How to make pickled cabbage and eggplant in tomato juice

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So we should learn how to cook. Here I will introduce to you the pickled cabbage in tomato juice and eggplant soaked in water.

1. Wash and peel the eggplant

2. Cut into strips 6-7 cm long and about 1.5 cm wide. Put the kimchi water in a clean, oil-free and water-free basin and soak the cut eggplant strips in the kimchi water for about 70-90 minutes.

3. Peel and deseed the tomatoes and blend them into juice using a food processor. Chop the garlic, pickled peppers, and ginger into small pieces, and chop the green onions into chopped green onions.

4. Take the eggplant strips out of the kimchi water and put them in another bowl. Drain the kimchi water, do not squeeze it out, add 2 tablespoons of dry starch and mix well, so that the eggplant strips are coated with dry starch (do not pour out the kimchi water, add a little salt and wine, pour it into an oil-free and water-free sealed bottle, store it and it can be used again). Put about 100 grams of oil in the wok (actually use about 50 grams) and heat it to 60-70% hot.

5. Add the eggplant strips coated with starch and spread them out slightly. Don’t rush to turn them over.

6. After the eggplant has absorbed some water, gently turn it over until the eggplant is cooked through and soft. Turn down the heat, scoop up the fried eggplant, leaving the oil in the pan

7. Scoop up some oil from the pan (you can use it to mix other vegetables), leaving about 20ml, and turn up the heat.

8. Add the minced meat and stir-fry until the seeds turn white.

9. Add ginger, garlic and pickled pepper and stir fry

10. Pour in the fried eggplant

11. Stir the eggplant and minced meat together

12. Pour in tomato juice and bring to a boil, then turn down the heat slightly.

13. Add a tablespoon of soy sauce, 1/4 tablespoon of salt, and a little sugar.

14. Stir and cook for about 2 minutes, add a little MSG, and then add 1/2 spoon of starch to make water starch and thicken it before serving.

The tomato juice and pickled cabbage soaked eggplant that I introduce today are delicious and you can’t miss it. Try making it now and let your mouth enjoy it.