The ground is three fresh, not fried and more bright and flavorful, more than this 1 step, better than the restaurant

The traditional method is to fry eggplant, potatoes and green peppers separately, and fry chives, ginger and garlic in the bottom oil, and then stir-fry them together.

In fact, it is completely possible not to fry it, and the taste is also great, and the eggplant is still bright and delicious, with very little oil.  

Three fresh

Ingredients: 450 grams of eggplant, 240 grams of potatoes, 120 grams of green peppers, 1 green onion, 2 slices of ginger, 6 cloves of garlic

Make:

1. Preparation

1. Cut the eggplant into hob pieces, add 1 teaspoon of salt, mix well and marinate for 10-20 minutes.

2. Wait until the eggplant is pickled, rinse off the rust with water, squeeze out too much water, and don't squeeze it too dry.

Note: You can use the microwave oven to simmer the processed eggplant on high heat for two 40 seconds, so that the eggplant will be more fuel-efficient, and the process is ignored without microwave oven.

3. Cut the potatoes into hob cubes

4. Boil the potatoes with a small amount of water until they are 8-9 minutes cooked, and pick them up for later use (a little hard heart in the middle is preferred).

5. Break the green pepper into large pieces by hand.

6. Finely chop the green onions and ginger; Pat the garlic and cut it into coarse and fine grains.

2. Cooking

1. Heat the potatoes in a pan (about 1 tablespoon of oil) and fry the potatoes until they are 8-9 soft-cooked, until the corners are colored, and then serve.

2. Pour oil (about 1 tablespoon of oil) into the pan, heat the eggplant, fry until colored, and serve.

3. Still use the original pot, pour less oil and fry the green peppers to change color and then put them out.

4. Still use the original pot, pour less oil, and fry the shredded green onions, ginger and coarse garlic granules in the hot oil to bring out the fragrance.

5. Add a spoonful of water, add salt, sugar and a small amount of soy sauce to taste and bring to a boil.

6. Then pour in the potatoes, eggplant and green peppers that have been fried earlier, and stir-fry quickly.

7. Confirm that it has been fried in place, and the taste is also adjusted, and hook a thin sauce.

8. You can also pour some sesame oil to brighten the dish and then remove from the pan.

3. Place on a plate, sprinkle with garlic granules and serve.

 Fuel saving tips:

1. Add a little salt to the eggplant and marinate it for a short time, wait until the eggplant pickles out of the water, rinse off the rusty water with water, squeeze out too much water, and don't squeeze it too dry.

2. You can use the microwave to simmer the processed eggplant on high heat for two 40 seconds, which will make the eggplant more fuel-efficient.

3. Boil the potatoes until they are 8-9 soft-cooked, and then fry them.

4. Stir-fry green onions, ginger, garlic and green peppers together, which does not affect the taste and can also save oil.

5. Eggplant and potatoes can also be fried directly in oil, it must be over medium-low heat, the fire is too big to burn on the outside, and the inside is not cooked.