The method of making sweet and sour eggplant strips

Health benefits

Eggplant: promoting blood circulation and removing blood stasis

Tomato sauce: promoting blood circulation and removing blood stasis

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

Appropriate amount of eggplant

A little tomato skin

A little scallion

A small amount of celery leaves

A little celery stem and scallion shreds

A little tomato sauce

A little white sugar

A little white vinegar

A little salt

A little chicken essence

A little pepper powder

A little oil

A little cornstarch water

The method of making sweet and sour eggplant strips

1. Cut the eggplant in half and make a straight and diagonal cut. Make sure the diagonal cut is facing the other side, otherwise it will be straight. Prepare a clean tomato.

2. Take tomato skins and roll them with flowers. Cut celery stems and scallions into short strips. Cut open the eggplant and sprinkle dry cornstarch on it. Fry in oil until the cornstarch is formed. Then flip it over and fry. Use a spatula to press down on the eggplant when frying, otherwise it will easily curl up in the pot.

3. Fry the eggplant until cooked, then remove it and put it on a plate. The method of boiling the juice is simple. First, heat up the pot and add oil to boil the white sugar. Then add tomato sauce and stir fry. Add a little water, followed by white vinegar, salt, chicken essence, and pepper. After boiling, thicken the sauce with cornstarch water, pour the sauce on top of the eggplant, and finally sprinkle chopped green onions. Put the flowers made of tomato skin on both ends, and put celery stems and shredded green onions in the middle of the flowers. Garnish with celery leaves around the edges.

Tips 

Celery stems and shredded scallions are used for making flower hearts

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