How to make the "three delicacies from the ground" dish using local materials in the south? Preferably the home-cooked version.

The home-cooked three delicacies is a favorite dish for Northeastern people. The method is very simple.

The three delicacies are a traditional Northeastern dish. The ingredients are three kinds of ground delicacies. It contains fresh seasonal ingredients: eggplant, potatoes and green peppers. It is not only about the fresh and strong taste and natural green ingredients, but also the nutrition of a variety of ingredients, allowing the three flavors of very ordinary ingredients to be made into extremely refreshing dishes.

In our Northeast, Di Sanxian is one of the classic dishes that you can never get tired of eating. But the most common way to make this delicacy is to fry three ingredients in a frying pan. This makes the originally healthy vegetarian dish feel burdensome to eat. For the sake of your family's health, you still have to work hard to reduce the oil content to a minimum while retaining its flavor.

I remember this was my favorite dish when I was a kid. In fact, mothers didn’t always make it because, in adult terms, it consumes too much fuel. Every time I make this dish, I can eat it. A big bowl of rice, mixed with rice, it is simply fragrant and delicious. Maybe it's because when I was a child, I didn't have much delicious food. Unlike now, when there are many kinds of food and there are many things to eat, there is not that kind of delicious food. I like the feel of a dish.

Di Sanxian is the favorite dish of Northeastern people. In fact, the preparation is very simple. You may think it is too greasy. The fried ingredients can be dried with kitchen paper to absorb the grease. After reducing the fat and then stewing it, it won't have a too greasy texture. Let's take a look at the specific method of making this dish.

Dish: Di San Xian

Cooking ingredients: two potatoes, one eggplant, one green pepper, appropriate amount of shallots, appropriate amount of garlic, appropriate amount of sugar, 3 tablespoons of light soy sauce, appropriate amount of rice vinegar, oyster sauce A spoonful

Cooking steps:

1. First prepare all the ingredients for this dish, including eggplant, potatoes and green peppers. There are spicy and non-spicy green peppers. Everyone can choose according to their own home preferences.

2. Peel the potatoes and cut them into small pieces. Wash the eggplants and cut them into hob pieces. Because they need to be fried, the fried ingredients will become smaller, so you can cut them into larger pieces. , then remove the seeds and tendons from the green pepper and cut into small pieces.

3. To make the sauce, add one spoon of sugar, 3 spoons of light soy sauce, two spoons of rice vinegar and one spoon of oyster sauce in a bowl, then add half a bowl of water, and finally add a little starch , stir evenly and set aside.

4. Add an appropriate amount of cooking oil to the pot and heat it up. When the oil temperature reaches about 60%, put the potato pieces into the oil pot and fry.

5. Fry the potato pieces until golden brown, take them out and use kitchen paper to absorb the oil and set aside.

6. Put the green peppers into the oil pan and fry them. The frying time of the green peppers does not need to be too long. Once you see that they have become a little soft, take them out to control the oil.

7. Put the eggplant into the oil pan, fry until soft, take it out, and use kitchen paper to absorb the grease.

8. Leave a little cooking oil in the pot, then put the onion and garlic into the oil pot and stir-fry until fragrant.

9. Add the fried potatoes, green pepper and eggplant together and stir-fry, then add the prepared sauce.

10. After the soup has dried up, you can turn off the heat. If you want to use the soup to soak the rice, you can leave a little soup.

Cooking tips:

1. After washing the eggplants, potatoes and green peppers, be sure to dry them out, otherwise oil will splash when frying.

2. The frying time of eggplant, potatoes and green peppers should be controlled well. The potatoes and eggplants should be fried for about the same time. They can be served when the surface is a little brown.

Copywriter Editor: Hai Shi Wang Xiao Chu