Di San Xian is a traditional dish in Northeast China. When it comes to northeast cuisine, it is estimated that people who know and don't know it can immediately think of this one, which is one of the representative dishes with a well-known reputation. The main ingredients of this dish are three kinds of seasonal fresh vegetables: eggplant, potato and green pepper, which are fried first and then fried. This dish is not only delicious, but also contains a variety of nutrients, which can be said to make three very common ingredients become delicious food at once. This dish is actually an ordinary farm dish. The ingredients and practices are particularly grounded. To sum up, it is unpretentious, delicious and delicious

I still remember that there was a colleague many years ago, and she especially liked to eat the three delicacies here. When she went out to eat together during lunch break, she always ordered this one to eat. As for me, I seldom eat the vegetables used in it because I don't like them, but I was influenced by her and ate them several times, and I never liked them and became acceptable. This time, the manufacturer asked for vegetables, so I naturally thought of this dish, so I cooked it ~

Ingredients: two potatoes, two eggplants and two green peppers.

Seasoning: 4 cloves of garlic, 1 section of green onion, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of salt and chicken essence, 1 tablespoon of sugar 1.5, and 2 tablespoons of starch.

1. Potato and eggplant are cut into hob blocks, and green pepper is cut into diamond blocks.

2. Chop the onion and garlic for later use

3. Take a bowl and add a little water to the starch to make it into water starch for later use.

4. Take another bowl, add oyster sauce, soy sauce, salt, chicken essence and sugar, and add half a bowl of water to make bowl juice.

5. When the oil temperature is 70% hot, add eggplant and fry until the surface is golden, then take it out.

6. Add potatoes, fry them over medium heat until the surface is golden.

7. Then add the green pepper and fry it for two seconds, and take it out with the potatoes.

8. Stir-fry chives and minced garlic with base oil, and pour in the prepared bowl juice to boil.

9. Pour in water starch to thicken

10. Add the fried vegetables, stir fry quickly and wrap the soup evenly.

Eggplant will shrink after frying, so it should be cut bigger than potatoes. Green peppers can't be fried for a long time, so roll them in the pot and catch them immediately, or they will burn. The finished product is fresh and fragrant, and a bowl of rice will really match ~