Flavored Sanxian

Name: Flavored Sanxian
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 eggplant; 1 piece potato; 2 pcs Red chili; 50g Green onions; 30g Tempeh; 10ml Peanut oil; 5g salt; 2ml Soy sauce

by sourcehe

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

5

The flavored ground three freshs are more delicious than the traditional ground three freshs with tempeh, which is more delicious and fragrant. You will never tire of eating it, and it is a perfect meal. The ingredients used are seasonal eggplants, potatoes, green onions, red peppers...
Ground Sanxian, wash and cut potatoes, eggplant, and cut into pieces, put them in a frying pan and fry them until they are cooked. Stir fragrant tempeh, chili, and green onions, add the fried eggplant and potato soy sauce and stir fry together. What a fragrance, the fragrant saliva is salivating. Every time I make this dish, I have to have a lot of rice.

Ingredients

1 Eggplant
1 piece Potato
2 pcs Red Chili
50g Green Onions
30g Tempeh
10ml Peanut Oil
5g Salt
2ml Soy Sauce

Flavored Sanxian

1. Prepare ingredients: purple eggplant, potatoes, red pepper, green onions, green onions, etc.;

2. Prepare ingredients: purple eggplant, potatoes, red pepper, green onions, green onions, etc.;

3. Peel the potatoes, wash and cut into pieces, soak in water for 5 minutes

4. Wash the scallions and red peppers and cut them separately. Wash and drain the tempeh;

5. Heat the pan, pour the oil, pour in the eggplant pieces at a temperature of about 160 degrees and fry them until they become soft, then remove;

6. Then pour the potatoes into a frying pan and fry them, remove them;

7. Leave a little oil in the pot, add chili, green onion, and tempeh until fragrant;

8. Add fried eggplant and potatoes to stir fry;

9. Add salt, soy sauce, stir fry to collect the juice

Tips:
1. Cut the eggplant and soak in water to remove the black color;
2. The oil temperature of fried eggplant should be high, otherwise it will get dark;
3. Soaking potatoes not only won't be oxidized, but also won't stick to the pan.