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Braised Eggplant and Potatoes
A few days ago, I saw a blogger making Braised Eggplant and Potatoes while browsing videos. I studied the recipe of this dish by myself and unexpectedly it was very successful. Today, I will share the recipe with everyone.
INGREDIENTS
Main Ingredients
- ·250g eggplant
- ·150g potato
Additional Ingredients
- ·15g green pepper
- ·15g red pepper
- ·10g scallions
Seasonings
- ·3g salt
- ·10ml cooking wine
- ·50ml oil
- ·150ml clear water
DIRECTIONS
Step 1
Cut ingredients into pieces: Wash the eggplant and cut it into irregular pieces. Peel and wash the potato and cut it into uniform small pieces. Remove the seeds from the green pepper and cut the red pepper into diamond-shaped pieces for later use.
Step 2
Fry and stir-fry potatoes in hot oil: Pour 50 milliliters of oil into the pot and heat it over medium heat. Pour in the potato pieces and stir. Fry each side for 1 minute until the surface of the potato changes color.
Step 3
Add eggplant and stir-fry: After the potato changes color, quickly put the eggplant pieces into the pot and keep stir-frying to make the eggplant evenly heated. Stir-fry for about 3 minutes.
Step 4
Add ingredients and simmer: Pour in 10 milliliters of cooking wine to remove fishy smell and increase fragrance. Then add 150 milliliters of clear water, stir well, turn to low heat and simmer slowly. Cover the pot and simmer slowly for 10 minutes.
Step 5
Add double peppers and season: When the soup gradually becomes less and thicker, put the cut red and green peppers and sprinkle 3 grams of salt.
Step 6
Collect the juice and plate: Finally, stir-fry quickly for 2 minutes to make the soup thick. Take it out of the pot and plate it. Sprinkle with scallions for decoration and it is completed.