Suizhou people have a dish called "Sanxian" on holidays. Do you know how to do it?

Hello, I'm glad to answer your question.

Suizhou Sanxian is a famous specialty in Suizhou, Hubei Province. Can be steamed, can be soup, can be hot pot. Let's take steaming for example.

1. Material preparation: pork 1000g, 2 eggs and 2 fried dough sticks.

20g of lotus root, 5g of ginger, 5g of onion and 20g of raw flour.

G. 4 pieces of soybean oil

Second, change the knife: the pork is cut into small squares and the fritters are cut into sections.

Cut the lotus root into small squares, then put them together and chop them into mud for later use.

Cut ginger into foam, cut shallots into small pieces and soak soybean oil in water.

3. marinating: add onion and ginger to the meat sauce and add salt 3.

G, soy sauce 5g, 2 eggs, Nande 3g, thirteen eggs.

3 grams of incense and 10 gram of raw powder are evenly stirred in one direction,

Marinate in the refrigerator for 30 minutes, then take out and soak.

Cut the soybean oil into pieces the size of 5A paper and marinate the meat.

Spread it flat on soybean oil, about 5 mm thick, and spread it with corn flour.

Fourth, production: the pot is hot, add 1000 grams of oil, and fire.

50% heat, add three fresh ingredients, fry until golden brown, remove and let cool.

After cooling, replace the knife with a piece of uniform size and take a buckle bowl.

, and then put the chopped three delicacies neatly in the bowl.

Put it in a steamer and steam for 40 minutes. Take it out and sprinkle with chopped green onion.

Friendly reminder: it is best to choose pork with a fat-thin ratio of 2: 8.

This is delicious and tastes delicious. The key is not to suck oil at all! Di San Xian is a home-cooked dish in Northeast China. I like it very much and eat it in a restaurant. Many people like to order fresh ground. I never thought potatoes+eggplant+green peppers could be so delicious!

To tell the truth, I don't particularly like eggplant in my daily life, and potato chips have no appetite for me, and I am also disgusted with greasy dishes. Personally, I prefer to eat light and simple home cooking, but for the three fresh potatoes, it really broke my prejudice. Eggplants must wilt, potatoes must be burnt, and green peppers must be cooked later. The seasoning is particularly simple, nothing more than salt and soy sauce.

In restaurants, the raw materials for making this dish are usually washed in an oil bath first. As long as it is oiled, even healthy vegetarian dishes will become unhealthy. Although it is a vegetarian dish, once it is oiled, the calories are higher than meat, but if the raw materials of the dish are not oiled, it will lose its taste and mouthfeel. So in the process of cooking this dish, I first marinate the eggplant with strong oil absorption ability with salt, and then wrap it with starch before frying.

Prepare ingredients:

One green pepper, one eggplant, one potato, onion, ginger, garlic, oil, salt, corn starch, sugar, soy sauce, white vinegar, water and cooking wine.

Specific practices:

1. Prepare minced onion, ginger and garlic first, then prepare a big potato, cut it into hob blocks, cut it as thin as possible, and put it on a plate for later use; Prepare another eggplant, cut it into hob blocks, then put it into a bowl, add a proper amount of corn starch, and wrap the eggplant with starch and stir it evenly for later use; This can reduce the oil absorption of eggplant, and then prepare a green pepper, cut it into hob pieces and put it on the plate for later use.

2. Then we prepare soup, prepare a small bowl, add one spoonful of sugar, three spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of cooking wine, three spoonfuls of water and one spoonful of salt, and stir well for later use.

3. Then take the pot, add a little more oil, put a chopstick in it to bubble, and the oil temperature will be almost the same. At this time, we will put the cut potato pieces in a pot and fry them in medium heat. When frying, we should stir them frequently, so as to prevent the potatoes from sticking to each other. Then, when frying, we can take out the oil control first until the surface is golden.

4. Then put the eggplant into the pot, fry it until the surface changes color, and you can fish it out with a swish. Finally, put the green pepper into the pot and take it out after about ten seconds.

5. Add a small amount of oil to another pot, add onion, ginger and garlic and stir-fry until the oil is hot, or add potato, eggplant and green pepper in turn, stir-fry evenly, then add the prepared soup to the pot, turn to high heat, stir-fry evenly, and let the ingredients taste. Finally, pour in a small amount of water starch to thicken, stir-fry evenly, and serve.

Say a few more words:

Eggplant coated with starch can greatly reduce the inhalation of eggplant oil, and also help the eggplant block to form, which is healthy and beautiful, and is an important skill in cooking the dish of Disanxian.

When frying green peppers, the oil temperature must be hot and the time must be short. After the green pepper is fished out, the skin bubbles, the color is bright green and the taste is good.

If you are afraid that the heat is too high, you can soak the three fresh foods in oil-absorbing paper before frying. When cooking three fresh foods, nothing can replace frying. Even cooked or fried, it can achieve the same appearance, but the taste will be very different.

Chop pork, water chestnut, fried dough sticks, onion, ginger, etc. Add starch, eggs and other condiments, stir well, spread it thinly on the soybean oil skin (similar to yuba, but the soybean oil skin is intact and yuba is shrunk), and fry it in a pot. When tourists come, they can steam, fry or make soup directly, which is a bit like croquettes.