How to do it with 3 fresh, how to do it with 3 fresh

Chinese folk have always had the habit of tasting three freshness of the land, three freshness of trees, and three freshness of water on the day of the beginning of summer. Speaking of the three freshness of this place, it refers to the fresh seasonal vegetables: amaranth, yuan wheat and broad beans (or garlic sprouts), which are fried together and eaten fresh and tender.

When I arrived in Changchun, the three fresh dishes became a famous local dish. Now there are also potatoes, eggplants, and chili peppers fried together. This is an authentic Northeast cuisine.

Dumplings are divided into two categories: meat fillings are generally pork filling, mutton filling, mandarin duck filling (half between pork and mutton) and various three fresh fillings, such as three fresh, middle three fresh and second three fresh, as well as net three fresh, meat three fresh, half three fresh. Vegetarian fillings include vegan, green, meat and vegetarian and vegetarian three fresh.

There are a lot of fresh things I can't say clearly, and one place is exquisite

Three fresh dumplings Ingredients: leeks, fresh meat, shrimp skin, ginger and green onions.

Leeks should be tender, and June ones are definitely not good. Other months can be considered.

Fresh meat should be seven lean and three fat. It is best not to freeze. The meat on the back mound is the best.

The shrimp skin should not be too salty, unless you live by the sea, you can buy a non-salty one. The salt in shrimp skins that are too salty is mainly used to press the portion.

One pound of leeks and two pounds of fresh meat.

Four taels of shrimp skin and a small piece of ginger.

3 green onions Add soy sauce, salt, and sesame oil.

Mix well. Meat Three Fresh Filling: It is made by using two high-grade seafood ingredients and one kind of meat (such as chicken, pork, etc.), chopped and mixed together, accompanied by seasonal vegetables, and mixed with condiments.

The ingredients are potatoes and eggplant with large chili peppers.

Wash and peel the eggplant, and cut the potatoes into cubes, and break the large peppers into pieces that are the size of the eggplant.

The eggplant is fried in deep oil, fried for 7 minutes, and then added to the potatoes, fried together, and fried the potatoes until golden brown and not paste.

Find a bowl and put some starch, salt, and a little chicken powder.

The most important thing is to master the thickening well.

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.

First of all, prepare the ingredients: potatoes, cowpeas and eggplant, and then give them to the seventy-strip-shaped block pot to eat oil, put in the green pepper and fry until it is broken, then add cowpeas, eggplant and potatoes to fry together to taste.

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

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

Di San Xian is always delicious when doing this.

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

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

There is nothing wrong with eating a delicious dish.

The cooking method of the three freshnesses of the earth.

Ingredients: 1 long eggplant, 1 potato, 1 green pepper, appropriate amount of cooking oil, 2 tablespoons of flour, 1 tablespoon of cornstarch, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 tablespoon of cornstarch, 1 green onion, 1 small piece of ginger, 3 cloves of garlic.

Cooking steps: Step 1: Wash the eggplant and green peppers, peel and wash the potatoes, do not peel the eggplant, cut into ramp pieces, add 1 tablespoon of salt, turn evenly, marinate for 20 minutes, and turn it several times in the middle.

Step 2: Mix a batter, add 2 tablespoons of flour, 1 tablespoon of cornstarch, and 1 tablespoon of cooking oil to the bowl to mix into a thick and suitable batter, and use chopsticks to pick up the batter so that it can drip smoothly.

Step 3: Pour an appropriate amount of cooking oil into a small pot and cook until it is 60% hot, squeeze out the juice of the eggplant, wrap it in the adjusted batter, and fry it in the oil pan thoroughly and until cooked. Fry until browned, take it out, the fried eggplant shell is crispy, and the potatoes are also cut into pieces, and fried together in the pan.

After all the frying is done, wait for the oil temperature to rise, and then fry it again, the eggplant and potatoes are more delicious.

Step 4: Prepare some chopped green onions, minced ginger, and minced garlic. Mix another bowl of juice: put 2 spoons of light soy sauce, 3 spoons of rice vinegar, 2 spoons of sugar, 1 spoon of cornstarch in a small bowl, add an appropriate amount of water and mix well.

Step 5: Heat the wok and put the oil, pour the adjusted bowl juice into it first, slowly stir-fry over low heat and evenly, and slowly stir-fry until the soup is thick and large bubbles appear. Add chopped green onions, minced ginger and minced garlic and stir-fry, then put the fried eggplant and potato pieces in and stir-fry evenly.