Potatoes, eggplants, and peppers can be stewed into a delicious and nutritious dish.

This delicacy is not only delicious and nutritious, but the finished product is also very beautiful.

And the preparation method of this delicacy is also very simple.

1. Peel the potatoes you bought and clean the cutting and rolling blades. Place in a bowl and soak for a while. The purpose of this is to remove some of the starch from the potatoes and prevent the potatoes from oxidizing and turning black.

2. Wash the eggplant and cut into pieces. Place on a plate and set aside.

3. Peel the peppers, cut them in the middle, and remove the peppers inside. Also cut into hob pieces and put on a plate for later use

4. After the ingredients are processed, we start preparing the ingredients. Crush appropriate amount of garlic and set aside. Appropriate amount of soy sauce, a little oyster sauce, appropriate amount of salt.

After the above preparations are completed, we will start firing.

5. Heat a clean pot and add a little more oil than usual for cooking. First pour in half of the garlic until it becomes fragrant, then pour in the harder-to-cook potatoes, stir-fry until the potatoes turn translucent, then pour in the eggplant. Stir-fry until the eggplant is soft and then add the chilli.

6. Add the peppers and stir-fry for a few times, then add the remaining garlic. After the peppers are broken, we start adding seasonings. Then add appropriate amount of salt, soy sauce and oyster sauce. Stir fry evenly.

7. Load the disk. Delicious and ready to serve.

Potatoes, eggplants, peppers. . You can also make potato and eggplant stew.

Methods of processing vegetable ingredients. Same as above. The ingredients are pretty much the same.

1. Heat the pot, add cooking oil, add potatoes first, stir-fry until translucent, then put into earthen pot.

2. Add a little more oil, add the eggplant and fry until soft, then put it into the earthen pot.

3. Take a bowl. Pour in an appropriate amount of oyster sauce, light soy sauce, salt, and soybean paste, then add an appropriate amount of water and mix well. Pour into the pot and add the chopped garlic. Bring to a boil over high heat, then reduce to low heat and simmer. Add the chili peppers 5 minutes before serving, then cover and simmer until cooked through.

4. Add a little chopped green onion when it comes out of the pot.

The fragrant potato and eggplant pot is ready. Prepare a few more bowls of rice.

When I saw this combination, the first thing that came to my mind was Di Sanxian, because the taste of this dish is really good, but because it is a fried dish, it also has too many ingredients. A dish that girls avoid.

Two purple eggplants, potatoes, and green and red peppers each, appropriate amount of starch

1. Prepare materials

Prepare the raw materials, cut the eggplant into hob pieces, Soak in water to avoid turning black; wash and peel potatoes, cut into hob pieces, rinse the starch with water; wash and remove seeds from green peppers, and cut into chunks;

2. Control water

Dry the eggplants and potatoes in advance;

3. Fry the eggplants

Put a wide amount of oil in the pot and wait until the oil temperature is about 50% to 60% hot ( Use chopsticks to test (you will see small bubbles overflowing), add the eggplant, turn down the heat, and fry the eggplant for about two minutes. When the eggplant becomes soft and the surface is golden, take it out to control the oil;

4. Fried potatoes

Put in the potato chunks and fry the potatoes for about three minutes according to the size of the potato chunks. Make sure the potatoes are thoroughly fried. It is best to have a little golden color on the surface. Remove and control the oil;

5. Stir-fry

Leave a little base oil in the pot, add chopped green onions and saute until fragrant, then add green peppers and stir-fry. After they are slightly cooked, add potato cubes and eggplant cubes, stir-fry evenly , add light soy sauce and salt in order, stir evenly, then pour in the starch-coated gravy. When the soup thickens, add chicken essence and seasonings according to personal taste, and then take it out of the pot and put it on a plate.

Note:

① This dish, especially eggplant, is very oily. For the sake of health, it is better to control the oil;

② If you like spicy food For a little bit, use thin-skinned peppers, which will be slightly spicy

What kind of delicious food can potatoes, eggplants, and large peppers collide with? When I see this question, the first dish that pops into my mind is the famous dish. Three delicacies from Northeast China. Of course there will be other dishes, but this dish is really popular among people. It is easy to make, delicious, and nutritious.

Eggplant contains various vitamins, proteins and trace elements needed by the human body. The same goes for garbage. Potatoes have a Sassoon taste, and these three ingredients have a unique characteristic: they are cooked In the process, we especially eat oil, so the dish of Di Sanxian came into being. Moreover, the chefs in the Northeast also gave this dish a very down-to-earth and easy-to-remember name based on the growth characteristics of these three ingredients. The name of Di Sanxian.

Next, let’s get to the point. According to the question raised by the questioner, let’s talk about this delicious Northeastern three-delicacy dish made with eggplant, potatoes, and peppers. Made.

First prepare these three ingredients. The quantity of the ingredients is determined by the number of people eating, the size of the meal, and how much you like the dish.

Prepare potatoes, eggplant, ginger, peanut oil, garlic, onion, star anise, pepper, sugar, salt, dark soy sauce or sweet noodle sauce, and chicken essence.

Peel and wash the potatoes and cut them into 3-5 cm pieces with a knife. Wash the eggplant and chop off the tough ends with a knife. In addition, try to use sand potatoes from Inner Mongolia for potatoes, and try to use round eggplants for eggplants.

Cut the pepper in the middle and remove the pepper seeds, then wash and cut into 3-5 cm sections, drain and set aside.

Cut 1 carrot into 1 cm pieces, wash and set aside. This is mainly for the color to look good when serving on the plate. You can also omit it.

Heat the oil in the pot. You can add more oil. Among these three ingredients, eggplant is the most oily. If you add less oil, it will not be fragrant. Add peppercorns, aniseed, scallions, and ginger slices to the oil pan and stir-fry until fragrant. When adding it to the pan, the oil should be 30% hot.

After the aroma comes out, take out the peppercorns, star anise and other condiments that were put in before. Leave the oil in the pot for later use.

After taking out the fried condiments, heat the oil in the pot over low heat, then put the washed and cut potato pieces into the pot, stir-fry evenly over low heat. Then add in the washed and chopped eggplants (if you like to eat eggplants with the skin, you don’t need to peel them. If you don’t like to eat eggplants with the skin, you should peel off the skin first after buying the eggplants, then wash them, control the water and cut them into pieces for later use). Fry evenly.

Cover the pot and simmer for 1-2 minutes so that the dish will cook more easily.

Heat oil in another pot, add shredded green onions, minced ginger, and granulated garlic into the pot, add chopped and washed carrots, and continue to stir-fry evenly.

After 2-3 minutes, turn off the heat and remove the carrot slices from the pan.

Put the cooked carrot slices into the frying pan with potatoes and eggplant and continue to stir-fry for 1-2 minutes, then add the chopped chili segments and stir-fry over high heat for 2-3 minutes, turn off the heat and stir-fry for 2-3 minutes. Remove from heat, plate and serve. You can enjoy a classic and exquisite home-cooked version of the three delicacies from Northeast China.

Three delicacies from the ground.

When I go out to work, I eat food from all over the world. Over time, I have eaten some dishes that I have never eaten in my hometown before. To be honest, I didn’t even know there was coriander before I started working.

Di San Xian is also a dish that I learned through making videos for self-media. I feel like this dish is really good!

"Three Fresh Ground Foods"

Prepare ingredients: eggplant, potatoes, large peppers, garlic, cooking oil, salt, light soy sauce, chicken essence, starch

1 . Process the ingredients: wash the eggplant, cut into pieces, peel off the skin of the potatoes, cut into pieces, soak in water, wash the large peppers, cut into pieces, flatten and chop the garlic.

2. Fried three delicacies: Heat the pot, pour in a little more oil, the oil temperature is 50% hot, add drained potatoes and fry until golden brown, take out, add eggplant and fry until golden brown. , take it out, turn off the heat, add chili pepper and fry until cooked, take it out.

3. Stir-fry the three delicacies: Leave a small amount of base oil in the pot, add garlic and stir-fry until fragrant, add the three delicacies, add a little salt to taste, then add a little light soy sauce to enhance the freshness, and finally Add a little chicken essence, stir well, add starch water, stir well.

Tips:

1. Be sure to turn off the heat when frying peppers, because the temperature of the oil is already very high and the peppers are easier to cook.

Eggplant, potatoes, and peppers are all very common ingredients in our daily lives. Although they are common, they are very nutritious. Eggplant contains vitamin P, calcium, phosphorus, and iron, which can clear away heat and activate blood circulation. role. Potatoes contain a lot of starch and anthocyanins, which have the effect of strengthening the spleen and diluting dampness.

Chili peppers contain a variety of vitamins

When cooking with these three ingredients, the first thing that comes to my mind is the three delicacies. It is not difficult to make and is especially delicious with rice

Peel the potatoes and cut them into hob pieces. After cutting, soak them in water for ten minutes to soak out the starch. It tastes better. Wash the eggplant and cut it into cubes, slice the green pepper, chop the green onion, mince the ginger, mince the garlic and set aside.

Pour a wide amount of oil into the pot. When the oil temperature is 50% hot, add the drained potato cubes. Fry over medium heat until the outer skin of the potato cubes is golden in color and some are burnt, then take them out

Add in the eggplant cubes and fry until the eggplant cubes are soft inside and hard on the outside, then take them out and add green pepper slices. Fry for about a minute, remove from the pot. Leave a little oil in the pot, add minced ginger, minced garlic, and chopped green onion. Stir-fry until fragrant. Add fried potato cubes, eggplant cubes, and chili slices. Pour in the light soy sauce, rice vinegar, and oyster sauce, add salt, white sugar, thirteen spices, and MSG, and stir-fry evenly over high heat. When stir-frying, be careful not to stir it back and forth to prevent the ingredients from being broken into pieces

After frying for a while, add a little sesame oil to enhance the flavor, turn off the heat and put it on the plate.

It is simple, easy, delicious and easy to prepare. You can try making it

Aren’t eggplants, potatoes, and hot peppers the famous Northeastern dishes—the three delicacies?

The method is actually quite simple, just oil all the ingredients. Peel the potatoes, cut the eggplant, potatoes, and peppers into small pieces; add oil in the pot, heat over high heat, fry the eggplants first until soft, remove and control the oil; pour the potatoes into the oil, fry until the surface is golden, and remove Control the oil; pour the green, red and yellow peppers into the oil, fry for a few minutes, then remove and control the oil. Pour out the oil in the pot, leaving the bottom oil, and over low heat, add minced onions and garlic and saute until fragrant; add eggplant, potatoes, green, yellow and red peppers, stir-fry over high heat for a few times, add salt and chicken essence to taste.

I often make this dish. I prefer vegetarian food. Eggplant and beans are cooked every three days. Fresh potatoes come out this season, and they taste amazingly delicious!