Speaking of Northeastern cuisine, my first impression is not sauerkraut, nor barbecue, but the land is three fresh. The raw materials of this dish are very simple, and there has never been a change. The potato eggplant and big peppers are “speaking in the mouth” in the northeast dialect. The taste is delicious, rich and delicious, the oily potatoes and eggplants are soft and crisp, and the taste is thief. Of course, the ingredients are healthy and nutritious, and the practice is somewhat oily. It is also good to eat once in a while, and it is appetizing. Such a greasy taste of vegetarian dishes, it is a supplement to the meat dishes. Today, I will introduce you to the three dishes of the sauce and seafood sauce made by Huang Jihuang in a series of dishes. It is easy to learn and the sauce is versatile. Production tools: induction cooker, wok. Suitable for the crowd: rice lovers, Northeastern food lovers, home cooking. Actual dish evaluation: Especially love fried potatoes, and eggplant, green pepper is crisp and slightly sweet, blessed friends, and then a bowl of rice. Climb your life and explore the joys of life. For sauces and seafood sauces, please visit: Huang Jihuang Tmall flagship store, look for authentic marks, the taste is guaranteed.
Potato peeled and cut hobs, eggplant washed and cut hobs
Green red pepper, seed and white gluten, cut triangle
Green onions and garlic are minced
1 scoop of sauce +1 scoop of seafood sauce + 3 scoops of water + 1 scoop of starch, adjust a thickened juice
Pour some oil in the pan, heat it to 80% heat, add potatoes and eggplant, and fry it into golden yellow.
Keep the base oil in the pot, heat the oil, add the diced green onion and minced garlic, and sauté.
Add the fried potatoes and eggplant, stir fry a few times, then add the green pepper pieces and fry for 30 seconds.
Pour into the adjusted sauce and simmer for a minute, then simmer for 1 minute.
1, potatoes and eggplants fried time is not the same, potatoes for a long time, eggplant time is short. 2, cut into small pieces of potatoes, more convenient to fry and quickly mature; eggplant cut into large pieces, fried will be soft and not easy to deform. 3, cut potatoes can also be soaked in cold water, remove the surface of the starch, the taste will be just right. 3, fried potatoes and eggplant can be used to control the oil with oil-absorbing paper, and then put the pot, the oil in the pot should not be too much, otherwise the taste will be too greasy.