Stewed Potatoes with Eggplant
by Food editor
Favorite
Difficulty
Easy
Time
10m
Serving
2
no
1. 1. 300g eggplant, cut into pieces, peel one potato, and cut into pieces
2. 2. 5ml edible oil, 5g shredded ginger, 5g garlic slices, sauté on high heat
3. 3. Pour potatoes, stir fry evenly, 3g light soy sauce, 2g vinegar, 3g chicken powder, 200ml water
4. 4. Stir-fry evenly, turn to medium-low heat and simmer until the juice is collected.
5. 5. Pour the eggplant and stir fry until the eggplant is soft
6. 6. 2g salt, stir fry evenly
