Potatoes:
Potato is a low-calorie food, so many dieters will choose potato as a diet food, which is a very important food crop after rice, wheat and corn. Potato contains many vitamins and trace elements, and is also rich in potassium, which can reduce blood fat and sugar, beautify and resist aging. But potatoes contain more starch, so they need to be treated before cooking.
Eggplant:
Speaking of eggplant, it is one of the few purple foods. Rich nutrition, high content of vitamin P can enhance the elasticity of capillaries, while vitamin C can lower cholesterol. Eggplant skin contains vitamin B, so it is best not to peel eggplant, which can promote the absorption of vitamin C in eggplant fiber. Eggplant absorbs oil, so try to use less oil when cooking.
Green pepper:
In terms of taste and variety, green peppers are spicy and not spicy, and newly cultivated ones are colorful and beautiful like fruits. Green pepper is rich in vitamin C. It tastes not only thick, crisp and tender, but also contains a lot of water. There are many ways to eat, such as frying, steaming, frying, baking, cold salad, stuffing and so on.
Let's talk about the practice of this dish.
Sautéed Potato, Green Pepper and Eggplant
Main ingredients: potato, eggplant and green pepper.
Ingredients: onion, ginger and garlic
Seasoning oyster sauce, soy sauce, salt, sugar, edible oil, chicken essence and starch.
method of work
1, Wash and peel potatoes, cut into hob pieces and soak them in clean water. Wash eggplant, cut into hob pieces and soak in salt water. After cleaning the green pepper, break it into pieces. Chop onion, ginger and garlic separately for later use.
2. Prepare the juice. Pour a proper amount of soy sauce, oyster sauce, sugar, salt and chicken essence into the bowl, and add a little water starch to make juice.
3. After taking the potatoes out of the water, control the surface moisture. Add cooking oil to the pot, when the oil is hot, add potatoes and fry until golden brown.
4. After the eggplant is fished out of the water, control the surface moisture, sprinkle a little dry flour, stir well, put it in a pot with hot oil, and fry until golden brown.
5. Leave a little cooking oil in the pot. When the oil is hot, add chopped green onion and Jiang Mo to stir-fry for fragrance, add green pepper to stir-fry, then add fried potatoes and eggplant to stir-fry, add the prepared juice, stir-fry evenly, and finally collect the juice by fire. Before cooking, add a little minced garlic to improve the flavor, then stir-fry it to make the garlic smell spread throughout the dish, and then cook.
Tips
① After the potatoes are cut, before they are made, they must be soaked in clear water to remove the starch on the surface. This will taste better and will not be sticky when fried.
2 Before the eggplant is fried, it must be soaked in salt water, which is to prevent the eggplant from absorbing oil. After soaking, be sure to control or dry the water.
3 The taste of green peppers has always been crisp, sweet and rotten, so I didn't choose to fry them in oil in advance. When cooking, add green pepper and stir fry first, which can keep the crisp and tender taste and not be too soft and rotten.
(4) The minced garlic must be put before cooking, which has the function of enhancing flavor and fragrance, so that the garlic fragrance will not be covered by other scents. You can choose to put the minced garlic before cooking the eggplant.
Is the ground delicious? Solve doubts and answers
This dish is too greasy. Is there any way to reduce the oil?
A: The classic way of this dish is to fry the ingredients first, but it is often greasy, especially for people who are pursuing a healthy diet now. So when we cook this dish, there are the following solutions:
① Before cooking, soak the eggplant in salt water, which can effectively prevent it from absorbing oil.
(2) The fried method of hanging dry flour is adopted, which can also prevent eggplant from directly contacting with oil.
③ Before frying, you must put more oil, and the oil temperature must be high and hot. When cooking, the oil can turn up the fish's eye bubbles, so that the fried eggplant is not greasy and does not spit oil.
(4) Potatoes and eggplant can be heated in a microwave oven for 2 minutes before frying, so that the dishes are bright in color and less oily.
Final summary:
Di San Xian is a very common dish in both street and restaurants. From a northeast specialty dish, it has gradually entered thousands of households, streets and lanes. It is not only a natural green ingredient, but also has its strong flavor, unique collocation and delicious cooking characteristics. In fact, this dish is not difficult to cook. It is all the ingredients we can get at hand. It may make you flinch at some steps, but as long as you follow the steps step by step, then this dish is not as difficult as you think, and it will taste very good. I hope everyone can make delicious ground delicacies.