How to cook potatoes with eggplant and tofu

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  1. Slice the potatoes, soak them in cold water, remove the starch, drain them, fry them in a pan until golden brown and take them out; cut the tofu into large pieces, fry them until golden brown, and then cut them into strips.

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  2. Cut the round eggplant into 8 mm thick slices, fry them in a pan until golden brown, and take them out.No need to cut.

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  3.Peel the tomatoes and cut into sharp corners, cut the coriander into sections and set aside.

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  4. Pour out all the oil in the wok (all the ingredients have been fried, Be sure not to leave any oil here), add chopped green onions and garlic slices and stir-fry until fragrant.

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  5. First fry the tomatoes, add salt, ginger powder, pepper powder and light soy sauce.Then add a bowl of water and bring to a boil.Add the eggplant and stir-fry for a while until the eggplant is stir-fried, add the tofu, then add the potato slices after one minute, stir-fry, and finally add the pepper.

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  6. Serve on a plate and sprinkle with coriander!

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  7. Mix it with rice and eat it!