Northeastern specialty three delicacies

Overview

Everyone in our Northeast does not know Di San Xian. You may not know how to cook other dishes, but Di San Xian is a Northeast specialty dish. It is a dish made with eggplant, potatoes, and green peppers. It is a combination of three seasonal ingredients. It is not only rich and delicious, but also green and healthy. It contains the nutrients in a variety of vegetables, making these three very common vegetables into delicious dishes. The three delicacies from Northeast China are always a classic dish. We all never get tired of eating them. We must order this every time we go to a small restaurant. The dish is both economical and delicious. It is economical because it is relatively cheap among vegetables, and its ingredients are simple. It is delicious because it is really delicious. The Di Sanxian we cook here, the eggplant is crispy in the mouth, and even cracks when you bite it. If it clicks, it is better to eat stewed eggplant than if it is soft. This is the characteristic of this dish, the basis of deliciousness. The crispy fragrance of eggplant and potatoes blends with the fragrance of green pepper, forming a lingering deliciousness, making it a traditional Northeastern classic.

Tags

• hot dishes
• maternity
• dinner with friends
• northeastern cuisine
• autumn recipes
• dinner
• balsamic vinegar
• chicken essence
• cooking wine
• eggplant
• garlic
• green pepper
• june fresh soy sauce
• onions
• pepper water
• potatoes
• refined salt
• white sugar
• ginger

Ingredients

Steps

1. 1 The main ingredients are eggplant, potatoes, green pepper

   

2. 2 Peel the eggplant and cut into pieces

   

3. 3 Sprinkle dry starch on the eggplant and shake evenly.

   

4. 4 Cut potatoes into hob pieces, slightly smaller than eggplant

   

5. 5 Green peppers cut into diamond-shaped corners

   

6. 6 Cut onion, ginger and garlic into small pieces

   

7. 7 Make bowl of sauce. In a small bowl, add refined salt, soy sauce, cooking wine, sugar, vinegar, chicken essence, pepper water, and add a small amount of starch to make a juice

   

8. 8 Add vegetable oil to the pot and when it is 60% to 70% hot, add the eggplant and fry quickly

   

9. 9 When fried until golden brown, drain out the oil and place it on kitchen oil-absorbing paper

   

10. 10 Use the remaining oil to continue frying the potato cubes

    

11. 11 When fried until golden brown, remove and control oil

    

12. 12 Add a small amount of oil to the spoon, add onion, ginger and garlic and stir-fry until fragrant

    

13. 13 Add hot pepper and stir-fry

    

14. 14 Add eggplant and potato cubes (no need to stir-fry)

    

15. 15 Pour in the sauce immediately, pour it in slowly and in circles, turn the spoon while pouring the sauce, just stir the juice in two and mix well

    

16. 16 Take it out of the spoon immediately, crispy on the outside and soft on the inside.