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.