What's Dishangxian
Dishangxian is a traditional dish in Northeast China. The raw materials of the three fresh plants are three kinds of seasonal fresh ingredients, eggplant, potato and green pepper. It is not only rich in fresh flavor and natural green ingredients, but also better than it covers the nutrition of a variety of ingredients, making three very ordinary ingredients into fresh and incomparable delicacies.
Three fresh herbs are different in every place. In the Central Plains, the three fresh herbs are broad beans, amaranth and garlic seedlings. In the northeast, the three fresh vegetables are eggplant, potato and green pepper, which are fried and poured with juice after oil, which is very delicious. Fresh and strong flavor, natural and green ingredients, covering the nutrition of a variety of ingredients. The main ingredients used in the Northeast are common vegetables all year round, such as eggplant, potatoes and green peppers. The fresh vegetables made from them are bright in color, attractive in taste and rich in nutrition, which can supplement trace elements for the human body, reduce cholesterol and prevent hypertension and hyperlipidemia. Therefore, this dish is more and more loved by more families.
tips for making fresh radix rehmanniae
1. Eggplant is very easy to absorb oil, so when frying eggplant, the amount of oil should be more, and the oil temperature should be higher. Stir-fry it from time to time, and try to make it evenly and thoroughly fried. 2. After the potatoes and eggplant are cut into pieces, it is not advisable to rinse them with clear water, so as to avoid splashing oil and scalding hands when frying in the pan. 3. The green pepper blocks will change color after being fried for a long time. After the eggplant blocks are fried, pour them into the pot and mix well with the eggplant blocks, and then drain the oil. 4, the traditional three fresh foods are fried, with more oil, and it is easy to get tired of eating; To make the finished dish fresh and not greasy, you can omit the frying step, and stir-fry and cook the three delicacies in the pot.
what can I do to save more fuel?
although the cost of radix rehmanniae is not high and the method is relatively simple, it is a bit troublesome, that is, it costs more oil. Because the key to making authentic Northeast Sanxian is that the ingredients are over-oiled, that is, potatoes, eggplant and green peppers are fried separately, so as to lock the taste and enhance the fragrance! If you are afraid of too much greasy eggplant oil, marinate it with salt before frying it, and then add a small amount of flour to wrap it on the surface of the eggplant, so that the eggplant can absorb less oil.
radix rehmanniae is not only delicious, but also rich in nutritional value. Eggplant is rich in nutrition, containing trace elements such as protein, carbohydrates, sugars, calcium, phosphorus and iron, as well as carotene and multivitamins. Potatoes are rich in starch, protein, vitamin B1, vitamin B2 and vitamin C, which can promote the digestive function of the spleen and stomach, and the potassium contained in potatoes can prevent cerebral vascular rupture. Pepper is rich in nutrition, especially the content of Vc is very high. Pepper can stimulate the oral cavity and gastrointestinal tract, enhance gastrointestinal peristalsis, promote the secretion of digestive juice, improve appetite and increase the activity of digestive enzymes, thus promoting appetite and improving digestive function.
such a dish with strong sauce flavor, moderate sweetness, freshness and saltiness, excellent taste, rich nutrition and appetizing is also very beneficial to children's growth and development.
The method of three delicacies in Northeast China
Ingredients: 1 eggplant, 2 green peppers and 1 potato.
Accessories: onion, ginger and garlic, soy sauce, salt, chicken essence, white sugar, oyster sauce, starch and mature vinegar
The method is as follows:
Step 1: peel and cut potatoes, cut eggplant, slice green peppers and cut onion, ginger and garlic into powder. Add 1 tablespoon of starch to a small bowl of clean water, stir it into starch water, and then add 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of oyster sauce and 1 tablespoon of aged vinegar to make sauce for later use.
Step 2: Heat the oil in a wok until it is 7% hot, and add the chopped potatoes. The potatoes need to be fried for a long time, which takes about five minutes. Then fry the eggplant for three minutes until it changes color. Finally, put the green peppers in the wok and fry for one minute to take out the oil.
Step 3: Remove the excess oil from the pan, leave the bottom oil, add the chopped onion, ginger and garlic, stir-fry them with strong fire, then pour the fried potatoes, eggplant and green peppers into the pan, add the sauce, continue to heat for one minute, stir-fry evenly, so that the ingredients are evenly wrapped in the sauce, and then the pan can be served!
Tips:
1. Put salt and sugar in fresh Radix rehmanniae, and more sugar should be put, subject to the sweetness.
2. Putting soy sauce can improve the fresh flavor and color of Radix rehmanniae, but it is not advisable to let it go too much, which is easy to be salty.
3. Adding onion, ginger and garlic can be pungent, appetizing and greasy, and adding minced garlic can also improve the taste and fragrance.
4. Putting starch can make dishes taste more delicious and smooth.