Stewed eggplant with potatoes is a delicious dish. When cooking this dish, the key point is to simmer slowly. What is stewing?

My understanding is the cooking method of putting the ingredients to be made into a pot, adding the broth or seasonings such as water and salt, boiling the soup in the pot with strong fire, then turning to low heat and stewing for a long time;

Generally, the stew will be covered with a pot cover, simmered slowly and the ingredients will be soft and rotten. After such a long time of stewing, the ingredients are very tasty and easy to digest and absorb, which is especially suitable for the elderly and children.

For me, in the process of actual operation, sometimes it is clearly planned to make stew, but in the end, I accidentally made a braised dish, but I know in my heart that after the stew is done, the most important feature is that the soup of the stewed dish is more than that of the cooked dish;

Take this potato-stewed eggplant I made as an example. It's said that it's potato-stewed eggplant, but in the process of stew, it will inevitably not be affected by the usual cooking, so it seems more appropriate to call this potato-stewed eggplant cooked with potatoes.

how can we make stewed eggplant with potatoes taste better?

Although I didn't accurately grasp the boundary between stewing and burning in the actual operation, this potato stewed eggplant was self-defeating, and my parents loved it. The eggplant was very tasty, and the potato powder was waxy, delicious and refreshing, especially when I was eating. Dad said that I would not cook hot and sour shredded potatoes in the future, so the potatoes and eggplant made were very delicious.

As long as my parents like to eat, my heart is full of joy, because I do it for my family. As long as they like it, I feel like a chef. Let's share with you briefly the method of stewing eggplant with potatoes:

1. Peel the potatoes and cut them into pieces, then rinse off the starch on the potato surface in clean water, drain the water and put them in a plate for later use. Cut the eggplant into strips or hob blocks and rinse.

2. Put more salad oil in the pot, heat it, put in the potato pieces that we have just drained, fry the potatoes in the pot until the color is golden and the skin is soft, and then take them out;

3. See the picture below. This is my fried potato block. After draining the oil, put it on the plate for later use.

4. Put salad oil in the pot again, heat it, put the eggplant we just cut, fry it in the pot for about 2 seconds, take out the drained oil and put it in a plate for later use;

5. Leave a small amount of base oil in the pot, add garlic paste and Jiang Mo and stir-fry until fragrant, then add the potato pieces we just fried and stir-fry more;

6. Add the eggplant we just fried and the green pepper prepared in advance, stir-fry evenly, then add salt and light soy sauce to taste;

7. Finally, put in half a bowl of clear water. After the fire boils, turn to medium-low heat and simmer slowly;

8. In the process of stewing potatoes and eggplant in the pot with low fire, because the ingredients have been fried in advance, the ingredients can be stewed soft and rotten quickly with low fire, and the starch in the potatoes is mixed with the soup, and the soup can be served out after it becomes thick, and a delicious dish of stewed eggplant with potatoes is ready;