Eggplant is a rare purple vegetable. In particular, the nutrition in eggplant skin is richer, and the nutrition of tomato is better. Tomato sauce is added to make it sour, sweet and appetizing.


Half eggplant
1 tomato
20ml ketchup
1 ml salt
1 ml chicken powder
5 ml white granulated sugar
Proper oil
20ml water


Step 1
Open the eggplant side by side and cross cut 2-3mm thin slices. Be careful not to cut them (you won't cut them if you use a toothpick at the bottom). Cut them in a group of 6 slices (as shown in the figure), and cut them all in turn

Step 2
Wash the tomatoes and dice them

Step 3
Brew diced tomatoes into eggplant petals and finish them in turn

Step 4
Boil water in the pot and steam over high heat for 10 minutes

Step 5

Step 6
Stir the ketchup with water, chicken powder, salt and white sand, preheat the wok, add some oil, add minced garlic, and then reduce the juice to boil

Step 7
Pour the juice over the eggplant, OK