Steamed Eggplant and Potato Tossed with Egg Sauce
A Chinese recipe for steamed potatoes tossed with eggplant in egg sauce, featuring potatoes, eggplant, eggs, cilantro, and chili.
Ingredients
potato
1
eggplant
1 spoon
egg
1
cilantro
to taste
chili
to taste
onion
to taste
cooked peanut
to taste
Instructions
1
Step 1
Peel the potato and cut into chunks, wash the eggplant, steam over cold water for about 10 minutes until cooked.
2
Step 2
Steamed eggplant and potato.
3
Step 3
Mash the eggplant and potato into a paste.
4
Step 4
Combine soybean paste, light soy sauce, sugar, and salt with 2 spoons of water, stir until smooth to make a sauce.
5
Step 5
Wash and chop the cilantro and chili.
6
Step 6
Heat oil in a pan, add the egg and scramble until fully cooked.
7
Step 7
Pour in the prepared sauce and simmer for 3 minutes.
8
Step 8
Add the onion.
9
Step 9
Simmer for 2 minutes until the onion is no longer pungent.
10
Step 10
Pour the cooked egg sauce into the mashed eggplant and potato mixture.
11
Step 11
Add the cilantro, chili, and peanuts to a bowl.
12
Step 12
Mix well.
13
Step 13
Transfer to a serving plate.
14
Step 14
Serve with cornmeal steamed buns, it's so delicious 😋.
