A famous dish in the northeast of Sanxian, a dish made by cooking vegetables grown in three places, after being oiled, back to the pot! The finished dish has the characteristics of bright red color, salty taste and palatability. Although it is a vegetarian dish, it feels more delicious than meat dishes, and the special fragrance is even more delicious. This paper introduces a family version of the method of radix rehmanniae: two slender purple eggplants, two potatoes and one kidney bean are the main ingredients of radix rehmanniae.

Ingredients: onion, ginger, garlic, seasoning salt, chicken essence, cooking wine, soy sauce, soy sauce, and sugar. Eggplant is washed and pedicled, cut into hob blocks, potatoes are peeled and cut into hob blocks the same size as eggplant, kidney beans are washed and broken into small pieces.

Put the oil in the pot and the oil temperature is 70% hot. Fry the eggplant in the pot until the skin is burnt and the color turns yellow. Remove and control the oil. Deep-fry potatoes in the pan until the skin has a hard shell and the color is golden. Take out and control the oil. Deep-fry kidney beans until the skin bubbles, remove and control the oil.

Leave the bottom oil in the pan, saute shallots, ginger and garlic, add the oiled kidney beans, eggplant and potatoes, cook the cooking wine, add soy sauce to taste, add soy sauce to color, add white sugar to refresh, and add half a spoon of soup to the pan. Simmer with low fire. When the soup is almost absorbed, add salt and chicken essence to taste.

Tips for the operation of Radix rehmanniae: The materials of Radix rehmanniae can be changed according to your own preferences, such as pepper and pumpkin. But generally eggplant and potatoes are the main ingredients. The oil temperature must be high when the fresh rice is over-oiled, especially when the eggplant is fried, if the oil temperature is too low. It is easy to cause eggplant to absorb too much oil and the taste of the finished dish is too greasy. When seasoning fresh ground three herbs, the main flavor is salty and fresh, so you can taste it in moderation and master the proportion of soy sauce and sugar. When this dish is cooked, it should be slightly salty than the usual cooking at home, so that it is salty and fragrant. Disanxian restaurants mostly choose to thicken, so it's not so troublesome to make it at home, and it can be delicious without thickening. Features potatoes are burnt, eggplant is sweet and salty, kidney beans have a faint fragrance at the entrance, but they are a little greasy. However, it is still a delicious dish to eat occasionally.