Roasted Potato and Eggplant
by Misty soul
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Wash the eggplant and cut into pieces with a hob.
2. Peel the potatoes, wash, cut into pieces, wash off the surface starch, and control water.
3. Add more oil to the pot. The oil is 50% to 60% hot nowadays, and fry until the surface is golden and remove.
4. After frying the eggplant, the oil must be heated until it emits green smoke, which is about 70% to 80% hot. Fry the eggplant until the surface is crispy and remove. Deep-fried eggplants at low oil temperature will be very oily.
5. Add a little base oil to the pan and fry the scallions and ginger.
6. Add the bean paste.
7. Stir-fry until fragrant.
8. Pour in the fried potatoes and eggplant and stir fry for a while.
9. Add light soy sauce and stir well.
10. Add some water.
11. Add some chicken noodles and simmer for two or three minutes to let the eggplant and potatoes fully taste.
12. Add minced garlic and garlic sprouts.
13. Stir fry until the garlic is fragrant and turn off the heat.
Tips:Soybean paste and light soy sauce are added to the dish, but I didn’t add any salt.
