Exercise:

1. A potato, an eggplant and a half green pepper. This is the first attempt, and it can be increased in proportion after familiarity.

2. Cut the potatoes into slices or slightly thicker slices. According to your own preferences, cut eggplant hob should not be too small, cut green pepper casually. If the picture is beautiful, cut diamond-shaped slices.

3. Come on, Northeast dishes are usually very oily, so think about it before eating. Oil is used for frying potatoes, so a skilled hand can see that a novice can spill a little more after frying potatoes, which is about 1.5 yuan.

4. After the oil temperature is 80C, fry potatoes in the pan. Generally, the amount of a potato is about two and a half to three minutes. Take it out and put the eggplant. Generally speaking, eggplant should be fried until golden brown, but personally I think eggplant is too soft, so I usually fry it for two to three minutes, then take it out and put three things, green pepper and Lima, on a plate.

5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, stir-fry the garlic.

6. Pour the three delicacies into the pot, and then add light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If you have broth (such as pork ribs soup and pork knuckle soup), you can take a spoonful, don't cook too much for one minute, then add a little starch (called raw flour in the south) and stir fry slightly. Eat out of the pot.

Various practices of raw land

The traditional three delicacies are very simple:

1, potatoes, eggplant (eggplant is not peeled when tender, but peeled when old), peeled and cut into thin hob blocks, and green peppers are cut into polygons;

2. Fry potatoes with slow fire, fry eggplant with oil, take out and leave some oil;

3, saute ginger, onion, garlic, green pepper, potato, eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

You can make two big changes!

The first is to use Sichuan cuisine!

1, potatoes and eggplant (peeled when tender, peeled when old), peeled and cut into thin hob blocks, and green peppers cut into polygons;

2. Fry potatoes with slow fire, fry eggplant with oil, take out and leave some oil;

3. Sauté ed ginger, onion, garlic, 3 to 4 crushed dried peppers, 6 to 8 peppers, and half a tablespoon of Pixian watercress;

4. When the fragrance is overflowing, add green pepper, potato, eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

There are two small changes in the finished dishes made by this method:

First, you can pour a little Zhenjiang balsamic vinegar before cooking, and it will turn into a touch of sour and spicy in your mouth, which is a perverted meal!

Or don't add Pixian douban, add a little Laoganma Douchi sauce when the dish is cooked at 7 or 8 minutes, which is another flavor!

Another big change is to change the three delicacies into four delicacies, which are even less oily and more in line with the modern health care concept!

Let's talk about the fourth vegetable first, and that's carrots! Potatoes, eggplant and carrots are all sliced, but they are not oily. They are just blanched and drained, because the eggplant is sliced, so there is no need to fry it first. The rest is the same as the third and fourth steps above!

Another small note about this practice is that if you can fry with mixed oil, the effect will be better, because carrots are added!

The third fresh [figure]

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Ingredients: Ingredients: potato 1 piece, 2 eggplants, and green pepper 1 piece.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, raw flour and broth (HaoChi 123.com).

Exercise: 1, peeled eggplant and potatoes, cut into hob blocks; The green pepper is broken into small pieces by hand.

2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and take them out for later use.

3. Pour the eggplant into the oil pan, fry until golden brown, add the green pepper pieces and pick them up together.

Stir-fry chopped green onion and minced garlic in a little hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers and cook slightly.

5. Add gouache to collect juice.

Nutritional value: Eggplant-Eggplant has been cultivated in China for 2000 years. Eggplant is a kind of herb with berries as its products. Berries are the fruits of eggplant in solanaceae in summer and autumn.

Potatoes-First of all, you don't have to worry about excess fat when eating potatoes, because it only contains 0. 1% fat; It is beyond the scope of all hungry foods.

Green pepper-Green pepper contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure.