potatosteweggplantIt's a northeastern Chinese dish, but the way to make potato and eggplant stew varies. I like the home-style version best, where both the eggplant and potatoes are cooked until soft, with some sauce left in the pot.bowl of mixed riceThe translated to "the " is "the magical item" or "the holy artifact."

The method for making potato and eggplant stew one

IngredientsPrepare

eggplant 400 grams, potato 400 gramspig meat400 grams, bakedmeat sauce1 portion, 2 cups bone broth (can be replaced with water).

Steps methodology

1. Wash the eggplant, cut it into small pieces, and lay them at the bottom of the inner pot of the electric pressure cooker.

2. Peel and cut the potatoes into chunks, place them on top of the eggplants.

3. cut the pork into slices and place them on top of the potatoes, then pour it evenly overgrilled meatOkay, add the bone broth at the end.

4. Close the electric pressure cooker lid, select the "Medium Pressure" setting, set the time to 15 minutes, and let it cook automatically.

Tips

This dish cooked in an electric pressure cooker is very tender and falls apart easily. Although no oil was added, the fat from the top layer of pork slices seeped into the lower layers of eggplant and potatoes during high-pressure cooking, making it well-flavored with a great texture.

The method of making potato and eggplant stew two

Ingredients preparation

250 grams of potatoeslong eggplant20 grams, large sharpchili pepper100 grams,cucumber50 grams, Wuradish25 grams,fine salt4 grams,Chinese pepperwatersoy sauce3 grams each, scallion threads,JiangSilk is 10 grams,monosodium glutamate, garlic slices 5 grams each, plant oil 20 gramsstock400 grams.

Steps

1. Long eggplant remove stem, wash and cut into chunks; potato peel and cut into dice; hot pepper remove seeds and stem, slice diagonally into horsehoes; cucumbercarrotCut into cubes.

2. Put some plant oil in a pot and heat it up. Add some scallion threads, ginger strands, and garlic slices to stir-fry. Then add the long eggplant pieces and stir-fry for a while.

3. Add the broth, place the potato cubes, add fine salt, soy sauce, chili pepper water, and chicken essence, bring to a boil, then switch to medium fire.

4. Cook until the potato cubes and long eggplant cubes are tender, then add the hot chili segments, cucumber pieces, and carrot pieces.

5. Cook for a few more moments until the soup thickens, then serve.

Stir-fried Eggplant with Potatoes Home-style Recipe One

Ingredients preparation

500 grams of potatoes, 100 grams of long eggplantsgreen pepper100 grams,red bell pepper100 grams, scallions, ginger, and garlic as needed, salt,peanutsoil, soy sauce, chili water, chicken broth, and chicken essence as needed.

Steps to follow

1. Cut eggplant lengthwise, remove the stem, and wash; cut into strips. Peel and wash potatoes; cut into chunks. Remove seeds from green bell peppers and red bell peppers, wash, and cut into large pieces. Clean scallions and ginger, slice scallions and ginger into strips, and garlic into slices. Place in a dish.

2. Put oil in a pot and heat it up. When the oil is seven-tenths hot, add the chopped scallion whites, ginger strips, and garlic slices and stir-fry.

3. After releasing the aroma, add the eggplant strips and stir-fry. Pour in the prepared broth.

4. Place the sliced potatoes in, and add an appropriate amount of salt, soy sauce, prickly ash water, and chicken essence. Cook over high heat.fire burningBoil for a while then simmer.

5. When the potatoes and eggplant strips are cooked through and flavorful, add the green and red pepper slices and continue to simmer.

6. Turn off the heat when the soup has thickened, then serve.

Potatoes stewed with eggplants home recipe two

Food preparation

potatoes 300 grams, eggplant 200 grams, porkfive-spice pork75 grams, soy sauce 15 grams, cooking wine 10 grams, refined salt 3 gramssugar3 grams,monosodium glutamate2 grams, scallion flakes 15 grams, garlic crumbs 10 grams, ginger 5 grams, meat broth 500 grams, oil 50 grams, Sichuan pepper oil 10 grams.

Steps

1. Peel and wash the potatoes, cut them into dice-shaped pieces; wash the eggplants and cut them into dice-shaped pieces; wash the pork and slice it.

2. Heat oil in a wok until it is five-crispness, add scallions, ginger, and garlic to stir-fry.

3. Add the sliced meat and cook until done, then add cooking wine, soy sauce, and broth.

4. Add the potato cubes, fine salt, and sugar, bring to a boil, then add the eggplant cubes. Cook on medium heat until thoroughly tender.

Add monosodium glutamate, drizzle with Sichuan pepper oil, and serve in a bowl.