Braised Potato and Eggplant
by I do you eat 123
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Peel potatoes and eggplants, wash them, and cut them with a hob.
2. Put the potatoes in the pan and fry them until golden brown and remove them.
3. Put the eggplant pieces into the basin and mix with a little starch to make the eggplant evenly covered with starch.
4. Put them into the pan and fry them until golden brown.
5. They are all fried and prepared for later use.
6. Put a little oil in the pot, chop the green onion, ginger and minced garlic into the pot and stir fry, then add two spoons of water, one spoon of sugar, half a spoon of salt, one spoon of cooking wine, and one spoon of seafood soy sauce. Stir well.
7. Pour the fried potatoes into the pan and stir fry for one minute, then pour the fried eggplant.
8. Stir fry until the soup is absorbed by the potatoes and eggplants, and it can be served.
9. Get out of the pot and start eating.
Tips:I usually don’t add chicken essence and MSG in my cooking, but I can add it myself if I’m not used to it.
