Potato and eggplant stew

Potatoes and eggplants are my favorite vegetables, so stewed potatoes with eggplant is my favorite dish. Today I will tell you how to make it:

Material

Ingredients: 250g potatoes (yellow skin)

Accessories: Eggplant (purple skin, long) 20g, pepper (green, pointed) 100g, cucumber 50g, carrot 25g

Seasoning: 3g soy sauce, 4g salt, 5g MSG, 3g pepper, 10g green onion, 10g ginger, 5g garlic (white skin), 20g lard (refined)

How to cook potato and eggplant

1. Remove the stems of the long eggplants, wash and cut into pieces;

2. Peel the potatoes and cut into dices;

3. Cut green onion, ginger into shreds, and slice garlic for later use;

4. Put the peppercorns in a bowl and add water to make pepper water for later use;

5. Remove the stems and seeds of the large pointed peppers and cut them diagonally into marti sections;

6. Cut cucumber and carrot into small cubes;

7. Put the pot on high heat, add lard and heat it, add scallion, ginger and garlic slices, add long eggplant cubes and stir-fry, add broth (400 grams), potato cubes, salt, soy sauce, pepper, water and MSG;

8. After boiling, turn to medium heat and simmer until the potato cubes and eggplant cubes are cooked through. Add the large pointed pepper segments, cucumber cubes, and carrot cubes. Simmer for a while and serve when the soup is thick.

Nutritional value of potato stewed eggplant

Potatoes: Potatoes are foods that contain starch, multiple vitamins and trace elements. Every 100 grams of potatoes contains up to 300 mg of potassium. Experts believe that eating 5 to 6 potatoes a week can reduce the risk of stroke by 40%. At the same time, potatoes have a good effect on the auxiliary treatment of indigestion, habitual constipation, fatigue, chronic stomach pain, joint pain, skin eczema and other symptoms. It is a high-quality health food for patients with stomach and heart diseases. It can also reduce blood sugar and lipids, beautify, and resist aging.

Eggplant (purple skin, long): Eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Vitamin P can soften capillaries and prevent small blood vessel bleeding. It is beneficial for patients with hypertension, arteriosclerosis, hemoptysis, and scurvy. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis, and nephritic edema.