Roasted eggplant with tomatoes, fresh and appetizing, special fragrant rice, no need to fry, the method is simple

Today, I used eggplant to cook a meal for my family, no need to fry it, it was fragrant and appetizing, and it was a special meal.

 Directions:

1. Peel the eggplant, cut it into long strips, beat an egg into the eggplant and mix well, add a spoonful of flour, mix well, try to coat each eggplant with a layer of flour.

2. Wash the chicken breast, cut it into shreds, add an appropriate amount of shredded ginger, light soy sauce, dark soy sauce, starch and mix evenly, and then add an appropriate amount of cooking oil to grasp and mix evenly to prevent sticking.

3. Chop some tomatoes, green peppers and minced garlic, and friends who like spicy food can prepare some millet spicy.

4. Add an appropriate amount of salt, light soy sauce, dark soy sauce, balsamic vinegar, sugar, starch and water to the bowl and stir well.

5. Add oil to the pot, add the eggplant, fry over low heat, and fry until golden brown on both sides.

6. Add oil to the pot, pour shredded meat and fry it, the stir-fry time does not need to be too long, the meat is just cooked.

7. Add oil to the pot, put minced garlic and stir-fry until fragrant, add green peppers and stir-fry.

8. Add the tomatoes and stir-fry.

9. Fry until soft, pour in eggplant and shredded meat, then pour in the seasoned sauce, stir-fry evenly, and fry until the soup is viscous and ready to get out of the pot.

Eggplant is done like this, it is fragrant and appetizing, and it is a special meal, and friends who like it can try it!