Non fried version of three delicacies

Non fried version of three delicacies

Introduction:

"The three delicacies in Northeast China are a classic home dish with many ways. There's not a lot of bomb free. This time I recommend this non fried one. It's not inferior in taste, but it's less greasy and healthier. "

Production steps:

Step 1: cut potatoes, eggplant into hob pieces, pepper into rings or slices.

Step 2: put potatoes and cold water into the pot and boil for three minutes. Add white vinegar and add eggplant. Cook for two minutes.

Step 3: cool and dry, blanch the green pepper, and the color is green.

Step 4: fry potatoes and eggplant in a little oil over medium heat with yellowish edges. Add ginger and stir fry together.

Step 5: add rock sugar, soy sauce, steamed fish, soy sauce, cooking wine, oyster sauce, stir well, stew for a while, so the flavor is very strong. Then add water, bring to a boil and simmer for five minutes.

Step 6: pour in the green pepper and garlic, and collect the juice over high heat. Add salt, monosodium glutamate and thicken.

Materials required:

Eggplant: one

Potatoes: two

Green pepper: Three

Garlic seed: right amount

Ginger: right amount

Rock sugar: right amount

Soy sauce: half a teaspoon

Oyster sauce: half tbsp

Steamed fish and soy sauce: 1 tbsp

Cooking wine: 2 tbsp

Water: 3 tbsp

Starch: 1 tbsp

Salt: right amount

MSG: right amount

Thirteen spices: appropriate amount

White vinegar: right amount

Note: later: 1, eggplant skin do not expose water, skin up to the reverse, so that eggplant skin will not change color. 2. Put salt in the end because you need to taste it or not. I think it's necessary, but not too much. 3. Don't thicken too much, just thin. It's too thick to feel sharp.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh