Eggplant potatoes, tomatoes stewed eggplant, potatoes, tomatoes stewed on a pot, summer bibimbap to eat, fragrant, beautiful [give you careful heart] [give you careful heart] [give you careful heart] 1

Eggplant potatoes and tomatoes stewed

Eggplant, potatoes, tomatoes stewed in a pot, summer bibimbap to eat, fragrant, beautiful [give you careful heart] [give you careful heart] [give you careful heart]

1. Black and bright eggplant, peeling, peeling can prevent the dish from turning black;

2. Peel the potatoes;

3. Cut eggplant, potatoes and tomatoes into hob pieces;

4. Cut the shallots;

5. Start cooking, heat the oil, add the onion, ginger and garlic, and fry for 20 seconds;

6. Pour potatoes and eggplant in and sauté;

7. After the ingredients are evenly coated with oil, add the soul soybean paste;

8. Turn the heat to a low heat and sauté thoroughly to bring out the flavor of the sauce;

9. Raw soy sauce inside the first 2 scoops;

10. A large ingredient;

11. Add hot water;

12. Old smoke to add color;

13. 2 scoops of sugar, salt to taste. Depending on how much ingredients and water you put in, you can eat bibimbap and eat it in three bites. Suzi powder put in;

14. Big material fished out, tomatoes inside, really bright ah

The stew that is better than meat is ready, and the rice is dried [rose] [rose] [rose]