Di San Xien (three earthly freshness), or Chinese Vegetables

Category: Vegetable and fruit dishes
Kitchen: chinese
Di San Xien (three earthly freshness), or Chinese Vegetables

Ingredients

Potato 2-3 pcs.
Eggplant 2 medium or 1 large
Bell pepper (colored better) 2-3 pcs.
Garlic 4-5 teeth
Bulb onions 1 small
Green onion 3-4
Soy sauce 3-4 tbsp. l.
Sugar (unless the soy sauce is sweet) 2 tbsp. l.
Ground ginger 1 tsp
Ground red pepper 1 tsp
Flour or starch for the sauce 0.5-1 tbsp. l.
Sauce water OK. 100 ml.
Sunflower oil for frying
Salt taste

Cooking method

  • I'll start with the title.
  • Twelve years ago, I was very unfriendly about the perversion of Chinese names. But now I have matured and do not waste time on my nerves, except for some important names. It still makes me nervous when they say Taichi and Chigung instead of Taiji and Qigong, incredibly nervous when they say Oolong instead of Oolong. Etc.
  • Di San Xien is better known as Chi San Chi.
  • It's not an important name for both China and me, but it's better to say it right anyway.
  • All the wrong Chinese names / words come from a misunderstanding of the Chinese transcription called pinyin. Pinyin is written in Latin letters, but this does not mean at all that these letters are read according to the rules of the English language.
  • For example, Di San Xien pinyin is written dì sān xiān.
  • When the word has ng at the end, it does not read NG, g means only hardness n. And when n without g - it means soft Hb. Well, etc.
  • ***
  • Three earthly freshness is a traditional dish in Dongbei cuisine.
  • This is northeastern China. By the way, Dongbei pinyin is spelled dōngběi. We already know that ng is just a solid H, and now it will also know that O is read not as O (oolong yyy), but as U.
  • Three freshnesses are potatoes, eggplant and pepper (Bulgarian).
  • But let's get ready, this is more fun than a boring linguistic lecture
  • ***
  • Attention!
  • Do not salt anything during cooking!
  • ***
  • Since the food processing process is quick, it is best to prepare all the ingredients first.
  • 1Di San Xien (three earthly freshness), or Chinese VegetablesCut the eggplant into slices and soak in salted water for 10 + - min., So that the bitterness goes away. This is just the time while we prepare the rest.
  • 2Di San Xien (three earthly freshness), or Chinese VegetablesWe clean and cut the potatoes into pieces. Like a village potato.
  • 3Di San Xien (three earthly freshness), or Chinese VegetablesWe clean and cut the bell pepper. I only had yellow. But it is very beautiful when there is red, green.
  • 4Di San Xien (three earthly freshness), or Chinese VegetablesFinely chop the garlic and onion. It's good when there are green onions, but for some reason I ran out of it.
  • 5Di San Xien (three earthly freshness), or Chinese VegetablesWe prepare everything for the sauce - ground red pepper and ginger. Soy sauce, and if not sweet, then sugar. Water and starch or cornmeal.
  • 6Di San Xien (three earthly freshness), or Chinese VegetablesWe heat the frying pan. If the wok, then great, and if not, then the cast iron is better. Pour and heat up the sunflower oil. When the oil warms up, we begin to fry the potatoes.
  • 7Di San Xien (three earthly freshness), or Chinese VegetablesWhile the potatoes are fried (it is unforgettable to stir), wash the eggplants, and fold them to drain. And they also rinsed the bowl where there were raw potatoes.
  • 8Di San Xien (three earthly freshness), or Chinese VegetablesWhen the potatoes have become golden, spread them with a slotted spoon (so as not to spread the butter) in a bowl.
  • 9Di San Xien (three earthly freshness), or Chinese VegetablesWe begin to fry the peppers.
  • 10Di San Xien (three earthly freshness), or Chinese VegetablesWhen the pepper is ready (this is 3 + - min.) Put it in a bowl.
  • 11Di San Xien (three earthly freshness), or Chinese VegetablesFry the eggplants.
  • 12Di San Xien (three earthly freshness), or Chinese VegetablesAfter 3-4 minutes. sprinkle with sugar a little. Do not forget to interfere.
  • 13Di San Xien (three earthly freshness), or Chinese VegetablesWhile the eggplants are in the skillet, add the spices to the soy sauce and stir.
  • 14Di San Xien (three earthly freshness), or Chinese VegetablesWe put the eggplants in a plate (I forgot to take a picture), and fry the garlic for 30 + - seconds.
  • 15Di San Xien (three earthly freshness), or Chinese VegetablesAdd the bow.
  • 16Di San Xien (three earthly freshness), or Chinese VegetablesAnd while the onions are fried for a couple of minutes, we have time to make the preparation for the sauce. Add water and gradually add flour / starch. Don't overdo it. No more than 1 st. l.
  • 17Di San Xien (three earthly freshness), or Chinese VegetablesAdd the sauce mixture to the onion and garlic. And stir actively, bringing to a boil. Here you can play with the thickness of the sauce. If you like thick, then wait until it starts to boil (and thicken) and only then add a little more flour / starch. If you like more liquid, then do not add anything or dilute with water if it seems that it is too thick.
  • AND HERE - SALT.
  • Only here and only the sauce.
  • 18Di San Xien (three earthly freshness), or Chinese VegetablesWhen the sauce starts to simmer and you add salt, return all three freshness to the skillet. Stir very gently so as not to smudge the soft fried vegetables into the porridge. And let it boil in the sauce for literally 1-1.5 minutes.
  • That's all!
  • You can lay out on a plate, decorate with sesame seeds, fresh herbs that are in the house.
  • Di San Xien (three earthly freshness), or Chinese Vegetables
  • It's quick and easy.
  • Surprise your family with a new taste of familiar products!

The dish is designed for

For 2-3 people

Time for preparing:

30 + - min.

Cooking program:

Stove, wok / skillet

Arnica
I'll try to cook it. An interesting dish.
I’ve already cooked eggplants with ginger. We all liked it very much. Thanks for the recipe!
kavmins
admired and with great gratitude to you for telling in such detail about a cuisine unknown to me) it is amazing that the products are so familiar, and the taste is completely different)) thank you !!!
Miranda
Olyushka, kavmins, Thank you

Chinese cuisine is 99% quick cooking.
And more often it is the separate preparation of ingredients. Then each ingredient retains its unique taste, and when combined, a bouquet of flavors arises.

Of course, they have dishes that are exotic for us - various tofu, some vegetables and fruits, unusual meat, for example, a snake, etc. (I categorically refused to eat a dog, well, I can't, for me it's cannibalism).

But they have a lot of dishes with our usual products - potatoes, eggplants, eggs, tomatoes, cucumbers, pork, chicken, fish. And this is just a different way of looking at the cooking process.
Tanyush @ ka
Miranda, Well, you look at the special in Chinese, delicious.
mamusi
Thanks, we will try!)))
Cvetaal
Great recipe, I will definitely cook it! Thank you!!!

We cannot tear ourselves away from scrambled eggs and tomatoes, we are switching to a new yummy!

Gala
Surprise your family with a new taste of familiar products!
You have to surprise your family and yourself. I want to try.
Thank you, Miranda!
Miranda
Thank you

Tanyush @ ka, it happened by accident
I also love Czech, Italian and French cuisine

Quote: Cvetaal
We cannot tear ourselves away from scrambled eggs and tomatoes, we are switching to a new yummy!

Oh how good!
Gala
Miranda, red pepper is it sweet? And I only have cayenne and red sweet petals in stock What to take, the process has already begun
Svetta
Quite recently, Chisanchi prepared this, the recipe came in mailings from another site. We really liked it, my husband said to cook some more. Now I will try your recipe, thanks for sharing.
Nagira
and I am grateful for the linguistic excursion! I also don't like distortions ... oolong, yeah ... and in other cases.
And DiSanSien himself will definitely try it! Thank you!
Miranda
Quote: Gala
ground red pepper is it sweet?

Sweet, yes.
You can mix it with spicy, or you can just spicy. But then it will also be acute, and I do not like it.
Quote: svetta
Now I will try your recipe, thanks for sharing.

They shouldn't be very different with this won't-call-wrong
Quote: Nagira
I also don't like distortions ... oolong, yeah ... and in other cases.

The same oolong is a black dragon. And oolong is an untranslatable set of letters

Thank you
Gala
I made this dish yesterday. Late, I realized that there was no paprika, but I found sweet pepper petals. She put him into action. Miranda, unfortunately, I can not imagine a photo, the daylight hours are too short. And I didn't have time to take a high-quality photo, but in the evening it turns out badly
About the dish. I liked everything very much. It turned out great, I had no doubt about the description. The only thing is, cooking takes a lot. If you also have a good wok, then I think it turned out faster.Now I am thinking how to shorten the process without losing quality
Thanks, the recipe did not disappoint!
Miranda
Quote: Gala
About the dish. I liked everything very much

Hurrah
Quote: Gala
Now I am thinking how to shorten the process without losing quality

For me, the longest thing is to wash and cut everything.
And of all, potatoes are longer. And only after it I wash my bowl, where I lay damp, because starchiness.

While the potatoes, I wash the eggplant. And it will drain until its turn comes. And the rest of the processes - thrown into a frying pan / wok, 3 + - min. (except for potatoes) then put off with a slotted spoon, the next. Onions are also a little longer than pepper, so I mix the sauce ingredients.

I do a lot of separate frying, so I got the hang of it quickly, quickly back and forth. And I prepare everything in advance.

I think this method is getting faster over time.
Gala
And for me separate frying turned out to be a long process. It didn't work for me for 3 minutes + - I had something for a very long time, everything was fried, especially the eggplants. I realized that I had some kind of wrong frying pan, it must be changed urgently. I have already lost the habit of the stove, I do everything in multicooker.
Miranda
Quote: Gala
that I have some kind of wrong frying pan

If the pan is well heated, and the oil is well heated in it, then it will not last long. Any cast iron will be good for this. A thin non-stick for another.

I may be wrong, but I divide them so into processes
ludmila_spa
To say that it is delicious is to say nothing. MAGICALLY!!!!!
Thanks for the recipe !!!
Miranda
ludmila_spa, Thank you
Seberia
Mirandathanks for the recipe
I approximately imagined the taste of the finished dish and it did not disappoint
This is delicious
Miranda
To your health!
Miranda
What a beautiful video
There are English subtitles, if that.

LelyaLelya
Miranda, thanks for the great recipe. Very tasty and harmonious. The family is delighted We will repeat it more than once.
Miranda
LelyaLelya, Thank you
Glad you liked it!

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