Name: Di Sanxian
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Eggplant (round); 200g potato; 2 pcs green pepper; 1 short section Green onions; 1/2 head garlic; 15ml Organic soy sauce; 5g Sugar; 5ml Doubanjiang; 2g salt; 3g starch; 15ml mineral water; 1 small bowl Hot water; Peanut oil

Di Sanxian

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I remember that during the few days I went to Heilongjiang last year, I couldn't do without potatoes and eggplants for almost every meal. Although the Northeast cuisine was rough but the taste was really delicious, I didn't get tired of it. Two days ago, Thusheng called me early after get off work to inform me that I was going home for dinner. At that time, there was only half a cabbage left in the house, so he asked him to go home and buy something he wanted to eat. For half an hour, the guy came back with an eggplant, a potato and a few green peppers. As soon as he entered the kitchen, he said to me: "I want to eat eggplant, don't put tomatoes, don't use the fuel-efficient version, just want the taste of the restaurant. eggplant."
Well, although it is said, "No weight loss in March, sadness in April, and sorrow in May...", for eggplant, the ingredient is really oily and more delicious. I don’t have Dongbei miso at home and I used organic soy sauce + bean paste instead. In the end, the potatoes were soft and the eggplant melted in the mouth. Even the special taste of green pepper became much more lovely. The whole dish is moderately salty and the sauce is rich in flavor. If you don't always remind yourself that it's March to keep your mouth shut, you really can't help eating half a bowl of rice. It should be noted that when you fry the eggplants, keep the oil temperature at 80% hot. Too low eggplants tend to absorb a lot of oil. The temperature of the oil for my frying eggplants is a bit low this time. Not to mention, I went to drink barley tea to shave oil. Have a nice weekend.

Di Sanxian

1. Peel potatoes and cut into hob blocks, wash green peppers, remove seeds and cut into blocks.

2. Wash the eggplant and cut the hob into pieces.

3. Shred the green onion, slice half of the garlic, and mince the other half. Stir the soy sauce and sugar well.

4. Use a milk pan to heat the peanut oil until 70% to 80% hot, and then deep-fry the cut potato pieces to golden color and remove the oil to control.

5. Similarly, deep-fry the eggplant to make the surface golden brown. When removing it, press the eggplant with a spoon to squeeze out the excess oil.

6. Finally, quickly fry the cut green peppers into the frying pan for more than ten seconds to remove the oil control.

7. Put a small amount of oil in a separate saucepan. After the oil is hot, add the shredded green onions and garlic cloves and fry them to create a fragrance.

8. Add the fried eggplant and potatoes, add light soy sauce and bean paste, add a small bowl of hot water to cover most of the ingredients, and cook for 2 minutes.

9. Add green pepper slices, add appropriate amount of salt as appropriate, and stir-fry evenly.

10. Add water starch (starch 3g, mineral water 15ml), turn to high heat until the soup is rich, sprinkle with the other half of minced garlic before serving.

Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.