Roast Beef with Potatoes and Eggplant (less Oil)
1.
The beef is cut against the arts and sciences (that is, cutting off the arts and sciences). I heard from the seniors that this is tender
2.
Roll to cut potatoes and eggplants and fruit peppers. I think they can be rolled until they have a larger contact area and easier to cook. By the way, the eggplants should be cut and marinated with more salt than stir-frying. Learn this trick haha
3.
Heat the oil, add garlic and a small amount of ginger and stir fry to create a fragrance~
4.
Pour in the eggplant and green pepper, stir fry for a few minutes~
5.
Pour in the potatoes and stir fry for two or three minutes, then put on a plate and set aside
6.
Stir-fry beef with garlic and a little more ginger in the oil~
7.
Pour the beef and stir fry
8.
Then, put an appropriate amount of dark soy sauce to color, put a dried red pepper, and stir-fry for a while
9.
Pour in the eggplant and potatoes, add appropriate amount of light soy sauce and water, cover the pan and cook for ten minutes, medium heat is good, high heat cover the pan is easy to burn~ You can almost taste the salty, add a moderate amount of salt, if it is salty, add more Boil it (that's how I did it)
Tips:
1. The beef should be cut against the law to make it more tender~\n2. The eggplant should be marinated with salt first, so that it is easier to add salt than stir-frying~\nI am a novice, so the whole process took 40 to 50 minutes
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