Di San Xian is one of the classics in Northeast cuisine, and you can never get tired of eating it. However, the most common way to cook this dish is to put three ingredients in the oil pan, so that the vegetarian dish that was originally healthy has a burden to eat. For the sake of family health, we should try our best to minimize the oil content and retain its flavor.
Sautéed Potato, Green Pepper and Eggplant
1. First of all, let's prepare the ingredients, one potato, peel it off, cut it into four and a half, then cut it into hob blocks with uniform size, put it in a basin, add a proper amount of water and soak the potato. The purpose of soaking is to remove starch from potatoes and prevent them from oxidation and blackening.
2. One purple eggplant, cut off the root with a knife, put it into a basin, pour it into clear water, remove it after washing, and cut it into even hob blocks. Put the cut eggplant into a basin, add a little corn starch and mix well. Eggplant wrapped in starch is fried and tender outside, and it has a crisp taste, which is more delicious. ?
3. A green pepper, cut off the pedicle, and cut into the same hob block, and a red pepper, also cut into hob blocks, and put it together with the green pepper for later use. Green and red peppers are better for color matching. ?
4. 3 garlic, cut into thin slices, one white onion, cut into horseshoe slices, a small handful of dried peppers, and put them together with onion and garlic for later use. ?
After the ingredients are ready, we fry the potatoes, pour a proper amount of vegetable oil into the pot, and pour the soaked potatoes into the hedgerow to control the water. When the oil temperature reaches 60% and the oil surface is smoky, pour the potatoes with dry water into the pot and fry for about 2 minutes on medium heat.
6. Shake the wok constantly and gently push the potatoes with a spoon during the period, which not only prevents the potatoes from sticking to the bottom of the wok, but also makes the potatoes evenly heated and cooked inside and outside. ?
Then, fry the eggplant. After the potatoes are fished out, put the eggplant into the pot one by one, gently push the oil surface to make the eggplant evenly heated, fry for about one minute, then pour the potatoes into the pot and fry for 20 seconds. The surface of the fried potatoes is more golden and crisp. ?
7. Leave the bottom oil in the pot, pour in the prepared onion, garlic and dried Chili, stir-fry until it is spicy, and the oil temperature should not be too high, so as not to fry the Chili, then add oyster sauce10g to refresh, stir-fry evenly, then pour in a proper amount of water from the side of the pot, and start seasoning after the water is boiled. Add 2g of salt, chicken essence 1 g, pepper 1 g, and a little sugar to add flavor, stir to melt the seasoning, add 2g of soy sauce to extract the background color, pour in a little starch after the background color is good, turn on the fire, quickly collect the thick soup, pour in the fried eggplant, potato and green pepper, stir well, and then take it out of the pan and plate. ?