[Grilled eggplant with tomato sauce]_ making method _ practice Daquan

[Grilled eggplant with tomato sauce]_ making method _ practice Daquan

Ketchup is a kind of food from Italy, but when we eat a lot of food in China, we can add some ketchup, and the taste will be better. Some people use tomato sauce to prepare the eggplant because it is normal.The taste of roasted eggplant is sour and sweet, and the taste of ketchup we eat is also sour and sweet, so there is no need to worry about making soup of roasted eggplant. So, is the roasted eggplant made of tomato sauce delicious?

To make this dish, use half a catty eggplant and one tomato is OK. 1. The eggplant is cut into a triangular shape with a hob. If you cut it a little longer in the pot, it wo n’t become a pancake.The fire is softened in the pot, and the oil is only about 15-20 grams. The garlic does not need to be put in first, because garlic contains sugar, it will form a “芡” when it is first put into the pot, which will affect the appearance.Enter 4, then add sugar, soy sauce, and salt in sequence. Note: Put sugar first before salt, because salt is easier to taste than sugar. For Chinese taste, the mouth is salty and the aftertaste is sweet. This is the best.5. Cover the pot, and simmer for a minute on low heat. Note: Do not add water during the eggplant burning process. Eggplant and tomato are fine. Adding water will affect the taste!

Ingredients: 3 eggplants (peeled), half tomatoes, the other half eaten raw, one bell pepper (to be small), 10 grams of soy sauce, 20 grams of white sugar, 5 grams of salt, least MSG, onion, ginger,Fresh garlic in moderation.

Method: 1. Cut eggplant, tomato, bell pepper into hob pieces.

Chop ginger, mince garlic, add soy sauce, sugar, salt, monosodium glutamate, starch, and mix well with water.

2. Put the oil in the wok, don’t put too much oil, just about the same amount of oil as the ordinary cooking.

Since eggplants are more “eating” oil at first, be sure to heat slowly and heat the oil.

And you have to turn it around, you can hardly stop the shovel, or turn it around, wait until the eggplant looks yellow and soft, turn it slowly.

Slowly turn it, but you have to turn it. The trick of burning eggplant is not to get tired of it.

When the eggplant becomes very rotten, add tomatoes and bell peppers. Of course, if you do n’t like two things, you can just leave the eggplant in.

Then add the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick