Northeastern potato and eggplant with soybean paste

We all know that Northeast China has three treasures: ginseng, sable fur, and deer antlers. What many people don't know is that Northeast China also has many special local snacks. These snacks have a strong Northeast flavor, such as Northeast potato and eggplant mixed with soybean paste, three fresh vegetables, etc. All of them reflect the customs and practices of Northeast China. Especially when you are in a foreign land, it is really nice to have a bite of hometown food. Here I will introduce to you the method of making Northeast potato and eggplant mixed with soybean paste.

Potatoes and eggplant stew

Preparation method: Cut potatoes and eggplant into dice, slice a little pork belly, heat oil in a pan and add star anise to bring out the aroma, add the pork belly and stir-fry until it changes color, add a little dark soy sauce and stir-fry, add potatoes and eggplant cubes and stir-fry, add appropriate amount of water to stew, and add appropriate amount of salt to taste before serving. As the saying goes, "potatoes and eggplants are so delicious that they will kill old men", this dish is soft and tasty, and it is absolutely a perfect match when eaten with rice.

Dip in pickles

Method: To be honest, I don’t know how to write this method. Pickled vegetables actually mean seasonal vegetables that can be eaten raw. Common ones include green onions, peppers, radishes, lettuce, dried tofu, etc. The soul of the dish is the Northeastern soybean paste, which is basically made by every family of the older generation, so the taste is different in each family. A full jar can be eaten for a whole year.

Potato

Potatoes should be plump and round; the rounder they are, the easier they are to peel. The skin should be dry and not broken. Potatoes soaked in water have a short shelf life and a poor taste. If potatoes sprout or their skin turns green, even if it is only a very light green, do not eat them as there is a risk of poisoning.

eggplant

Eggplant is rich in vitamins and has beauty and anti-aging effects. It is better to eat young eggplants than old ones. When choosing eggplants, choose those with uniform and regular shapes, without cracks, rot, rust and spots. It is best to choose eggplants with thin skin, few seeds and thick flesh. When buying eggplants, hold it in your hand and weigh it. If it feels heavy, the eggplant seeds are usually ripe, the taste is old, and the flavor is not good.

chili

Choosing peppers should be based on personal taste. Pointed peppers are spicier, and the thinner the flesh, the spicier it is. Persimmon-shaped bell peppers are mostly sweet peppers. The thicker the flesh, the sweeter and crisper it is, while semi-spicy peppers are