How to make sugar-colored three fresh

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the sugar-colored three fresh dishes. Study them carefully so that you don’t have to envy others in the future.

1.1 Add oil to the pan, fry the diced potatoes until golden brown and set aside

2.2 Cut the eggplant, potato and green pepper into dices about 1.7cm square. If you like it rough, you can use the rolling knife method, but the frying process will require more fire. Chop garlic into minced garlic

3. Add the diced eggplant and fry until golden brown. It is very likely that all the oil in the pan will be absorbed after the eggplant is put into the pan. At this time, turn on a low heat and bake slowly. The eggplant will turn caramel color and the oil will naturally re-precipitate after it is cooked and soft.

5. Leave some oil in the pot, add a spoonful of sugar to stir-fry the sugar color, pour in boiling water to dissolve the sugar color, add light soy sauce, white pepper and salt to season (no need to add dark soy sauce, the eggplant will absorb the sauce color and turn black, which will not look good), taste it, and when the ratio is right, slide in the previously fried eggplant, green pepper and diced potatoes, stir well and cook over medium heat until the soup thickens and naturally adheres to the ingredients. Then sprinkle with chopped coriander according to your taste (I didn’t have it on hand so I saved it), and remove from the pot.

Healthy and nutritious food starts with cooking, so you must have learned how to make the sugar-colored and ground fresh vegetables that the editor shared with you today. Then try it yourself and let the delicious food appear on your dining table.