Accessories: minced onion and ginger, salt, 3 garlic cloves, 2g sugar, 20g soy sauce, starch, sesame oil and a little chicken essence.

Practice 1, prepare all ingredients.

2. Add a little oil to a non-stick pan, pour in peeled and diced potatoes and fry until cooked.

3. fry until the potatoes are slightly yellow on both sides and cook. Turn off the heating.

4. Pour the oil into the wok and heat it. Pour in diced eggplant and stir fry.

5. Stir-fry eggplant until the skin is wrinkled and soft, and add onion, ginger and garlic to saute.

6. Pour in the potatoes and continue to stir fry for a while.

7. Add soy sauce, salt and sugar and continue to stir fry.

8. Add a little water and stir fry.

9. When the soup is almost dry, add the green pepper pieces.

10, sprinkle with appropriate amount of water starch.

1 1, add a little chicken essence, pour in sesame oil and stir well.

Ingredients: potato 1, eggplant 2, green pepper 1,

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.

Practice 1, peel eggplant and potatoes and cut them into hob blocks; ; Break the green pepper into small pieces by hand;

2. Pour more oil into the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent.

3. Then pour the eggplant into the oil pan, fry it until golden brown, and put in the green pepper pieces to pick it up together;

4. Stir-fry chopped green onion and minced garlic with a small amount of hot oil, and add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers to cook slightly;

5. Add gouache to collect juice.

Raw materials:

200 grams of potatoes, 200 grams of eggplant and 200 grams of green peppers.

Accessories:

Ginger garlic, water starch, soy sauce 1/4 tsp, salt 1/4 tsp, oil.

Practice 1, cut eggplant into hob blocks, cut green peppers into diamonds, slice potatoes, and mix well with soy sauce and salt;

2. Stir-fry potatoes, eggplant and green peppers in hot oil in the pot, and remove them for later use; There is no order when frying. In this way, the oil is burned to 70% heat for the first time, and the potato chips are fried until the edges of the potato chips are brown, and then taken out; Second, heat the oil until it smokes slightly, fry the eggplant until the edge of the eggplant is brown, take out the eggplant and immediately put in the green pepper, immediately turn off the fire, and fry the soft green pepper with the remaining temperature ...)

3. Leave a little base oil in the pot, pour in minced garlic and stir-fry the three delicacies, quickly stir-fry and then pour in soy sauce and salt;

4. Pour in water starch and thicken.

material

1 potato, 1 eggplant, 1 green pepper, a little shredded ginger, 1 tablespoon soy sauce, 1 2 tablespoons soy sauce, 1 teaspoon sugar, a little salt and1tablespoon water starch.

Practice 1, potatoes peeled and cut into small pieces, eggplant cut into hob pieces.

2. Marinate the eggplant with a little salt 10 minute, and break the green pepper into small pieces.

3. Pour oil into the pot, add potato pieces after the oil is hot, fry until yellow, and remove and drain the oil.

4. Leave a little oil in the pot, saute shredded ginger, add potatoes, green peppers and eggplant, add soy sauce and old sugar, add a little water and burn for a while.

5. Add salt and thicken water starch.