Potato roasted eggplant, fragrant and delicious, it's really delicious, remember these tips, do it once, you can succeed

Dish name【Potato roasted eggplant】

Ingredients

Ingredients: potatoes, eggplant

Ingredients: Green and red peppers

Seasoning: minced garlic, salt, chicken essence, sugar, light soy sauce, oil consumption, dark soy sauce, corn starch, corn starch, cooking oil, water

Cooking steps:

Step 1: Prepare fresh long eggplant and potatoes, remove the head of the eggplant and peel it, and peel the potatoes as well;

Cut the eggplant into thin hob pieces, cut the potatoes in the middle, and then change the knife to cut into thick slices of uniform thickness, and cut the green and red peppers into diamond-shaped slices to match the color.

Step 2: Wash the eggplant with water;

Then remove the moisture and pat the cornstarch on it, which will prevent the eggplant from absorbing less oil.

Step 3: Mix the sauce ~ Put an appropriate amount of salt, chicken essence, sugar, light soy sauce and a little dark soy sauce in an empty bowl;

Add a little oil, cornstarch and a spoonful of water and stir well and set aside.

Step 4: Pour the potatoes into the pan and fry them over medium heat until golden brown.

When the oil temperature rises, pour the eggplant into the pan, and the oil temperature must be high when frying the eggplant;

The eggplant is fried thoroughly, and then the sliced green and red peppers are oiled and removed.

Step 5: Leave a little base oil in the pot, put the minced garlic into the pot and stir-fry over low heat until fragrant;

Then pour the mixed sauce into the pot and boil until thick.

Step 6: Pour the fried potatoes, eggplant and green and red peppers into the pot, stir-fry evenly over high heat, so that the soup wraps every ingredient.

Remove from the pan and serve.