Di San Xian is a common home-cooked dish in Northeast China. It tastes delicious and is very good for rice. It can be said that rice suffers. Most restaurants use Di San Xian to oil potatoes, eggplant and green peppers in large amounts of oil, so the finished product looks very It is bright and bright, but nutrition experts point out that no matter how healthy vegetarian dishes are after taking a "oil-pan bath", they become unhealthy. Although the three delicacies are vegetarian dishes, once they are overcooked, their calories are higher than meat. The main ingredients of the three delicacies are potatoes, eggplant and green peppers. After potatoes are fried at high temperatures, they will produce carcinogens such as acrylamide; eggplants are rich in vitamin P and inhibitory keratin. They can lower blood lipids when eaten frequently, but they have a strong oil absorption ability. The fried eggplants are simply turned into small oil bags; Green peppers are "baptized" in the oil pan, and vitamin C is almost exhausted.
In this way, although the three delicacies are delicious, they are not suitable for eating more. If the family makes the three delicacies themselves, they can have less oil. Today, the third delicacies I made are not fried in oil, but fried in a small amount of oil. Although it is also more oil than the usual stir-fried food, it is already less oily compared with the ones in restaurants.
Northeast Three Delicacies
By WhitneyWalsh
Recipe Recommendations
- eggplant appropriate amount
- potatoes appropriate amount
- green pepper appropriate amount
- garlic cloves appropriate amount
- green onion appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Northeast Three Delicacies
1
The ingredients of this dish.
2
Peel the potatoes and cut them into small hob pieces to wash off the starch on the surface and dry them.
3
Cut the eggplant into hob pieces.
4
Cut the green peppers into hob pieces.
5
Add a little more oil to the pan than usual, not too much, add in the dried potatoes, and slowly fry them over medium heat until the potatoes turn golden and ripe.
6
Wrap the surface of the eggplant with a layer of dry starch.
7
Pour into the freshly fried potato pan, fry until the eggplant is golden brown, and serve out.
8
Continue to heat the pan, add chopped green onions, garlic cloves, and dry red peppers and saute until fragrant. Add potatoes, eggplant, and green peppers, stir fry.
9
Finally, pour in the sauce and stir fry well.Northeast Three Delicacies Make Tips
Take a bowl, add appropriate amount of soy sauce, oyster sauce, white sugar, salt, chicken essence, pepper powder, and water starch to make a sauce. Note: 1. The surface of potatoes and eggplant should be dried, otherwise oil will splash when frying. 2. The surface of the eggplant is covered with dry starch to reduce the oil absorption of the eggplant. 3. The order of frying materials is to fry the potatoes first, and then fry the eggplant, because although the eggplant is wrapped in starch, it still absorbs oil. 4. Green peppers should not be oily.