Eggplant Potatoes and Beans

Name: Eggplant Potatoes and Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Long eggplant; 1 potato; A handful Carob; 1 Red Bell Pepper; Some garlic; Some salt

by Xiao Dong Niu@kitchen

5.0 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

2

Eggplant and potatoes are my favorite combination. They are delicious when they are fried or stewed together. When I went to school in Beijing, I liked the eggplant bean noodles at the Xiaodou noodle restaurant. The eggplant potato bean noodles on the top are the eggplant potato bean noodles. I fell in love with it after eating it once. It is more oily, but it is also delicious because of this. The oily eggplant, potatoes and beans are delicious when mixed with rice or noodles, so don't worry about it, and occasionally heavy oil will not interfere. ~"

Ingredients

Eggplant Potatoes and Beans

1. Prepare the ingredients;

2. Wash the eggplant and cut into strips; wash the potatoes and cut into strips; remove the old tendons of the beans, pick them into sections, wash the bell peppers, and cut into strips;

3. Peel the garlic and pat it for later use;

4. Heat the wok, add a little more cooking oil when the pan is hot, add the eggplant strips and stir fry after the oil is hot;

5. Remove the oil control after the eggplant strips become soft;

6. After removing the eggplant, add the beans and stir-fry until the skin is slightly wrinkled, and the beans become soft. Remove the oil and set aside;

7. After removing the beans, add the potato strips and stir-fry until slightly golden brown, remove the oil control and set aside;

8. Pour out the oil in the pan, saute the garlic with the base oil, then add the red sweet pepper and stir fry for a while (this step is too fast to forget to shoot/(ㄒoㄒ)/~~)

9. Add the eggplant, potatoes and beans and stir-fry for a while, cover and simmer for a minute will be very fragrant (the oil absorbed in the eggplant will be fried out, so the oil will be a little too much);

10. Add an appropriate amount of salt, stir and fry evenly out of the pot~

11. The original fragrance is really delicious~

Tips:
1. When stir-frying with oil, I usually stir the eggplant first, because the eggplant absorbs oil, the other two are free;
2. In this dish, garlic is a very important seasoning, and the taste of not adding garlic is greatly reduced;
3. Eggplant is more oil-absorbing, so it's a bit oily when it's grown, but it's really fragrant because of the oiliness, especially with rice or noodles!