#最美 But中秋味# Non-fried Ground Three Fresh
1.
2.
Put more oil in the vegetable pot, and stir-fry the potato chunks. After the oil is absorbed, add some oil and stir-fry. Stir-fry over a low heat will not be mushy.
3.
Stir-fry for about 10 minutes, the potatoes are a little golden, and the skins are crispy and cooked. Set aside.
4.
Eggplants are very oily. Rinse them with clean water first, so that they won’t absorb oil, so that they don’t taste greasy when you eat them. Fry the eggplant and garlic in the pan with hot oil, stir-fry on low heat, and press with a spatula while frying.
5.
Stir-fry for 7 to 8 minutes, the eggplant is almost cooked through, the volume of the dish is reduced, and it becomes soft and rotten. Stir the big chili in the pan to change the color, so that the taste is very crisp.
6.
Now add all the ingredients to the pot and mix together. Add 1 tablespoon of June braised soy sauce and salt, seasoning and coloring. Stir-fry and mix well, and the vegetables will be out of the pot after sucking the soup.
Tips:
1. Use Northeast Yellow Heart Potato 885, which is soft and sweet.
2. For eggplants, choose the slender eggplant with thin skin and good taste when cooking.
