Practice: 1. A potato, an eggplant and a half green pepper. This is the first attempt, and I can increase it in proportion after I get familiar with it (this is the proportion when I personally started cooking).
2. Cut the potatoes into slices or slightly thicker slices. According to your own preferences, the eggplant hob should not be too small, and the green pepper should be cut casually. If the picture is beautiful, cut it into diamond slices (it is recommended to use a thinner kitchen knife-be careful with your hands)
3. Oiling, Northeast dishes are generally very oily, so think about it before eating. Oil is used for frying potatoes, so a skilled hand can see that a novice can spill a little more after frying potatoes, which is about 1.5 yuan.
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 the eggplant. Generally speaking, eggplant should be fried until golden brown, but personally I think eggplant is too soft, so I usually fry it for two to three minutes, then take it out and put three things, green pepper and Lima, on a plate.
5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, stir-fry the garlic.
6. Pour the three delicacies into the pot, and then add light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If you have broth (such as pork ribs soup and pork knuckle soup), you can take a spoonful, don't cook it for a minute with too much heat, and add a little starch (called raw flour in the south? ) stir fry and eat out of the pot. Haha, I hope you like it!
Third fresh]
Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.
Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.
Practice: 1, peeled eggplant and potatoes, cut into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly. 5. Add gouache and collect the juice over high fire.
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PS: Chinese people have always had the habit of tasting three kinds of fresh land, three kinds of fresh trees and three kinds of fresh water on a long summer day.
When it comes to the three delicacies in this place, it refers to fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fried together and tender. When we arrived in Changchun, Sanxian cuisine became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is an authentic northeast dish.