The specific methods of radix rehmanniae are as follows.

Ingredients: 2 potatoes, long eggplant 1 piece, 2 green peppers. Accessories: onion ginger, salt, 3 garlic cloves, 2 grams of sugar, 20 grams of soy sauce, starch, sesame oil and a little chicken essence.

Steps 1. Prepare all the ingredients. 2. Add a little oil to the non-stick pan until the peeled and diced potatoes are fried.

3. Fry until the potatoes are slightly yellow on both sides and cooked. Turn off the heat. 4. Heat the wok to oil, pour the diced eggplant and stir fry.

5. Stir-fry the eggplant until the skin is wrinkled and soft, and saute the chives, ginger and garlic. 6. Pour in the potatoes and continue to stir fry for a while.

7. Add soy sauce, salt and sugar and continue to stir fry. 8. Add a little water and stir fry.

9. Add green pepper to the soup quickly. 10. Sprinkle appropriate amount of water starch.

1 1. Add a little chicken essence and pour in sesame oil, stir well and turn off the heat.

How to make three fresh plants? -

The main ingredients of radix rehmanniae are: potato 1 piece, 2 eggplants, green pepper 1 piece, and seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, cornstarch, and broth, with appropriate amount: 1 piece, peeled eggplants and potatoes, and cut into hob pieces; Hand-break the green pepper into small pieces. 2. Add more oil into the pot. When it is 70% hot, put the potato pieces in first, fry until golden brown, and then take them out for later use. 3. Pour the eggplant into the oil pan, fry until golden brown, and then add the green pepper pieces and take them out together. 4. Saute the chopped green onion and garlic with a little hot oil, and add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper.

How to make three fresh plants?

The practice of Di San Xian Di San Xian is one of the most representative specialties in Northeast China. It tastes strong, fragrant and tender, and is very delicious.

It's very easy to make three fresh potatoes, as long as there is a wok. Let's try it if we can, hehe:) Ingredients: 2 potatoes, 3 round eggplants (long eggplants are also acceptable), 2 green peppers and 3 lean pork. Accessories: soybean oil, salt, chicken essence, onion, ginger, garlic, water starch, soy sauce and vinegar.

Practice: Step 1: Peel and slice potatoes (in order to be thoroughly cooked), peel and cut eggplant (slightly larger), and cut green peppers into rings or strips. Cut the lean meat into diced meat.

Step 2: Chop the onion, ginger and garlic for later use; Pour a little vinegar and a proper amount of soy sauce into a small bowl (soy sauce depends on personal taste); Good water starch. After the preparations are finished, start cooking, hehe. Step 3: Heat the wok and pour in oil that can fry things.

Boil the oil, add potato chips and fry for 3-5 minutes, and the potatoes are cooked for seven or eight minutes. Take out the fried potatoes and drain the oil. Step 4: fry the eggplant in the oil pan (note that the eggplant must be fried after the potatoes, because the eggplant absorbs too much oil), fry for 3-5 minutes, and the eggplant is cooked for seven or eight minutes. Take out the eggplant and control the oil drying.

Step 5: Put the chopped green pepper into the oil pan and roll it for a few times to take it out, and control the oil to dry. Step 6: put a little oil (just a little bit) in the wok, boil it, add chopped green onion and stir-fry for a few times, then add diced meat and stir-fry until the meat turns white, and then stir-fry for a few times.

Then add Jiang Mo and minced garlic and saute. (Note: Don't put a little minced garlic in) Continue to stir fry. Later, add good vinegar and soy sauce, stir fry for a few times, pour in fried potatoes, eggplant and peppers, stir fry for two minutes, and add salt and chicken essence for a few times.

Pour in a bowl of water starch and thicken, stir-fry and turn off the heat. Sprinkle minced garlic before taking out of the pan and turn it over a few times to serve.

Note: If you don't want to turn off the fire before firing in the middle, do a good job in the first two steps, so that you won't be in a hurry when the fire is raging. Features: the meat is tender and fragrant, the color is bright, the meat and vegetables are balanced in nutrition, and it is a good appetizer.

There is also a folk saying in China that long summer eats three delicacies. So, on that day in long summer, you might as well make a dish of three delicacies to share with your family.

How to make three fresh plants?

Sautéed Potato, Green Pepper and Eggplant

Materials:

2 potatoes (peeled net weight 250g), eggplant 1 strip, green pepper 1 piece.

Thin salt water: half a pot of water, half a teaspoon of salt.

2 onions, minced garlic 1 tablespoon.

Seasoning:

3 tablespoons of soy sauce, half a tablespoon of Shaoxing wine, and 4 tablespoons of white powder water (white powder 1 small spoon+water).

Practice:

1. Peel the potato, cut it into 4 equal parts longitudinally, and then cut each slice into thick pieces for later use. The eggplant is pedicled, cut into hob pieces and soaked in thin salt water. Cut the green pepper, remove the seeds, and cut into pieces. Cut the onion into chopped green onion for later use.

2. Heat and fry the oil, add the potato pieces, fry for about 3~4 minutes on medium fire, turn to high fire, remove the oil with a slight Huang Shi on the surface, and put it on the kitchen paper towel to absorb the oil. Heat the fried oil, add the drained eggplant, fry for about 1 min, take it out, and put it on a paper towel to absorb oil for later use. Then fry the green pepper 10 second and take it out.

3. Remove the frying oil, saute the chopped green onion and half a tablespoon of minced garlic with the remaining oil, stir-fry the potatoes, eggplant and green peppers together, add all the seasonings, stir-fry evenly with strong fire and the sauce is bright, turn off the fire, sprinkle the remaining half a tablespoon of minced garlic and serve.

Love kitchen note:

1. This is a home-cooked dish in Northeast China. Because it uses the three most common vegetables in the north, it is called Di Sanxian. Although my husband is not from the northeast, he is very suitable for his northern stomach.

2. If you like the taste of soy sauce, just season it completely with soy sauce. If you don't like the taste of soy sauce, you can use soy sauce and salt instead, and it tastes good. Sprinkle half of minced garlic after the flameout, which can bring out a little raw garlic flavor. I think it's delicious! ! ^^

Remarks:

1 cup = 240c.c. = 240ml.

1 spoon =1tablespoon =15 c.c. =15 ml.

1 spoon = 1 teaspoon = 5 c.c. = 5 ml.

* If the quantity is marked as "a little", it means less than 1/8 tsp; As for the quantity that can be increased or decreased according to personal preference or has little effect on the finished product, it is marked as "appropriate amount".

How to make three fresh plants?

I'm just a chef, specializing in northeast cuisine, and it's easy for me to eat three delicacies.

1. Take a proper amount of potatoes and eggplant, cut them into hob blocks, and then take large green peppers and cut them into diamonds. Never ask for red peppers.

2. First, put the potatoes in the pot, fry them until half-cooked, then put the eggplant, fry them both, and then stir-fry them below.

3. Add a little oil to the pot, add onion and ginger, and squeeze out the fragrance. Now put the green pepper, and then put the seasoning. Of course, the seasoning is unique in Northeast cuisine and can't be bought in the market. Add seafood soy sauce, Northeast miso and Hu Yumei Spicy Girl three kinds of sauces and stir them together, so it can't be bought in the market. Add a little, and finally use the chef's seasoning and chicken essence monosodium glutamate for a spoonful.

How to make three fresh plants?

Fresh raw materials of radix rehmanniae:

Ingredients: potato, eggplant, green pepper, cooking oil.

Seasoning: pepper, onion, garlic, salt, chicken essence, soy sauce, vinegar juice, starch, water (the amount can be put according to your own taste)

Vinegar juice: rice vinegar mixed with water is vinegar juice; Thickened juice: starch is mixed with water to obtain thickened juice.

Three fresh practices:

1. Clean potatoes, eggplant and green peppers.

2. Peel potatoes and eggplant in turn (you don't need to peel them if they are tender) and cut green peppers into pieces.

3. Set the wok on fire, and pour a proper amount of cooking oil (more oil) after the wok is hot.

4. When the oil pan smokes slightly, gently pour the potatoes into the pan, fry them slowly over medium heat until the potatoes are golden and shriveled, and drain the oil for later use.

5. Put the eggplant into the pot, fry it with medium-high fire until it is golden and shriveled, then pour the green pepper into the pot and mix well with the eggplant, and drain the oil for later use.

6. Leave a little base oil in the pot (remove the dregs with a strainer), add pepper and stir-fry until fragrant, then add onion and garlic and stir-fry a few times.

7. Pour the fried potatoes, eggplant and green pepper into the pot, stir-fry a few times, then pour in soy sauce, vinegar juice, salt and chicken essence and stir-fry evenly.

8. After boiling, pour in the sauce (there is no need to stir fry at this time). After boiling, stir fry gently for a few times to turn off the heat.

Tips for three fresh plants:

1. When frying eggplant, the amount of oil should be more and the oil temperature should be higher. During this period, stir fry from time to time and try to make it thoroughly fried.

2. Don't rinse the potatoes and eggplant with clear water after cutting them into pieces, so as not to splash the oil when frying them in the pan.

3. The green pepper blocks will change color after being fried for a long time. When the eggplant blocks are fried, pour them into the pot and mix well with the eggplant blocks, and then drain the oil.

How to make three delicacies?

Northeast famous dish di Sam sun

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, 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.