Leftover bean curd is not enough to eat once, look at the refrigerator there is an eggplant, the eggplant and bean curd, and then add a potato to cut some meat together stewed, the night there is a dish, want to eat bean curd to eat bean curd, want to eat eggplant to eat eggplant, a dish of two flavors, all happy."

Ingredients

Main ingredients 300 grams of beans 300 grams of pork 100 grams of eggplant 1

Supplementary ingredients 1 potato 2 grams of soy sauce half a teaspoon of salt 1 teaspoon of pepper powder half a teaspoon of chicken essence half a teaspoon of water moderately

Beans eggplant potato stew

1.

Beans to remove tendons wash and clean picking, eggplant washed and cut into strips

2.

Chopped green onions, peeled potatoes and cut into pieces

3.

Heat the oil in the pot

4.

Into the beans and eggplants together to stir-fry

5.

Sautéed until the beans turned green and wilted, eggplant is also soft, the pot to stay in the oil, fish out the eggplant and beans

6.

Next into the

Add the pork and stir-fry

7.

Add soy sauce, pepper, chopped onion and stir-fry

8.

And then pour in the bean curd and stir-fry

9.

Add water, add salt, put in the potatoes and cover and stew for a while

10.

The soup didn't turn off the fire, add chicken essence

11.

11.

Put on a plate, then put the potatoes in the pot. p>

Packed plate, want to eat eggplant to eat eggplant, want to eat bean curd to eat bean curd. A dish of two flavors

Cooking tips

You can put some garlic, there is a garlic flavor.