Simple Northeastern Big Rice Bun

Peel the potatoes, cut the eggplants into sections, and steam them in cold water until a chopstick can pierce through them.

Wash the cabbage and the hot peppers.

Cut the chili peppers into small sections. If you like, you can add some minced green onions or cilantro, but I don't eat them, so I didn't add any. If you are afraid of spicy food, you can use green peppers or bell peppers.

Scramble the eggs, add the broad bean paste and soy sauce, then finally add the sliced chili peppers and stir-fry briefly to get the egg sauce for later use.

Mash the potatoes and eggplants. If you can't find a potato masher, using a rolling pin works just as well.

Pour in the egg sauce, fragrant sauce (this can be added or not, or you can add garlic chili sauce; both are delicious) and mix well.

When serving, those who like meat can add some diced ham. You can also add a little diced carrot to enhance the texture and color. If you don't have it at home, just leave it out.

A lump of rice, a lump of stewed rice sauce, a pack of lettuce leaves, enough for five or six people.