Delicious Di San Xian Recipe
Delicious food is not just for filling the stomach. It is also an artistic presentation, such as three delicacies from the earth. Seemingly ordinary home-cooked food, but if carefully cooked, cutting eggplants, potatoes, and green peppers into uniform sizes, stir-frying until the color is attractive, and then arranging them artfully, it is like a beautiful work of art. Follow this recipe and create this exquisite and delicious dish with delicate techniques.
What are three delicacies from the earth
This is a classic traditional famous dish from Northeast China. The "earth" in "three delicacies from the earth" means that the ingredients of this dish mainly come from the land. "Three delicacies" refer to these three fresh vegetables: eggplant, potato, and green pepper.
The eggplant has a soft texture. After being fried, the skin is crispy and soft, and the inside still has a soft texture. It can also absorb the taste of seasonings, adding a mellow flavor to the dish. Potatoes are rich in starch. After being fried, the skin is golden and crispy, and the inside is soft and sweet. It plays a role in increasing the texture layers and satiety in this dish. Green peppers are rich in vitamins and have a crisp taste and a unique fresh fragrance.
The combination of these three ingredients, eggplant, potato, and green pepper, is truly amazing. Multiple textures such as freshness, fragrance, softness, glutinousness, and crispness come together. The taste is rich and mellow and is especially loved by people.
Ingredients and substitutes
To make this dish of three delicacies from the earth, you need to prepare the following materials:
Main ingredients
Eggplant: Provides a soft texture and has a rich flavor after absorbing seasonings.
Potato: Has a smooth texture. After being fried and other treatments, it adds flavor.
Green pepper: Brings a refreshing taste and unique green pepper fragrance, enriching the dish's layers.
Accessories
Starch: Used for thickening, making the soup thick and better wrapping the ingredients.
Seasonings
Soy sauce: Adds a salty and fresh taste. Mainly used for coloring to make the dish more attractive in color.
Salt: Controls the salty base tone, highlights the original flavor of the ingredients, and makes the dish taste appropriate.
Oil: Used for frying ingredients such as potatoes, eggplants, and green peppers to achieve the ideal taste and color. In the subsequent stir-frying process, it can also make the ingredients heated evenly and add fragrance.
Substitutes
Eggplants can be replaced with long beans. After being fried, long beans also have a certain degree of softness in texture, but the flavor is different from that of eggplants. The cooking time needs to be adjusted appropriately.
Potatoes can be replaced with Chinese yams. Chinese yams have a relatively smooth texture, similar to potatoes, but the flavor is slightly different. Pay attention to controlling the heat when cooking.
Green peppers can be replaced with colored peppers. Colored peppers also have a refreshing taste. However, the taste is relatively light. You can increase the amount of seasonings appropriately according to personal taste.
Starch can be replaced with flour. However, the thickness and taste after thickening with flour will be different from starch. Pay attention to adjusting during cooking.
Soy sauce can be replaced by a mixture of light soy sauce and a little dark soy sauce. Light soy sauce adds saltiness and freshness. Dark soy sauce assists in coloring to simulate the effect of soy sauce.
How does it taste
The taste of three delicacies from the earth is rich and attractive. The fried potatoes have a golden and crispy skin and a soft and sweet inside. The simple fragrance spreads in the mouth.
The eggplant, after being fried and stir-fried, has a crispy and soft skin and a soft inside. It fully absorbs the taste of seasonings and is full of a rich and mellow soy sauce flavor. There is also a hint of its own sweetness.
Green peppers play a role in harmonizing. They retain a certain degree of crispness and have their own fresh vegetable fragrance, reducing the greasiness of potatoes and eggplants after being fried and adding a fresh breath to the dish.
On the whole, three delicacies from the earth combine the salty and fragrant flavors of various seasonings, the rich flavors of potatoes and eggplants, and the fresh taste of green peppers. The texture includes crispy, soft, and crisp. The flavors are intertwined, making it delicious with rice and leaving a lasting aftertaste.
How to make eggplants easier to cook
In terms of cutting method, cut the eggplants smaller. When making three delicacies from the earth, don't be limited to small pieces with a side length of 3-4 centimeters. Cut them even smaller. The increased heating surface area allows for faster heat conduction and can shorten the cooking time.
During pretreatment, first, salt-cure. After cutting, sprinkle an appropriate amount of salt and stir evenly. Let it stand for 15-20 minutes to force out some moisture. The structure becomes tighter. It is easy to absorb flavors, and because there is less moisture, it cooks faster. Pay attention to the saltiness when seasoning later.
Second, blanch. Put the cut eggplant pieces into boiling water and blanch for 1-2 minutes. Take them out and put them in cold water to cool. Preheating also maintains the color and taste. It will be easier to cook in the subsequent cooking.
The cooking process can also be adjusted. When frying eggplants, appropriately extend the frying time. After putting them in, quickly stir with a spatula to ensure that all sides are heated. Fry the skin until crispy and the inside is thoroughly cooked and soft. Just stir-fry a few times later, and you can easily get delicious and thoroughly cooked eggplants.
Precautions and tips
In the ingredient processing stage, cut potatoes into small pieces to avoid uneven cooking inside when fried due to being too large.
If eggplants are salted after being cut, pay attention to controlling the amount of salt when seasoning later to prevent it from being too salty. And the salting time should not exceed 20 minutes. Otherwise, too much moisture will be lost and the taste will be dry and tough.
Choose fresh, crisp, and tender green peppers with smooth skins to ensure the taste and color.
During the frying process, when frying potatoes, maintain a stable oil temperature of about 60% heat. Stir frequently and take them out when they are fried to golden. When putting eggplants in, quickly stir to prevent them from absorbing too much oil and getting burnt. Put green peppers in last. Take them out as soon as they change color. Control the frying time throughout. If it is too long, the ingredients will lose their freshness and become soft.
During stir-frying, leave not too much base oil. Otherwise, the dish will be greasy. Stir-fry quickly over high heat to maintain the flavor. Add salt according to taste. Sprinkle soy sauce evenly for coloring. First, stir starch and water evenly to form a thickening sauce and then pour it in. Stir while pouring to make the soup just thick enough. In this way, the three delicacies from the earth made are delicious with rice and have a rich flavor.
INGREDIENTS
Main Ingredients
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·200g eggplant
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·150g potato
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·100g green pepper
Accessories
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·10g starch
Seasonings
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·10ml soy sauce
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·3g salt
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·1200ml oil
COOKING STEP
Step 1
Cut the eggplant into small pieces with a side length of about 3-4 centimeters by using the rolling cut method; cut the potato into approximately cube-shaped pieces with a side length of about 2-3 centimeters; cut the green pepper into pieces by using the rolling cut method to make its size similar to that of the eggplant pieces. Place the processed ingredients separately for later use.
Step 2
Pour about 1200ml of oil into the pot and heat it over medium heat. At the same time, prepare tools such as a strainer for later use to scoop out the ingredients.
Step 3
When the oil temperature reaches about 60% heat, put in the potato pieces. After putting them in, use a strainer or spatula to gently turn the potato pieces from time to time to ensure even heating and avoid local scorching.
Step 4
When the potato pieces turn golden yellow, carefully put in the eggplant pieces. Since eggplants absorb more oil, after putting them in, quickly use a spatula to quickly turn back and forth to make the eggplant evenly heated and not overly absorb oil.
Step 5
After frying the eggplant pieces for a while, pour in the green pepper pieces and continue to turn all the ingredients to make the green pepper pieces evenly heated.
Step 6
After frying until the color of the green pepper pieces darkens, quickly scoop out all the potatoes, eggplants, and green peppers with a strainer and drain off the oil.
Step 7
Leave a little base oil in the pot, heat it over high heat until it reaches about 70% heat. Put the fried potatoes, eggplants, and green peppers into the pot in turn, add 3g of salt, and quickly stir-fry evenly to make the ingredients initially flavored.
Step 8
Pour about 50ml of clear water into the pot and add 10ml of soy sauce for coloring. Continue to stir-fry to make the ingredients fully absorb the color and taste of soy sauce.
Step 9
Pour in 10g of starch and stir-fry until the soup thickens. Then the production of this dish of three delicacies from the earth is completed.
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Recipe Variations
The regular way of making three delicacies from the earth is delicious and classic. With a little change and innovation, you can unlock a whole new taste.
First is "crispy three delicacies from the earth". Before frying potatoes, eggplants, and green peppers, evenly coat the ingredients with a thin layer of corn starch or tempura powder. After frying, the skin will be even more crispy and thin, like a crispy armor. The inside is still soft and tender. The taste levels are more distinct. The "crunch" sound and the soft texture are intertwined when you bite down, with a unique flavor.
Second is "cheesy three delicacies from the earth". Put the stir-fried three delicacies from the earth into a baking dish and spread a thick layer of shredded cheese on it. Put it in the oven and bake at 200°C until the cheese melts and the surface is golden and slightly charred. The rich milky flavor of cheese is integrated into the mellow taste of three delicacies from the earth. The pulling effect adds to the eating pleasure. The collision of salty and milky flavors. Potatoes, eggplants, and green peppers are wrapped in cheese with a wonderful taste, like a party on the tip of the tongue.
Third, you can also make "three delicacies from the earth over rice". Pour the stir-fried three delicacies from the earth with the soup on the steaming hot rice and sprinkle some seaweed flakes and sesame seeds. The rice absorbs the fresh and fragrant soup. The vegetables are matched with soft glutinous rice grains. With one bite, the food and rice are integrated, filling and delicious. It is simple, quick, and extremely satisfying.
FAQs:
Check the fruit stalk and calyx. Fresh eggplants have green fruit stalks and intact calyxes without withering or rotting. Once the fruit stalks are dry and yellowish, it means that it has been a long time since they were picked and there is a loss of moisture.
By touch, it is best if it is elastic and not soft when gently pinched. If it is too hard, it means it is not ripe and the taste will be hard after cooking. If it is too soft or even depresses when pinched, it may be that the inside has deteriorated and the eating quality is poor.
Choose the shape and size. Those with regular shapes and uniform thickness are better. The long ones are straight and slender, and the round ones are round and full. Moderate size has better taste. If it is too large, it is easy to be old and have more fibers. If it is too small or not ripe, the cooking effect and taste will be affected.
Noodles are also a good match. For example, steamed buns. The soup of three delicacies from the earth can be dipped on steamed buns to make the steamed buns no longer monotonous. The wheat fragrance of steamed buns and the fresh fragrance of three delicacies from the earth blend with each other. One bite of steamed buns and one bite of vegetables have a rich and satisfying taste. There are also hand-rolled noodles. Use three delicacies from the earth as a topping and cover it on the cooked noodles. The chewy texture of noodles is combined with the soft and tender taste of three delicacies from the earth, with a unique flavor.
In terms of taste, when eaten while hot, the crispness of the outer skin and the softness inside the potato can reach the best state. When the potato is just out of the pot, when you bite down, there is a "crunch" sound. Inside is hot and soft, with distinct taste levels.
If three delicacies from the earth are slightly cooled, the dish may have condensed soup and hardened taste, which will affect the original delicious experience of this dish to a certain extent.
Thick starch thickening can make the soup of three delicacies from the earth become thick and better wrap the surface of ingredients. During the cooking process, after adding thick starch thickening, potatoes, eggplants, and green peppers can evenly be coated with thick soup. Because these three ingredients themselves have certain pores or rough surfaces, thick starch thickening can fully fill these places, so that every bite of ingredient has a rich taste.
When scooping up three delicacies from the earth with a spoon, thick starch thickening will make the soup flow slowly, rather than being as thin as thin starch thickening. This can ensure that after the dish is served, even if it is placed for a while, the ingredients will not become dry due to the loss of soup. Moreover, the rich taste of thick starch thickening complements the mellow flavor of three delicacies from the earth and can enhance the texture of the whole dish. When people taste it, they can feel a richer taste experience. However, during the production process of thick starch thickening, pay attention to the amount of starch used and the degree of stirring to avoid the situation of lumpy starch thickening.
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