The "stew" used in potato stewed eggplant is a traditional northern cooking method. First stir-fry the raw materials in the pot, then add more water, cook over slow fire for a long time, and cook half and half of the soup and vegetables when it comes out of the pot. The stew is relatively soft, and the potatoes and eggplants become even softer after being cooked, so it is most suitable for the elderly with poor teeth and weak gastrointestinal functions. Let me share with you some recipes for stewed eggplant with potatoes. Recipe for stewed eggplant with potatoes

Ingredients: 250g potatoes, 250g green beans, 1 tomato, 10g coriander, 2 tablespoons minced garlic, 1 teaspoon green onion condiments: 2 tablespoons light soy sauce , 1 small spoon of salt, 1 star anise, 2 cups of fresh soup, 1/2 spoon of sesame oil, 4 frying spoons of cooking oil

Method:

1. Wash and peel potatoes, green beans Wash and remove the stems, wash and peel the tomatoes, and cut each of the three into pieces with a hob; wash the coriander and cut into sections.

2. Put the pot on high heat, pour cooking oil and heat until 60% hot, fry the star anise until fragrant, add the green onions and 1 tsp of minced garlic and stir-fry until fragrant, add the potato strips and green bean cubes and stir-fry thoroughly When the oil is enough, add tomato cubes and stir-fry until the juice becomes liquid, add fresh soup, add light soy sauce and salt to adjust the color and taste.

3. Cook over low heat until fragrant, add coriander segments and remaining minced garlic.

4. Pour sesame oil, stir and serve. Potato Stewed Eggplant Recipe 2

Ingredients: 2 potatoes, 1 long eggplant, 1 small piece of pork belly

Ingredients: 2 chives, 1 small piece of ginger, 3 cloves of garlic, 15 ml cooking wine, 3 g salt, 2 g sugar, 15 ml light soy sauce, 10 ml dark soy sauce

Method: 1. Prepare the ingredients.

2. Peel and wash the potatoes, cut into small pieces with a hob.

3. Wash, peel and cut the eggplant into long sections.

4. Wash and slice the pork belly, add shredded ginger, cooking wine, and light soy sauce and marinate for 15 minutes.

5. Heat the wok, pour in cooking oil and heat until it is 50% hot. Add the pork belly slices and stir-fry slowly until the meat slices are rolled and oily.

6. Then add potato cubes and eggplant strips and stir-fry evenly over high heat.

7. Add salt, sugar, light soy sauce, and dark soy sauce and continue stir-frying.

8. Add water to the pot to cover the ingredients, bring to a boil over high heat, then turn to medium heat and simmer for 15-20 minutes.

9. When the potatoes are soft and rotten, reduce the juice over high heat and mash the potatoes. Before serving, add minced garlic and chives for seasoning. Production tips:

① If you like the sauce to be more juicy, you can add more fresh soup, and the raw material is not used as the standard; if you don’t like the sauce to be too much, The fresh soup is used to soak three-quarters of the ingredients.

② If you like the potatoes to be softer and the soup to be thicker, you can increase the stewing time appropriately.