When cooking at home, I rarely cook fried dishes, because I think it's too troublesome and because I think the calories are too high. But some dishes are indeed fried and grilled to be more delicious, such as Disanxian, and it is okay to cook it once in a while.
During this time of the year, almost every family will make some fried goods, and while the oil is hot in the pan, you can try this three fresh. The fragrance is overflowing, but the flavor is not greasy. A bowl of sauce, three kinds of dishes, as soon as the fire is burned, it tastes good, and the whole family likes it.
Home-style three fresh
Ingredients: potatoes, eggplant, green peppers, green onions, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, starch.
1. Add light soy sauce, a little dark soy sauce, oyster sauce, salt, sugar, chicken essence, starch and water to a small bowl, and stir into a sauce for later use.
2. Peel the potatoes and remove the seeds of the green peppers, wash them and cut them into cubes.
3. Peel the eggplant, cut it into hob pieces, and rinse it again with water. Drain the water and add starch and mix well so that the surface of each eggplant is evenly coated with starch.
4. Put the potato cubes in the oil temperature three or four hot, fry the potatoes over medium-low heat first, and then turn to medium-high heat to fry the surface of the potatoes until golden brown. Remove the oil control and set aside.
5. Heat the oil in the pot until it is hot, add the eggplant, and fry the eggplant on high heat until the surface is golden and crispy. Then put the green pepper cubes in, fry them for another half a minute on high heat, and remove them together, control the oil and set aside.
6. Leave a little base oil in the pot, add green onions, ginger and garlic and fry over low heat to make it fragrant.
7. Then pour in the seasoned sauce and burn over high heat until viscous.
8. Pour the fried potatoes and eggplants into the pot, stir-fry evenly over high heat, then turn off the heat and serve.
The freshly cooked eggplant tastes charred on the outside and tender on the inside, and the potatoes are charred and soft, with a little spicy and slightly sweet. The fragrance is overflowing, and it is super delicious.
Tips for Rice Cooking.
1. The surface of the eggplant is coated with starch and then fried, the inside of the eggplant will not absorb oil, and it will not be greasy to eat.
2. Put the juice in the pot first and boil it until it is viscous, and then pour in the fried vegetables, so that the dishes will not be soaked in the soup, and the outside is charred and tender on the inside, and the taste is richer.
Hello everyone, I'm Fanfan! I like the kitchen, I like to cook, and I use three meals a day to record my ordinary life. There are no special circumstances, it will be updated every day, thank you for your attention and likes, and I wish you and your family a happy life!
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