Eggplant and Potatoes
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Peel the potatoes and cut into pieces, rinse off the surface starch with water, and drain the water.
2. Slice ginger, slice garlic, and cut red pepper into small pieces.
3. Take a bowl and mix with bean paste, light soy sauce, dark soy sauce, salt, chicken essence, and water to make a braised sauce.
4. Heat oil in the pot and fry the potatoes.
5. Fry until the surface is slightly yellow, and the oil is contained.
6. Cut the eggplant into pieces.
7. The oil is hot enough to fry the eggplant nowadays.
8. Fry until the eggplant meat is slightly yellow, and the oil is controlled.
9. Leave the bottom oil in the pot, add the ginger and garlic slices and sauté until fragrant.
10. Pour the fried potatoes and eggplant into the pot.
11. Add the prepared braised sauce and bring to a boil. Reduce the heat to a low heat for two to three minutes.
12. Finally, add the red pepper pieces and cut them off.
13. Finished picture.
Tips:1. After the potatoes are cut into pieces, rinse off the surface starch with water first, and then drain the water, otherwise it will easily stick to the pan during frying.
2. When the eggplant is put in the pot, the oil temperature should be hot enough, and the fried eggplant and potatoes should be controlled first to reduce the oiliness.
3. The prepared braised sauce is salty when added with bean paste and soy sauce, so the amount of salt should be less.
