Eggplant Sauce
1.
Three purple eggplants and two potatoes. I like this purple, long eggplant, it tastes soft and pure. Wash and tear them into pieces by hand, and cut the potatoes into pieces. When I was a child, my mother lied to me that the eggplant tastes like chicken legs. At that time, I foolishly thought that it was really chicken legs. Until now, I still kept the whole cut. like to eat. I plan to pass on the "lie" of my mother in the future, hehe!
2.
Eggplant is good-tempered, it can be oily, or oily, add "oil" according to personal preference, and heat it over medium heat
3.
Pour the eggplant and stir-fry for a few times, add water, wipe the eggplant and increase the sauce. I use "green onion companion", or hot sauce, add it as you like
4.
About 10 minutes on medium heat, the eggplants and potatoes are cooked, the soup is better not to rely on
5.
Cut fresh green onion leaves into small sections, and shred green peppers. I like the chewiness of green onion leaves, so I cut them larger. I remember that when eating in the countryside, the green onion leaves picked from the vegetable garden are fresh and fragrant. I just tore them with my hands and put them in the eggplant sauce. That's true. Delicious!
6.
The eggplant is crushed and tastes salty, the green onion is light, so I added a spoonful of salt, and the eggplant sauce is light and tasteless. Add green onions and green peppers, mix well
7.
I like the feeling of potatoes wrapped in mashed eggplant, so the potatoes are just crushed half and left half
Tips:
The eggplant sauce is simple and delicious. Don’t add too much water. You must rely on dry soup. This kind of eggplant can be flavored. You can add green onion leaves, green peppers, and coriander. "Cooked rice"!
