How to fry eggplant fried tomatoes, how to fry tomatoes and fried eggplant to be delicious

Ingredients: 3 eggplants (peeled), half a tomato, the other half eaten raw, a persimmon pepper (to be small), 10 grams of good soy sauce, 20 grams of sugar, 5 grams of salt, a little monosodium glutamate, an appropriate amount of green onions, ginger and new garlic.

Method: 1. Cut eggplant, tomatoes and persimmon peppers into hob pieces. Finely chop the green onion and ginger, crush the garlic, add soy sauce, sugar, salt, monosodium glutamate, starch, and mix well with water.

2. Put oil in the wok, not too much, just about the same amount of oil as the general stir-fry. Because eggplants are more "eaten" at first, be sure to heat the oil slowly. And you have to turn it frequently, almost you can't stop the shovel, you have to keep turning it, and when the eggplant looks yellow and soft, turn it slowly.

Flip slowly but also turn over, the trick to burning eggplant is delicious and not greasy is to "turn".

When the eggplant is very soft, add the tomatoes and bell peppers, and of course, if you don't like these two things, you can leave them out and only put the eggplant in them. Then put in the seasoning, because there is starch in the high material, so you have to wait for it to collect the soup, and you're good to go!

Ingredients: Tomatoes, green tender eggplant with skin or purple eggplant, dosage to your choice.

Ingredients: green onion, ginger, garlic, green pepper.

Preparation: Cut the eggplant and tomatoes into slightly thick strips of uniform thickness; Cut the green onion into sections, shred the green pepper, and chop the ginger and garlic.

Seasoning: salad oil, salt, sugar, chicken essence, Maggi umami sauce.

Preparation: Turn on the stove, heat the oil temperature and put in a little salt, stir and fry the ginger and garlic until it tastes, pour in the eggplant, put one or two teaspoons of sugar, add Maggi umami juice, fry until eight ripe, put in the tomatoes, green onions, green pepper shreds, stir-fry after one or two minutes, put in the chicken essence and start the pot.

Note: Tomatoes should not be put early, otherwise they will be rotten and unsightly.

The characteristics of this dish: sweet and sour is me! When it is served in a white porcelain plate lined with lettuce leaves, you will see the color of the soup, such as the shine of crab roe against the background of the white porcelain plate and green leaves, this dish is still the best dish for people, if you have no appetite and don't want to eat greasy, this dish is a good choice!

Peel the eggplant, cut it into shreds, put it in cold water to remove the black broth, cut the tomatoes into small pieces, shred the green onion and ginger, and crush the garlic. Light the fire and sit in the pot, heat the pan with cold oil, after the oil is hot, put in the green onion and ginger shreds and stir-fry the pot, pour in the shredded eggplant and stir-fry, add salt and monosodium glutamate, then pour in the tomato pieces and stir-fry until the shredded eggplant changes color, add minced garlic, and stir well with some sesame oil.

It is called French eggplant.

The taste is delicious and smooth but not greasy, it is my favorite flavor, and the ingredients are relatively easy to choose, and the process is simple and not complicated!

It is recommended to use round eggplant, which tastes better than long eggplant when fried!

Cut the eggplant into small cubes, and cut the tomatoes into small pieces!

Pour oil into the pan and stir-fry the eggplant first, then stir-fry thoroughly until the tomatoes are stir-fried together, add salt and continue to stir-fry! When it is almost out of the pan, add the chicken essence!

Tomatoes fried eggplant is delicious when stir-fried like this:Ingredients: 1 eggplant (round), 1 tomato for 1 person.

Accessories: a few shallots, appropriate amount of chicken powder.

The method is as follows: 1. Prepare the main ingredients, round eggplant is less likely to lose color under cooking than long eggplant, so choose round eggplant.

2. Cut the shallots into small pieces.

3. Cut the tomatoes into hob pieces (not easy to hurt your hands, this is the experience I learned from a relative who basically can't cook).

4. Cut the eggplant into small pieces.

5. Put oil in the pot, put in the shallots and fry until fragrant.

6. Then put in the tomatoes and stir-fry a little juice.

7. Add the eggplant and add a little salt.

8. Add a little chicken powder to taste before cooking.

9. Done. <>

The delicious way to make fried eggplant with tomatoes is as follows:

Ingredients: 1 piece of ginger, a small handful of Sichuan pepper, 3 grams of dark soy sauce, 10 grams of olive oil, 3 grams of sugar, 2 cloves of garlic, 3 grams of light soy sauce, an appropriate amount of water starch, and half a green onion.

1. Cut the tomatoes into cubes and peel the eggplant into large pieces. Finely chop 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 stir-frying.

2. Make oil in the pot, the oil is slightly more, the eggplant is more oily, the oil comes out again after frying, and the oil is hot and put in the peppercorns. Wait until the peppercorns are fragrant and remove them.

3. Put in the eggplant, the stir-fry process will be longer, slowly stir-fry until the eggplant becomes soft, this can not be rushed, that is, the water in the eggplant must be stir-fried out.

4. Stir-fry the eggplant until the eggplant has just been sucked in and the oil is stir-fried out and set aside, put some oil in the pot, not too much, put in the chopped green onion, and stir-fry to bring out the fragrance.

5. First add the tomatoes and stir-fry the raw ones, 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.

Ingredients. 2 tomatoes.

3 eggplants. Accessories.

A pinch of green onions. A pinch of ginger.

A pinch of garlic. A pinch of peppercorns.

Ingredient. Salt to taste.

Sugar to taste. Tomato fried eggplant which stall to make the steps.

1.Prepare the above ingredients.

2.Cut the eggplant into cubes and make a few knives on top to make it easier to absorb the flavor.

3.Tomatoes cut into small cubes.

4.Finely chop the green onion, ginger and garlic.

6.Pour in the eggplant and stir-fry until tender.

7.Leave oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, pour in tomatoes and stir-fry until red oil comes out.

Click on Lee to enlarge it.

8.Then pour in the eggplant and fry it together until the eggplant is wrapped in a tomato sauce, sprinkle with chopped green onions, and remove from the pot.

Ingredients: Half a round eggplant.

Tomatoes 1-2 pcs.

Green peppers, two green onions, garlic.

Soy sauce vegetable oil.

Salt seasoning powder. Preparation of fried eggplant with tomatoes.

Half of the round eggplant with a diameter of about 15cm is peeled, washed, and cut into strips, it is recommended to cut the tomato the size of a teacup, preferably soft, peeled and chopped or cut into small pieces, slice the green pepper, and slice the garlic thinly.

Add an appropriate amount of cooking oil to the pot, add eggplant strips and chopped green onions to stir-fry the eggplant strips slightly discolored, and after the volume becomes smaller, add an appropriate amount of soy sauce, salt, seasoning powder and continue to stir-fry, add tomatoes and green peppers, stir-fry until the eggplant becomes cooked, add raw garlic slices and stir-fry twice to get out of the pot.

Ingredients: Tomatoes.

1 eggplant. 2 excipients.

Peanut oil, 1 tablespoon of green onions, to taste.

Garlic seasoning, light soy sauce, 1 tablespoon vinegar.

1 tablespoon salt, appropriate amount of salt, salty and fresh to taste.

Ten minutes of process.

It's time-consuming. Difficulty: Steps to make fried eggplant with tomatoes.

Steps to stir-fry eggplant with tomatoes: 1 1 Ingredients diagram.

Tomatoes fried eggplant preparation steps: 2 2 eggplant tomatoes wash and cut into cubes. Finely chop the green onion and garlic.

Tomatoes fried eggplant preparation steps: 3 3 eggplants through water twice.

Steps to stir-fry eggplant with tomatoes: 4 4 Heat oil in a wok and stir-fry tomatoes, onions and garlic to stir-fry until fragrant.

Steps to stir-fry eggplant with tomatoes: 5 5 Add the eggplant and stir-fry.

Steps to stir-fry eggplant with tomatoes: 6 6 Add light soy sauce, vinegar, and salt and stir-fry.

The preparation of fried eggplant strips with tomatoes is as follows:Ingredients: 1 eggplant, 1 tomato.

Excipients: 2 tablespoons vegetable oil, a pinch of salt, a pinch of sugar, a pinch of light soy sauce, a pinch of water, 1 clove of garlic.

Steps: 1. Select tender eggplant, cut it into thin strips and marinate it in salted water for a while, so that the congregation is easier to taste. Cut the tomatoes into large pieces.

2. After the garlic slices are exploded, pour in the tomatoes cut into large pieces, and fry Zheng Zheng to soften the juice until it becomes a sauce.

3. Pour in the eggplant strips, add salt, sugar, a little light soy sauce and water.

4. Stir-fry over high heat until the eggplant strips are fully cooked.

5. After collecting the juice, it can be served.

You can follow the steps of the next ran, and the fried eggplant with tomatoes is delicious to eat.

Peel some garlic and stir-fry (slice) together

Wash the eggplant and tomatoes.

Cut the eggplant into small pieces Cut the tomatoes from the top down, soak them in boiling water, remove them after five minutes, tear off the skin, and then cut them into cubes for later use.

Pour oil into the pan When the oil is warm, add the garlic slices and stir-fry gently.

When the garlic slices are slightly yellow, pour in the chopped eggplant and stir-fry until soft, adding water during the period.

After that, pour in the tomatoes and stir-fry evenly to remove the juice (low heat).

Then add sugar and salt to taste.

At this time, if you like tomato sauce, you can add it and shoot it off.

Evenly coat the eggplant in the soup and you're ready to go

Ingredients: 120 grams of eggplant, 1 tomato. Accessories.

5 grams of green onion and 5 grams of garlic. Steps: 1. 5 grams of minced green onions, 5 grams of garlic slices, 120 grams of tomato and 1 tomato.

2. Pour 5ml of cooking oil in a pot, pour in the seeds, stir-fry evenly.

3. Pour the tomatoes into the stool and stir-fry evenly, pour in the eggplant in the hole, and stir-fry evenly.

4. Add 100ml of water, stir-fry evenly, and cook over high heat for 5 minutes.

How to fry eggplant tomatoes

Ingredients: eggplant, Xihongchang persimmon, auxiliary ingredients: tofu, egg, carrot spike, garlic, green onion, salt, sugar, starch, light soy sauce, oyster sauce, soybean paste, cooking oil.

Production Steps] 1First, let's deal with the eggplant first. Cut the eggplant into cubes and soak in water for later use.

2.Then start processing the tofu. Cut the tofu and tomatoes into small pieces and place in a large bowl. Prepare a small bowl, beat 4 eggs in the bowl, add a little salt and stir to mix. Then strain the egg mixture through a strainer and pour the filtered egg mixture into the tofu.

3.Then seal the mouth of the bowl with plastic wrap, prick a few small holes with a toothpick, steam the pot with cold water, and steam on high heat for 20 minutes.

4.Then prepare a little side dish. Dice the carrots and garlic moss and set aside. Chop some minced garlic and set aside.

5.Then heat the oil, add the chopped green onion and stir-fry until fragrant, add the eggplant and stir-fry until fragrant, add salt, light soy sauce, sugar, oyster sauce and soybean paste and stir-fry evenly, then add garlic and carrots and stir-fry for one minute. Then add the water that has not passed the side dishes and bring to a boil, add water starch to thicken after boiling, and turn off the heat when the soup is thick.

6.Eggs, tofu and tomatoes are steamed and topped with our fried side dishes. As soon as you guess the delicious eggplant tomato egg tofu is ready, it tastes smooth and refreshing, the soup is rich, nutritious and delicious, and friends who like it should try it quickly!

Tips: After cutting the eggplant, soak it in water and set aside to prevent the eggplant from turning black;

Tomatoes must be fresh, and it is better to choose old tofu for tofu.