This typical northeast farm dish represents generosity, which is more consistent with the character of the northeast people! In the eyes of outsiders, there are three treasures in Northeast cuisine, pot-wrapped meat, shredded sweet potatoes and three fresh potatoes ...
Sam sun is really the heart of the northeast people. Tell the truth! (A little girl in the northeast told me that she grew up eating fresh ground.)
Although this dish is unpretentious, it is not easy to make it soft and hard, salty and palatable, tender but not oily! There are many online tutorials, such as the "oil-free version" and the "non-fried version". What Xiaojian wants to say is that there is no soul in the oil-free version ...
Eggplant, potato and pepper, after being fried, are cut off and shaped, so it is easier to taste! If you want to make this dish well, every step is very important, such as the treatment of ingredients, the oil temperature of frying in the pot and frying. Today, let's talk about how foreigners can make a dish of fresh ground vegetables that is not greasy at home!
The first is the treatment of ingredients. It is best to choose long eggplant or mountain eggplant for eggplant. Eggplant doesn't need peeling. Instead, it is directly cut into large pieces with a knife. After cutting, it is placed in a basin, and a little water starch is added to it to catch it evenly. The purpose of this is to reduce the oil absorption of eggplant.
Secondly, frying, whether eggplant or potato, the oil temperature should not be too low when frying, especially eggplant, the oil temperature should not be lower than 60% when frying, and the oil temperature should not be lower than 70% when frying potatoes. Turn off the fire immediately after frying, and use the residual temperature to fry thoroughly.
Finally, stir-frying, when frying, don't add too much oil, just throw it away, and then don't add other small ingredients, just use minced garlic and chopped green onion. Some tutorials also add meat slices, which is a bit of that!
The following is the detailed method, and the favorite baby is quickly collected!
Ingredients: eggplant, pepper, potato, soy sauce, oyster sauce, sugar, garlic, green onion, starch.
Practice, 1: Wash the eggplant and cut it into large pieces, add a little water starch and grab it evenly, fry it thoroughly in the pan at 60% oil temperature, and take it out for use.
2: Cut the potato into large pieces, put it in the pot at 70% oil temperature, fry it slowly and take it out. Cut the green red pepper into pieces, fry in the pan 10 second, and serve immediately.
3: Add a little cooking oil to another pan, add minced garlic and chopped green onion to stir fry until fragrant, then add eggplant, pour the sauce along the pan, stir fry for 10 second, and then serve.
Sauce: soy sauce+oyster sauce+soy sauce+salt+sugar+water starch and mix well.
1: Don't fry the potatoes directly after cutting them. Wash them clean before you put them in the pot. Don't fry the eggplant directly after cutting, add some water starch and grab it evenly before cooking. Add this 1 step more, the eggplant will not be greasy and the potatoes will be more delicious.
2. When frying, in order to reduce the amount of oil, gently press the fried eggplant and potatoes with a spoon to remove excess oil. Even when the pan is exploding, use less oil.
3. In order to make the fried fresh rehmannia glutinosa taste good, the frying time should not be too long, and it can be cooked in ten seconds. After the sauce is put into the pot, turn it over a few times and see that the sauce is stuck to the raw materials, so you can go out of the pot.
The ground three fresh out of the pot, with a bowl of hot rice. Never stop until you have enough to eat ... What are you waiting for? Try it while you have time!