Side Dish
Best Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe) Recipe
This homemade Best Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe) Recipe recipe is flavorful, easy to prepare and suitable for Side Dish diets....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 Brinjal (Baingan / Eggplant) - cut into 1 inch long inch wedges
- 1 Potato (Aloo) - peeled and cut into wedges
- 1 Red Bell pepper (Capsicum) - cut into wedges
- 1 1/2 tablespoons Corn flour
- 1 tablespoon Soy sauce
- 2 tablespoons Vinegar
- 1/2 teaspoon Black pepper powder
- 3 cloves Garlic - finely chopped
- 2 inch Ginger - finely chopped
- 3 Spring Onion (Bulb & Greens) - finely chopped
- 2 Dry Red Chillies
- Sesame (Gingelly) Oil - for cooking
- Salt - to taste
Instructions
1
To begin making the Shandong spirited Eggplant With Peppers And Potato formula (Di San Xian formula), first prep all the items required, chop all the vegetables and keep the sauces handy by the side.In a small mixing container, combine the corn baking flour, along with 1 cup of moisture and break down it well.
2
agitate in the soy coulis, the acetic liquid, and black pepper ground mix.
3
Keep it aside.bring to temperature cooking oil in a wok over medium bring to temperature; transfer in the potato wedges,scatter table salt and agitate sauté them with the cooking vessel partially covered until it is cooked through.
4
Once the potatoes are cooked, remove from the wok and keep aside.In the same cooking vessel, transfer in a little more cooking oil.
5
transfer in the eggplant wedges scatter table salt, partially lid the cooking vessel and allow the eggplants to get cooking vessel roasted until soft and cooked through completely.
6
Once done, remove from the cooking vessel and keep aside.In the same cooking vessel again, bring to temperature a little cooking oil.
7
transfer in the ginger, garlic, parched red chilies, bell peppers and spring onions and saute until you can get the aromas coming through.
8
Saute until the bell peppers become slightly succulent.transfer in the corn baking flour mixture into this and keep stirring until it thickens a bit.
9
transfer in the roasted eggplant and potatoes and agitate sauté on high bring to temperature until the eggplant and potatoes are well coated with the sauces (about 5 mins).Check the table salt and spices and adjust to suit your taste.
10
Once one, turn off the bring to temperature and dish up.dish up the Shandong spirited Eggplant with Pepper & Potato formula along with Dan Dan Noddles for a mouth-watering Chinese dinner.
Recipe Information
Cuisine
Chinese
Chinese
Course
Side Dish
Side Dish
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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