How to make shredded tomato, eggplant and potato

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dish of tomato, eggplant and potato shreds that is suitable for nourishing your body in autumn.

1. Remove the stems of the eggplants, wash them, peel them, cut them into shreds, and add a little salt.

2. Put the marinated eggplant shreds into clean water to cool, squeeze out the water, and place them on a plate for later use.

3. Wash the potatoes, peel them and cut them into shreds. Cool them in clean water, remove them from the water and place them on a plate for later use.

4. Wash the tomatoes, cut them into pieces, and chop the onions, ginger and garlic into fine pieces for later use.

5. Heat oil in a pan and sauté chopped scallion, ginger and garlic. Pour in shredded potatoes.

6. Fry the shredded potatoes until cooked, then add the shredded eggplant.

7. Stir-fry the eggplant and potato shreds evenly, then add tomatoes.

8. Add salt, five-spice powder and MSG.

9. Stir-fry evenly until cooked, then remove from the pan and place on a plate.

The temptation of delicious food can only be understood by making it yourself to realize its true value. As for everyone, after understanding the recipe of tomato, eggplant and shredded potato dish, you should really try to make it yourself.