Cooking potato stewed eggplant soup turns black, which is caused by the purple dyeing of eggplant without peeling. No problem, it can be eaten normally. The routine practice of "stewed eggplant with potatoes" is as follows:

Ingredients: 2 potatoes and 200g eggplant.

Accessories: appropriate amount of oil, one spoonful of salt, onion 1 segment, thirteen spices, appropriate amount of dried yellow sauce, half a spoonful of sugar, 2 cloves of garlic and 2 slices of ginger.

Steps:

1. Wash eggplant, peel potatoes and wash them for later use;

2. break the eggplant into pieces;

3. Cut potatoes into hob blocks;

4. Add a proper amount of oil to the wok, add onion, ginger, garlic and thirteen spices to smell, add eggplant and potatoes and stir fry for 2 minutes;

5. Add 1 spoon and dry yellow sauce to prevent moisture evenly;

6. Add a small amount of water and stew for 7 minutes;

7. Add sugar and soy sauce to taste;

8. Collect the juice from the fire.