Home cooked food -- tomato, eggplant, potato shreds
Step 1 . Remove the stem of the eggplant, clean it thoroughly, peel it off, cut it into shreds, and add a little salt.
Step 2 . Put the pickled eggplant shreds into clean water and let cool. Squeeze the water out and place them on a plate for later use.
Step 3 . Wash the potatoes thoroughly, peel and shred them, rinse them in clean water, remove the purified water, and divide them into plates for later use.
Step 4 . Wash the tomatoes thoroughly, cut them into pieces, and mince the scallions, ginger, and garlic for later use.
Step 5 . Heat up the oil in a hot pot and stir fry the chopped scallions, ginger, and garlic. Pour in shredded potatoes.
Step 6 . Stir fry the shredded potatoes until they are broken, then add the shredded eggplant.
Step 7 . Stir fry the eggplant and shredded potatoes evenly, and add the tomatoes.
Step 8 . Add refined salt, five spice powder, and monosodium glutamate.
Step 9 . Stir fry well until cooked, remove from the pot and place on a plate.
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