Third, should we peel the eggplant fresh?

Why should eggplant be peeled and how to eat it is delicious?

Di Sanxian is the representative of authentic home cooking in Northeast China. It chooses seasonal vegetables to make ordinary vegetables delicious.

In many restaurants, we eat fresh potatoes and eggplant, but we don't peel them in rural areas, because peeling in rural areas is more troublesome, and the skin is easy to paste and bitter when fried. Introduce our family's practice.

1, peeled potatoes, washed and cut into hob blocks. The eggplant is pedicled, cut into hob, sliced with oblique knife, chopped with small pepper and dipped in dry starch.

2. Heat the oil in the pot to 70% heat, add potatoes and fry until golden brown.

Eggplant is also fried and then taken out. Pepper slices are also slightly fried in oil.

3. Leave a small amount of oil in the pot, add chopped Chili powder and stir-fry, pour in three main ingredients, stir-fry, add appropriate amount of salt and oyster sauce to taste, hook in a small amount of water starch, hang the juice evenly, put it on a plate and sprinkle with minced garlic.

Precautions:

1, Radix Rehmanniae is fried, so it is not recommended to eat it often. Stir-fried without stir-frying is definitely not so authentic.

2. In the process of frying, stir fry in time to prevent the ingredients from being fried.

Technology: frying

Taste: home-cooked taste

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. Soak potatoes in water after slicing, peel eggplant, cut into pieces and soak in water, change green peppers into knives and red peppers into knives.

2. Add corn starch to potatoes and eggplant, fry potatoes at 60% oil temperature, take them out for use, fry eggplant at 70% oil temperature, and continue to pour potatoes and peppers.

3. Add minced pork into the hot oil, stir-fry, add minced garlic and stir-fry onion evenly.

4. Add the right amount of water, cooking wine, oyster sauce, salt, soy sauce and sugar fire to collect the juice slightly. Pour in potatoes, eggplant and peppers, stir well and take out the pot.

Technology: frying

Taste: home-cooked taste

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. Soak potatoes in water after slicing, peel eggplant, cut into pieces and soak in water, change green peppers into knives and red peppers into knives.

2. Add corn starch to potatoes and eggplant, fry potatoes at 60% oil temperature, take them out for use, fry eggplant at 70% oil temperature, and continue to pour potatoes and peppers.

3. Add minced pork into the hot oil, stir-fry, add minced garlic and stir-fry onion evenly.

4. Add the right amount of water, cooking wine, oyster sauce, salt, soy sauce and sugar fire to collect the juice slightly. Pour in potatoes, eggplant and peppers, stir well and take out the pot.