Cheese pepper potatoes
By VicentaLakin
It's the most common food in the summer, almost all of them do it, and family practices vary. The first time I ate fresh ground in college, I wondered, "Why blow up the cheese pepper potatoes?" It's a very common dish, but it's delicious, and it's a big plate every time。
Recipe Recommendations
- long eggplant of 5
- potatoes one
- chili of 6
- pork 50 grams
- pepper powder
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Cheese pepper potatoes
1
Chili slices
2
The eggplant washes the thin strips
3
Potatoes cut their skins into thin strips of their fingers4
Slice
5
There is a small amount of oil in the pot, a small amount of chili, a small amount of water in the middle, a little salt in the pepper, and a spare。
6
Put more oil in the pot, put it in meat tablets, turn it on potatoes, turn it on potatoes. It's not that I don't like it. It's mostly a little bit softer. It's the same if I don't want meat
7
Put it in the eggplant and go on scrambling, with pepper powder and salt
8
To make eggplant softer, like a map, half a spoonful of water in the pot (the big spoon), with the smallest turn on the fire and a cap on the pan for about 10 minutes。
9
Good eggplants are soft and potatoes are soothing (if there's water in the pot, it means water is too much, and then the fire is turned and the water will be dried up) so that you can get out of the pot with the hot peppers。
10
It's better with buns, pasta or something. Of course, the best thing to do is eat it with a hot pasta roll, and then eat too much. Worrying about too much starch? Then save the potatoes. It's just eggplant pepper。