How to cook tomato and eggplant

I don't know if you have ever eaten tomato and eggplant. Anyway, I am a foodie, so I will try to make it when I have nothing to do. So here is the specific method:

Ingredients for Tomato and Eggplant:

Two eggplants, half a pot of light salt water, one egg, flour, minced garlic, light soy sauce, dark soy sauce, tomato sauce, minced meat, cooking wine, and starch.

Tomato and eggplant recipe:

1. Marinate the minced meat with cooking wine, soy sauce and starch;

2. Cut the eggplant into dice, soak it in light salt water to remove the astringency, take it out after half an hour, wash and drain, coat it with batter made of egg and flour, fry it in a pan until the surface is golden brown, then take it out;

3. Pour out most of the oil, stir-fry the minced meat with the remaining oil until it changes color, add the minced garlic and stir-fry briefly, then add tomato sauce, light soy sauce, dark soy sauce, and a little water. After boiling, cook for a while, pour in the fried eggplant pieces and mix well to coat them with the sauce, turn off the heat and serve.

Replenish:

1. The tomato sauce was left over from making sweet and sour fish the day before, so I used it to save myself the trouble of dealing with raw tomatoes;

2. If you still use tomato sauce in the future, you don’t need to use dark soy sauce, which will affect the color of the finished product because tomato sauce is darker in color;

3. Minced meat is optional. I happened to have some leftover at home, and I was afraid it would go bad if I left it in, so I used it to make the other dishes.

4. The ketchup is a bit sweet, so I didn’t add any extra sugar. But later I tasted it and found it lacked sweetness, so I added some soy oligosaccharides. Different ketchups have different sweetness levels, and everyone has different preferences, so you can decide for yourself.