aubergine

450 grams

potato

240 grams

green pepper

120g

condiments

oil

Proper amount

salt

Proper amount

Welsh onion

Section 1

energy

2 tablets

garlic

6 petals

soybean

1?o'clock

White granulated sugar

1?o'clock

starch

1?o'clock

step

1. Preparation materials: eggplant, potato, green pepper, onion, ginger and garlic.

2. Cut the eggplant into hob blocks, add 1 teaspoon salt, mix well and marinate 10-20 minutes.

3. When the eggplant is pickled, rinse off the rusty water with clear water and squeeze out too much water, not too dry.

Note: you can put the processed eggplant in the microwave oven for two 40 seconds, which will save more fuel. No microwave oven can ignore this process.

4. Potato cutting hob block

5. Cook the potatoes with a small amount of water until they are 8-9 minutes cooked, and pick them up for use (preferably with a little hardness in the middle).

6. Break the green pepper into large pieces by hand.

7. Slice onion and ginger; Pat garlic and cut it into coarse and fine grains respectively.

8. Heat the oil pan (about 1 tbsp oil), and fry the potatoes until 8-9 minutes are cooked, until the corners are colored.

9. Pour the oil (about 1 tablespoon oil) into the pot, heat the eggplant, fry until it changes color, and take it out.

10. Still use the original pot, pour less oil, stir-fry the green peppers and serve.

1 1. Still use the original pot, pour less oil, and stir fry the shredded onion, shredded ginger and coarse garlic together under the heat of oil.

12. Add a spoonful of water to stir fry, add salt, sugar and a little soy sauce to taste and boil.

13. Then pour in the fried potatoes, eggplant and green peppers and stir them quickly and evenly.

14. Make sure that it has been fried in place, the taste has been adjusted, and the thin sauce is hooked.

15. You can also pour some sesame oil to make the food brighter and then cook it.

16. Dish, sprinkle with garlic and serve.