Northeast Sanyang

Name: Northeast Sanyang
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g potato; 1/2 Wogua; 2 pcs eggplant; Some chili sauce

by Sea waves

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Every fall, the most greedy bite is this one. It hasn’t changed for decades. It’s not enough to make it every year. In fact, this dish can be bought all year round, but it’s only in autumn that you have the most feeling, not just the fruits of autumn. Mature, quality is particularly good. It’s simple, and the most important thing is an aftertaste. This aftertaste is strongest only in autumn. Those childhood memories are really haunting when it comes to autumn. It is not a person who wants to eat, but a family. Aftertaste, after eating this pot of authentic old taste, just like solar terms, I really feel that late autumn is coming, and the autumn full of maturity and harvest is about to pass. The four seasons cycle, winter, summer, spring and autumn, cycle again and again, parents’ Memories, our memories, and children's memories inadvertently are all hidden here, serving a pot of old taste, letting memories flow gently, and wishing life always be full of sunshine. "

Ingredients

750g Potato
1/2 Wogua
2 pcs Eggplant
Some Chili Sauce

Northeast Sanyang

1. Prepare the ingredients, you can add them at will, and you can put them in as long as you like. Today, these ingredients are all from my sister’s small vegetable garden. The green food produced by my own family is specially selected for some small potatoes, and they are red potatoes, which are especially soft and waxy. These ingredients do not need to be peeled. This kind of taste, a kind of endless memory.

2. Wash the potatoes repeatedly, be sure to wash off all the dirt.

3. Wash the Japanese gourd and cut into strips. The squash in the northeast is similar to the pumpkin in the south. It feels more sweet than pumpkin noodles and not as sweet as pumpkin.

4. Wash the eggplant, cut the long eggplant, and put all the ingredients in the steamer.

5. Add appropriate amount of water to the casserole, put on a steamer, boil on high heat, and steam on medium heat for about 10 to 15 minutes.

6. Open the pot in about 10 minutes and take out the eggplant first. The eggplant will not taste good after it has been steamed. If the potatoes and Japanese squash are not yet cooked, continue to steam for about 5 minutes.