Di San Xian belongs to the Northeast home-cooked dishes. I like Northeast cuisine very much, which means that the dishes are generous and generous, which is close to my character. When eating in restaurants, many people like to order local three delicacies. I never order this dish, so I also call on my family and friends not to eat this dish outside. Whether it is a gathering of friends or a family birthday party, these delicacies are indispensable. This is also one of my most popular specialties.
In restaurants, all the ingredients of the three delicacies are made. After taking a "frying pan bath", no matter how healthy the vegetarian dishes are, they become unhealthy. Although it is a vegetarian dish, once it is fried, the calories are higher than meat. However, the raw material of Di San Xian has lost its taste and taste is not good. Therefore, during the cooking process, I marinated the eggplant with super oil absorption with salt and then wrapped it with dry starch before frying it. This will reduce the oil absorption capacity of the eggplant. The taste is even more crispy.
Delicious and delicious local three delicacies
Recipe Recommendations
- potatoes one
- eggplant one
- bell pepper one
- starch appropriate amount
- salt 2g
- vinegar 5ml
- sugar 5g
- garlic 3 capsules
- chicken essence 2
- edible oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Delicious and delicious local three delicacies
1
Wash the eggplant and cut it into hob pieces.
2
Marinate the eggplant with salt for 5 minutes, squeeze out the soup, add the dry starch and stir well, so that the eggplant can be evenly covered with the dry starch.
3
Remove the peppers and cut them into pieces. Peel the potatoes and cut them into hob pieces the same size as eggplant.
4
Take a bowl, add soy sauce, salt, sweet and sour starch, chicken essence and a small amount of water to blend into a sauce.
5
Put the potatoes in an oil pan and fry until the surface is scarred and can be penetrated with chopsticks. Remove and drain the oil.
6
Put the eggplant in the oil pan and fry until golden brown, remove and drain the oil.
7
Leave the bottom oil in the pan and saute the garlic until fragrant, add the juice and bring to the boil until thick.
8
Pour in the oiled eggplant and potato bell peppers.
9
Stir fry quickly and evenly until each ingredient is evenly wrapped in the soup.Delicious and delicious local three delicacies Make Tips
To make eggplant absorb less oil, wrap it in dry starch and fry it. Don't overoil the bell peppers, keep them fragrant and crispy. This way, the taste will be good.