Stewed four delicacies(dun si xian )

Stewed four delicacies

Introduction:

"I seldom stew eggplant except oil or steamed eggplant with sauce, because I don't think it's delicious. When I was a child, I especially liked to eat stewed eggplant. Maybe my mother stewed eggplant better. My husband said to me that day, it's more comfortable to eat stew. Don't fry it all the time. It's not good for your health. I was right, so for the first time, I made a stew for my husband. My husband said it was delicious. Even my son who didn't like stew ate a lot of it. It seems that as long as I do it with my heart, I can make delicious food. "

Production steps:

Step 1: prepare raw materials: peel potatoes and wash them, wash eggplant and pepper, and rinse tofu with water.

Step 2: cut all the ingredients into moderate sized pieces.

Step 3: heat the frying pan with oil, add ginger and garlic, saute until fragrant, add potato and eggplant and stir fry.

Step 4: add pepper and soy sauce and stir well.

Step 5: fill in a proper amount of clear soup and bring to a boil, then add tofu and pepper.

Step 6: stew until the raw materials are cooked and rotten, add salt, scallion and chicken essence, turn them evenly and then remove them from the pot.

Materials required:

Potatoes: 2

Eggplant: 1

Tofu: half a piece

Pepper: 1

Oil: right amount

Minced ginger and garlic: appropriate amount

Scallion: right amount

Pepper: right amount

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: in order to take a good picture, add a few medlar and garlic, a red and a green very color.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Dun Si Xian