1. Eggplant is very easy to absorb oil, so when frying eggplant, it needs more oil and higher oil temperature. Stir-fry from time to time, and try to stir-fry evenly and thoroughly.
2. After the potatoes and eggplant are cut into pieces, it is not advisable to rinse them with clear water, so as not to splash oil and burn your hands when frying in the pot.
3. Green pepper blocks will change color if they are fried for a long time. After the eggplant pieces are fried, pour them into the pot and mix well with the eggplant pieces, then drain the oil.
4. The traditional three fresh potatoes are fried, which contain a lot of oil and are easy to get bored; To make the finished dishes fresh but not greasy, you can omit the frying step and fry the three fresh dishes in a pot.
Next, I'll introduce you to the specific method of making this dish.
Fried potatoes, green peppers and eggplant
1. First of all, let's prepare the ingredients, a potato, peel it, cut it into four and a half pieces, then cut it into hob pieces with uniform size, put it in a basin, add a proper amount of water and soak the potato. The purpose of soaking is to remove starch from potatoes and prevent oxidation and blackening.
2. Purple eggplant 1 piece, cut off the roots with a knife, put them in a basin, pour in clear water, take them out after washing, and cut them into uniform hob blocks. Put the cut eggplant into a pot, add a little corn starch and mix well. Eggplant wrapped in starch is fried with crispy taste and tender inside, which is more delicious. ?
3. A green pepper, cut off the pedicle, cut into the same hob block, and a red pepper, also cut into hob blocks, and put it together with the green pepper for later use. Green pepper and red pepper match better. ?
4.3 garlic, cut into thin slices, a white onion, cut into horseshoe-shaped slices, a handful of dried peppers, and onion and garlic together for later use. ?
After the ingredients are ready, we fry the potatoes, pour a proper amount of vegetable oil into the pot, and pour the soaked potatoes into the hedge to control the water. When the oil temperature reaches 60% and the oil surface smokes, pour the potatoes with dry water into the pot and fry for about 2 minutes on medium heat.
6. Shake the wok constantly, and gently push the potatoes with a spoon during the period, which not only prevents the potatoes from sticking to the bottom of the wok, but also makes the potatoes evenly heated inside and outside and cooked into a pot of porridge.
After 7.2 minutes, the potatoes are fried until the surface is golden, and then the oil control can be taken out.
8. Then, stir-fry the eggplant. After the potatoes are fished out, put the eggplant into the pot one by one, gently push the oil surface to make the eggplant evenly heated, fry for about one minute, then pour the potatoes into the pot and fry for 20 seconds. The fried potatoes are more golden and crisp.
9. Before the eggplant and potatoes are out of the pot, put the green and red peppers into the pot and lubricate them. Don't fry for too long, just 10 second. Then pour out the fried eggplant, potatoes and green peppers and control the oil for later use. ?
10. Leave the bottom oil in the pot, pour in the prepared shallots, garlic and dried peppers, stir-fry until spicy, and the oil temperature should not be too high, so as not to fry the peppers, then add 10g oyster sauce to keep them fresh, stir evenly, and then pour in a proper amount of water from the pot. After the water is boiled, start seasoning. ?
1 1. Add 2 grams of salt, chicken essence 1 g, pepper 1 g, add a little sugar to taste, stir to melt the seasoning, add 2 grams of soy sauce to extract the background color, pour in a little starch when the background color is good, turn on the fire, quickly collect the thick soup, and pour in the fried eggplant, potatoes and green peppers.