Hello, introducing a king of Northeastern vegetarian dishes Di San Xian!

Di Sanshen

Delicious Di Sanshen

Ancient folk "taste three fresh" said, the ancient son of heaven will be held in the southern outskirts of the city to welcome the summer of the ceremony, this "summer to taste the new" has been continued, there is a summer to taste! The custom of tasting three kinds of fresh food at the beginning of summer. Three fresh is actually refers to the "ground three fresh", "tree three fresh" and "water three fresh", and later to the northeast, the ground three fresh in the "three fresh" into a potato, a tree, a tree, a tree, a tree, a tree, a tree, a tree, a tree and a water three fresh. "into potatoes, eggplants and peppers, the Northeast dish was born.

In the spring, people instinctively refuse to eat big fish and meat, and start to eat some light vegetables, such as eggplant, peppers and potatoes.

These three vegetables because of the high rate of appearances, we are the title of the ground three fresh, the traditional practice of eggplant and potatoes must be deep-fried, and then stir-fried, complex but extremely delicious!

Prepare ingredients: a large round eggplant, a pepper, a potato.

Start operation:

1. Eggplant cut razor blade

green eggplant thin skin, taste good

eggplant does not peel, green eggplant meat thick, more suitable for the ground three fresh

potato cut hobnail block, soak in water to remove starch, rinse and drain the water standby. The first thing you need to do is cut the peppers and slice them

2. Then make a sauce, take a small bowl, put three tablespoons of soy sauce, two tablespoons of cooking wine, a spoonful of soy sauce, the right amount of sugar, five spices, and then cut some chopped scallions, minced garlic, and minced ginger into a small bowl, stir and set aside.

3. Pan put a wide range of oil, boil to 40% heat put potatoes to fry, with a slotted spoon gently pushed and stirred,

Pay attention to the oil temperature is not too high, a little bit of patience and slowly frying, potatoes are not very well cooked, the oil temperature is too high appearance of the good, the inside is not cooked, so don't be in a hurry,

Fried to the surface of the golden surface, with chopsticks a little bit, all at once, through the Zaobian, that's cooked.

4. Do not fish out first, the pepper slices poured into the frying pan slipped into cooked, and then fished out the oil control

5. Frying pan continue to heat, the oil temperature to 5 a 6 when the eggplant slipped into the pan, with a slotted spoon knocked the surface of the eggplant, the skin crispy caramelized hard fish out of the oil control.

If the eggplant more, to be divided into two deep-fried, because the eggplant pot oil temperature immediately fell, the surface of the eggplant can not immediately form a hard shell, in the case of low oil temperature deep-fried eggplant, certainly package oil, into the dish after eating will be particularly greasy.

6. The last finale, especially the feeling of the chef's knife, in fact, cooking at home, is a person to experience the completion of all the positions and work in the restaurant kitchen! From the cleaning to the chef, step by step self-advancement, and once per dish.

Di San Fresh

Back to business, the pot to stay in the bottom of the oil, put the onion sautéed onion aroma, pouring into the sauce prepared in advance, add a little bit of water to boil, thickening, observation of the concentration of the gravy, can not be too thick, pouring into the fried chili peppers, eggplants, potatoes, pawing the spoon, so that the sauce uniformly wrapped in the ingredients, which has been smelled in the unique flavor of the San Fresh, sprinkled with a little bit of garlic pawing the spoon, out of the pot!

Di Sanxian is an ordinary home cooking, ingredients taken from the Northeast common several vegetables, after deep frying, thickening, some of the big dishes only used in the cooking method, Di Sanxian has become a unique scenery on the table, eggplant texture, chili pepper texture, potato texture, have their own special characteristics, let a person lifting a stick difficult to stop, and super rice, eat the lips are oil Wang Wang, especially gluttony!

Doing a good job with this dish requires special attention:

1. Frying eggplant oil temperature must be high, eggplant frying in the frying pan is very immediately form a hard shell, to protect the eggplant moisture will not lose too much, the eggplant will not be soft deformation.

2. After the starch thickening thin thickening and then into the ingredients pawing spoon, pawing out, into the dish after the ingredients will not stick together, soft deformation!

Well, try to do it! If delicious remember to come to me, I like to eat, willing to do as the cook, but also willing to share some of the methods of cooking and know-how, like food friends can come to me to share!