simple
deep-fry
mild
Ten minutes
condiments
Eggplant 1
Half a pepper
Onion 1 g
Zanthoxylum bungeanum powder half tea spoon
condiments
Potatoes 1
Salt half tea spoon
Half a teaspoon of chicken essence
Steps of frying shredded eggplant with shredded potatoes
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1. Prepare raw materials, peel potatoes and wash them.
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2. Dry the eggplant surface and cut it into silk. Don't cut it too thin
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3. Potatoes are also shredded, so it is not necessary to cut them too finely, because if they are cut too finely and fried, they will rot into shreds.
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4. Take out the pepper and shred it.
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Step 5 heat the oil in the pot
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6. Add shredded potatoes and stir fry quickly.
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7. Add pepper, add salt and continue to stir fry on low heat.
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8. If the shredded potatoes stick to the bottom of the pot, add a little water and stew it a little.
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9. Add chicken essence before cooking and plate it.
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10. Finished product drawing
tips &； skill
In this dish, eggplant and potatoes are particularly easy to rot, so as long as they are fried for a long time.