material

4 eggplants, potatoes 1 piece, tomatoes 1 piece, 30g of salad oil, 3g of refined salt, 2g of spiced powder, 3g of monosodium glutamate, 3g of chopped green onion, 3g of Jiang Mo, 5g of soy sauce and 0g of Chili oil1piece.

working methods

1. Remove the pedicle of eggplant, peel and wash it, cut it into strips and put it on a plate for later use.

2. Peel the potatoes, clean them, cut them into strips and put them on a plate for later use.

3. Wash the tomatoes and cut them into small pieces. Slice the onion and ginger and put them on a plate for later use.

4, bypass the oil and heat, pour in the potato chips and fry.

5. When the potato chips are fried to golden brown, take them out and put them on the plate for later use.

6. Stir-fry shallot Jiang Mo in oil in a hot pot, stir-fry Chili oil evenly, and pour in eggplant strips.

7. Stir fry the eggplant strips until they are broken. Pour in the fried potato chips and stir well.

8. Add salt, spiced powder, soy sauce and a little water and mix well.

9. Add tomatoes, stir-fry evenly, simmer for a while, cook, and finally add monosodium glutamate to taste, take out the pot, and plate.