A traditional old Beijing dish, grandfather often do when he is alive, always fry a large plate, drink wine in the summer, or mix noodles are unrivaled. The summer in Beijing is always very hot, and cooking on fire is a very painful thing, even if it is done, there is no appetite. This season, eggplant is more and cheaper. This one can be fried more at a time, eat 2-3 tons, the production method is not as hard as the cooking process of burning eggplant, it is also sweet and sour, it is a more common dish. More waste a conversation about the choice of eggplant, is also the main point of this dish: must choose Beijing local eggplant, many southern partners have not seen round eggplant, in fact, round eggplant is also divided into varieties, not all are local eggplant . The skin of the local eggplant is mostly purple, but it is green in the position of the eggplant buttock. If the cut meat is cyan, not the local eggplant variety, it is purple and the flesh is pale yellow. The local eggplant has a fragrant taste, and the meat is firmer and has no rotten taste.
Round eggplant peeled and shredded, cut and put 2 tablespoons of salt. The amount of salt in this step is very large. The purpose is to kill the water. The juice of the eggplant itself is discharged. It is delicious and delicious, and it will not be excessively soup. Cut the tomatoes, slice the garlic, spare more garlic, because the eggplant is more garlic.
After the eggplant has killed the water, use the hand to dry it for use. The oil is half-cooked in the pan and then fried in the eggplant, stir-fried, stir-fried. This is just the way to go to the pot.
After frying for a while, the volume of the eggplant shrinks. Here, stir fry the eggplant. Put another pot of oil and stir fry the tomatoes. Stir the red juice for use. You can't put the tomato sauce. The fresh flavor of the fresh tomatoes is eaten.
Pour the fried tomatoes into the wok of the fried eggplant, stir fry evenly, do not put salt, the eggplant has a salty taste, put sugar, the amount of sugar is more, neutralize the acidity of the tomato, and bring out the sweet and sour taste. Stir fry evenly and turn off the heat. At this time, put another half of the garlic slices, and the sesame oil will taste a little. This dish is very good for eating hot and cold, not oily or greasy. When you eat, you can sprinkle a little parsley according to your taste.