Chinese Food
Three delicacies of the ground with little oil, no greasiness and softness
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Among the Northeast dishes, the delicious and easy to cook three delicacies have always been my favorite. Potatoes, eggplant, green peppers. Three common household ingredients are simple and simple to match and combine. Then they develop a mellow, fragrant and old taste suitable for the old and the young. This combination of element and element is delicious without losing nutrition - potatoes, low heat energy, multivitamins and microelements; green eggplant and eggplant skin are rich in vitamin E and vitamin P that other vegetables can't match; green pepper, fragrant and spicy capsaicin, can increase appetite and help digestion.
Cooking ingredients
Cooking Steps
Step1:Wash the green eggplant, peel the potatoes and cut them into hobs. Wash the green peppers, remove the seeds and cut them into pieces. Cut the onion and garlic into pieces for us
Step2:Start the oil pan, fry the eggplant until it is broken, and then take out the oil control
Step3:Put in the potato chips, fry until the skin is burnt and fragrant, then take out the oil control for standby
Step4:Put the green pepper into the oil pot. Fry it quickly and then take out the oil control for standb
Step5:Leave the oil in the pan. Stir the onion and garlic in the pan
Step6:Pour the fried eggplant, potato and green pepper into the pot. Add salt, sugar and soy sauce to stir fry. Add some high soup. Turn the heat to gudu stew for 12 minutes. Turn the heat up, pour water starch and sesame oil into the pot and stir well to get out of the pot.
Cooking tips:There are three main points to make three delicacies well - less oil, not greasy, soft and tender. The control of less oil is mainly in the process of frying. Because potatoes and green peppers don't absorb too much oil. Eggplant is easy to absorb oil. Therefore, if you want to fry eggplant, you need to reduce the oil absorption. The fire should be big at the two ends and small in the middle. The eggplant should be put into the pot in a big fire. It's better to wait for the oil to smoke when it comes into the pot. The eggplant's surface is locked at once. In this way, the eggplant will eat less oil inside. After the surface is slightly yellow, turn the small fire to raise and fry, make the water inside the eggplant come out, and finally fire out of the pot to force out the oil absorbed by the eggplant; not greasy points - adding garlic grains in cooking can play a good role in solving greasiness; soft and tender points - this is the most easily ignored. Maybe many people think that eggplant and potatoes are cooked after frying. Just put them in the pot and fry them to make them out of the pot. In fact, they are not. Try to put eggplant and potatoes in the pot, add some water or high soup, and have a small fire for a moment (12 minutes)
