Practice: 1. One potato, one eggplant, and one and a half green peppers. This is the first time to try, and you can increase it in proportion after you get familiar with it (I personally started cooking at this ratio).

2. Cut the potatoes into pieces or slightly thick slices. According to your preference, the eggplant hob should not be too small, and the green peppers should be cut casually. If the picture is beautiful, cut the rhombic slices (it is recommended to use a thinner kitchen knife-be careful with your hands)

3. Oiling, Northeast dishes are generally very oily, so consider it before eating. Oil is used to fry potatoes, so when a skilled hand looks at it, a novice can overflow the potatoes a little more after cooking them, which is about 1.5 pieces of potatoes.

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 eggplant. Generally speaking, eggplant is to be fried to golden brown, but personally think that eggplant is too soft, so I usually fry it for two to three minutes, then take it out, put green peppers, and put three things into a plate in Lima.

5. Drain the oil, add a little more oil, chopped green onion and garlic. If you have time, pour the garlic and saute.

6. Pour the three delicacies into the pot, and then light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If there is meat soup (such as pork ribs soup and pig's foot 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, take out the pan and eat. Haha, I hope you like it!

Di San xian]

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, eggplant and potatoes are peeled and 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 into golden brown, and then take them out for later use when they are slightly transparent. 3, then pour the eggplant into the oil pan, fry until golden brown, add green pepper pieces and pick it up together. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, light soy sauce, sugar, salt, eggplant, potatoes and green pepper, and stir-fry slightly. 5. Add water-borne flour and collect the juice over high fire.

PS: People in our country have always had the habit of tasting three kinds of fresh ground, three kinds of fresh trees and three kinds of fresh water on the day of long summer.

Speaking of the three delicacies in this place, it refers to the fresh seasonal vegetables: amaranth, yuanmai and broad beans (or garlic seedlings), which are fresh and tender when fried together. When I arrived in Changchun, the three fresh herbs became a famous local dish. Now there are also three kinds of potatoes, eggplant and peppers fried together. This is a genuine northeast dish.

Northeast cuisine-the practice of three fresh places!

Practice:

1. One potato, one eggplant, and one and a half green peppers. This is the first attempt, and it can be increased in proportion after getting familiar with it.

2. Cut the potatoes into pieces or slightly thick slices. According to your preference, cut the eggplant hob not too small, and cut the green peppers casually. If the picture is beautiful, cut the rhombic slices.

3. Oiling, Northeast dishes are generally very oily, so consider it before eating. Oil is used to fry potatoes, so when a skilled hand looks at it, a novice can overflow the potatoes a little more after cooking them, which is about 1.5 pieces of potatoes.

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 eggplant. Generally speaking, eggplant is to be fried to golden brown, but personally think that eggplant is too soft, so I usually fry it for two to three minutes, then take it out, put green peppers, and put three things into a plate in Lima.

5. Drain the oil, add a little more oil, chopped green onion and garlic. If you have time, pour the garlic and saute.

6. Pour the three delicacies into the pot, then light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If you have meat soup (such as pork ribs soup and pig's foot soup), you can take a spoonful, don't cook too much for one minute, then add a little starch (called raw flour in the south) and stir-fry slightly. Take out of the pot and eat.

Various practices of radix rehmanniae

The traditional three delicacies are very simple:

1, potatoes, eggplant (eggplant is not peeled when tender, but peeled when old), peeled and cut into thin hob blocks, and green pepper cut into polygons;

2. Deep-fry potatoes with slow fire, stir-fry eggplant with oil, take it out and leave some oil;

3, saute ginger, onion, garlic, green pepper, potato and eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

Two big changes can be made!

The first is to use the technique of Sichuan cuisine!

1, potatoes and eggplant first (eggplant is not peeled when tender, but peeled when old), peeled and cut into thin hob blocks, and green pepper cut into polygons;

2. Deep-fry potatoes with slow fire, stir-fry eggplant with oil, take it out and leave some oil;

3. Sauté ed ginger, onion, garlic, 3 to 4 crushed dried peppers, 6 to 8 peppers, and half a tablespoon of Pixian watercress;

4. When the fragrance is overflowing, add green pepper, potato and eggplant, add salt and a little chicken essence, pour some water starch when frying, and take out the pot.

There are two small changes in the finished dishes made by this method:

First, you can pour a little Zhenjiang balsamic vinegar before cooking, and it becomes a light hot and sour mouth, which is an abnormal meal!

Or don't add Pixian douban, but add a little Laoganma Douchi sauce when the dish is cooked at 7 or 8 minutes, which is another flavor!

Another big change is to change three fresh foods into four fresh foods, and it is less oily, which is more in line with the modern concept of health preservation!

Let's talk about the fourth vegetable first, and that's carrots! Potatoes, eggplant and carrots are all sliced, but they are not oily. They are just blanched and drained, and because eggplant is sliced, it is not necessary to fry it first. The rest is the same as the third and fourth steps above!

There is also a small note about this practice, that is, if you can fry with mixed oil, the effect will be better, because of the addition of carrots!