Ingredients and methods of three fresh dishes

I guess everyone has eaten "Di San Xian" before. It is a Northeastern dish made with eggplant, potato and green pepper. So today I will tell you how to make it.

Ingredients for three fresh dishes:

Home cooking that will accompany you throughout your life - Three Fresh Vegetables (Super delicious dish)

Ingredients: 1 long eggplant, 1 potato, 1 green pepper, 1 red pepper, 15 grams of chopped green onion, 30 grams of chopped garlic

Seasoning: 2 teaspoons (10ml) soy sauce, 1/2 teaspoon (3g) sugar, 1/4 teaspoon (1g) salt, 1 tablespoon (15ml) cooking wine, 2 tablespoons (30ml) water, 1 tablespoon (15ml) starch, 1/4 teaspoon (1ml) sesame oil

Three Fresh Method:

1) Peel the potatoes and cut them into 0.3cm thick slices. Wash the long eggplants, remove the stems, and cut them into dices with the skin on. Remove the stems and seeds of the green and red peppers, and cut them into triangular pieces. Chop the green onions and garlic into fine pieces and set aside.

2) Take a small bowl, pour in soy sauce, sugar, salt, cooking wine, water and water starch to make sauce.

3) Pour more oil into the pan and heat it over high heat until it is 80% hot. Fry the potato slices and eggplant pieces until golden brown and remove them from the pan.

4) Leave some oil in the pan and heat it over high heat. When the oil is 70% hot, add chopped green onion and half of the minced garlic. After frying until fragrant, add the fried potato slices, eggplant pieces, and green and red pepper pieces and stir-fry for half a minute.

5) Finally, pour in the prepared sauce and stir-fry quickly over high heat for 1 minute. Sprinkle with the other half of the minced garlic before serving.

Super wordy:

**"I don't know if it's because I'm getting older or because my emotions are getting more fragile, but when I come across familiar objects, familiar faces, familiar fragrances, a strong warmth surges up from the bottom of my heart, spreading to the very end of my nerves, and it takes a long time to dissipate."---------Selected from "Home Cooking for a Lifetime"

**Potatoes and eggplants require different frying times, so fry them separately and don’t put them in the frying pan together, otherwise the potato slices will become mushy when the eggplant is not cooked.

**Put half of the minced garlic in the pot when it is ready, and sprinkle the other half of the minced garlic just before serving, which will highlight the flavor of this dish.

**It is more convenient to prepare the sauce in advance. This is a dish that is stir-fried quickly. If you add seasonings one by one, the cooking time will be extended, and the eggplant and potatoes will become more collapsed after being fried, affecting the appearance and taste.

**Long eggplants are tender and will taste better with the skin on. It is not recommended to peel the eggplants. If you do not fry the cut eggplants immediately, soak them in light salt water to isolate them from the air to prevent oxidation and blackening.