Everyone, pay attention, there will be endless potatoes at home in the future, don't always stew and eat, like me, the three fresh dishes in the Northeast are really delicious.
1.Peel the potatoes picked from the tree, then use my ancestral hob method, cut them into hob pieces, and wash the starch on the surface of the potatoes with water to prevent oxidation and blackening.
2.Prepare another eggplant, also use my ancestral hob method to peel and cut into hob pieces, wash it with water, so that you can better hang the starch, be sure to sprinkle cornstarch, this is the key to the crispy taste.
3.Then there is the big chili, which is cut directly into large pieces while he is not paying attention
4.Add half a spoon of light soy sauce, a little oyster sauce, dark soy sauce to the empty bowl, adjust the color, add salt, chicken essence, sugar, a little pepper, add a spoonful of dry starch, half a spoonful of water, stir it evenly and set aside.
5.The oil temperature is 50% hot, put the potatoes in the pot, and fry them slowly over low heat, which takes about three minutes.
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6.Fry the potatoes until they are golden brown and ripe, remove the oil, and then put the eggplants in the pot, and fry them all the way over medium heat. Fry the eggplant until golden brown and crispy, then put the potatoes in the pot, and finally add the large chili peppers, fry them for 10 seconds and remove them all.
7.Leave oil in the pot, add green onions, ginger and garlic, fry the fragrance, pour the mixed sauce into it, boil it over high heat until it is thick, add all the ingredients, and quickly stir-fry evenly to get out of the pot. Isn't it very simple, especially delicious, if you like it, try it.