How to make fried eggplant with potatoes

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the recipe of Chaojia’s dish of potatoes and eggplant.

1. Prepare the ingredients: cut potatoes and eggplants into pieces, seed tomatoes, chop onions and garlic, and blanch vermicelli. Heat the pan, add more oil, and heat over low heat until six to seven layers of oil appear (small bubbles appear in the oil.

2. Add eggplant and fry until it changes color and you can smell the aroma of eggplant.

3. Serve and set aside. I put it on oil-absorbing paper to filter out the oil, otherwise it would be too oily.

4. The processing method of potatoes is basically the same as eggplant. Fry until the potatoes change color and become soft.

5. Place on oil-absorbing paper and set aside.

6. Pour out the excess oil, leaving only the base oil, add pepper powder, ginger powder, chopped green onion, and minced garlic, stir-fry until fragrant, then add tomatoes and pound into a paste.

7. Add the fried potatoes and stir-fry.

8. Add the eggplant and stir-fry, add dark soy sauce, light soy sauce, a little vinegar and sugar, and salt.

9. Add the blanched vermicelli, some water and simmer on low heat for fifteen minutes. As long as the potatoes are cooked, you can remove from the heat.

10. The previous picture of the finished product is full of the taste of home. PS: If you like meat, add some fat and lean meat, the taste will be really delicious.

At this moment, you must have your own opinion on how to make Chaojia's stewed potatoes and eggplant. So start now, I believe you can make the most delicious food.