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/(ćoć)/~~)
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!
