Eggplant (purple skin, long)

Potatoes 1

condiments

Thick bean paste

A spoonful.

verdant

Proper amount

energy

Proper amount

garlic

Proper amount

Practice of stewed potatoes with eggplant in Northeast China

1.

Purple eggplant is much more delicious than that round eggplant, and you don't have to cut it with a knife, just break it with your hands.

2.

Potatoes are cut with a knife, not cut.

3.

Cut onion, ginger and garlic.

4.

Put oil and ginger in the hot pot, fry the potatoes first, and soak the oil in the potatoes for about 2 mm

5.

Stir-fry eggplant until soft and stew with water. The amount of water can be according to personal preference. If you like soft food, stew it for a while. If you like whole food, you don't need much water. Add bean paste and make it salty.

6.

Add minced garlic and chopped green onion to taste before cooking.