What are the three ingredients that make up a complete meal? How to make a delicious meal?

Ground three fresh food is made of three kinds of vegetables, including potatoes, peppers and eggplants. It is very flavorful and extremely nutritious. Potatoes contain many vitamins and starch, but are relatively low in calories. Peppers are rich in vitamin C and fiber, which can boost metabolism and whiten skin, and vitamin K can also improve anemia. Among other things, eggplant is rich in vitamin E and vitamin P, which can soften blood vessels, slow down aging and lower blood pressure. It is not only the fresh and strong taste and natural green ingredients, but also covers the nutrition of a variety of ingredients, making these three very common vegetables into a delicious dish. The "Ground Three Fresh Vegetables" will always be a classic dish, and you'll never get tired of it.

Ground three fresh food

1, we prepare the ingredients, potato, eggplant and green pepper. It is best to use purple eggplant. Green eggplant and green peppers don't look good when they collide.

2. Peel the potatoes and cut them into even thin slices. Put them in water, wash off the starch on them, and turn them into blisters to avoid oxidation and discoloration. Eggplant should be peeled and cut into thin slices. It is best not to peel the eggplant as it tends to absorb a lot of oil. Once sliced, add a spoonful of salt and marinate with your hands for 10 minutes to kill the water inside. This not only prevents the eggplant from turning black, but also destroys the spongy contractions inside and reduces oil absorption. Break apart the peppers, remove the seeds, and cut them into squares. Try to make sure the peppers, potatoes and eggplant are the same size when you cut them to make the finished product more coordinated and beautiful.

3. Prepare a few slices of garlic and cut the ginger into cubes. Add 2G of salt, 10g of raw soy sauce, 3G of old soy sauce, 3G of sugar, and 2G of chicken broth, then pour in half a teaspoon of water and stir and set aside.

4, grated sansho vegetables taste delicious but greasy, frying again to control the oil temperature, try to avoid too much oil seepage into the ingredients. First, let's fry the potatoes. When the oil temperature reaches 50%, put the chopsticks in and there are small bubbles around, which is 50% hot. Drain the potatoes and put them in the pan. Separate them with a fence to prevent the potatoes from sticking to the pan and stir the skillet frequently. This gives the fried potatoes a more even color. Fry the potatoes from the browned edges to a golden brown color, then remove to control the oil.

5. Then sprinkle a layer of cornstarch over the eggplants, raise the oil temperature to 60% and pour it into the eggplants. The high oil temperature will cause the starch to quickly coagulate on the surface of the eggplant, thus reducing oil absorption. During this time, toss it around from time to time to try to cook the eggplant as evenly and thoroughly as possible. When the shrunken edges of the eggplant skin buckle, remove it to control the amount of oil, and finally slide the peppers into the oil crust.

6, leave a little oil in the pan, add green onion, ginger and dried chili, fire and stir fry, pour in the prepared sauce, leave the fire to boil, then add a little water starch to thicken the sauce, pour in the fried potatoes, eggplants and green peppers, turn quickly to let the sauce wrap around the toppings, and then put it on the table.