Roasted Double Eggplant with Potatoes
Overview
These are the days of ordinary people. What they have to eat every day is home-cooked food. The salty flavor is slightly sour, so it goes well with rice.
Tags
Ingredients
Steps
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Peel potatoes, eggplants and tomatoes and set aside. Put the tomatoes on the handle of a spoon and roast them on the gas stove for a while, and the skin will fall off naturally.
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Slice the eggplant, first tie it with a knife lengthwise, and cut one piece into three parts
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Tie a flower knife horizontally and cut it off with two knives
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Dice the tomatoes and cut the potatoes into cubes
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Before putting in the pot, soak the eggplants in cold water
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Put a small amount of oil in the pot, and quickly add the eggplants that have been soaked with water. The purpose of this is to quickly form a mixture of oil and water to wrap the eggplants, so that the eggplants can be heated evenly, and the eggplants will not be trampled by water
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If the eggplant has burnt edges, remove it and set aside
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Heat the pot again, heat the oil, add the tomatoes and green onions, and stir-fry the red oil
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Add potatoes
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Add appropriate amount of water, salt, chicken essence, white pepper and allspice and cook for about 5 minutes
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Add eggplant, light soy sauce, and sugar, then cover and simmer for 3 minutes until the soup becomes thick
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Turn off the heat and drizzle with sesame oil. Remove from pan and plate
