Seasoning: 3g of soy sauce, 4g of salt, 5g of monosodium glutamate, 3g of pepper, 0g of scallion10g of ginger10g, 5g of garlic (white skin) and 20g of lard (refined).
Removing pedicels from long eggplant, washing, and cutting into pieces;
Cooking steps:
1, peeling potatoes and cutting hob blocks;
2. Shred onion and ginger, and slice garlic for later use;
3. Add water bubbles to the pepper bowl to make pepper water for later use;
4, the big pointed pepper is pedicled, seeded, and obliquely cut into Marty sections;
5. Cucumber and carrot are cut into small cubes;
6. Put the pot on a strong fire, add lard to heat it, stir-fry the pot with shredded onion, shredded ginger and garlic slices, add long eggplant pieces, add broth (400g), and add potato pieces, refined salt, soy sauce, pepper, water and monosodium glutamate;
7. After boiling, turn to medium heat and stew until the potato pieces and long eggplant pieces are cooked and rotten. Add the big pointed pepper pieces, diced cucumber and diced carrot, and stew for a while until the soup is thick.
Ingredients: potato (200g), eggplant (200g) and pepper (20g).
Accessories: onion, ginger, salt, miso, star anise (one petal) and pepper (several capsules).
Cooking method:
1) Peel potatoes, cut into strips the thickness of fingers, and rinse the surface powder juice with water;
2) Peel the eggplant, pat it loose with the back of a knife, and tear it into strips by hand;
3) Chop the pepper, onion and ginger, and slice.
4) Take the pan, add a little oil, stir-fry onion and ginger slices with star anise and pepper, add potatoes and eggplant, and add water if necessary;
5) Bring to a boil with a big fire, and simmer slowly with a small fire. During the stewing process, use a spatula to smash the potato chips as much as possible, so that the starch contained in the potatoes can be dissolved in the soup;
6) When the potatoes and eggplants are cooked and the soup thickens, add salt and miso to adjust the mouth, sprinkle the pepper powder and stir well in the pot.
Note: Pepper powder is the finishing touch in this dish, which is indispensable. It can reconcile the tastes of potatoes and eggplant and make the soup delicious.