Ingredients

2 packs of Xiangqi sauce

Garlic slices

Green onions

Potatoes

Eggplant

Cilantro

2 eggs

Water

Edible oil

Minced garlic

How to cook potatoes and eggplants

Pour Xiangqi sauce (or other brands of Northeastern miso) into a basin, add an equal weight of water and stir evenly. (The ratio of sauce to water is 1:1.)

Add 5 ml of cooking oil and stir evenly. Step 1 of cooking potatoes and eggplants

Heat oil in a pan over high heat, add scallions (white) and garlic slices and sauté until fragrant. Pour in the doenjang water that was stirred evenly before. Bring to a boil and then reduce the heat to medium to low. Make the sauce.

Do not cover the pot during the whole process. The sauce cooking process takes about 15 to 20 minutes. Stir constantly to avoid burning the pot.

During this period, beat two egg liquids and set aside. Step 2 of how to cook potatoes and eggplants

Stir slowly without burning the pot. When the water vapor in the sauce is almost dry, pour in the egg liquid slowly and evenly. The egg liquid will make the sauce dry quickly, so don’t If the sauce is too dry, add egg liquid (that is, pour the egg liquid in circles in the pot). It is said that the sauce should be thinner to make it taste better when dipping vegetables. The difference between adding the egg liquid at the end and most people scrambling the eggs first is that the eggs and sauce are blended very well, and are very tender and silky... Step 3 of how to make potatoes and eggplants

In Before you prepare the fried sauce, you can boil the potatoes and steam the eggplants~

Don’t peel the potatoes and remove the handles from the eggplants. Boil and steam them whole, don’t cut them!

Potatoes are boiled in the water in the steamer, and eggplants are steamed on the steaming rack of the steamer, keeping the lid on during the whole process. The whole process of putting the pot under cold water takes about 20 minutes.

When the time comes, you will see that the skins of the potatoes have basically peeled off by themselves. Peel the skins clean and put them on a plate with the eggplants and put them on the table for later use. How to make potatoes and eggplants Step 4

Cut some minced garlic.

Tear green onions into shreds.

Chop some cilantro.

Serve next to potatoes and eggplant.

I just learned today that when Northeastern people eat potatoes and eggplants, they don’t need the cook to mix them in advance. Everyone eats and mixes them on the plate in front of them according to their own needs. Step 5 of making potatoes and eggplants

After you cook the Northeastern egg fried sauce and serve it, in addition to mixing potatoes and eggplants, you can also dip it in white water to boil tofu, cucumbers, shallots, green peppers, Lettuce, radish, green onions, etc.

It’s okay to fry the sauce once and eat it for a few days, because it’s salty and won’t go bad easily.

How to cook potatoes and eggplants Step 6