Name: Potatoes and Eggplant
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece potato; 1 piece Eggplant (round); 1 piece Bell pepper; Some Peanut oil; 1 teaspoon salt; 1 teaspoon Vinegar; 1 stage shallot; 3 cloves garlic; 1/2 teaspoon Soy sauce; 1 teaspoon ketchup; Some water

Potatoes and Eggplant

by Sang Dolma

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

@1@土豆 Peel and wash, cut into pieces with an oblique knife, soak in cold water and let stand for 5 minutes, remove and control dry, wash the eggplant and cut into pieces with oblique knife, wash and cut peppers, and pour into the pot. Usually stir-fry vegetables with three times the oil, pour in the potatoes with controlled moisture, turn the shovel gently over high heat, and fry the potatoes to make the skin brown @2@炸好后放出出油，leave a little in the pot

Potatoes and Eggplant

1. Peel the potatoes and wash them, cut them into pieces with a diagonal knife, soak them in cold water for 5 minutes, remove and control dry, wash the eggplants and cut into pieces with a diagonal knife, wash and cut peppers, and pour them into the pot. Pour in the potatoes with controlled dry water, turn the shovel gently over high heat, and fry the potatoes to brown the skin.

2. After frying, pour out the excess oil, leave a little in the pan, pour in the eggplant pieces, stir-fry on medium heat, stir-fry until the eggplant is slightly watery, add soy sauce to mix and season with light soy sauce

3. Sprinkle the shallots and chili and stir-fry for 1 minute, then add tomato sauce and stir-fry evenly, pour in 300 ml of water, bring to a boil on high heat, and simmer for 8 minutes on medium heat

4. Cut garlic into small pieces and mix with vinegar, pour it into the pot, stir fry evenly, and then take it out of the pot