Eggplant stewed with potatoes, simple and delicious

Eggplant stewed with potatoes is a very common home-cooked dish. Eggplant and potatoes are both foods with high nutritional value. Eggplant is mainly for iron supplementation, and potatoes are mainly for zinc supplementation. It is perfect to put these two together to make a delicacy. So, what is the recipe for eggplant stewed with potatoes? How to make it delicious?

Eggplant has high nutritional value. Its main ingredients include fenugreek, stachypine, cholecalciferol, protein, calcium, phosphorus, iron, VA, VB, VC. In particular, the sugar content is twice as high as that of tomatoes. Eggplant fiber also contains a certain amount of saponin, and purple eggplant contains richer Vpp.

Potatoes are rich in nutrients and can provide a lot of heat energy for the body. In Europe and the United States, potatoes are the second staple food. The starch content in potatoes is 9-20%, and the protein content is 1.5-2.3%. 100 grams of potatoes contain 318 kilojoules of energy, 200-340 mg of potassium, and 12-30 mg of carotene. In addition, potatoes are also rich in B vitamins, niacin and other vitamins and minerals.

How to cook eggplant and potatoes: 2 potatoes, 3 medium-sized eggplants, ginger and garlic, salt, light soy sauce, dark soy sauce, sugar, white pepper (chicken essence and MSG can be added according to personal preference)

practice

1. Rinse 2 potatoes without peeling them and place them on a plate. Microwave on high heat for 8-10 minutes.

2. Peel the potatoes and cut them into slices, and cut the green peppers into strips.

3. Cut the eggplant into oblique strips and steam it in a pot for about 15 minutes.

4. Put oil in the pot, add ginger slices and stir-fry until yellow, then add appropriate amount of minced garlic, and leave some for last.

5. Add the steamed eggplant and stir-fry, pour in a small amount of dark soy sauce for color, and pour in an appropriate amount of light soy sauce for flavor.

6. Pour in the sliced ​​potatoes and green peppers and continue stir-frying.

7. Pour in appropriate amount of sugar, salt and pepper (if you like chicken essence and MSG, add according to your personal preference)

8. After the eggplant and potatoes are colored, serve them on a plate.

Tips:

The potatoes can be cooked without peeling them in the microwave on high heat for 8-10 minutes. It saves oil and the potatoes are soft and glutinous. Steam the eggplant before frying to save oil and make it soft and glutinous.