Classic Northeastern Home Cooking——di Sanxian

Name: Classic Northeastern Home Cooking——di Sanxian
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g potato; 250g eggplant; 120g green pepper; Some Green onion ginger garlic; 5g Sugar; 30ml Soy sauce; 15g Oyster sauce; 10g starch; 120ml Shimizu

by Teacher Kong teaches cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When mentioning Northeastern cuisine, the first delicacy that came to my mind was "Di Sanxian". Chinese people always pay attention to the names of dishes. Do you know the origin of Di Sanxian?

According to legend, people in ancient my country said that they "taste the three fresh products" when they arrived in Lixia, and the three fresh products are divided into three categories: "earth three fresh foods", "tree three fresh foods" and "water three fresh foods". And what we are talking about Sanxian refers to the seasonal vegetables that are freshly ground. Later, in the Northeast, people often fry potatoes, eggplants and green peppers together, so they named this dish "Di San Xian".

The sweet and salty taste of Di San Xian is very unique, and the taste of outer coke and inner soft is much loved by everyone. Many of my friends want to learn this classic of home cooking, so let’s try it today!

Ingredients

Classic Northeastern Home Cooking——di Sanxian

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

Classic Northeastern Home Cooking——di Sanxian recipe

2. Cut the eggplant into hob pieces.

3. Remove the seeds of the green pepper and cut into pieces.

4. Mince garlic ginger garlic.

5. Take an empty bowl, add 10 grams of oyster sauce, 5 grams of sugar, 30 milliliters of light soy sauce, 10 grams of starch, and 120 milliliters of water.

6. Adjust into sauce and set aside.

7. Pour an appropriate amount of arowana fragrant and squeezed cooked soybean oil into the pot and heat it to 60% heat. (Arowana strong fragrant squeezed cooked soybean oil selects authentic Northeast soybeans, the fertile output of black soil, and the aroma of soybean oil when you were young. Each raw material is selected non-GMO soybeans. The raw materials are steamed and pressed, and the color is strong. Inheriting the classics of squeezing The essence of craftsmanship, combined with modern physical pressing technology, recalls the taste of childhood. The thick soybean oil aroma is just like the taste of childhood. The raw materials are steamed and sautéed by a unique process, retaining the original color of soybean oil, and the color of cooked soybean oil is strong and pure! Authentic Northeast Stupid The squeezing process, the essence of drops, the aroma stays long. The real good soybean oil, the cooked soybean oil that is squeezed after the raw material is steamed and fried, the color is strong and oily!)