Two eggplants, two tomatoes, and a piece of tofu make a nutritious fried eggplant

Today, when frying eggplant, I still used the previous method, without frying; But this time, not only tomatoes were added, but also tofu was added to stir-fry, and although it was a homemade method, it tasted good!

The key is to blanch the tofu first to remove the beany smell, and then put it in the soup of the fried tomatoes and simmer for a while, it will be more flavorful!

Here's how to do it

Ingredients Required:

Eggplant, tomatoes, tofu, green onions, garlic, coriander, salt, sugar, chicken essence, sesame oil

1. Put water in the pot, add a little salt, after the water boils, put the cut tofu slices into the blanching water for 2 minutes, remove and set aside.

2. Peel the eggplant, cut the hob pieces into a basin, sprinkle in a little salt and mix well, marinate and remove the excess water.

3. Draw a cross knife on the top of the tomatoes, blanch them in the hot water of blanched tofu, peel them and cut them into small cubes.

4. Put oil in the pot, add the processed eggplant, fry until slightly yellow, and set aside.

5. Put a little oil in another pot, stir-fry chopped green onion and minced garlic until fragrant, add diced tomatoes and a little sugar, and stir-fry the soup.

Add the blanched tofu and simmer it slightly in the tomato soup to taste; Then add the fried eggplant and a little salt and stir-fry; Add a little chicken essence, sesame oil, and coriander before cooking, stir evenly, and remove from the pot.