Vegetarian dishes come out in one pot, and they are better than meat

 Beans, potatoes, eggplant, and the three dishes are stewed together and taste so wonderful that the meat is not changed. Stew a large plate, and you don't have to eat the staple food. Well-fed, a little fairy suitable for weight loss.

Prepare the ingredients

➡️ Remove the stems of 2 eggplants, rinse with water, and absorb the water with kitchen paper. The large one is broken into three sections, and the small one is broken into two pieces (without peeling)

➡️ Peel and cut the potatoes into cubes, wash them with water and drain quickly

➡️ 1 and a half catties of beans to remove the head and tail, select the old tendons, break them into small sections, wash and drain the water

method

1. Put the chopped potatoes in the hot oil in the pot (put in the usual amount of oil for stir-frying), fry the potatoes over low heat until the potatoes are golden brown and ripe, and remove them for later use.

2. Put the eggplant in the pot, slowly fry it slowly over low heat (cover the pot and simmer halfway) fry on one side until soft, turn to the other side and fry soft. Until the eggplant is cooked, put it out for later use (the whole process is on low heat, and the eggplant will not absorb oil when fried with the skin)

3. Put the beans in the pot and turn them with a spatula to heat the beans evenly and turn emerald green. Simmer until the beans are tender.

4. After the beans are soft, add the fried potatoes, add 2 tablespoons of light soy sauce and stir-fry to color. Add half a bowl of water, 1 seasoning spoon of salt, 1 seasoning spoon of chicken essence and stir-fry evenly over high heat, then add the fried eggplant.

5. Simmer over low heat for 5 minutes, add the chopped garlic slices before removing from the pot, and stir-fry until fragrant. Drain the soup over high heat.

This simple home-cooked meal is complete, and the simple and delicious food partner can try it!

Tips:

The oil is used in the usual amount of stir-frying, potatoes and beans do not absorb oil, and eggplants do not peel, so they do not absorb oil. (The eggplant is not peeled, and the finished dish will look a little dark) When frying, use low heat, cover and simmer for a while, so that it is easier to ripen.

Like sticky, you can also hook a thin owe before it comes out of the pot. The soup is wrapped in beans, eggplant and potatoes, and goes well with rice.