1. Practice 1: Prepare materials. Potato, eggplant, coriander, shallot, onion with soy sauce, oyster sauce, balsamic vinegar and sesame oil. Wash the potatoes, peel them and steam them in a steamer. When chopsticks are easy to insert, the potatoes will be ready. Wash coriander and cut into small pieces, and tear onion leaves into strips; The potatoes are steamed into small pieces, and the eggplant is squeezed out of water and torn into strips by hand; Sprinkle coriander and shredded onion and mix in soy sauce; Use a spoonful of mixed juice and pour it evenly on the salad.

2. Practice 2: Prepare materials. Potatoes, eggplant, peppers, eggs, onions and soy sauce. Wash and steam eggplant and potatoes; Chop green onion and green pepper; Put more oil in the wok and stir-fry chopped green onion; Add chopped green pepper and red pepper; Add soy sauce and stir well; Knock in two eggs, stir fry, and take out the pot; Mix steamed eggplant potatoes, coriander powder and two spoonfuls of egg sauce.

3. Practice 3: Prepare materials. Potatoes, eggplant, eggs, bean paste, vegetable oil, chopped green onion, coriander. Peel potatoes, wash eggplant, and prepare eggs, bean paste and shallots; Dice potatoes, put them in a steamer and steam them over high fire; Prepare egg sauce when steaming potatoes: add 2 tablespoons of sauce to a small bowl, beat in an egg and stir well; Add chopped green onion and vegetable oil and mix well; Add eggplant and egg juice when potatoes are steamed for about 10 minute, and steam for about 10 minute; Steamed potatoes, eggplant, egg sauce; Tear eggplant into strips; Replace the potato pieces with small pieces and put them on the eggplant; Add an appropriate amount of egg sauce; Sprinkle some chopped green onion, chopped coriander and pepper rings.