Eggplant, green pepper, potato;
Tomatoes, green peppers, potatoes.
Northeast cuisine-the practice of three fresh places!
Practice:
1. One potato, one eggplant, and one and a half green peppers. This is the first attempt, and it can be increased in proportion after getting familiar with it.
2. Cut the potatoes into pieces or slightly thick slices. According to your preference, cut the eggplant hob not too small, and cut the green peppers casually. If the picture is beautiful, cut the rhombic slices.
3. Oiling, Northeast dishes are generally very oily, so consider it before eating. Oil is used to fry potatoes, so when a skilled hand looks at it, a novice can overflow the potatoes a little more after cooking them, which is about 1.5 pieces of potatoes.
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 eggplant. Generally speaking, eggplant is to be fried to golden brown, but personally think that eggplant is too soft, so I usually fry it for two to three minutes, then take it out, put green peppers, and put three things into a plate in Lima.
5. Drain the oil, add a little more oil, chopped green onion and garlic. If you have time, pour the garlic and saute.
6. Pour the three delicacies into the pot, then light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If you have meat soup (such as pork ribs soup and pig's foot 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. Take out of the pot and eat.