The practice of three fresh

Method:1**One, one eggplant, one and a half green peppers, this is the amount of the first attempt, and you can increase it proportionally after you are familiar with it.

2.**Cut into chunks or slightly thicker slices, according to preference, the eggplant hob is not too small, the green pepper is cut casually, if the picture is beautiful, cut the diamond-shaped slices.

3.Under the oil, Northeast vegetables are generally very oily, so consider it well before eating. The oil is used to fry **, so if you look at it with your familiar hands, you will be able to pass a little more after you get out of the pot, which is about the height of 1.5 pieces.

4.After the oil temperature is 80C, the amount of one ** is about two and a half to 3 minutes, take it out, and the eggplant, the eggplant is generally fried until golden brown, but I personally think that the eggplant is too soft, so I generally fry it between two minutes and three minutes, and then take it out, put the green pepper, and then take out three things in Lima and put it into a plate.

5.Drain out the oil, re-add a little oil, chopped green onions, patted garlic, and pour minced garlic if you have time, stir-fry until fragrant.

6.Pour the three fresh into the pot, and then put the light soy sauce, rice wine, chicken essence, salt, if there is meat soup (such as pork rib soup, pig's feet soup) can be a spoonful, don't cook too much for a minute, add a little starch and fry slightly, get out of the pot, and eat.

The ingredients for the production of the three freshness:

Ingredients: Potatoes.

Piece. Eggplant. Piece. Green pepper.

Piece. Seasoning: Cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, cornstarch, and stock.

The practice of three fresh

1. Peel the eggplant and potatoes and cut them into hob pieces;

Break the green pepper into small pieces by hand.

2. Put more oil in the pot, when it is hot, put the potato pieces in first, fry them until golden brown, and remove them when they are slightly transparent.

3. Pour the eggplant into the oil pan, fry until golden brown, add the green pepper pieces and scoop them together.

4. Stir-fry chopped chives and minced garlic in a small amount of hot oil, add broth, light soy sauce, sugar, salt, eggplant, potatoes and green pepper cubes.

Slightly burned. 5. Add the water starch and reduce the juice over high heat. Three fresh practices.

1. Cut potatoes, eggplants, and green peppers into cubes, (don't cut potatoes too big, otherwise they are not easy to fry soft), 2. Sauce: soy sauce, brown sugar, a little salt, a little water, starch, mix thoroughly, 3. Vegetables are fried separately, the green pepper is the shortest to fry, the potato is the longest, and the eggplant eats the most oil, 4. Then start another pot, heat a little oil, fry the chives white, garlic slices, pour in the fried potatoes, eggplant, pour in the sauce and fry it, and finally pour in the green pepper and stir-fry, sprinkle a handful of green onions. Get!

Preface. Disanxian is a very distinctive dish in the Northeast, which can be ordered in ordinary home-cooked restaurants, and the click rate is also very high. Because of its delicious and fragrant taste, it is very popular with northerners.

However, for reasons such as saving fuel, the restaurant usually uses a large fire to overoil the food, so that the dish itself looks very good, but the potatoes or eggplants often feel a little rejuvenated. It's not difficult to make it yourself at home, and it's a treat with pure Tohoku rice. Try it yourself.

Material. Ingredients: 3 eggplants, 2 potatoes, 1 green pepper;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of coriander, 3 garlic cloves. Three fresh.

Slice the potatoes. Heat the oil and fry it.

Cut the eggplant into hob cubes.

Break the green pepper into chunks.

Brown the potatoes and remove the oil.

Fry the eggplant in a pan.

Finely chop the coriander and mince the garlic and set aside.

Put minced garlic, salt, monosodium glutamate, and soy sauce into a bowl, and add a small half bowl of water for later use.

Fry the green peppers in the pan.

Remove the eggplant from the oil.

Remove the green pepper and control the oil.

Pour out the oil in the pot, no need to leave the bottom oil, then pour the potatoes, eggplant and green peppers into the pot together, pour in the seasoned juice, stir-fry a few times, and fully integrate the ingredients.

Sprinkle in chopped coriander before removing from pan.

Serve on a plate. Tips:

1. Potato slices can be fully fried.

2. The eggplant pieces do not need to be cut too big, and the surface of the fried eggplant is slightly browned.

3. If there are conditions, or if you have just boiled bone broth or something like that, you can use old soup to adjust the juice, and the taste will be better.

3. Water starch is used in many recipes, but in fact, the starch in potatoes is enough to be used for juice harvesting.

How to do Di San Xian? Cut the eggplant potatoes into cubes, cut the green pepper into small pieces, mince the green onions, ginger and garlic, add two spoons of starch to the eggplant, stir well, add oil to the pot to fry the potatoes and eggplants, and then pour in the sauce and stir.

The ingredients are three ingredients that are fresh and seasonal in the field: eggplant, potatoes and green peppers. It is not only because of the fresh flavor and natural green ingredients, but also because it covers the nutrition of a variety of ingredients, so that the three flavors of very ordinary ingredients can be made into delicious dishes.

Northeast vegetable three fresh, personal practice, can not represent everyone.

The family version of the three fresh tutorials is here, so learn to make it for relatives and friends.

The three freshness of the ground is so delicious and not greasy.

Eggplant, potatoes, green peppers, ** Iron Triangle.

Di San Xian is always delicious when doing this.

Ham sausage should be selected as a special grade.

Ingredients: 1 eggplant, 1 potato, 2 chili peppers.

Excipients: appropriate amount of cooking oil, half a spoon of chicken essence, 1 spoon of salt, 2 spoons of starch.

Specific steps: 1. Prepare the ingredients.

2. Peel the eggplant and potatoes and cut them into hob pieces, and soak them in water for five minutes.

3. Cut the peppers into cubes.

4. Put a little more oil in the wok, and when the oil is hot, put the drained eggplant in it and fry until golden brown.

5. Remove and set aside.

6. After removing the eggplant, put the potatoes and fry them until golden brown.

7. Remove and set aside.

8. In another pot, pour in an appropriate amount of vegetable oil (the amount of stir-fried vegetables) and fry chopped chives.

9. Pour in the eggplant and potatoes and stir-fry.

10. Pour in the chili pepper and continue to stir-fry.

11. After stir-frying evenly, add an appropriate amount of boiling water, turn from high heat to medium-low heat.

12. When the juice is almost dry, pour in the water starch and continue to stir-fry.

13. Stir-fry until the soup is thick, add a little salt and chicken essence.

14. Remove from the pot.

Three fresh. Ingredients: eggplant, potatoes, green peppers.

Sauce: 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar substitute, 1 tablespoon of salt, 2 tablespoons of starch, half a bowl of water.

Method: 1. Wrap the eggplant in starch and fry it in a pan and remove it;

2. Cut the potatoes into cubes and fry them in the pan and remove them;

3. Stir-fry minced garlic and green pepper and pour in the sauce;

4. Pour in the eggplant and potatoes and reduce the juice.

The home-cooked practices of Di San Xian are as follows:Ingredients: 300 grams of eggplant, 300 grams of potatoes, 200 grams of green peppers.

Excipients: appropriate amount of light soy sauce, appropriate amount of edible oil, appropriate amount of dark soy sauce, appropriate amount of corn starch.

1. Cut the eggplant into knife pieces, peel the potatoes and cut them into knife pieces.

2. Remove the seeds in the green pepper, wash it and cut it into pieces, and pour the green pepper into the pan. Saute until the green pepper is peeled, then remove and set aside.

3. Put it in the oil pan again, pour in the eggplant, fry until the eggplant is medium-cooked, and then take it out and set aside.

4. Finally, start the oil pan, pour in the potato pieces, fry until the surface of the potatoes is golden, you can insert them with chopsticks, and add the green peppers and eggplants that have been fried in front to the pot.

5. Add an appropriate amount of light soy sauce, add a little dark soy sauce and a little sugar, boil for three minutes, add some cornstarch water and boil.

6. Remove from the pot and put it on a plate, and the three fresh ground can be made.