Eating eggplant is the most suitable in dog days. How to make it nutritious and delicious? Adults and children are clamoring for it. Eggplant is the most common in summer, and every household eats it. Eating eggplant in dog days can clear away heat and quench thirst. Eggplant can be eaten in various ways, but every time I fry eggplant, I like to find a companion for it. I think eggplant and potatoes are the best match together. Waxy potatoes and soft eggplant are put together, but they are so delicious, invigorating the spleen and appetizing, which is our favorite side dish. This dish can also be widely seen in restaurants outside. There is a delicious name called "Di San Xian", a delicious classic home-cooked dish, which can also be used as a restaurant flavor at home.

When eating eggplant, I first suggest that you try not to peel it. Although the eggplant skin is not smooth in taste, it is rich in nutrition. I still think eggplant with skin tastes better if I do this. Some people worry about inhaling too much vegetable oil. My precondition is that a layer of tapioca starch is wrapped in the oil pan, which will reduce the degreasing of eggplant. The eggplant and potatoes solved in this way will greatly shorten the cooking time, and it will be faster if you continue cooking. Adjust the sauce in advance to ensure that the taste is not easy to turn over. The color of green pepper is very simple and delicious.

Need food: 1 purple eggplant, 1 potato, 1 green pepper, 6 cloves of garlic, 4 shallots, 2 slices of ginger, appropriate amount of vegetable oil, appropriate amount of edible salt, 1 spoon of soy sauce, 65,438 tablespoons of soy sauce, 65,438 tablespoons of oil consumption and 65,438 tablespoons of sugar.

Step 1: Wash the eggplant, then cut it into hob pieces, put it in a big basin, add salt, mix well and marinate for a while. Peel the potatoes and wash them, then cut them into hob blocks, wash them with tap water twice, and wash off the cassava starch on the surface.

Step 2: Seed the green pepper and cut it into sections. Wash the ginger, onion and garlic and cut it into sections for later use. Mix the sauce well, add half a bowl of cold water to the soy sauce, soy sauce, oil consumption, sugar and flour and mix well.

Step 3: Squeeze the marinated eggplant out of water by hand, add a proper amount of cassava starch and stir to cover the eggplant with a layer of cassava starch. Put a little more oil in the pot, fry the eggplant after the oil is burned, fry until the surface is light yellow, then take it out and control the unnecessary oil.

Step 4: Add potatoes, fry until the surface is light yellow, and drain the water for later use. Pour out unnecessary oil, leave a small amount of oil, add ginger, onion and garlic and stir-fry until fragrant. Stir-fry the green pepper until it is raw. Green peppers can also be oiled like eggplant. )

Step 5: Add the fried eggplant and potatoes and stir well. Eggplant and potatoes have been cooked, there is no need to stew them. Pour in the sauce and stir-fry quickly and evenly. If there is little sauce, add a little water along the side of the pot.

Step 6: The juice becomes sticky and the sauce is hung on every kind of food. The most common summer food, the most delicious appetizer, is nutritious and easy to make. You can learn it well after reading it once, and there is no difficulty coefficient. Slippery eggplant is hard to see, and waxy potatoes have always been their favorite. I didn't expect them to be so delicious together, plus green pepper is a veritable third place.

Everything you taste will be fascinated by this dish. Today, I almost didn't make enough white rice because of this three delicacies, all because it was so delicious. Well, for the China version of Di Sanxian in today's life, that's enough. You can try it if you like. Easy to learn, no difficulty coefficient.