Northeastern cuisine - eggplant stewed with potatoes
Overview
A dish often eaten by Northeastern people - large eggplant stewed with potatoes. Vegetable soup with rice is the best. But it’s not very healthy, so I just ordered some soup. Those who like soup can improve it by themselves~
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Ingredients
Steps
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Remove the stems from the eggplants, wash them, and split them in the middle like firewood. Then he started breaking it into pieces with his hands. If the eggplant is cut into pieces with a knife, it will not taste good. Be sure to break it into pieces with your hands so that the stew will taste delicious.
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Peel the potatoes and cut into small pieces and wash.
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Slice onion and ginger, take an odd number such as 1. 3. 5 slices
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Get ready
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Just pour oil into the pot and flatten it out because eggplant prefers to eat and absorb oil. Don't overdo it or it will get boring after it's cooked.
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Put your hand on top of the pot and when you feel it is almost hot, add the chopped green onions and ginger slices and fry them in the pot
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Pour in the chopped eggplant and potatoes.
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Stir-fry the eggplant to absorb part of the oil, then add a spoonful of miso
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Pour water into a small basin. The amount of water depends on personal preference. If you want the soup to have more water, naturally add more.
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Put two aniseed
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stir fry
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Simmer for one minute
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Add oil and soy sauce to enhance the freshness. This step is for everyone to find the taste. If you feel that the color and taste are too bland from what you made before, you can add some soy sauce. Then put it delicious
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Cover and simmer for another two minutes to reduce the soup. Big soup or small soup depends on personal preference. If you want to eat soup with rice, add less juice.
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Just put it on the plate at the end, and my soup was relatively small, so I confiscated it. Those who are willing to eat rice with soup can keep some soup. When adding water, submerge the eggplant and potatoes and simmer slowly
