How to make eggplant potatoes delicious, how to make eggplant potatoes delicious and simple

Eggplant stew with potatoes.

Authentic Northeast cuisine, good to cook and more delicious, even like it, every once in a while, I will have a meal

Ingredients: 1. Long eggplant, remember, be sure to have long eggplant, the round eggplant is specially used for stir-frying. Three or four, anyway, depending on your own needs, do not cut the eggplant with a knife, but tear and break it into moderate pieces by hand;

2. A few potatoes. Everyone must remember that potatoes should not be changed into regular shapes with knives, as long as each potato piece is about the same thickness, it will not be heated unevenly, and the raw and cooked time will be different;

3. Garlic, garlic must be put in, this dish depends on the wonderful reflection of garlic and eggplant to taste. A few garlic, the best way to pluck the skin is to use the back of the knife to pat it, and then pluck the skin, casually change a few knives, not too big;

4. Pork, it is best to slice the pork belly, not too thin, master it yourself;

5. Shallots. Method Steps:

1. Eggplant and potatoes don't need to be peeled (it still depends on personal preference);

2. After the potatoes are crushed into pieces, they must be washed twice with water to wash off the starch on the surface of the potatoes;

3. Cut the shallots into chopped green onions;

5. After the oil temperature is about the same, fry the green onions, then stir-fry the meat, add some salt and an appropriate amount of soy sauce (soy sauce is mainly for color toning);

6. Don't fry the meat for too long, otherwise the meat will be old and not delicious. Next, put the potatoes and eggplant in the pan at the same time and stir-fry;

7. Add salt, chicken essence, monosodium glutamate, and a small amount of vinegar in the process of frying (vinegar is to remove the earthy smell of potatoes);

8. Stir-fry until the eggplant is basically oiled and the color of the potatoes has deepened, add water to the pot;

9. The principle of water addition control is that people who like more soup should add more water, and the water will cover the high point above the dish. For those who don't like soup too much, as a rule of thumb, the amount of water is controlled to three-quarters of the dish;

10. Cover the lid of the pot, do not fasten the lid tightly, because you are afraid that the soup will overflow during the heating process. In the process of stewing, you also need to add salt and seasoning according to the taste;

12. Prepare to take out of the pot, add the prepared garlic about 20 seconds before the pot, and those who like coriander or sesame oil can add it at this time;

13. removing from the pot;

14, old fragrance!

Eggplant is generally better after cooking after oil!

There are not too many problems with stewing or stir-frying directly, you can also wrap the stuffing in the inside and then wrap it in noodles and then fry it.

Or just dry steamed eggplant and then mixed with garlic sauce to eat.

Potatoes are easier to do, how to do it into stir-fried slices, fried shreds, stewed meat can also be ground to make mashed potatoes or potato cakes.

Summary. Kiss, do it as follows.

1.Wash the eggplant, green pepper and potatoes and cut them into cubes for later use.

2.Wash the potatoes in clean water, drain and set aside.

3.Heat the oil, when the oil temperature is 7 hot, add the potato pieces, fry until browned, remove and drain.

How to make eggplant potatoes delicious and simple.

Kiss, the practice is as follows1Eggplant, green pepper, potatoes wash and cut into cubes for later use2Wash the potatoes in clean water, drain and set aside3Heat the oil, when the oil temperature is 7 hot, add the potato pieces, fry until browned, remove and drain.

Kiss, 4Then put the eggplant in the oil pan and fry it until it is soft and drained; 5.Take an empty bowl, pour in light soy sauce, salt and sugar and mix wellHeat the oil, stir-fry the minced ginger, then pour in the green pepper, eggplant, potatoes and stir-fry well, pour in the seasoning sauce and stir-fry to thicken, add minced garlic to get out of the pot.

Hope it helps, dear.

In our lives, many people should like to eat eggplant potatoes as a home-cooked dish, so do you know how to make it, the following is my carefully arranged home-cooked eggplant potato method, welcome to share.

Preparation of eggplant potatoes1. Cut the eggplant into cubes and the potatoes into cubes for later use.

2. Put oil in the pan and fry the potatoes.

3. Fry until 8 mature, remove it.

4. Put oil and fry eggplant.

5. If you will put potatoes in the stir-fry, put salt, sugar, sour and chicken essence.

6. Remove from the pot and put some chopped green onions on a plate.

Cooking skills. Eggplant absorbs oil Put more oil and fry the eggplant.

The preparation of roasted eggplant with potatoes1. Peel the potatoes and cut them into hob pieces. Cut the eggplant and green pepper into cubes. Finely chop the garlic and ginger.

Cut the green onion into white sections, and cut the green onion into chopped green onions. Put all the ingredients in the "sauce" into a bowl and mix evenly, which is called "bowl juice". Note:

After the potatoes are cut, they should be boiled in boiling water for 2 minutes in advance and drained. In this way, the taste of fried can be better, and it will not dry out.

2. Add 200g salad oil to a small pot, and fry the boiled and drained potato and eggplant cubes in batches.

3. The potatoes and eggplant are fully ripe after frying.

4. Add 10g of salad oil to the wok and stir-fry the minced ginger and green onions.

5. Add the green pepper cubes and stir-fry a few times.

6. Pour in the "bowl juice".

7. Boil, boil the "bowl juice".

8. Add the fried potatoes and eggplant cubes.

9. Stir-fry evenly.

10. Add minced garlic, then pour in a few drops of vinegar and stir-fry evenly.

11. After frying, you can remove from the pot and put it on a plate, and finally sprinkle with chopped green onions.

Homemade recipe for eggplant potatoes: Potatoes stewed with eggplant.

Ingredients: 250 grams of potatoes (yellow skin) Auxiliary materials: 20 grams of eggplant (purple skin, long), 100 grams of pepper (green, pointed), 50 grams of cucumber, 25 grams of carrots.

Seasoning: 3 grams of soy sauce, 4 grams of salt, 5 grams of monosodium glutamate, 3 grams of Sichuan pepper, 10 grams of green onions, 10 grams of ginger, 5 grams of garlic (white skin), 20 grams of lard (refined). Remove the stems of the long eggplant, wash it and cut it into cubes;

Specific methods: 1. Peel the potatoes and cut them into hob pieces;

2. Shred green onion and ginger, slice garlic and set aside;

3. Put the peppercorns in a bowl and soak them in water to make the peppercorn water for later use;

4. Remove the stems and seeds of the large pointed peppers, and cut them obliquely into matti segments;

5. Cucumbers and carrots are cut into small cubes;

6. Put the pot on the hot fire, put in the lard to heat, boil the pot with shredded green onions, shredded ginger and garlic slices, add long eggplant pieces and stir-fry them, add broth (400 grams), add potato pieces, refined salt, soy sauce, Sichuan pepper, water, and monosodium glutamate;

7. After boiling, turn to medium heat and simmer until the potato pieces and long eggplant pieces are ripe, add the large pepper segments, diced cucumbers and diced carrots, and simmer for a while.