1. The eggplant is pedicled, washed, peeled and shredded, and a little salt is added.

2. Put the marinated shredded eggplant into clear water, squeeze out the water and put it in a dish for later use.

3. Wash the potatoes, peel and shred them, soak them in clear water, remove them and put them on a plate for later use.

4. Wash tomatoes, cut into pieces, and cut onions, ginger and garlic into powder for later use.

5. Put oil in a hot pot and saute shallots, ginger and minced garlic. Pour in shredded potatoes.

6. Stir-fry the shredded potatoes until they are broken, and then add the shredded eggplant.

7. Stir eggplant and shredded potatoes evenly and add tomatoes.

8. Add refined salt, spiced powder and monosodium glutamate.

9. Stir-fry until cooked and put in the pot.

Second, the northeast stew

Add the oil. When the oil is hot, put the onion, ginger and garlic into the wok. (You can add a little star anise pepper powder)

Add diced tomatoes and stir fry. Until a lot of juice is fried.

Add diced eggplant and diced potatoes, stir fry together, and add water when the eggplant wilts slightly.

All kinds of cooking, and finally add salt chicken essence and soy sauce. Stew for a while.

After the potatoes are stewed. The pot is out.

skill

You'd better choose orange-red tomatoes. The juice is sour and refreshing.