Sanxian with Less Oil and Health
1.
1. Prepare the materials. Wash the purple round eggplant, remove the outer skin, cut into sloping blades, put it in a container, add 2 spoons of salt, flip it a few times, and marinate for half an hour. It is best to hold the bowl with your hands and turn it over a few times to make the salt and mix well. The eggplant is marinated with salt in this way. When it is fried later, there is no oil at all. There is not much oil in the pan, and the eggplant is still very oily after it is out of the pan. Moreover, eggplants are also prone to rotten taste.
2.
2. Wash and peel the potatoes, cut them into sloping knife pieces, rinse them twice in clean water, and then soak them to prevent oxidation and discoloration of the potatoes, and then take them out when they are used. The advantage of this is that the potatoes no longer eat oil when frying.
3.
3. Prepare the chopped green onion, minced ginger and garlic and pat them with a knife. Cut green peppers into small pieces and carrots into small pieces.
4.
4. Take a clean small bowl and adjust a bowl of juice: 2 tablespoons of oil, 2 tablespoons of salt, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of corn starch, 1 teaspoon of chicken powder, and mix well. stand-by.
5.
5. This is a marinated eggplant, a lot of black juice. Squeeze out the water from the eggplant by hand and squeeze it hard to squeeze the water dry.
6.
6. Sit in a pot on the fire, pour the oil, not too much, just as much oil as usual for cooking. After the oil is hot, remove the potato pieces, put them in the pot, and put the eggplants in the pot. If your pot is relatively small, fry the potato wedges and eggplant several times in small quantities. My pan is a large non-stick pan with a flat bottom. You can put potatoes and eggplants in them and fry them together. Fry the potatoes until they have golden edges, and then they are ready to be served. Fry the eggplant until golden, prick it with chopsticks, and take it out of the pan when it is soft.
7.
7. Don't put oil in the pan. After frying the eggplant and potatoes, fry the green peppers and carrot slices a little bit.
8.
8. Use the remaining oil in the pan to pour the juice into the bowl and sauté slowly over low heat.
9.
9. Stir fry until the soup is thick, put the fried eggplant and potatoes in, stir fry a few times, add green peppers and carrot slices, turn the pot a few times and put on a plate, sprinkle some coriander on it and serve.
10.
The delicious and delicious ground three fresh foods are ready. The dishes we often order in restaurants are actually not difficult at all to make them ourselves. It takes two more bowls of rice to make this dish. Usually when guests come at home, you can also make this kind of ground three fresh dishes, which will surely be very popular.
Tips:
This dish is very refreshing, but it is easy to eat, as long as you follow the steps, the eggplant and potatoes are not oily at all.
