Fresh ground vegetables

Overview

Classic dishes are made according to our own favorite method. Potatoes are in season, eggplants are everywhere, and green peppers are plentiful. You must make this dish, it’s a delicious vegetarian dish! The green eggplant used for eggplant is not available in many places, so purple eggplant is used. After the dish is ready, the potatoes are soft and glutinous, the eggplant is fragrant, and the green pepper is memorable. It is really beautiful. Where is the rice? Where is the rice? Have another bowl!

Tags

• hot dishes
• vegetarian dishes
• home cooking
• children
• northeastern cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• famous dishes
• chili
• eggplant
• light soy sauce
• potatoes
• starch
• sugar
• cooking oil
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Peel and dice potatoes and eggplants, dice green peppers, and chop onions, ginger, and garlic.

   

3. 3 Put starch on a large plate and roll the eggplant pieces in flour.

   

4. 4 After preheating the wok, pour in the oil and heat it up, then fry the eggplant, potatoes and green pepper pieces in the oil.

   

5. 5 The potatoes need to be fried for a longer time, and the skin will turn white on the edges and burnt on the edges.

   

6. 6 The fried vegetables are out of the pan.

   

7. 7 Leave a little base oil and stir-fry the ingredients until fragrant. 8.

   

8. 8 Return the fried vegetables to the pot, pour soy sauce over them, bring to a boil over high heat, then reduce to low heat and simmer until the flavors are absorbed. Add salt and a little sugar, mix well and serve.