Sauteed Potato, Green Pepper and Eggplant(di san xian )

The method of "three delicacies" is as follows:

Raw materials for making three kinds of local delicacies:

100g eggplant, 1 / 2 red peppers, 3 green peppers, 150g potato, 1 small piece of ginger, 5 cloves of garlic and proper amount of starch

Seasonings for making three delicacies

500g edible oil; (actual consumption 30g); 1 tsp refined salt (3G); 1 / 2 tsp sugar (1.5g); 1 / 2 tsp monosodium glutamate (1.5g)

The processing steps of the three delicacies are as follows:

1. Peel the potatoes first, then wash the potatoes, eggplant and pepper, cut them into hob pieces with the same size, put the starch into a bowl and add appropriate amount of water to mix well, cut the ginger into minced ginger, chop the garlic into minced garlic, and mix them well;

2. Put oil into the pot, heat it, fry the eggplant and potato until golden brown, then remove and drain the oil;

3. Leave a little oil in the pan, stir fry with pepper, ginger and garlic, pour eggplant, potato and other seasonings into the pan, pour in starch, thicken and serve.

The characteristics of three kinds of fresh food are as follows

Salty and delicious, suitable for all ages.

Attention should be paid to the three delicacies

Potatoes and eggplant can be fried in oil at the same time.

Sauteed Potato, Green Pepper and Eggplant

Sauted potato, green pepper and eggplant < / I

It is a famous northeast traditional dish. It is made from three kinds of fresh ingredients: eggplant, potato and green pepper. It is not only fresh and strong taste, natural green ingredients, more than it covers a variety of food nutrition, so that the three very common ingredients can be made into delicious food.

Di San Xian is one of the classics of northeast cuisine. But the most common way to eat this dish is to put three ingredients in an oil pan, which is a healthy vegetable, but it has a burden to eat. For the sake of family health, we should try our best to minimize the oil content and retain its flavor.

practice

Method 1

Material Science:

100g eggplant, 1 / 2 red pepper, 3 green pepper, 150g potato, 1 small piece of ginger, 5 cloves garlic, and proper amount of starch.

Seasoning:

500g edible oil (actual consumption 30g), 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate.

Method:

1. Peel the potatoes first, and then wash the potatoes, eggplant and pepper. Cut them into hob pieces with the same size. Put the starch into a bowl and mix with appropriate amount of water.

2. Chopped ginger.

3. Chop garlic into minced garlic,

4. Put oil into the pot, heat it, fry the eggplant and potato until golden brown, then remove and drain the oil,

5. Leave a little oil in the pot, stir fry with pepper and ginger, then pour eggplant, potato and other seasonings into the pot, put garlic before leaving the pot, pour in starch, thicken and serve.

characteristic:

Salty and delicious, suitable for all ages.

Chef one touch:

Potatoes and eggplants can be fried in oil at the same time (some eggplants are older, you can go through the oil first).

Method 2

Material Science

Ingredients: Potato (150g), eggplant (green skin) (300g), green pepper (100g)

Seasoning: salad oil (100g), soy sauce (10g), sugar (3G), salt (3G), green onion (10g), garlic (10g) and starch (5g)

Method:

1. One potato, one eggplant and one and a half green peppers. This is the first try. You can increase it in proportion after you are familiar with it.

2. Cut potatoes or thicker slices. As you like, don't cut eggplant too small with hob. Cut green peppers casually. If the picture is beautiful, cut diamond shaped slices.

3. Oil. Northeast food is usually very oily. Think about it before eating. Oil is used for frying potatoes, so the familiar hands watch, and the novice hands can spread the potatoes a little more after they are cooked, which is about the height of 1.5 potato pieces.

4. When the oil temperature is 80 ℃, fry the potatoes in a pot. Generally, the amount of a potato is about two and a half to three minutes. Take it out and put the eggplant. Generally speaking, the eggplant is fried to golden yellow, but I think that the eggplant is too soft, so I usually fry it in two to three minutes. After frying, take it out and put the green pepper in it. After that, take it out immediately and put three things into a plate.

5. Drain out the oil, add a little oil, scallion and garlic. If you have time, you can pour garlic and saute it.

6. Pour the three delicacies into the pot, and then add soy sauce, rice wine, chicken essence and salt according to the order of daily cooking. If you have meat soup (such as spareribs soup and pig's feet soup), you can add a spoonful. Don't boil it too much for one minute. Add a little starch (water starch powder and Gorgon powder) to stir fry it. Out of the pot, open it.

Method 3

Method:

1. Peel eggplant and potato and cut them into hob pieces;

2. The green pepper is broken into small pieces by hand;

3. Add oil into the pan. When it is 70% hot, put in the potatoes and fry them until golden yellow. When they are slightly transparent, remove them and set them aside;

4. Pour eggplant into oil pan, deep fry until golden yellow, add green pepper, and then remove together;

5. Saute scallion and garlic in a small amount of hot oil, add soup, soy sauce, sugar, salt, eggplant, potato and green pepper, and heat slightly;

6. Add in the water powder and add the juice.

main points:

1。 When frying eggplant, the oil should be sufficient and the oil temperature should be high, and the small fish eye bubbles should be turned up immediately when the eggplant is put down. The eggplant fried in this way will not spit oil.

2. More sugar should be put in order to taste sweet.

3. Adding minced garlic can improve the taste and aroma of eggplant when it comes out of the pot. It is also suitable for burning eggplant, sauce eggplant, stir frying eggplant, etc.

Method 4

Cut the eggplant into pieces, slice the potatoes and green peppers, and make the chips a little thicker. Pour some oil into the pot to fry the eggplant and potatoes. The restaurant is on a big fire. Generally, when the oil is not hot, the eggplant and potatoes will be put into the pot. The family can't compare with the restaurant, so the oil is a little higher When it's hot, put it in. When it's about 40 or 50% hot, put the potatoes first and then the eggplant. When the skin is bulging in the middle of the potatoes, put the green peppers in, and then take out all the oil immediately. Pour out the oil in a small basin. Control the oil of eggplant, potato and green peppers.

Leave a little less oil in the pot, add onion, ginger and garlic, or stir fry the meat. Then add a little soy sauce, five spice powder, a large spoon of broth or boiling water, salt, monosodium glutamate, a little sugar, chicken essence. After the soup is boiling, put the fried eggplant, potato and green pepper in it, thicken it evenly, and finally pour a little less hot oil to eat.

Method 5

Raw materials:

1 long eggplant, 1 potato, 1 green and red pepper, 15g green onion, 30g garlic

Seasoning:

2 tsp soy sauce (10ml), 1 / 2 tsp sugar (3G), 1 / 4 tsp salt (1g), 1 tbsp cooking wine (15ml), 2 tbsp water (30ml), 1 tbsp Lake powder (15ml), 1 / 4 tbsp sesame oil (1ml)

Method:

1) Peel the potatoes and cut them into 0.3cm thick slices. Wash the eggplant and remove the pedicels. Cut the eggplant into pieces with a hob. After the green and red peppers are peeled and seeded, cut them into triangular pieces. Cut the scallion and garlic into small pieces and set aside.

2) In a small bowl, pour in soy sauce, sugar, salt, cooking wine, water and starch to make sauce.

3) Pour more oil into the pan, heat it to 80% heat, fry the potato chips and eggplant pieces into golden color, then remove them.

4) Leave some base oil in the pot, heat it over high heat, when the oil is 70% hot, add chopped green onion and half garlic, stir fry until fragrant, add fried potato chips, eggplant and green pepper, stir fry for half a minute.

5) finally, pour the sauce in advance, and stir fry quickly for 1 minutes, then sprinkle the other half into the garlic.

Method 6

Raw materials: a potato, a green pepper, an eggplant, a spoonful of soy sauce, a little salt, a little sugar, an appropriate amount of Lake powder

Method:

1. Potato, eggplant peeled cut hob block, green pepper cut hob block.

2. Put more oil in the pot. When it's 70% hot, oil the three kinds of vegetables, fry the potatoes and eggplant for about two or three minutes, and take out the green peppers immediately.

3. Put a small amount of oil in the pot, saute the onion and garlic slices, pour the three kinds of vegetables into the pot together, stir fry with raw soy sauce, sugar and salt, add the soup and cook for one minute.

4. Pour in water and thicken with starch.

Method 7

Ingredients: potato, eggplant, green pepper

Accessories: onion, ginger, garlic, salt, soy sauce, sugar, starch

1. Wash potatoes and eggplant, peel, chop onion, ginger and garlic.

2. Cut eggplant, potato and pepper into hob pieces of the same size.

3. Deep fry the potatoes and eggplant in hot oil until yellowish. Remove and set aside.

4. Leave a little hot oil in the pot, saute shallot and ginger powder, add soy sauce, sugar, salt, monosodium glutamate and a little wet starch to make juice, then add the main ingredients, stir fry evenly, then add garlic powder, and leave the pot.

Method 8

Material Science

Ingredients: 1 potato, 2 eggplant, 1 green pepper,

Seasoning: cooking oil, soy sauce, sugar, salt, scallion, garlic, raw powder, soup

practice

1. Peel the eggplant and potatoes and cut them into hob pieces

Chinese PinYin : Di San Xian