地三鲜 Stir fry Eggplant, potato, and pepper (Di San Xian) /《幸福一家人》 Happy Family скачать в хорошем качестве

地三鲜 Stir fry Eggplant, potato, and pepper (Di San Xian) /《幸福一家人》 Happy Family

地三鲜 食材： 3瓣蒜（拍碎，去皮） 2根葱（切碎） 1.5汤匙玉米淀粉 3汤匙水 500克茄子（斜切成一口大小的大块） 1个大土豆（约225克，去皮，斜切成一口大小的大块） 1个红甜椒或青椒（切成一口大小的大块） 4汤匙油 1汤匙绍兴酒 2汤匙生抽 ½茶匙糖 ¼茶匙白胡椒粉 ½茶匙芝麻油 适量盐 做法 1. 将蒜拍碎，去皮，葱切碎，在小碗中将玉米淀粉和水混合。备用。 2. 将蔬菜洗净，切成一口大小的块。 3. 中火加热锅中的油。加入土豆，炒约8分钟至熟透。期间不时翻炒，以免烧焦。现在加入甜椒，再翻炒一分钟。将所有食材盛入盘中备用。 4. 锅中应该还剩有油（可根据需要添加油）。放入茄子，稍微炒一下。将茄子片平铺，盖上锅盖焖一分钟，再揭开锅盖，翻炒茄子以免烧焦，然后重复。重复2-3次，直到茄子熟透。盛入盘中。 5. 如果此时锅很干，可以加一点油。放入蒜瓣，翻炒几秒钟，然后将所有蔬菜放回锅中。现在快速加入绍兴酒、生抽、糖、白胡椒粉和芝麻油。搅拌均匀。然后开火，加入玉米淀粉浆（加入前充分搅拌，因为玉米淀粉会沉到锅底）和葱段。搅拌几次，让蔬菜裹上酱汁，加盐调味，即可上桌！ Stir fry Eggplant, potato, and pepper (Di San Xian) Recipe Ingredients 3 cloves garlic (smashed and peeled) 2 scallions (chopped) 1½ tablespoons cornstarch 3 tablespoons water 500g eggplants (cut on an angle into large bite-sized pieces) 1 large potato (about 8 ounces/225g, peeled and cut on an angle into large bite-sized pieces) 1 red bell pepper/ Green pepper 4 tablespoons oil 1 tablespoon Shaoxing wine 2 tablespoons light soy sauce ½ teaspoon sugar ¼ teaspoon white pepper ½ teaspoon sesame oil Salt to taste Instructions 1. smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside. 2. Wash and cut the vegetable into bitable sized. 3. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them. Now add the bell peppers, and stir-fry for another minute. Transfer everything to a dish and set aside. 4. There should be oil left in the wok. (add oil if needed). Add the eggplant and brown slightly. Spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Do this 2-3 times until the eggplant is cooked through. Transfer to a dish. 5. Add a bit of oil if the wok is very dry at this point. Add the garlic, cook it for a few seconds, and add all the vegetables back to the wok. Now quickly add the Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil. Stir and mix everything well. Time to turn up the heat and add the cornstarch slurry (stir well before adding, as the cornstarch settles to the bottom) and the scallions. Stir a couple of times to coat the vegetables with sauce, add salt to taste, and ready to serve!