#下饭菜#slitting Potatoes and Eggplant
by Misty soul
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Peel the potatoes and cut into pieces with a hob.
2. Wash the eggplant, cut the hob into pieces, and soak in salt water for ten minutes.
3. Fill the pot with oil and heat until 60% hot, add the potato pieces until the surface of the potato is golden, remove it when the inside is cooked and set aside.
4. Cut the cubes soaked in salt water to control the moisture and fry them in a frying pan.
5. Re-heat the oil to about 80% hot, add the fried eggplant, and fry again.
6. Prepare a small bowl, add light soy sauce, salt, starch, minced garlic, and a little sugar to make it fresh.
7. Add half a bowl of water and mix well.
8. Fill the pot with oil again and heat up, sauté the scallions and ginger.
9. Add the fried potatoes and eggplants and stir fry a few times.
10. Stir the sauce again to prevent the starch from sinking to the bottom, and pour it into the pot.
11. Boil the fire until it is thick and bright. The soup I made is a little too much, but it can be reduced appropriately.
12. The finished product is delicious.
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