Potatoes play an important role in the traditional cuisine of the Northeast, with its soft texture and dense taste. Eggplant, on the other hand, plays a role in balancing nutrition and taste. The bright color and crisp taste of green peppers make the three freshness more diverse. The refreshing texture of the green peppers, in contrast to the soft and glutinous texture of the potatoes and eggplant, makes the whole dish more layered. The uniqueness of the three fresh vegetables lies in the perfect combination of three kinds of vegetables. The sweetness of potatoes, the soft texture of eggplant, and the freshness of green peppers combine to make a great accompaniment.
Next, I will share with you the practice of three fresh:
Ingredients: starch, potatoes, eggplant and green peppers.
First, peel the potatoes and cut them into small pieces, soak them in clean water, and the water should completely cover the potatoes to avoid oxidation and blackening. The green peppers are cleanly cut into small pieces, while the eggplant is washed and cut into hob pieces. Place the eggplant on a plate, sprinkle with a spoonful of salt and marinate for about 10 minutes.
Remove from the pan, add oil, boil until about 6 hot, add potatoes and fry until golden brown on both sides, then remove and put on oil blotting paper for later use. Increase the oil temperature to 8 into heat, squeeze out the pickled water from the eggplant and then wrap it in starch, fry it in the pot until it changes color slightly, then pour the green pepper into the pot, fry it with the eggplant, fry it for 2 minutes, remove the oil, and then put it on the blotting paper.
Then add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, sugar, sprinkle, salt and a small amount of water to the bowl, stir evenly into the sauce, and then take a clean bowl again, and stir the ratio of 1 spoonful of starch to 3 spoons of water to make starch water for later use.
Pour out most of the oil in the pot, leave a small amount of bottom oil, fry the fragrance of chives, ginger and garlic first, then add the seasoned sauce to boil, pour the fried potatoes, eggplant and green pepper together, stir-fry over high heat, evenly wrap the juice, add an appropriate amount of starch water along the edge of the pot, and stir-fry to thicken the soup.
To summarize 2 points:
1. Eggplant is more oil-absorbent, it should be salted first to force out the moisture inside, so that it will not absorb too much oil, and then squeeze the remaining water of the eggplant by hand after pickling, and then wrap it in starch, so that it will not be very oily when fried.
2. When preparing to stir-fry, the bottom oil in the pot should not be too much, otherwise the whole dish will be particularly greasy after it comes out of the pot.
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