Braised potatoes with eggplant
Ingredients: eggplant,green pepper,potatoes,MSG,salad oil,ginger,minced garlic,red pepper,spiced powder,diced green onion,refined salt
Recipe Recommendations
- eggplant of 3
- potatoes one
- green pepper a little
- red pepper a little
- diced green onion 3 grams
- ginger 3 grams
- minced garlic 3 grams
- salad oil appropriate amount
- refined salt 3 grams
- spiced powder 2 grams
- MSG 3 grams
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Braised potatoes with eggplant
1
Remove the stalks of the eggplant, peel and clean it, cut it into hob pieces, and place it into a plate for later use.
2
Peel the potatoes, clean them and cut them into hob pieces, rinse them in clear water, fish them out, and place them into a plate for later use.
3
Cut the green and red peppers into sections, and cut the onions, ginger and garlic into minced pieces for later use.
4
Put the oil in a hot pan. When the oil is heated until 50% hot, add in the potato pieces and fry it. When the potato pieces are fried until medium ripe, add in the eggplant pieces and fry it.
5
Fry the potatoes and eggplant pieces until done, remove them, control the oil, and place them into a plate for later use.
6
Leave a little base oil in the pan, add green and red pepper sections, chopped green onions and ginger, stir-fry until fragrant, add clear soup, add refined salt, and five-spice powder.
7
Pour in the eggplant pieces and stir fry the potato pieces evenly.
8
Bring to a boil over high heat, dry the soup, and finally add MSG to taste.
9
Stir fry evenly, remove from the pan, and place into a plate.