The method of potato eggplant sauce is 1. Prepare materials. First, cut the onion and coriander into powder for later use.
2. Eggplant is cut into slender strips and potatoes are chopped.
3, put more oil in the pot, stir-fry until the eggplant becomes soft, the potatoes turn yellow slightly, then add soy sauce to color, add soup and cook for fifteen minutes.
4. When the eggplant and potatoes are soft and rotten, turn off the fire and crush them with a spoon.
5. Season with salt and monosodium glutamate, sprinkle with chopped green onion and coriander and serve.
Tip:
1, eggplant Try to choose slender northeast eggplant instead of round southern eggplant, which is humid and tastes bad. Generally, when making eggplant, try not to peel it, because the most nutritious part is stored in the skin.
This dish has a light taste and a local flavor. Suitable for bibimbap, which is loved by old people and children. 3lian.com
3. After harvesting, potatoes can be stored until the following autumn. Generally, it should be covered with straw, protected from light, cold and dry. Freeze in winter and avoid germination in spring.
4. Eggplants with shriveled skin and dull luster are not fresh.
5. Eggplant is rich in vitamin P, and the most abundant part is the junction of purple skin and pulp, so eggplant is the top grade among purple varieties.
Materials for making home-cooked potatoes in western food
Three potatoes and five red peppers.
5 grams ginger and 5 cloves garlic
1 spoon dried Zanthoxylum 2 g salt
20 grams of sugar and 20 ml of vinegar.
2 grams of pepper and 2 grams of chicken essence.
working methods
1 Wash and peel the potatoes first. Wash pepper, cut ginger into powder, garlic cloves and a spoonful of pepper.
2 cut the pepper in half and diced the garlic.
3. Slice the potatoes into filaments.
4 cold water immersion 10 minute.
5 put oil in the pot, add pepper and fry for color, and take out the pepper.
6 Add pepper, ginger and minced garlic and stir-fry until fragrant.
7 Add shredded potatoes.
8 Stir-fry the shredded potatoes for a while.
9 Add salt, sugar, vinegar, pepper and chicken essence and mix well.
Put 10 on the plate and enjoy.
Korean-style potato cake preparation materials
Ingredients: potatoes, carrots, sausages, eggs, leeks and rice.
Ingredients: starch, salt, chicken essence
working methods
1: Shred potatoes and carrots, and chop ham and leeks.
2: Put all the cut materials into a small pot.
Add eggs, starch, salt and chicken essence and stir well to make potato batter.
3: Heat the oil in the pot and pour in the batter.
Spread the cake with a spoon and fry until the bottom is solidified.