This is a dish with mother's taste. A girl in Shantou taught me to do it. This dish cooked these two days is very popular with my family. I'll teach you next.

Tools/materials 1, eggplant 2, pickles 3, eggs 4, soy sauce 5, onion 6, garlic.

0 1 eggplant washed and sliced for later use.

Peel garlic and cut it into powder for later use. Wash the pickled vegetables and cut them into cubes for later use (pickled vegetables are fresh and delicious).

Pour the right amount of oil into the pot, pour the minced garlic and diced mustard tuber into the oil and saute until fragrant.

Pour the eggplant into the pot, stir-fry until it changes color, then pour in appropriate amount of water, cover and stew until the eggplant is soft.

Beat the eggs into a bowl, add the light soy sauce and mix well.

Add appropriate amount of soy sauce and salt to eggplant and stir well. Eggplant can be crushed.

Then pour in the egg liquid, and the egg liquid will solidify and be discharged.

Delicious eggplant, vegetables, eggplant and eggs are all gone.