Although Northeast cuisine is not one of the "eight major cuisines", it has a high reputation in the country and is very popular among foodies from all over the world. There are many hard dishes in Northeast cuisine, such as chicken stewed with mushrooms, stewed goose in an iron pot, pot wrapped meat, boiled meat segments, boiled fat intestines...... You never get tired of it.
In addition, there are many classic vegetarian dishes, such as dried tofu with sharp peppers, snow bean paste, three fresh, etc., among which the three fresh audiences are the widest, whether it is a street buffet lunch in the northeast, or a star-rated hotel, there must be three fresh, three fresh oily and juicy, soft and tender, salty and sweet, with rice and wine.
The ingredients of the three fresh dishes are mediocre, they are all common vegetables in life, the price is close to the people, but the nutrition is rich. Eggplant is rich in protein and vitamins and trace elements, potatoes are rich in minerals and carbohydrates, and green peppers are rich in vitamin C and carotene.
The practice of three fresh dishes seems simple, but it requires a lot of skills, many people can't make the taste of the restaurant at home, the following will introduce you to the authentic method, the salty and oily super rice.
1. Preparation of ingredients
1 potato, 1-2 green peppers, 1 large eggplant, light soy sauce, dark soy sauce, salt, sugar, chicken essence.
Authentic Disanxian is these three ingredients, some people choose colored peppers for the color of the dishes to look good, and people who love spicy food may use sharp peppers instead of green peppers, which can be. In addition, long eggplant or round eggplant can be used, if you are not ready to peel it, then use long eggplant, and the dish will look better.
2. Steps
1. Change the knife. Clean the 3 kinds of ingredients, peel the potatoes, cut them into hob blocks or diamond-shaped slices, cut them into hob pieces to sell better, soak them in water after cutting them to prevent oxidation and discoloration; after washing the green peppers, break them into small pieces for later use; wash the eggplant and cut them into larger hob pieces, which must be about twice as large as the potatoes, and the eggplant will shrink a lot after frying.
2. Deep-frying. The frying step is very crucial, the time is short, the ingredients cannot be fried thoroughly, and the ingredients are too dry for a long time. Potatoes are easier to fry, drain the potatoes, when the oil temperature is hot, put in the potatoes, fry them over medium heat for three minutes, stir a few times in the middle, fry until the skin is brown and wrinkled, drain the oil and put it out.
The water content of the eggplant is relatively large, the oil temperature should be high, otherwise it is easy to eat oil, after the eggplant is drained, sprinkle some dry starch and stir evenly, when the oil temperature is hot, put the eggplant into the high temperature and fry, about 3 minutes later, the eggplant volume is reduced, and the surface becomes apricot yellow, when the oil is drained.
Green peppers are relatively easy to cook, and they can be fried in an oil pan for about 10 seconds.
3. Cooking. Heat the oil, add chopped green onions and stir-fry until fragrant, pour in 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 2 tablespoons of sugar, an appropriate amount of salt, half a spoon of dark soy sauce, and then put in half a bowl of broth, or you can replace it with boiling water to cook out the fragrance.
Add three ingredients, simmer over medium-low heat for one minute, let the ingredients fully absorb the soup, then pour in a little water starch, and reduce the juice over high heat. It is most suitable to pour water starch into the rain type little by little, put the starch while stir-frying, and wait until the soup is thickened, put a spoonful of oil, so that the dish looks more oily.
3. Tips
1. Potatoes and eggplants are easy to oxidize and change color, if you prepare them in advance, you must soak them in water to isolate the air.
2. Eggplant is very absorbent, it is recommended to pat some starch before putting it in the pot, so that it is fuel-efficient and healthy.
3. When returning to the pot to stir-fry, use less spatula to stir-fry, and try to turn the spoon directly, otherwise the dish is easy to fry.
4. If you don't want to spend more oil, you can fry the ingredients, but the taste will be reduced.
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