Ingredients and Tools
- Eggplant
- Potato
- Green chili pepper
- Scallion
- Ginger
- Garlic
- Doubanjiang
- Light soy sauce
- Salt
- Sugar
- Starch
Measurements
- Eggplant 100g
- Potato 150g
- Green chili pepper 3 - 4 pieces
- Starch 20g Use the above conditions to calculate the planned raw material proportions.
Steps
- Wash and peel the potato. Wash the eggplant and green chili pepper.
- Cut scallion 3g into 0.5cm segments. Mince garlic 10g. Mince ginger 10g.
- Cut eggplant, potato, and green chili pepper into 15g small pieces.
- Heat the pan and add 25ml oil.
- Add the potato and fry for about 3 minutes, until about 80% cooked, with a golden color as the standard.
- Remove the potato, leaving the oil.
- Add the eggplant and fry for about 40 seconds, until about 70% cooked, with a golden color as the standard.
- If there is no longer any flowing oil in the pan, consider adding 15ml oil.
- Add scallion 3g and ginger 10g.
- Add doubanjiang 20ml.
- Add light soy sauce 10ml.
- Add salt 8g.
- Add sugar 10g.
- Add the previously prepared potato.
- Add the green chili pepper.
- Stir-fry for 1 minute.
- Add garlic 10g.
- Add 200ml water and 20g starch.
- Once the water boils and the sauce reduces by half, turn off the heat and plate.