Northeast Specialty Sanxian

Name: Northeast Specialty Sanxian
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 2 pcs potato; 2 pcs Green Hot Pepper; Some Refined salt; Some June Fresh Soy Sauce; Some Cooking Wine; Some Sugar; Some Balsamic vinegar; Some Chicken Essence; Some shallot; Some ginger; Some garlic; Some Pepper water

by Elegant piano rhyme

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

No one in the Northeast doesn’t know about Di Sanxian. You can not cook other dishes, but Di Sanxian does not know how to cook it, because it is a Northeast special dish. It consists of eggplant, potatoes, and green peppers. The dishes are made by matching seasonal ingredients. It is not only rich and delicious, but also green and healthy. It contains the nutrients in a variety of vegetables. These three very common vegetables are made into delicious and delicious dishes. Xian is a classic dish forever, we all eat for nothing. We must order this dish every time we go to a small shop to eat. It is economical and delicious. It is said that it is economical because it is cheaper in vegetables and because of its simple ingredients. , Said that it is delicious because it is really delicious. The ground Sanxian made here, the eggplant is crispy in the mouth, even when you bite it, it will make a crackling sound. If it is soft and collapsed, it is better to eat it. Stewed eggplant, this is the characteristic of this dish, the root of deliciousness, the crispy fragrance of eggplant and potatoes and the delicate fragrance of green pepper blend together, forming a lingering delicacy, making it a classic of the Northeast tradition. "

Northeast Specialty Sanxian

1. Main ingredients eggplant, potatoes, green pepper

2. Peel the eggplant, cut into pieces with a hob

3. Sprinkle dry starch on the eggplant and shake well.

4. Potatoes are cut into pieces with a hob, slightly smaller than eggplant

5. Cut green peppers into rhombus corners

6. Scallion ginger garlic cut into small pieces

7. Mix a bowl of juice. Add refined salt, soy sauce, cooking wine, sugar, vinegar, chicken essence, pepper water to a small bowl, add a small amount of starch to make a juice

8. Add vegetable oil to the pot, and burn it to 60~70% hot, then add the eggplant and quickly fry it.

9. Remove the control oil when the golden yellow is fried, or put it on the kitchen absorbent paper

10. Use the remaining oil to continue frying the potato wedges

11. Remove the oil control when it is golden brown

12. Add a small amount of oil to the spoon, add green onion, ginger, garlic and stir fry until fragrant

13. Add hot peppers and stir fry

14. Add eggplant and potato pieces (no need to stir-fry)

15. Pour in the sauce immediately, slowly turning in a circle, flip the spoon while pouring the sauce, and hang the two sauces evenly.

16. Spoon it out immediately, it's crispy on the outside and soft and fragrant on the inside.

Tips:
The eggplant must be peeled in order to stick to the starch, and the taste will be good. The temperature of fried eggplant is very important. It must be 60 to 70% hot. If the heat is high, it will be battered. The color will not look good. If the heat is low, it will contain oil. If the heat is controlled well The eggplant will not be too oily if it is covered with starch, and then add the sauce, put the soy sauce in order to improve the freshness, the vinegar should be used less, and the right amount is enough. The pepper water should be soaked in advance to make it. The taste is crispy, so don't put water in the juice. In fact, you don't need to hang too much juice. Turn the spoon while pouring the juice. Do not take a long time to get out of the pot immediately, so as to ensure the crispy taste.