Roasted eggplant with potato and fillet
Ingredients: chicken essence,salt,eggplant,potatoes,white sugar,cooking wine,soy sauce,onion,Jiang,garlic,soy sauce,peanut oil
Recipe Recommendations
- potatoes one
- eggplant one
- onion a little
- garlic a little
- Jiang a little
- peanut oil 25 ml
- salt 2 grams
- soy sauce 10 ml
- soy sauce 10 ml
- cooking wine 15 ml
- white sugar 10 grams
- chicken essence 2 grams
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Roasted eggplant with potato and fillet
1
Peel the potatoes and cut into slices, wash the eggplants and cut into slices.
2
Put oil in the pan, heat 60% and stir fry the onions, ginger, and garlic that have been cut in advance, and then add potatoes and stir fry.
3
Add the eggplant and stir fry.
4
Add 2 grams of salt, 10 ml of soy sauce, 10 ml of soy sauce, and 15 ml of cooking wine. Stir fry 10 grams of white sugar, add a little water to simmer for a while.
5
Add the fillet.
6
Add chicken essence to taste before serving the pan.
7
Pour into a plate.