step

1. Wash the potatoes, remove the leaves from the corn, put them in a pot, and add water until the potatoes and corn are submerged.

2. Wash the eggplant and remove the pedicle, and put it on the steaming curtain at the bottom of the pot.

3. Put half a bowl of sauce in the bowl, pour in a little soybean oil, a little monosodium glutamate, a little water and chopped pepper.

4. Mix well and put it on the steaming curtain on the top floor. Cover the pot and steam over high heat. After boiling, turn to low heat and steam 15 minutes.

5. Wash the shallots, steam and cut into sections.

6./kloc-after 0/5 minutes, turn off the torch and take things down layer by layer. Be careful not to burn your hands. First put the eggplant in a big bowl, cut it open with chopsticks, squeeze out the water, peel the potatoes, crush them in the bowl, pour the steamed sauce on them, and finally sprinkle with shallots and mix well to serve. A bite of corn and a bite of eggplant mixed with potatoes are delicious. I left a little steamed sauce that I didn't pour into the cucumber. Much better than raw sauce.