Raw materials:
1 big potato
Round eggplant 1
1 persimmon pepper
chopped green onions
bruised ginger
garlic clove
salt
soy
refined sugar
Exercise:
1. Peel potatoes and eggplant respectively and cut them into hob blocks; Cut the bell pepper into small pieces.
2. Pour the usual amount of oil into the pot. The oil is about 70% hot. Add potato pieces and fry until golden brown. Remove the dry oil.
3. Stir-fry eggplant in oil pan (note that eggplant must be fried after potatoes, because eggplant eats too much oil). When the eggplant is 78% ripe, put the sliced persimmon pepper into the oil pan, fry with the eggplant, and control the oil.
4. Leave a small amount of base oil in the pot and stir-fry with chopped green onion, Jiang Mo and garlic cloves. Adding garlic can increase the garlic flavor of this dish. Then add fried potatoes, eggplant and bell peppers, add salt, half a spoonful of sugar, a little soy sauce and a little water, stir fry and taste the juice. This dish doesn't need starch because potatoes are already sticky.
Features:
Delicious, tender and rich in flavor, very suitable for next meal. Nutrients:
1. Potatoes contain a lot of starch, protein, B vitamins and vitamin C, which can promote the digestive function of the spleen and stomach. In addition, compared with rice and pasta, potatoes produce lower calories and fat.
2. Eggplant is also rich in nutrition, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.