Less oily version of three delicacies

Less oily version of three delicacies

Overview

Less oil, less oil, less oil. Say important things three times. The eggplant is crispy on the outside, tender on the inside, the potatoes are soft, and the green pepper is crispy. The three flavors are intertwined together. It tastes salty and fragrant, and goes well with rice.

Tags

Ingredients

Steps

  1. To prepare a bowl of gravy, first add starch and mix with a small amount of water, then add light soy sauce, dark soy sauce, salt, sugar, chicken essence, pepper, sesame oil, and vinegar, and mix evenly. This bowl of gravy should not be too thick, just a few drops of vinegar will do. Use less salt because light soy sauce is salty

    Less oily version of three delicacies step 1

  2. Dice the onion and set aside, mince the garlic

    Less oily version of three delicacies step 2

  3. Cut the green pepper into cubes and cut the potatoes into cubes for later use

    Less oily version of three delicacies step 3

  4. Cut the eggplant into hob pieces, sprinkle some salt, mix well and let it sit for at least ten minutes to remove the water. Wash the surface salt with water, and then squeeze out the water. This is the first key point for the eggplant not to absorb oil

    Less oily version of three delicacies step 4

  5. Sprinkle the eggplants with cornstarch after squeezing out the water. Sprinkle more as appropriate to ensure that each piece of eggplant is clothed. This is the second key point for eggplants not to absorb oil

    Less oily version of three delicacies step 5

  6. Heat the pot first, then pour in the oil. The oil temperature rises to 70% hot. Add the eggplant wrapped in starch and keep the heat high. This is the third key point why eggplant does not absorb oil. If the surface turns yellow and floats to the oil surface, weigh it with a slotted spoon and pull it out when it makes a squeaking sound. How hot is 70% hot? It's 210 degrees. If you throw in a chopped green onion, the flowers will bloom and float quickly.

    Less oily version of three delicacies step 6

  7. Put the potatoes in the pot and fry them over medium heat. If the heat is high, they will be burnt on the outside and uncooked on the inside. Remove and set aside

    Less oily version of three delicacies step 7

  8. Let the oil heat up to 70% again, fry the eggplant again, and squeeze out the excess oil. If the fire is always on, it will only explode for 20 seconds.

    Less oily version of three delicacies step 8

  9. Fry the green peppers in oil for 5 seconds, remove and control the oil

    Less oily version of three delicacies step 9

  10. Pour out the oil without leaving any oil. The remaining oil on the wall of the pot is enough. No need to turn on the fire. Add the diced green onions and stir-fry. After frying, the residual heat of the pot is enough to stir-fry the diced green onions

    Less oily version of three delicacies step 10

  11. Add the fried ingredients, turn up the heat, and stir-fry a few times to make it even

    Less oily version of three delicacies step 11

  12. Put the gravy into the bowl, don't move it yet, let it gelatinize first, then stir-fry after 5 seconds. Before serving, sprinkle in minced garlic and turn off the heat

    Less oily version of three delicacies step 12

  13. Take it out of the pot and put it on a plate. The rice is ready. Go ahead and eat it

    Less oily version of three delicacies step 13