The home-cooked practice of three fresh, the entrance is fragrant, it is delicious to eat, and the practice will be collected first

Di San Xian is a famous dish in Northeast China, the so-called Di San Xian, is three ingredients: potatoes, eggplant, green peppers, the color matching is very reasonable. Generally, the practice of restaurants is to fry the ingredients in oil first, but when making them at home, they don't need so much oil, which is unhealthy and oil-consuming. So today, I will introduce you to the home version of the Disanxian method, eliminating the step of frying.

The main materials used in the three fresh

1 eggplant, 1 potato, 1 green pepper, 1/2 garlic, 1 green onion, 3 tablespoons light soy sauce, 1 tablespoon sugar, 1 tablespoon aged vinegar, 1 tablespoon oyster sauce, 4 tablespoons water, 1-2 tablespoons starch

Steps of the three fresh practices

1. Handle the ingredients, peel the potatoes and cut them into pieces, cut the eggplant into pieces, and cut the green peppers into pieces; Finely chop the green onion and ginger and mix all the seasonings in a bowl.

2. Put an appropriate amount of oil in the pot, a little more than usual to stir-fry, and fry the potatoes slowly over low heat after the oil is hot.

3. Wait for the potatoes to be fried until the appearance is golden brown, about 7-8 minutes cooked, put in the eggplant and fry together, when you find that the oil at the bottom of the pot is instantly absorbed by the eggplant, don't worry, continue to fry slowly over low heat.

4. Wait until the eggplant is heated and soft, and start to spit out the oil, add the green pepper at this time, and stir-fry evenly.

5. Wait until the green pepper is also scorched, pour in the minced green onion and garlic, and stir-fry until fragrant.

6. Finally, add the seasoned sauce, stir-fry evenly over high heat, and let the ingredients cover with a thin layer of thickener to get out of the pot.

Tips:

1. Because of the oyster sauce and sweet and sour sauce, there is no need to add salt to this local three freshness, and you can add a little bit to the sauce bowl with a heavy taste.

2. When frying potatoes and eggplants, it is easier to stick to the pan, try to choose a non-stick pan, or add a little oil in the process of frying to ensure that it does not stick.

3. In order to ensure that the potatoes have a crispy texture, they do not need to be soaked in water or blanched, but they need to be fried patiently.