Free frying version of three delicacies
By WestonDooley
Three delicacies from Northeast China are a very classic home-cooked dish with many recipes. But not many are free of frying. This time I recommend this non-frying one. The taste is not inferior, but it is less greasy and more healthy.
Recipe Recommendations
- eggplant one
- potatoes two
- green pepper three
- Jiang appropriate amount
- rock sugar appropriate amount
- soy sauce half a tablespoon
- oyster sauce half a tablespoon
- steamed fish oyster sauce a tablespoon
- cooking wine two tablespoons
- water three tablespoons
- water starch a tablespoon
- salt appropriate amount
- MSG appropriate amount
- shisanxiang appropriate amount
- white vinegar appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Free frying version of three delicacies
1
Cut potatoes and eggplants into lob pieces, and cut peppers into rings or slices.
2
Put the potatoes and cold water into the pan and cook together. Bring to the pan and cook for three minutes, add the white vinegar, and add the eggplant. Cook for two minutes.
3
After cooling and drying, perm the green pepper to make the color green.
4
Fry the potatoes and eggplant with a little oil over medium heat, until the edges are slightly yellow. Add shredded ginger and stir fry together.
5
Add rock sugar, soy sauce, steamed fish and soy sauce, cooking wine, oyster sauce, stir-fry well, and simmer. The aroma will be very strong. Then add water, bring to a boil over high heat, and simmer over low heat for five minutes.
6
Pour in green peppers, minced garlic, and collect the juice over high heat. Add salt, monosodium glutamate, and thicken.Free frying version of three delicacies Make Tips
Tips: 1. Do not let the eggplant skin touch the water; if the skin is facing up, turn it over so the skin won't change color. 2. Add salt last so you can taste whether it is needed. I think it is needed, but not too much. 3. Do not thicken the sauce too much; a thin consistency is best, as too thick feels heavy.