It's not difficult to do a good job of three delicacies. Now I'll teach you a homely practice.
Sautéed Potato, Green Pepper and Eggplant
Prepare ingredients: a big round eggplant, a pepper and a potato.
Start operation: 1. Cut and wipe the eggplant with a blade. The eggplant is not peeled, and the green eggplant is thick, which is more suitable for fresh rehmannia root. Cut the potatoes into hob blocks, soak them in water to remove starch, rinse and drain the water for later use, and cut the peppers to remove tendons and slice.
2. Then mix a sauce, take a small bowl, put three tablespoons of soy sauce, two tablespoons of cooking wine, one spoonful of soy sauce, a proper amount of sugar, five-spice powder, cut some chopped green onion, minced garlic and Jiang Mo into the small bowl, and stir for later use.
3. Relax the oil in the pan, fry the potatoes until the heat reaches 40%, and stir gently with a colander. Be careful that the oil temperature is not too high, and fry slowly with patience. The potatoes are not cooked well, but the appearance is good and the inside is not cooked, so don't worry, fry until the surface is golden, and stick it with chopsticks. It is cooked when it is pierced at once.
4. Don't take it out yet, pour the pepper slices into the oil pan and smooth them, then take them out together to control the oil.
5. Continue to heat the oil pan. When the oil temperature reaches 5-60%, slide the eggplant into the pan, tap the surface of the eggplant with a colander, and the skin will be crispy and hard to remove to control the oil. If there are many eggplants, they should be fried twice, because the oil temperature of the eggplant will drop immediately after cooking, and the surface of the eggplant will not form a hard shell immediately. When the oil temperature is low, the eggplant will definitely be covered with oil, which will be particularly greasy after eating.
6. The final work, especially the feeling of the chef's knife, in fact, cooking at home is to experience all the positions and work of the hotel's kitchen alone! From Dutch to chef, self-improvement step by step, and once per dish.
Get to the point, leave the bottom oil in the pan, stir-fry the chopped green onion, pour in the sauce prepared in advance, add less water to boil, thicken, observe the thickening concentration, not too thick, pour in the fried pepper, eggplant, potato, and spoon, so that the sauce can be evenly wrapped on the ingredients. At this time, you have already smelled the unique fragrance of the three fresh plants, and sprinkle some garlic.
Radix rehmanniae is an ordinary home-cooked dish. Its ingredients are taken from several vegetables common in Northeast China. After frying, thickening and cooking methods adopted by some big dishes, Radix rehmanniae has become a unique landscape on the dining table. The taste of eggplant, pepper and potato has its own characteristics, which makes it difficult to stop, and it is super delicious. After eating, the lips are full of oil, which is especially satisfying!
Special attention should be paid to making this dish well:
1. The oil temperature of fried eggplant must be high. When the eggplant is fried in the oil pan, it will form a hard shell immediately, which will protect the eggplant from losing too much water and the eggplant from softening and deformation.
2. After the starch is thinly thickened, put in a spoon of ingredients, and pour them out evenly. After serving, the ingredients will not stick together and become soft and deformed!
The practice of radix rehmanniae is complicated, but it is not difficult to do it, especially after more practice, which is delicious and fulfilling. I hope you will succeed!