Stewed four fresh foods

Except for being oiled or steamed and mixed with sauce, I rarely stewed and eat eggplant because I don't think the stew is delicious. When I was a child, I especially loved to eat stewed eggplant. Maybe the stew by my mother was more delicious. My husband told me that day that it would be more comfortable to eat stews and not always fry them, which is not conducive to health. I thought it was right, so I made a stew for my husband for the first time. My husband said it was delicious, and even my son, who didn't like to eat stews, ate a lot. It seems that as long as you cook it carefully, you can make it delicious.

Recipe Recommendations

potatoes of 2
eggplant one
tofu halves
chili 1 piece
oil appropriate amount
green onion appropriate amount
pepper appropriate amount
soy sauce appropriate amount
salt appropriate amount
chicken essence appropriate amount

sauced
stewed
half an hour
simple

Steps for Stewed four fresh foods

Prepare the ingredients: peel and wash potatoes, wash eggplants, wash peppers, and rinse tofu with water.

Cut all ingredients into medium-sized pieces.

Add oil in a wok and heat it, add minced ginger and garlic and saute until fragrant, add potato pieces and eggplant pieces, stir fry.

Add pepper and soy sauce and stir well.

Fill in appropriate amount of clear stock and bring to a boil, add tofu and pepper.

Simmer until the ingredients are cooked, add salt, chopped green onion, and chicken essence, stir well, and remove from the pan.