Fresh ground vegetables
Overview
Di San Xian is a traditional Northeastern dish made from three fresh seasonal ingredients: eggplant, potatoes and green peppers. It is not only about the fresh and strong taste and natural green ingredients, but also the nutrition of a variety of ingredients, allowing the three flavors of very ordinary ingredients to be made into extremely refreshing dishes.
Tags
Ingredients
Steps
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Prepare the ingredients. I added a red pepper. If you can't eat spicy food, don't add it.
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Green and red pepper cubes, sliced garlic, and a small amount of chopped green onion for later use.
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Peel potatoes and cut into hob cubes.
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Soak the potato pieces in water to remove excess starch and prevent oxidation and blackening.
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The eggplant is also cut into hob pieces
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Dip a small amount of water with your hands and pour it on the cut eggplants, then sprinkle with four tablespoons of dry starch and mix well. Adjust the amount of starch according to the number of eggplants to ensure that the surface of each piece of eggplant is coated with starch.
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Make the sauce: add one tablespoon of starch to three tablespoons of water and mix well to form water starch, then add two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of sugar, one tablespoon of vinegar, one tablespoon of Maggi umami juice and a little salt and mix well.
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Pour more oil into the pot, remove the water from the potato pieces and pour them into the pot, then turn on the heat and fry the potatoes in a cold pan. As the oil temperature continues to rise, the fried potatoes will be cooked inside but not burnt on the outside. If the potatoes are fried hot, it will be easy to be undercooked on the inside and burnt on the outside.
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Fry until the surface is golden brown, then remove and control the oil. The color should be beautiful, and the inside is also cooked.
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Fry the eggplant while the oil is hot. The eggplant must be fried hot otherwise it will become soft.
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Fry in the same manner until the surface is golden brown and remove to control the oil.
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Heat a small amount of oil in another pot and sauté the onions and garlic until fragrant, add green and red peppers, add a small amount of cooking wine and five-spice powder and stir-fry until cooked through, then pour in the prepared juice.
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When the soup thickens, add the eggplant and potatoes and stir-fry quickly for a few times until everything is covered with the soup. Remove from the pan. The eggplant will become soft if you stir-fry for a long time, so be sure to cook quickly.
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Picture of the finished product, both beautiful and fragrant.
