Grilled eggplant

Overview

I participated in the trial of Hao Meng Cai’s seasonal and safe vegetable products, which are in line with nature and care for health. As a pregnant mother, I finally have time to send a trial report. First, I will talk about the vegetables I received. There are four types of vegetables, namely eggplant, spinach, chicory, and mustard. Dishes are fresh and clean. The only fly in the ointment is that the potherb mustard is really a headache, because pregnant mothers cannot eat pickled vegetables, so this is the only one that is not finished.

Tags

• hot dishes
• eggplant
• garlic
• onions
• salad oil
• sugar
• vinegar
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Wash eggplants and tomatoes

   

2. 2 Cut into hob pieces

   

3. 3 Put it into a basin and wash it with water, add an appropriate amount of cornstarch and wrap the eggplant evenly

   

4. 4 When the oil is 80% hot, add the eggplant and fry until browned, then remove and set aside

   

5. 5 Cut tomatoes into cubes, mince onions and garlic

   

6. 6 Add oil to the pan, add chopped green onion, tomatoes, stir-fry, then add soy sauce, sugar, vinegar and salt

   

7. 7 After adjusting the taste, add the eggplant and minced garlic, stir-fry evenly and remove from the pan.

   

8. 8 Okay, let’s eat! I could eat two big bowls with rice!