potato

1 piece

aubergine

1 piece

Welsh onion

of appropriate amount

garlic

of appropriate amount

ingredients

salt

of appropriate amount

light soy sauce

of appropriate amount

vinegar

of appropriate amount

Sesame oil

of appropriate amount

step

1. Dice potatoes, eggplant, scallion and garlic.

2. Boil the potatoes and eggplant in the rice cooker and steam for 15 minutes.

3. After steaming, cool it with cold boiled water, and then put it into a container.

4. Add appropriate amount of salt, light soy sauce, vinegar and sesame oil into onion and garlic, and then stir well.

5. Pour the freshly prepared juice into the potato eggplant.

6. Then mix well and serve.