What region is the traditional dish "Jisanjian" (地三鲜)? What are the three dishes?

Di Sanxian is a traditional Northeastern dish, which is very appetizing and hunger-inducing. The three vegetables in this dish are potatoes, eggplant, and green peppers. The key to making a delicious dish is to make it through the process of oiling. The key to making good food is the process of oiling. To make good food, it is the test of the person in charge of the oiling. Eggplant potato pepper three ingredients a soft a hard a tender, respectively, over the oil fried, temperature time are not the same, the final dish should be shaped, color and lustre bright, appearance is considered successful. Today I share with you the practice of the Northeast famous dish ground three fresh.

Di Sanxian practice

Prepare ingredients: potatoes, eggplant, green pepper, oyster sauce, soy sauce, salt, sugar, cooking oil, chicken essence, starch, green onion, ginger and garlic powder.

1, potatoes washed and peeled, cut into cubes, soaked in water. Eggplant washed, cut into hobnail pieces, soaked in salt water. Green pepper washed, broken into pieces. Chop green onion, ginger and garlic separately and set aside.

2, prepare the sauce. Pour the appropriate amount of soy sauce, oyster sauce, sugar, salt, chicken essence and a small amount of water starch into a bowl to make the sauce.

3. Remove the potatoes from the water and control the surface water. Put cooking oil in a pot, when the oil is hot, put in the potatoes and start frying until golden brown.

4: Remove the eggplant from the water, wipe off the water, sprinkle with a little dry flour, mix well, put into the hot oil, fry until golden brown.

5. Heat a little cooking oil in a pan, add chopped green onion and ginger, stir-fry, then add the fried potatoes and eggplant, add the prepared sauce, stir-fry evenly, and finally reduce the sauce over high heat. Before leaving the pan, put a little garlic to enhance the flavor, and then stir-fry, so that the garlic aroma permeates the whole dish, you can get out of the pan.

Tips for making ground pork

After the potatoes are cut, they must be soaked in water to remove the surface starch before cooking. This way the flavor will be better and it will not be sticky when fried. Before frying the eggplant, it must be soaked in salt water first, this is to prevent the eggplant from absorbing oil. After soaking, make sure to control or dry the water.

Green peppers are always crunchy and sweet and are better roasted, so there is no option to saute them in a frying pan beforehand. Keep the peppers crunchy and not too soft by sauteing them first.

Eggplant wrapped in cornstarch, can be a large reduction in the inhalation of eggplant oil, but also help the eggplant block shape, not only healthy and beautiful, is a very important skill. Garlic must be put in before stir-frying to enhance the flavor and aroma, so that the aroma of garlic will not be overshadowed by other aromas, you can choose to put in garlic before stir-frying and baking eggplant.

Conclusion: Above is how I share with you the famous northeastern dish Di San Xian. Ground Sanshen is a never tired of eating rice dishes, you can try to do it.