Eggplant Mashed Potatoes
1.
Peel the potatoes, wash and cut into thick slices, wash the eggplant, remove the stems, and cut into hob pieces, wash and remove the stalks of the sharp peppers, put the potato pieces and eggplant pieces and sharp peppers in the steamer, and steam for 8~10 Minutes, steamed
2.
When steaming vegetables, adjust the juice, smash the garlic into garlic paste, and chop the shallots into chopped green onions and put them in a bowl
3.
Add soy sauce, balsamic vinegar, sugar, sesame oil, and pepper, and mix well to form a sauce
4.
Take the steamed vegetables out and put them in a pot while hot and put them in the cooking oil (you can’t use raw vegetable oil, it’s best to use the seasoning oil fried with pepper and star anise. In fact, it’s more delicious to put lard, and the lard does not need to be melted. Open, put it in the hot vegetables and melt it by itself), stir with a spoon while pressing until the vegetables become puree with small particles
5.
Pour the pre-mixed seasoning juice into the vegetable puree, mix well, taste, and adjust the saltiness with salt
6.
Add the coriander and mix well
