1, a potato, eggplant a, green pepper a half, this is the first attempt to try the amount, familiar with the later can be increased proportionally .

2, potatoes cut into pieces or slightly thicker slices, according to preference, eggplant hobnail cut block is not too small, green peppers randomly cut, if the figure is beautiful, cut rhombus-shaped pieces.

3, under the oil, Northeast China's general oil is very large, eat before considering good. Oil is used to fry potatoes, so skilled hands look down, raw hands about the potatoes in the pot after the pot can diffuse over the potatoes a little more, probably a little five potato block height.

4, the oil temperature 80C after the potatoes, generally a potato amount is two and a half to 3 minutes or so, fish out, under the eggplant, eggplant in general, said to be fried to golden brown, but I personally think that the eggplant will be too soft, so I generally fry two minutes to three minutes between the frying is good and then fish out, under the peppers, under the Lima fish out of the three things mounted into a plate.

5, the oil drained out, re-under a little oil, chopped green onions, patted garlic, there is time to pour garlic paste, burst incense.

6, the three fresh poured into the pot, and then according to the daily order of stir-fry under the soy sauce, wine, chicken broth, salt, if there is meat soup (such as pork rib soup, pig's foot soup) can be a spoon, not too much fierce fire to cook for a minute, and then add a little cornstarch (the South is called raw flour?), and the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day, the next day. slightly fried, out of the pot, open to eat.

[edit]Cooking method 2

Main ingredients: potatoes (150 grams) eggplant (green skin) (300 grams) green peppers (100 grams)

Seasonings: salad oil (100 grams) soy sauce (10 grams) sugar (3 grams) salt (3 grams) green onions (10 grams) garlic (10 grams) thickening (5 grams)

Making

Production

Making process

1, eggplant and potato peeled, cut into chunks;

2, green pepper hand broken into small pieces;

3, the pot of oil, 70% heat, the potato pieces into the frying into a golden brown, slightly transparent when the fish out of the standby;

4, the eggplant will be poured into the frying pan, frying to a golden brown, add the green pepper pieces that are together with the fish out of the;

5, a small amount of hot oil to burst incense onion and garlic, add stock, garlic powder (5 grams). garlic, add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces, slightly burned;

6, add water starch on high heat juice can be.

Recipe Nutrition

Potato: Potato is a low-calorie, multi-vitamin and micronutrient food, is the ideal weight loss food. Every 100 grams of potatoes contain up to 300 milligrams of potassium. Experts believe that eating 5 to 6 potatoes a week can reduce the chance of stroke by 40%. At the same time potatoes to assist in the treatment of indigestion, habitual constipation, fatigue, chronic stomach pain, joint pain, skin eczema and other conditions have a good effect, is a gastric disease and heart disease patients with high-quality health food, but also can lower sugar and fat, beauty, anti-aging and so on.

Eggplant (green skin): eggplant is very common on the table of the people of home vegetables, its skin is rich in vitamin E and vitamin P, which is not comparable to other vegetables, vitamin P can soften the microvascular, to prevent bleeding of the small blood vessels, hypertension, arteriosclerosis, hemoptysis, and scurvy patients are beneficial. Eggplant contains vitamin C and saponin, has the effect of lowering cholesterol. In addition, the B vitamins contained in the eggplant on menstrual cramps, chronic gastritis and nephritis edema has a certain auxiliary therapeutic effect.

Pepper: green pepper fruit contains extremely rich in nutrients, vitamin C content than eggplant, tomatoes are high, which fragrant spicy capsaicin, can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance the physical strength of the person, to relieve the fatigue caused by the pressure of work and life. It is also rich in vitamin K, which can prevent scurvy, bleeding gums, anemia, and fragile blood vessels have an auxiliary therapeutic effect. Its unique flavor and the capsaicin contained therein have the effect of stimulating the secretion of saliva and gastric juice, which can enhance appetite, help digestion, promote intestinal peristalsis and prevent constipation.

Recipe Compatibility

Eggplant (green skin): Eggplant should not be eaten with blackfish, which will damage the stomach and intestines.

Nutrients Contained in Ground Sansho

Calories (1178.20 kcal) -Vitamin B6 (0.43 mg) -Protein (7.80 g) -Fat (102.31 g) -Pantothenic Acid (2.06 mg) -Carbohydrates (62.11 g) -Folic Acid (49.30 mcg) -Dietary Fiber (5.75 g) -Cholesterol ( 64.00 mg) -Vitamin A (126.00 mcg) -Vitamin K (0.70 mcg) -Carotene (709.02 mcg) -Thiamin (0.25 mg) -Riboflavin (0.70 mg) -Nicotinic acid (3.59 mg) -Vitamin C (119.40 mg) -Vitamin E (26.90 mg) -Calcium (154.86 mg) -Phosphorus (232.39 mg) - Potassium (1163.67 mg) - Sodium (1788.00 mg) - Iodine (11.40 mcg) - Magnesium (106.95 mg) - Iron (4.83 mg) - Zinc (1.67 mg) - Selenium (4.03 mcg) - Copper (0.51 mg) - Manganese (0.73 mg)