Homemade recipe of stewed eggplant with potatoes

In Shandong cuisine, there is a dish called "Three Fresh Vegetables", which is made with potato and eggplant as the main ingredients. It is relatively light and tastes good. In addition to dishes like the three fresh vegetables cooked by the hotel, we can also choose home-made ones. The homely method of stewed potatoes and eggplant has a good taste. First, cut the eggplant and potatoes into slices, fry them in oil, and then stir-fry them. This taste is also loved by people.

Potatoes and eggplant

Material

Ingredients: Eggplant, potato, bell pepper

Seasoning: sugar, starch, salt, soy sauce

practice

1. Cut the eggplant and potatoes into pieces and fry them until golden brown.

2. Add a little oil to the pot, add the scallion and ginger and fry until fragrant, pour in the potatoes and stir-fry for a while, pour in the eggplant, add soy sauce and stir well, pour in a small amount of water and simmer for a while.

3. Then add the bell pepper pieces, add sugar and salt for seasoning, thicken with water starch, pour in the minced garlic and stir-fry briefly before serving.

Potato and Eggplant with Oyster Sauce

Material

4 potatoes (medium sized, diced)

2 eggplants (diced)

2 cloves of garlic (chopped)

Oyster sauce

sugar

Salt

Cooking wine

practice

1. Soak potatoes in water before dicing to remove excess starch.

2. Heat oil in a pan, stir-fry eggplant and add chopped garlic.

3. Add diced potatoes and stir-fry together.

4. Add cooking wine and stir-fry, then add oyster sauce, sugar and salt, stir-fry until well mixed and serve.

Eggplant and Potato Stew

Material

Potatoes, eggplant, salt, chicken stock, green and red peppers, onions, and broth.

practice

1. Peel and cut potatoes into cubes, cut eggplant into dice, dice green and red peppers, and chop green onions.

2. Light a wok and pour in lard. When the oil is hot, pour in chopped green onion and stir-fry until fragrant. Add potatoes, eggplant, salt and chicken essence and stir-fry. Pour in the broth and cook over high heat for 30 minutes.

3. Boil the potatoes and eggplants until soft, then mash them with a spoon. Add chicken stock and sprinkle with diced green and red peppers before serving.