Stewed Potatoes with Eggplant

by Squirrelfish 77

4.6 (1)

Favorite

8

Difficulty

Easy

Time

30m

Serving

3

You might say that eggplants and potatoes are "sucking rape" and are too greasy. In fact, it is not. I made this eggplant stewed potato chips with very little oil, and the same amount of oil as a vegetable dish is enough. Because I have a small coup, I learned this method from a friend. It is not only nutritious and delicious, but also healthy with less oil. The method is very simple, let's try it together!

Ingredients

1 piece Eggplant
2 pcs Potato
1 tablespoon Doubanjiang
Some Chopped Green Onion And Garlic
Some Salt

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Some Cooking Oil
1/2 a spoon Sugar

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1 tsp Chicken Bouillon Powder

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Stewed Potatoes with Eggplant

1. Peel the eggplant and cut into strips, add salt and mix well, and marinate for 30 minutes.

2. Cut potatoes into strips.

3. Blanch potatoes in boiling water until they are 8 minutes cooked.

4. Heat the wok and pour the oil, and fry the rice and potato chips until they are firm.

5. Fry the eggplant until cooked.

6. Add the bean paste and stir well.

7. Add chopped green onion and garlic slices, white sugar chicken essence, water starch to thicken, stir fry evenly.

8. Take out the pan and serve.

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