Seasoning: soy sauce 3 grams, 4 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of peppercorns, 10 grams of onion, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of lard (condensed)
The long eggplant will be removed from the stem, washed, and cut into pieces
Cooking steps:
1, potatoes peeled and cut into chunks;
2, green onions, ginger julienne, garlic slices standby;
3, peppercorns in a bowl of water soaked with pepper water to be used;
4, large sharp chili peppers to remove the tip, remove the seeds, cut diagonally into the Matty section;
5, cucumbers, carrots are cut into small square dices;
5, cucumbers, carrots are cut into small square dices;
6, the pot is placed in the highway to the center of the city of the city of the first two days of the year, the first day of the month of the year. p>6, put the pot on high heat, put the lard hot, with shredded onion, ginger, garlic stir-fry pot, into the long eggplant pieces stir-fried, add broth (400 grams), into the potato blocks, salt, soy sauce, pepper, water, monosodium glutamate;
7, boil and then turn to medium heat stew until the potato blocks, eggplant blocks cooked, add the big sharp chili pepper section, cucumber, carrot dices, and then stewed for a few moments to see that the broth has been thickened when Sheng out can be;
Materials: potatoes (200 grams), eggplant (200), sharp pepper (20 grams)
Accessories: green onion, ginger, salt, monosodium glutamate, star anise (a petal), peppercorns (a few)
Cooking method:
1) potatoes peeled, cut into finger-thick strips, rinsed with water to wash the surface of the powdered juice;
2) eggplant skinned, with the back of the knife patted loose, torn with the hand. The back of the knife to pat loose, with the hands torn into strips;
3) sharp pepper minced, green onions and ginger, sliced.
4) pot, add a little oil, onion and ginger and star anise, pepper stir-fry pot, add potatoes and eggplant stir-fry, less time, add water;
5) large fire to boil, small fire slow simmering, simmering process, with a spatula as far as possible potato strips, shovel crushed, so that potatoes in the starch contained in the soup;
6) to be potatoes and eggplants cooked and rotten, when the soup thickened, add salt, taste taste taste taste, and sprinkle The pepper and the pot stirred evenly that is good.
Note: the end of the pepper is the finishing touch in this dish, can not be missing, it can reconcile the two flavors of potatoes and eggplants, so that the soup becomes delicious.