Sichuan style potato stir-fried eggplant

Overview

Potatoes and eggplants are delicious together. Today I will introduce a very homely and delicious way to eat. It is simple and quick, very suitable for office workers, and does not require a lot of oil. In order to eat more healthily, potatoes and eggplants do not need to be fried, and they are cooked separately by dry frying and microwave. Then stir-fry the bean paste with oil, add the processed potatoes and eggplants, stir-fry together, and season. This dish is ruddy in color, spicy and salty, and the soft eggplant and potatoes blend together, making it a very delicious side dish.

Tags

• hot dishes
• chinese banquet
• doubanjiang
• eggplant
• garlic
• light soy sauce
• potatoes
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Cut the eggplant into hob pieces and put it in the microwave on high heat for three minutes;

   

3. 3 Spread the potato slices flat on the bottom of the pot and fry;

   

4. 4 Fry the potatoes until they are translucent, remove them from the plate and set aside;

   

5. 5 Put a little oil in the pot, add garlic and bean paste and stir-fry;

   

6. 6 Stir-fry until red oil comes out, add eggplant and stir-fry;

   

7. 7 Then add the potato slices and stir-fry;

   

8. 8 Add a little light soy sauce and stir-fry until coloured;

   

9. 9 Add a little salt to taste (no salt at all), put it on a plate, and sprinkle with chopped green onions.

   

10. 10 It's served.