Oil free potato with eggplant
The oil-free version of potatoes with eggplant is appetizing, but eating a plate without pressure is definitely a cold dish for dieters.Steaming potatoes and eggplant together with white vinegar water can better maintain the color of Eggplant and prevent nutrient loss.Potatoes should not be cut too large, it is difficult to steam, eggplant should not be cut into small pieces, it is easy to steam.
Step 1 . The prepared ingredients are as above.
Step 2 . Put 1 tablespoon of organic brown rice vinegar in a large bowl.
Step 3 . Add proper amount of water and mix well.
Step 4 . Wash and peel the potatoes, cut them into small pieces, and rinse off the starch on them.
Step 5 . Wash the eggplant and cut it in half, then cut it in half, and then cut it into large pieces.
Step 6 . Soak the potatoes and eggplant in white vinegar water for a while.
Step 7 . Steam for 20 minutes.
Step 8 . When steaming potatoes and eggplant, start to adjust the sauce, chop garlic into minced garlic and put it into a bowl.
Step 9 . Cut the scallions into small pieces and put them into a bowl.
Step 10 . Cut the dried red pepper into small circles and put it into a bowl.
Step 11 . Add 2 tablespoons sugar.
Step 12 . Squeeze in an appropriate amount of weidamei Zhenpin oyster sauce.
Step 13 . Pour in heran organic soy sauce.
Step 14 . Add coriander.
Step 15 . Mix well.
Step 16 . Steamed potatoes and eggplant.
Step 17 . Remove the drained water and put it in a plate.
Step 18 . Drizzle with sauce.
Step 19 . Mix well and enjoy.
Step 20 . Finished product drawing.
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