1. Practice 1: Prepare materials. Potato, eggplant, coriander, shallot, onion companion soybean sauce, oyster sauce, balsamic vinegar and sesame oil. Wash the potatoes, peel them, steam them in a steamer, and when chopsticks are easy to stick in, the potatoes will be ready. Wash coriander and cut into small pieces, and tear onion leaves into strips; Steamed potatoes are made into small pieces, and eggplant is squeezed out of water and torn into strips by hand; Sprinkle coriander, shredded onion and mix in soybean sauce; Use a spoonful of mixed juice and pour it evenly on the salad.

2. Method 2: Prepare materials. Potatoes, eggplant, peppers, eggs, shallots, and soy sauce. Wash and steam eggplant and potatoes; Chop green onions and green peppers; Put more oil in the wok and fry chopped green onion; Add chopped green and red peppers; Add the soy sauce and stir well; Knock in two eggs, stir-fry, and take out the pot; Mix steamed eggplant potatoes, coriander powder and two spoonfuls of egg sauce.

3. Practice 3: Prepare materials. Potatoes, eggplant, eggs, bean paste, vegetable oil, chopped green onion, coriander. Peel potatoes and wash eggplant, and prepare eggs, bean paste and shallots; Dice potatoes, put them into a steamer, and steam them over high fire; Prepare egg sauce when steaming potatoes: add 2 tablespoons of sauce to a small bowl, beat in an egg and mix well; Add chopped green onion and vegetable oil and mix well; Add eggplant and egg sauce when potatoes are steamed for about 1 minutes, and steam for about 1 minutes; Steamed potatoes, eggplant and egg sauce; Eggplant is torn into strips; Change the potato pieces into small pieces and put them on the eggplant; Put a proper amount of egg sauce; Sprinkle some chopped green onion, chopped coriander and pepper rings.