This vegetarian dish is more sought-after than meat, and it is highly recommended to go to the spring bowl, which is appetizing and greasy and reduces three highs

 

It is a 100% vegetarian dish that consists of eggplant, tomatoes, and green peppers. There is not a single bit of meat, not even oil, just a little oil to sauté the tomatoes.  

 It's really delicious, the eggplant has muscles and tendons, and it can really taste the taste of meat, but it is not as bad as you usually think that eggplant with less oil is not delicious.

 The seasoning and method are extremely simple, but there are many small details that you must abide by, that is, "pay attention to the small things, and see the effort in the details".

First, bake the eggplant over low heat and without oil until it is slightly yellow.

Second, instead of a drop of water, use the juice of tomatoes instead.

Thirdly, the amount of oil is the amount you usually stir-fry, and during the cooking process you will find that the eggplant is dry-roasted and does not absorb at all, but it is shiny and oily. I admired my grandmother's wisdom very much.

Fourth, borrow the spicy flavor of chili peppers to enhance the flavor, think about the saliva of water, this meal is it, and the next meal continues.

Tomatoes and eggplant

Ingredients: 1 eggplant, 2 green peppers, 1 tomato, 1 shallot, 2 cloves of garlic

Flavor: salt, sugar, light soy sauce

Make:

1. Cut the tomatoes into hob cubes.

2. Pat the garlic and slice it; Chop the green onion and chop the green onion; Slice the green pepper diagonally.

3. Put the eggplant slices in a pot and dry bake them over medium-low heat, that is, no oil! No oil! No oil! Say the important thing three times!

Turn one side slightly yellow, and bake the other side as well.

Note: Control the heat, star, don't be confused.

4. Start the oil pan (the oil does not need too much, it is the usual amount of stir-frying, because the eggplant does not absorb oil after dry roasting), first fry the green pepper and garlic cloves until they change color, and then put the tomatoes in the pot. 008

5. Stir-fry the tomatoes until they are slightly soft, add a little sugar to taste.

Note: A little sugar can neutralize the acidity of tomatoes and the pungent of green peppers, making the two ingredients more flavorful.

6. Then put the previously baked eggplant in the pan.

7. Stir-fry a few times to change color and add salt to taste.

You will find that the eggplant not only does not absorb oil after being dried, but also softens quickly.

Sprinkle chopped green onions before cooking, and then stir-fry a little light soy sauce, this dish is very delicious.