[sanxian from Northeast China] Improved Version with Less Oil-classic Dishes

Name: [sanxian from Northeast China] Improved Version with Less Oil-classic Dishes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some eggplant; Some potato; Some green pepper; Some Red pepper; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some Sugar; Some salt; Some Cooking Wine; Some Shimizu; Some Water starch; Some sesame oil; Some Pixian Doubanjiang

by Thin gray

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I like vegetables, eggplants and potatoes, so how can I not love the three fresh foods?

The first time I ate Di San Xian in a Northeast restaurant, I praised this dish after a bite, and then my friend said it was called Di San Xian. She used to order this dish when she was at school in Beijing. As I have been living in the Jiangnan region, I really rarely taste northern dishes. Moreover, I have never been to the area north of Jiangsu, let alone taste the authentic Sanxian. Moreover, it is not authentic materials and authentic people, so we can’t eat the authentic Sanxian, just eat it. Feel the taste of the Northeast in the improved version. "

[sanxian from Northeast China] Improved Version with Less Oil-classic Dishes

1. Prepare materials.

[sanxian from Northeast China] Improved Version with Less Oil-classic Dishes recipe

2. Peel the potatoes on the hob block. Wash the long eggplants, remove the stalks, and cut into pieces with a hob. After removing the stems and seeds, the green and red peppers are cut into triangles.

3. Turn the eggplant and potatoes in the microwave on high heat for 2 to 3 minutes. Then put a little oil in the frying pan, fry the eggplant for 1 minute, and fry the potatoes for 2 minutes until the skin is slightly golden. Fry the green and red peppers for about 20 seconds.

4. Serve the fried eggplant, potatoes, and green and red peppers for later use.

5. Take a small bowl, pour light soy sauce, sugar, salt, cooking wine, water and water starch to make gorgon juice.

6. Leave some base oil in the pot and heat it over high heat. When the oil is 70% hot, add the chopped green onion and ginger and half of the minced garlic. After sautéing, add a little bit of Pixian bean paste and stir-fry evenly (Pixian bean paste may not be put).

7. Add the fried potato chips, eggplant pieces and green and red pepper pieces, and stir-fry for half a minute.

8. Finally, pour in the gorgon juice prepared in advance, stir-fry quickly for 1 minute over high heat, and sprinkle the other half of minced garlic before serving.

9. Serve out and enjoy.

Tips:
◎After the eggplant and potatoes are turned in the microwave, they are not very oil-absorbing. And the time of bombing is relatively shortened.

◎Water starch can be prepared by adding 5 grams of corn starch and 30 ml of water.

◎This is a fast-fried dish, so it is best to prepare the sauce in advance.