Potatoes
400g
Eggplant
100g
Supplementary Ingredients
Salt
2g
Chicken Essence
2g
Sprinkling of green onion
2g
Soybean Oil
20g
Mixed Oil
25g
Steps 1.1. Slice 400g of potatoes, put into a pressure cooker, add water, no more than the potatoes, and press on the gas for 6 minutes until cooked, pour out to control the water, and stir into a puree.
2.2. 100g of eggplant cut into strips or dices, 20g of soybean oil in the pot, burned to 6,7% heat, under the eggplant fried and poured out standby.
3.3. pan into the mixture of 20 grams of oil, hot, under the mashed potatoes stir fry, add 70 grams of water, the mashed potatoes will be diluted, into the eggplant together with the super well. Note that before frying potatoes to raise the pot, frying should not be high heat, otherwise it is easy to paste the pot!
4.4. Add salt and chicken essence 2 grams each, seasoning, fried flavor, under 2 grams of chopped scallions, dripping mixture of 5 grams of oil, out of the pan, plate can be.