Home cooking of eggplant potato: stewed eggplant with potatoes.

Main ingredients: potatoes (yellow skin) 250 grams Accessories: eggplant (purple skin, long) 20 grams, pepper (green, sharp) 100 grams, cucumber 50 grams, carrots 25 grams

Seasonings: soy sauce 3 grams, 4 grams of salt, monosodium glutamate (MSG) 5 grams, 3 grams of peppercorns, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of lard (refined). The long eggplant will be removed, washed, cut into pieces;

Specific method:

1, potato peeled and cut into pieces of rolling knife;

2, green onion, ginger julienne, garlic slices standby;

3, peppercorns in a bowl of water with water soaked peppercorns out of the water to be used;

4, large sharp pepper to remove the tip, remove the seeds, cut diagonally into Marty section;

5, cucumber, carrots are cut into small square dices;

6, the pot on a high flame, put the lard hot, with shredded onion, ginger, garlic chili pot, into the long eggplant pieces stir-fried, add broth (400 grams), into the potato pieces, salt, soy sauce, pepper, water, monosodium glutamate;

7, boil and then turn to medium heat stew until the potato pieces, long eggplant pieces ripe and rotting, add the large sharp chili pepper section, cucumber diced, carrot diced, and then stew for a few moments, see the soup has thickened when sheng can be;