Fresh ground vegetables
Overview
My daughter likes to eat three delicacies, and she suddenly asked me why this dish is called three delicacies. She knows how to cook and eat it, but I really don’t know why! Then click on Baidu to popularize science! In ancient China, people had a saying of tasting three delicacies at the beginning of summer. The three delicacies are further divided into three types: ground delicacies, tree delicacies and water delicacies. The three fresh vegetables we are familiar with refer to the seasonal vegetables fresh from the ground: amaranth, wheat and broad beans. Later, in the Northeast, the three delicacies became potatoes, eggplants and peppers. Stir-frying these three vegetables together will make them taste even better, so this local three delicacies dish has become an authentic Northeastern famous dish.
Tags
Ingredients
Steps
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Prepare eggplant, potatoes, and green peppers.
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Wash the eggplant, cut into hob pieces, and marinate with salt for 5 minutes.
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Peel the potatoes and cut into pieces the same size as the eggplant, remove the stems from the green pepper and cut into pieces. Take a bowl and add soy sauce, salt, sugar, vinegar, starch and a small amount of water to blend into a sauce.
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Squeeze out the soup from the eggplants, add dry starch and stir evenly so that the eggplants are evenly coated with dry starch.
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Put the potatoes into the oil pan and fry until the surface is crusted. Use chopsticks to pierce through, take out and drain the oil. Fry the eggplants in oil until golden brown, remove and drain.
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Leave the oil in the pot and sauté the chopped garlic until fragrant.
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Pour in the prepared sauce and boil until thick.
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Pour in the oiled eggplant, potatoes, and green peppers.
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Stir fry quickly and evenly so that every ingredient is evenly coated with the soup.
