Potatoes and Eggplant - A Flavor Explosion!
Potato is a versatile food that tastes great with almost anything. Today, we're sharing a delicious potato and eggplant dish that's perfect for a hearty meal. In this dry spring, having this dish on the table immediately awakens our appetite. It's my family's favorite dish in April, costing only 10 yuan for a whole plate, even more satisfying than eating meat, and it's incredibly good for making rice. We always can't finish it all; it's devoured as soon as it's served. Let's take a look at the specific preparation method next.
Ingredients: eggplant, potato, red bell pepper, onion, green onion, ginger, garlic, potato starch, cooking oil
Preparation Method:
1. Prepare two eggplants, wash them thoroughly and peel them with a knife. Cut the peeled eggplants into slices, then into strips, and finally into evenly sized cubes. Prepare a basin of water, soak the cut eggplants in water to prevent them from turning black due to oxidation.
2. Prepare two potatoes, peel them and wash them clean. Cut the potatoes into slices, then into strips, and finally into evenly sized pieces. Prepare a red bell pepper, cut it into chunks. Prepare half an onion, also cut it into chunks. Chop green onion, ginger, and garlic into minced pieces, and put them in a bowl for later use.
3. After the eggplant is dehydrated, add two spoonfuls of potato starch. Stir evenly with a chopstick, so that the eggplant cubes do not stick to each other.
4. Pour half the oil into the pot, when the oil temperature reaches 60% hot, add the potato cubes. Fry the potato cubes over low heat until golden brown, and you can take them out.
5. Leave a little residue oil in the pot, add minced green onion, ginger and garlic, and sauté until fragrant. Then add a spoonful of chili bean paste, stir-fry constantly with a spatula until red oil appears, then add a small amount of soy sauce. Put the potato cubes into the pot and add red bell pepper and onion, and stir-fry continuously. After the fragrant, add a little water, the water must cover the ingredients. Add salt to taste, and add a little oyster sauce to enhance the flavor.
6. After adding a small spoonful of white sugar, add the eggplant, simmer for about 2 minutes over low heat, stirring constantly. The eggplant absorbs the flavor, add a little flavor essence and stir-fry evenly before serving.
Cooking Tips: When deep-frying eggplant, the oil temperature must be higher than when deep-frying potatoes, otherwise the eggplant will not be easy to fry, and the fried eggplant may not have a good texture.
Today, Mr. Xiao Ge is sharing his favorite dish here. In this dry and easy season to reduce appetite, paired with a delicious potato and eggplant stew, it's sure to stimulate your appetite. It's devoured as soon as it's served, truly delicious.
If you like Mr. Xiao Ge's sharing, please like, collect, and forward it. Mr. Xiao Ge will share more delicious dishes in the future. If you want to see them, be sure to follow him, otherwise it may be difficult to find him after a long time. Try this delicious dish today!
