Delicacies of the Ground

Method: 1.Potatoone,Eggplantone,Green Pepperone and a half, this is the amount tried for the first time; after getting familiar with it, you can increase the ratio (I started making it at this ratio)


2. Cut the potato into chunks or slightly thick slices according to your preference; cut the eggplant in dice, do not make them too small. Cut the green pepper, if you want an aesthetically pleasing appearance, cut it into diamond-shaped pieces (it is recommended to use a thin knife---all ladies be careful with your hands)


3. Heat oil,Northeastern Chinese Dishesgenerally use a large amount of oil; consider this before eating.The oil used is for frying the potato, so those who are experienced should add it when the oil temperature reaches about 80°C; beginners can add it when the water level in the pot just covers one and a half potato chunks.
4. Fry the potato at an oil temperature of 80°C until it is golden brown and slightly translucent, taking about two and a half to three minutes. Remove from the heat, then fry the eggplant for about two to three minutes before removing it. Add the green pepper and remove everything immediately after adding.
5. Drain the oil, add a small amount of oil, sauté the scallions and minced garlic, optionally add finely chopped garlic if you have time.
6. Pour in the three fresh vegetables, then cook according to usual stir-fry procedures.Dark Soy Sauce, Shaoxing Wine,MSG, salt, if there is any broth (such as from a Pork Rib or Pig's Foot), add one spoonful; do not add too much. Cook on high heat for about one minute, then add a small amount of cornstarch and stir-fry briefly before serving.Haha, I hope you like it!Delicacies of the GroundIngredients: 1 potato, 2 eggplants, 1 green pepperSeasonings: cooking oil,Soy Sauce, sugar, salt, scallions, minced garlic, cornstarch, and chicken broth as needed
Method: 1. Peel the eggplant and potato, cut them into dice; hand-cut the green pepper into small pieces.

2. Pour in a generous amount of oil, heat to seven-tenths hotness, then add the potato chunks until they are golden brown and slightly transparent, remove from the pot.
3. Add the eggplant to the same pot and fry until it is golden brown, then add the green pepper pieces and remove everything together.4. Sauté scallions and minced garlic with a small amount of hot oil; add chicken broth, soy sauce, sugar, salt, eggplant, potato, and green pepper, stir-fry briefly.5. Add water cornstarch and cook over high heat for a moment before serving.PS: In Chinese folklore, there is a custom to taste ground delicacies on the day of (Li Xia).When talking about these ground delicacies, they refer to freshly picked vegetables:
amaranth,foxtail millet, andbroad beans(or garlic sprouts), stir-fried together for their freshness.In Changchun, these ground delicacies have become local specialties.
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Now, there are also versions where potatoes, eggplants, and
chili peppersare stir-fried. This is a genuine Northeastern Chinese dish.Aromatic barley andgreen beans(orscallion shoots), when stir-fried together, are fresh and tender.In Changchun, earth's three treasures became local famous dishes.Now, there are also versions that mix potatoes, eggplants,pepperstogether for a triple treasure stir-fry.This is authentic Northeastern Chinese cuisine.