Ingredients: 200g potato, 200g eggplant, green pepper 1 piece. Accessories: soy sauce, aged vinegar, sugar and yellow wine.
The method of three fresh potatoes: 1. Eggplant, potato and pepper are cut into hob pieces. 2. Pour oil into the pan, first stir-fry the potato pieces until the skin is golden, and then stir-fry the eggplant pieces. Pay attention to oil absorption when frying eggplant, until the eggplant spits oil. 3. Drain the fried eggplant pieces and potato pieces. 4. Stir-fry garlic slices and shredded ginger. 5. Pour in the fried eggplant and potato pieces and stir fry. 6. Soy sauce+aged vinegar+white sugar+yellow wine blended into juice. 7. Pour in the sauce. 8. Then pour the green pepper into a little stir fry, add a spoonful of water starch, and collect the juice.
Practice 2: pour a little oil into a non-stick pan and fry the peeled and diced potatoes until. Fry until the potatoes are slightly yellow on both sides and cook. Turn off the heating. Heat oil in a wok, and pour in eggplant and stir fry. Stir-fry until the eggplant skin is wrinkled and soft. Add shallots, ginger and garlic and saute until fragrant. Add potatoes and stir well. Add soy sauce, sugar and salt. Add some water and stir fry for a while. Add green pepper and a little chicken essence and stir fry. Add appropriate amount of water starch and stir well. Finally, pour in sesame oil, stir well and turn off the heat.
Tip: It is best to fry potatoes in a non-stick pan, which can reduce the phenomenon of sticking to the pan and save fuel. Eggplant should be fried until the skin becomes wrinkled and soft before it tastes good. After adding potatoes, add a little water and cook for a while to make the ingredients taste.
Some low-risk ingredients are potatoes, eggplant and green peppers, or if you like spicy food, you can change the green pepper into red pepper, which will be more exciting and delicious. You can also adjust it yourself, put a little mushroom in it, it will be more nutritious, and adjust it according to your own taste.