggplant and green pepper pieces in, stir-fry evenly, pour the seasoned sauce into it and stir-fry, stir-fry the green pepper and cut off, and reduce the juice over high heat.

Ingredients: Eggplant (1 piece).

Tomatoes (2 pcs.).

Garlic cloves (3 pcs).

Prepare the materials.

Eggplant marinates with a spoonful of salt for 15 minutes.

Remove excess water after marinating.

The tomatoes are diced, the garlic is finely chopped, and the starch and water are mixed to form the water starch.

Heat the pan and pour in the appropriate amount of oil, add the eggplant and stir-fry.

Stir-fry until the eggplant is tender.

Add the tomatoes. Add dark soy sauce, light soy sauce, sugar, salt and minced garlic to taste.

Stir the tomatoes until soft and pour in the water starch.

Remove the juice from the pan. Finished product.

It is recommended not to put sugar!

Heat the oil and put the tomatoes.

Put the seasoning and a little soy sauce!

Stir-fry slightly to give the tomatoes a soup sensation and add the eggplant.

When you feel that the eggplant has become softer, and at the same time, the texture has changed significantly.

Put salt in dessert water.

Cover the pot and simmer for a while!

Add garlic when it feels almost cooked.

Stir-fry a few times, and the garlic fragrance comes out of the pot!

It can be made with Dai flavor.

Cook the eggplant over a fire until it is soft, then cut it into a cold dressing.

Tomato, minced meat, chili, ginger, garlic, seasoning, stir-fry and put it in the cut eggplant, it's delicious.

One of my favorite dishes is often eaten hehe

1. Stir-fry garlic until fragrant. 2Add the eggplant (no water.)

3 eggplants are soft, add tomatoes.

4. Put salt before removing from the pan.

5. It will taste better with some sugar, hehe.

Simple, right

How to cook roasted eggplant tomatoes? Peel and cut the eggplant into pieces, add potato starch and fry it in the pot until it is removed, pour it into the pot, add the grip and stir-fry the tomatoes and green peppers again.

How to cook roasted eggplant tomatoes? Clean and peel the eggplant and cut it into pieces, add potato starch and fry it in the pan until it is removed, pour it into the pan, add tomatoes and green peppers and stir-fry again.