Food Material List
- 1 eggplant One root
- 2 Potato One
- 3 green pepper Two
- 1 1. Cut eggplant and potato hobs into serving plates and keep eggplant skin!
- 2 2. Oil temperature higher potato eggplant block oil to golden. Because eggplant eats too much oil, it is recommended that eggplant be dipped with dry starch.
- 3 Stand-by shallot and ginger masonry
- 4 Chop garlic and set aside
- 5 Pot with scallions and ginger, add eggplant, potatoes and green pepper, pour in the sauce, sugar, salt and oil-consuming stir-fry!
- 6 Finally, pour in starch water and garlic, stir-fry, dish!
- 7 After the eggplant potatoes are fried, fry the eggplant skin twice. Sprinkle salt and pepper on the plate and eat it instantly. Very delicious!
Its a pity that eggplant peel is wasted, and the nutrient content of eggplant peel is very high, so its delicious after deep-fried at high temperature.