material
Main components; Pork belly; Ingredients; Illicium verum; Fragrant leaves; Cinnamon bark; Green onions; Ginger slices; Seasoning; Soy sauce; Old pumping; crystal sugar
working methods
Wash the pork belly, remove the remaining hair from the epidermis, and then cut it into squares of moderate size. It is recommended to cut it bigger, because the meat will shrink after frying.
It's best to put the needed seasoning on the plate first, so it's more convenient to fry, and cut the green onion into small pieces.
The amount of rock sugar
Prepare a spoonful of soy sauce and 2 tablespoons of soy sauce, or pour it directly from the bottle into the pot without preparation.
Heat oil in a hot pan, add star anise and cinnamon, and stir-fry until fragrant.
Add pork belly, ginger, fragrant leaves and onion, stir fry together,
Stir-fry the pork belly until it is slightly burnt, and put it out for use. If the surface is burnt, don't fry it for too long. Lean meat will burn wood.
Wash the pot after the meat is served, then heat the pot with less oil and stir-fry with rock sugar. Note: you only need to fry here, and don't fry until the sugar changes color.
Immediately after the crystal sugar melts, add the pork belly and stir-fry until the sugar changes color (only put the pork belly and choose all the seasonings that are fried meat).
Add a proper amount of water to the pot, and add one spoonful of soy sauce and two spoonfuls of soy sauce.
After the water is boiled, cover the pot and simmer for 50 minutes. If the water dries up in less than 50 minutes, add a proper amount of boiling water. When the water is almost dry, open the lid and stir fry until the juice is collected. Don't let the sugar burn.
Golden burrito
material
Two sweet corns (the net weight of corn kernels is about 300 g after cooking); Four tablespoons of dry starch (about 40g); Appropriate amount of sugar
working methods
Boil sweet corn in water for about five minutes.
After the cooked sweet corn is taken out and cooled, the corn kernels are removed with a knife stuck to the corncob, so that the removed corn kernels will stick together and need to be separated into grains by hand.
Put it in a sieve, wash the surface of corn kernels with water, and gently shake it twice to remove excess water.
Mix corn kernels and dry starch evenly so that the surface of corn kernels is covered with a layer of starch. (The surface of corn kernels should not be too dry, it needs to be wet, otherwise it will not be covered with starch. )
Heat half a bowl of oil in the pot and pour it out.
Turn down the fire and leave some oil in the pot.
Pour in the corn kernels and spread them gently with the back of your hand. Then fry for about three to five minutes on low heat, so that the corn kernels stick together into a whole cake. Don't move the corn kernels when frying, or they will come apart. You can pick up the whole pot and shake it gently)
At this time, add the oil that has just been poured out after heating, and the amount of oil should not exceed the corn kernels. Turn to medium heat, raise the oil temperature, and fry for three minutes until the corn kernels are golden and crisp.
Turn off the fire and help pour the oil out of the pot with a spatula.
If you like sweets, sprinkle some coarse sugar, prepare kitchen paper on the chopping board, put corn on it to absorb excess oil and put it on the plate.
Stew three chickens (drumsticks/wings/eggs)
material
2 chicken legs; 6 chicken wings; 4 eggs; 3 octagonal; Cinnamon 2; ② Amomum tsao; 2 pieces of fragrant leaves; Zanthoxylum bungeanum (don't eat spicy food, don't let it go) 3g; 2 Chili (not spicy); 6 segments of onion; 2 slices of ginger; 4 tablespoons of soy sauce; 2 tablespoons of soy sauce; 2 tablespoons aged vinegar; 1 tbsp oyster sauce; 1 spoon of rock sugar; Sesame oil 1 teaspoon; Half a spoonful of salt (for adjustment)
working methods
Wash and blanch the chicken wings (put the ingredients in water and cook until the water boils again, about three or four minutes), rinse the pot with tap water for 30 seconds and drain for later use; Boil the eggs until they are done, and shell them for later use.
Blanching is to put the preliminarily processed raw materials into a boiling water pot and heat them to half-cooked or full-cooked, and then take them out for further cooking or seasoning.
Prepare the brine ingredients, and the peppers need to be cut off (cinnamon and tsaoko are too shy to be photographed)
Don't ask me privately what tsaoko and cinnamon are. Everyone is an omnipotent good cook. You can cook by yourself.
Put the chicken wings, eggs and brine into a small milk pot, first add the water that submerges half of the chicken wings and eggs.
Add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of aged vinegar, oyster sauce 1 tablespoon, crystal sugar 1 tablespoon, sesame oil 1 teaspoon, and half a tablespoon of salt (optional). After adding all the seasonings, the chicken wings and eggs should be just covered. If it is not covered, please continue to add water until it is completely covered.
Turn the heat down for 30 minutes. If you want to soften it, you can cook it for a while until you like it.
Before cooking, try the salinity, try the salinity, try the salinity, so as to make some adjustments.
PS: Please read your experience carefully, especially try the salinity before cooking!
Finally, simply set the plate and you can have a big meal ~
Steamed eggs with shrimp and tofu
material
1 box of fat tofu (about 250g); 1 egg (about 50g); 80g ~ 100g clean water; 9 shrimps; 1 shallot; Steamed fish and soy sauce 1 tablespoon; Salt1g; ; Sesame oil 1 teaspoon
working methods
Cut the lactone tofu into small pieces, cut the onion into chopped green onion, and beat the eggs into the bowl ~
Wipe the shrimp with a spoonful of salt, and then rinse it immediately. After draining, add a little starch and mix well for later use.
Cut the lactone tofu and put it in the refrigerator for about 30 minutes to let the excess water in the tofu seep out. Pour out the water oozing from the tofu. No, put the tofu slices evenly in the deep plate. Add salt 1g to the eggs and beat well. Ordinary eggs have a net weight of about 50 grams. Therefore, it should be diluted with 2 times of water, that is, about 80- 100g of water or cold broth. Stir well after adding, filter the egg liquid with a strainer to isolate excess bubbles, and pour the egg liquid on the tofu. Cover with plastic wrap and steam for 8- 10 minutes ~ remember not to use fire!
Mix a simple sauce when steaming. Add soy sauce 1 tbsp, cold boiled water or cold broth 1 tbsp and sesame oil 1 tbsp to the steamed fish and stir well.
After the boiled eggs are steamed, remove the plastic wrap, add the salted shrimp and steam for another 2 minutes.
Pour the sauce before serving, sprinkle with chopped green onion and serve.
This dish is an automatic fast food for all ages!
Tomato and potato oxtail soup
material
Oxtail1000g; 1 potato; 2 tomatoes; Onion1; 6 mushrooms; 3 slices of ginger; Spices can be found in practice; Proper amount of salt
working methods
Prepare ingredients and seasonings. The ingredients of the perfume are: fragrant leaves, nutmeg, fennel, cinnamon, dried tangerine peel, angelica dahurica and galangal (a little each).
Soak oxtail in clear water in advance and put it in bloodletting water (you can soak it several times).
Blanch the soaked oxtail with water to remove impurities floating on it.
After cleaning oxtail, put it in a saucepan, add 3 slices of ginger, a little vinegar and spices, then add 80% full water, and simmer slowly after the fire is boiled.
When stewing oxtail, start to deal with side dishes: wash tomatoes, potatoes, onions and mushrooms and cut them into small pieces.
After the oxtail soup is stewed for an hour and a half, remove the seasoning package, add onions, potatoes, tomatoes and mushrooms, and continue to stew for an hour!
Remember to season with salt before cooking, and a pot of hot Wisdom Fofo Agbo nourishing oxtail soup will be finished!
Golden garlic sparerib
material
Sparerib 500g；; 4 heads of garlic; Appropriate amount of onions; Appropriate amount of ginger; Take a proper amount of soy sauce; Appropriate amount of cooking wine; Appropriate amount of sugar; Appropriate amount of pepper; Appropriate amount of starch; Proper amount of edible oil
working methods
Wash onion and cut into pieces, shred ginger, thaw ribs and cut into inches, wash and dry, put into a basin, and add soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper and minced onion and ginger. Pick it up and marinate it for 30 minutes. Don't be too dark or too salty.
Garlic (I used 4 heads) is peeled, washed and chopped, put oil in a wok and heated, add minced garlic and fry until golden brown and fragrant. Take it out and control it. It will turn black after frying.
Continue to use garlic oil in the wok, heat it with high fire, put the marinated sparerib noodles into the wok, fry until cooked, take out and control drying. (Fry in low fire 10 minute, then fry in oil for 5 minutes. )
Leave the bottom oil in the pot, and pour the ribs into the pot and stir fry. Before taking out the pot, pour in the fried minced garlic and stir it for a few times, so that the minced garlic can be evenly wrapped on the ribs. The action should be steady, and the ribs and minced garlic should not turn black. The pot is out.
Spicy hot bean curd
material
1 piece of tofu; 1 shallot; 2 cloves of garlic; Minced meat (preferably minced beef) is110 of the weight of tofu; 1 tablespoon Pixian bean paste; A little soy sauce; A little sugar; A few drops of vinegar (last); Pepper noodles 0.5- 1g (depending on personal taste); A little sesame oil; A little carved wine/rice wine; Starch water thickening
working methods
Raw material cutting and matching:
Cut tofu into square pieces, depending on personal preference.
Cut shallots into chopped green onions and chop garlic. The minced meat needs no salt, but it must be completely thawed. Authentic Mapo tofu is ground beef. Home cooking can be changed to "minced meat" and there is no problem. Pixian bean paste depends on my personal preference. My suggestion can be put a little more. You can ask questions or fry the oil until it is redder. Chop the bean paste a few times to ensure that the bean paste inside will not be so big as to affect the taste.
Boiled tofu:
Why do you make tofu?
1. Tofu has a high water content, so it will lose some when cooked, and it tastes better.
2. Boiling tofu can make tofu more delicious.
3. Cook tofu with some salt, a little more. When a piece of tofu is ready, you can put about 2g of salt together, so that the osmotic pressure of the salt will force the water out of the tofu faster, and it will make the tofu a little salty. Remember that this program must be completed. This is the key step to make Mapo tofu.
4. Tofu should be cooked for almost 2-3 minutes (small fire, fire is easy to crush tofu), almost tofu will swell slightly, but don't take it out, soak it first ~ avoid sticking together after taking it out.
Frying:
In addition, take a pot, put the bottom oil (a little more) to the oil temperature, and then fry the minced meat first. At this time, be careful that the oil temperature is not too high. Stir fry slowly until the minced meat is slightly yellow. When it's a little dry, add bean paste and stir fry in red oil. Add water or soup, almost a small bowl of Tonga tofu. After the soup is boiled, add a spoonful of rice wine or carved wine, light soy sauce (just for seasoning, don't put too much because Pixian watercress is already salty), and a little sugar. Taste it after boiling. At this time, it can't taste just right, but it should be lighter, otherwise the boiled water will have a salty taste after volatilization. After adjusting the taste, add the cooked tofu, take it out directly and put it in the soup, and cook for 2-3 minutes. After the soup becomes less, add pepper noodles (master it yourself). I use homemade Chili noodles that are fried and crushed by myself, so it is very fragrant and hemp. Just put a small amount. Don't put the Chili noodles too early, it will turn black and make the whole pot of tofu turn black.
Finally, use water starch to tick off the thin paste, then pour sesame oil and a few drops of vinegar to finish the frying part ~ (A few drops of vinegar is also the key, there will be a difference between not putting it and putting it, but only a few drops, it is best not to be sour, just taste it, which is the legendary "pot vinegar")
Can be decorated with chopped green onion, coriander, sesame and so on, personal preference.
Super simple dish coke chicken wings
material
Chicken midwing11; Coke 300ml；; 1 tablespoon soy sauce; 3 tablespoons of cooking wine; 2 tablespoons soy sauce
working methods
Cut a knife (both sides) on the raw chicken wings and marinate them with two spoonfuls of soy sauce and two spoonfuls of cooking wine for more than 30 minutes. You can pickle it in advance if you have time.
Boil the water in the pot. After the chicken wings are boiled in the pot until floating foam is formed, they are immediately taken out and drained.
On medium heat, put a little oil in the pot and fry the chicken wings until golden brown.
Then pour 300ml of cola, 1 spoon of soy sauce and 1 spoon of cooking wine into the pot.
Stew over medium heat until the soup is thick, and wrap with chicken wings.
A spoon is a small white spoon (spoon), which is usually used to drink soup.
Guangdong Style Air-dried Bacon (Hakka Taste)
material
Fresh pork belly 6 kg; 20 grams of spiced powder; 3 tablespoons of soy sauce; 5 tablespoons of soy sauce; 5 tablespoons of salt (appropriate amount); 6-8 spoonfuls of high-alcohol liquor; 3 tablespoons corn oil
working methods
Prepare 6 Jin of fresh pork belly. When buying pork belly, have the pig hair and nipples removed from the pig skin.
Pork belly should not be too fat, it should be thinner and fatter.
In addition, pork belly should be cut thinner and faster.
Prepare the above materials, spiced powder and two small packets of 20g.
Spiced powder is a very fragrant seasoning, which contains cinnamon, star anise, pepper, dried tangerine peel and so on. , is necessary for drying bacon.
Wash a few pieces of pork with water, and check whether the pigskin is clean.
Let it stand for another half an hour and drain.
Put each piece of pork, about this position, through a small hole with a knife. This small hole can be inserted into your finger and used to wear a rope when hanging clothes.
The hole should be located to bear the weight of a piece of pork. Each piece of pork is perforated, which is convenient for drying bacon.
Put all the pork in a pot, add 20g of allspice powder, 3 tablespoons of light soy sauce, 5 tablespoons of light soy sauce, 5 tablespoons of salt, 6-8 tablespoons of high-alcohol liquor and 3 tablespoons of corn oil. Stir for about ten minutes until uniform.
The appropriate amount of salt is based on the amount of cooking at ordinary times, not too salty.
You can put more soy sauce, and the color will be darker.
Liquor with high alcohol content is more fragrant and can also be sterilized to prevent meat from going bad. Try to use highly alcoholic liquor. If there is no white wine, use cooking wine.
The spoon in the prescription is the amount of this ordinary spoon.
Stir the seasoned bacon evenly, put the perforated side in the same direction and dry it tomorrow. Cover and marinate indoors for one night.
Cut some ropes about 50 cm long and put them in bacon to dry the next morning.
Pickled all night, the next morning, put the bacon piece by piece with a rope and tie it tightly.
After a while, all the bacon was put on the table.
Hang the bacon to dry, put it indoors at night and take it out to dry during the day. It takes about 7 to 10 days for the north wind to blow. Notice that bacon is completely dry.
Let's take a look at dried bacon. It's beautiful.
Sun-dried bacon, packed in fresh-keeping bags and frozen in the refrigerator, can be stored for half a year without any problems. Fried rice with bacon can be cooked at any time, fried peas with bacon, bacon-flavored rice, or as a special product.
The main reason is that the bacon made by ourselves is clean and cheap, and the bacon sold outside is a bit expensive. Do it yourself and have plenty of food and clothing.
Garlic ribs
material
500 grams of ribs; Garlic 10 petal; 2 slices of ginger; Appropriate amount of starch (sweet potato flour/cassava flour); 2-3 tablespoons of soy sauce (please increase or decrease according to your taste); 2 teaspoons of sugar; Appropriate amount of salt; Appropriate amount of pepper (pinch it, don't put it if you don't like it)
working methods
Garlic
Sparerib washing
After the ribs are washed and drained, I usually use kitchen paper to drain the water.
Add garlic, sugar, salt, soy sauce, a little pepper (nothing can be saved) and ginger slices and marinate for half an hour.
Add appropriate amount of starch.
Grasp evenly, this is the state.
Heat the oil pan, fry the ribs after the oil temperature rises.
Turn to medium heat (be sure to adjust the heat, medium heat! ! ! The oil temperature is too high to paste easily! ), set it a little before turning the ribs.
Blow to this extent.
Remove the drained oil.
Turn to large fire, and then turn to medium fire for re-frying after the oil temperature rises. (At this time, you must turn quickly, otherwise the garlic will burn easily. )
Take it out after 40 or 50 seconds.
Load the plate.
Shrimp from Yu Zi
material
Yipin xian (soy sauce); Japanese tofu; Fresh shrimp; Mung beans; Salt; Sesame oil; Starch; water
working methods
2 bags of Japanese tofu, about 15 fresh shrimp. After cleaning, pick out the sand line to remove the case and a little green beans.
Cut the tofu from the middle with a knife (there is a dotted line outside the package, follow the instructions), divide it into two parts, pick up the bottom of the package, gently put the tofu on the chopping board, and cut it into pieces with a thickness of 1 cm.
Put sliced Japanese tofu into a dish evenly and put a shrimp on the surface of tofu.
Decorate the green beans, sprinkle with a little salt and prepare to put them in the steamer.
Steaming in the pot for three to five minutes after boiling can keep the fresh and tender taste of tofu and shrimp.
Pour the steamed water into a bowl, add a little starch and mix well. If there is too little water, add a little cold water. )
Pour water starch into the pot, add a little fresh (soy sauce) to form a thin sauce, and then turn off the heat.
Pour the sauce into a small bowl and pour it over the steamed Yu Zi shrimp.
Yu Zi shrimp with a little shape can be served to the guests.
Guangdong-style grilled pork
material
600 grams of plum blossom meat; 3 tablespoons of barbecued pork sauce; Onion15g; Ginger1g; 3 grams of garlic; 1 tbsp liquor; Appropriate amount of honey
working methods
Wash the meat and cut it into thick strips
Put the meat strips into a container and add the barbecued pork sauce.
Add scallion
Flatten garlic and ginger slices with the back of a knife.
Add ginger, garlic and white wine.
Add 1 tbsp honey.
Grasp the mixture by hand, let the meat contact the sauce evenly, cover it and let it stand in the cold for about 2 hours.
Pick out onion, ginger and garlic, and continue to marinate 18 hours.
Preheat the oven to 200 degrees, spread tin foil on the baking tray, and arrange the tin foil into a square disk.
Put the marinated meat on the baking net and brush the right amount of honey on both sides.
Put a baking tray in the bottom of the oven and a baking net in the middle, and bake for 20 minutes. After taking it out, brush the remaining sauce on both sides of the meat and then brush the honey again.
Continue to bake for about 20 minutes until the meat is cooked, brush the honey again after taking it out, air it until it is slightly cool, and slice it for eating.
Crispy sesame walnut crisp
material
200g medium gluten flour; 95g powdered sugar; Salad oil110g; Egg liquid 30g；; 2 g baking powder; Baking soda1g; ; Walnut kernel 40g；; Cooked black sesame10g; ; Cooked white sesame10g
working methods
Add 95 grams of powdered sugar to 30 grams of egg liquid and mix well.
Add 1 10g salad oil in stages.
Stir evenly into a fine state.
200 g of medium gluten flour, 2 g of baking powder and 1 g of baking soda are mixed and sieved.
Stir it a little with a spatula.
40g walnut kernels are chopped, mixed with cooked black and white sesame seeds, baked in an oven at 170 degrees for 5 minutes, and then taken out.
Stir well after pouring
Divide into 28-30g/ tablet and knead.
Brush a layer of egg liquid
Bake in the middle layer of the oven 175 degrees 12 minutes.
Boiled spicy pork slices
material
Pork fillet; Cabbage; Pepper noodles; Chili noodles; Chop the bean paste; Soy sauce; Pepper; Eggs; Water starch; Oil generation; Zanthoxylum bungeanum; Leek; garlic
working methods
Pork tenderloin can be slightly frozen, taken out and cut into large pieces with a top knife.
Mix the sliced meat with egg white, salt, a little soy sauce, cooking wine and water starch. The trick to tender meat is to add a little water and stir it evenly. This is sizing. Finally, it is very important to add a little raw oil to the meat and stir it evenly. If possible, put it in the refrigerator for a while to prevent desquamation.
Wash the Chinese cabbage and tear it into small pieces.
Put a few drops of oil in the pot, cover the cabbage, stir-fry at low temperature without oil and water, and stir-fry the vegetables.
Put the fried cabbage at the bottom of the bowl.
Heat the oil in the pan, take out the fried peppers, add chopped green onion and stir-fry, add chopped Chili sauce and continue to stir-fry.
Until the red oil is fried.
Add water or broth, soy sauce and pepper and cook until it tastes good. Add the sliced bacon.
Sliced meat slides slowly, turn off the fire immediately, and don't cook it for too long to avoid the meat getting old.
Vegetables are spread at the bottom of the bowl. Take out the meat slices and put them on the cabbage, then pour the soup on them.
Sprinkle with minced garlic and Chili noodles
Finally, sprinkle with pepper noodles, and finally pour hot oil on the cooked meat quickly to cook all the fragrance.
Golden tricolor egg
material
4 eggs; 2 salted duck eggs; 2 preserved eggs
working methods
Separate the egg white from the yolk, and cut the salted egg and preserved egg into small pieces for use.
(Salted duck eggs and preserved eggs are usually cooked, but preserved eggs are best cooked in boiling water for another 5 minutes, which will solidify the yolk and make it more convenient and beautiful to cut. )
The container is wrapped with tin foil for standby, which is convenient to take out completely and easy to clean. (I used 18×9×7 cake mold)
Spread salted eggs and preserved eggs in a container, pour in egg white, and steam in a steamer for 5 minutes first (when egg white is mixed with salted eggs and preserved eggs, do not stir. If stirred, it is easy to bring out the gray color of preserved eggs, and it does not look good when steamed. Shake them gently so that they are evenly distributed)
Then pour the egg yolk liquid on it and continue steaming 10 minutes.
Take out the steamed tricolor eggs and let them cool.
After cooling completely, slice the plate.
Braised laver tofu
material
Seaweed 1 tablet; Tofu 300 g; 30ml soy sauce; 5 ml cooking wine; Sugar15g; ; 20 ml of oil
working methods
Seaweed is cut into thin strips about the width of thumb with scissors, and tofu is cut into large pieces.
Wrap laver with tofu and cut off the excess.
Tip: Because tofu contains water, seaweed can stick well to tofu.
Pour oil into the pan, turn the oil to low heat, add tofu and fry until golden brown on both sides.
Pour out the excess oil, pour the soy sauce, cooking wine and sugar into the pot, gently mix well, and let the sauce be wrapped with tofu.
Braised fish pieces
material
Fish; Onions; Ginger; Garlic; Soy sauce; Oyster sauce; Sugar; Vinegar; Salt; Cooking wine; Garlic seedlings; monosodium glutamate
working methods
Cut the cleaned fish into pieces, add appropriate amount of salt, white pepper, cooking wine and shredded ginger and marinate for half an hour.
Add proper amount of starch to the salted fish and mix well.
Put more oil in the pot than usual when cooking. When the oil is hot, add the fish pieces, fry them on low heat until both sides are golden, and take them out for later use.
Onion, ginger, garlic, minced. Stir-fry ginger, garlic and chopped green onion in another pot.
Put the fried fish pieces into the pot and stir well.
Mix soy sauce, oyster sauce, sugar, a little starch, vinegar and appropriate amount of water into juice (this can be mixed in advance)
Pour it into the fish pieces in the pot. Reduce heat until juice is collected.
Add monosodium glutamate and favorite dishes and mix well. If there are garlic seedlings at home, I will put some, or I can put onions or green peppers. )
Crab tofu
material
1 box of fat tofu; A small piece of ham; 2 salted duck eggs; A little leek
working methods
The tofu is demoulded and cut into small pieces of about 1.5cm.
Diced ham
Take a pot of hot water, and when the water is about to boil, gently pour in tofu.
Keep the water slightly boiling, add a little salt and cook for about 10 minute. Be careful not to burn too much, or the tofu will break when the water boils. In addition, after cooking, you can't turn it over with a spatula, just shake it gently. Boil it and pour it out for later use.
Heat a pan, pour in oil, the oil is 40% hot, pour in two salted egg yolks, and crush them with a frying spoon.
Stir-fry the salted egg yolk on low heat, pay attention to low heat, or it will burn.
Pour in tofu and stroll around the pot.
Add the diced ham and shake the pan. If the juice is thick and difficult to wrap evenly, you can add a little water and pour the juice evenly with a spoon.
There is no need to add salt because salted egg yolk has salty taste. Add a little monosodium glutamate or chicken essence to taste (or not), a little sesame oil, carefully serve, and sprinkle with chives to decorate.
Braised eggplant slices
material
Eggplant; Potato; Oil; Salt; Chicken essence; Garlic; Dried peppers; Original pumping; Consume fuel
working methods
Slice eggplant and soak in water for later use.
Slice the potatoes.
Heat oil in a hot pan, add potatoes and garlic and stir fry 1 min.
Add a proper amount of dried peppers.
Add eggplant, cover and stew for 2-4 minutes to dehydrate eggplant slightly.
Add soy sauce, oil consumption, salt and chicken essence, press the eggplant down with a spoon, and then stir it a little.
Keep the lid on and simmer. Stew until the potatoes are cooked and the eggplant is completely discolored (about 5 minutes).