Sauteed Eggplant, Potatoes and Green Peppers (Disanxian)

The most common home-cooked dish, eggplant consumes more oil. This method is more fuel-efficient, and the eggplant and potatoes are very soft and waxy, and have nutritional value. high. Eggplants are for iron, potatoes are for potassium, green peppers are for vitamin C

Materials

2 potatoes, 3 medium eggplants, ginger and garlic, appropriate amount of salt, light soy sauce, dark soy sauce, appropriate amount of white pepper (Chicken essence and MSG are added according to personal preference)

Method

1. Do not peel 2 potatoes, rinse them, put them on a plate, and put them in the microwave on high heat for 8-10 minutes.

2. Peel off the skin, cut the potatoes into slices, and cut the green pepper into strips.

3. Cut the eggplant into diagonal strips and steam it in a pot for about 15 minutes.

4. Put oil in the pot, add ginger slices and stir-fry until yellow, then add an appropriate amount of minced garlic, leaving some minced garlic for last.

5. Add the steamed eggplant and stir-fry, pour in a small amount of dark soy sauce for color, and an appropriate amount of light soy sauce for flavor.

6. Pour in the sliced ??potatoes, add the green peppers, and continue to fry.

7. Pour in an appropriate amount of sugar, salt and pepper (add chicken essence and MSG according to personal preference)

8. After the eggplant and potatoes are colored, place them on a plate.

Tips

Potatoes can be cooked without peeling in the microwave on high heat for 8-10 minutes, saving fuel and being soft and waxy. Steaming the eggplant and then frying it saves oil and makes it soft and glutinous.