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Hóng Kitchen

Di San Xian (Three Earthly Treasures)

Chinese · Easy · Serves 3–4

Di San Xian (Three Earthly Treasures)
Di San Xian (Three Earthly Treasures)
The Northeast table's vegetarian crown and the humble trio's own transformation: potato, eggplant and green pepper — the "three earthly treasures" — each fried to its own best argument, then united at the garlic-soy's glossy toss — the di san xian whose whole case is the fry's respect for each vegetable's separate nature, the potato's crisp-soft, the eggplant's silk, the pepper's snap, at the one wok's reunion. The technique is the trio's separate fries and the sauce's brief marriage, the Dongbei home canon's most beloved argument.

Quantities live in the recipe card.

The trio

  • or the straight argument at the fresh, firm eggplant)

The sauce's brief marriage

  • the glossy set

The fry

  • or the two-pan's honest argument
- The trio's separate clocks' plan: the potato's par-fry first (the hard root's longest argument — the 5-minute fry to the crisp-edged, tender-centred coin), the eggplant's second (the 3-minute silk — the oil's thirsty absorption the salt-and-squeeze's minimised argument), the pepper's last (the 60-second flash — the colour's bright set and the snap's hold). The three fries' order the dish's own law. - The sauce's pre-mix: the sauce's elements whisked at the bowl's ready — the trio's reunion a 90-second argument, and the mixing's window closed.
Step 1. The trio's separate fries — the potato's 5, the eggplant's 3, the pepper's 1. The dried potato batons fried at the 175 °C oil's patience to the golden-edged, fork-tender centre (the 5 minutes' argument, lifted to the tray); the eggplant's squeezed batons through the same oil's 3 minutes to the glossy, collapsed silk; the pepper's pieces flashed 60 seconds to the colour's brightest and the snap's hold — each vegetable lifted to its own corner of the tray. Checkpoint — the three arguments hold their separate natures at the tray: the potato's golden crisp-edged coin (the centre's clean-tender yield), the eggplant's glossy collapsed silk, the pepper's bright, unbroken snap — the one wok's three vegetables' three textures' whole foundation, and the single mixed fry's mush the common end.
Step 2. The sauce's marriage — 90 seconds at the fierce flame. The wok's oil and the garlic's 20-second perfume at the high heat, the sauce's bowl poured to the instant boil — the cornstarch's whisk to the glossy body — the trio's three corners thrown in together for the two-toss coat, the spring onion's fold at the last. Checkpoint — the eating test: the potato's crisp-soft, the eggplant's savoury silk and the pepper's sweet snap in the one chopstick's lift — the garlic-soy's glossy cling uniting the three without drowning any — the "three earthly treasures" the humble trio's own crown, the Dongbei home's most beloved argument complete. Chef’s Note — the separate fries are the dish's whole doctrine and the one-wok shortcut's own refusal: each of the trio cooks to its own argument's clock (the potato's patient five, the eggplant's thirsty three, the pepper's mere one), and the vegetables fried together arrive at the mush's averages — the potato's hardness, the eggplant's oil-log, the pepper's olive collapse. The restaurant's wide fryer's three baskets and the home kitchen's one pan's three rounds the same law at the two speeds; the sauce's 90-second marriage the trio's only shared moment.
Di San Xian (Three Earthly Treasures)

Di San Xian (Three Earthly Treasures)

Prep: 20 minutes · Cook: 12 minutes · Total: About 35 minutes · Serves 3–4

Ingredients

The trio

  • 300 g potato, cut to thick batons or the thick coin's half-moons, soaked 10 minutes and dried
  • 300 g Chinese eggplant (the long, tender argument), cut to batons (the salt's 10-minute draw and the squeeze's dry — or the straight argument at the fresh, firm eggplant)
  • 150 g green pepper, cut to the bite's pieces

The sauce's brief marriage

  • 2 tbsp (30 ml) neutral oil; 3 cloves garlic, sliced
  • 1 tbsp (15 ml) light soy, ½ tbsp (8 ml) dark soy
  • 1 tbsp (15 g) sugar, ¼ tsp (1 g) salt; 100 ml water or stock
  • 1 tsp (3 g) cornstarch in 1 tbsp (15 ml) water — the glossy set
  • The spring onion's slice, and the coriander's optional scatter

The fry

  • Neutral oil, for the shallow-deep argument at 175 °C (the 1 cm's depth) — or the two-pan's honest argument

Instructions

  1. The trio's separate fries — the potato's 5, the eggplant's 3, the pepper's 1. The dried potato batons fried at the 175 °C oil's patience to the golden-edged, fork-tender centre (the 5 minutes' argument, lifted to the tray); the eggplant's squeezed batons through the same oil's 3 minutes to the glossy, collapsed silk; the pepper's pieces flashed 60 seconds to the colour's brightest and the snap's hold — each vegetable lifted to its own corner of the tray. Checkpoint — the three arguments hold their separate natures at the tray: the potato's golden crisp-edged coin (the centre's clean-tender yield), the eggplant's glossy collapsed silk, the pepper's bright, unbroken snap — the one wok's three vegetables' three textures' whole foundation, and the single mixed fry's mush the common end.
  2. The sauce's marriage — 90 seconds at the fierce flame. The wok's oil and the garlic's 20-second perfume at the high heat, the sauce's bowl poured to the instant boil — the cornstarch's whisk to the glossy body — the trio's three corners thrown in together for the two-toss coat, the spring onion's fold at the last. Checkpoint — the eating test: the potato's crisp-soft, the eggplant's savoury silk and the pepper's sweet snap in the one chopstick's lift — the garlic-soy's glossy cling uniting the three without drowning any — the "three earthly treasures" the humble trio's own crown, the Dongbei home's most beloved argument complete.

Troubleshooting

SymptomCauseFix
Dish's textures mushed to the oneThe trio's single mixed fryThe three separate clocks — the dish's law
Eggplant's oil-logged, the greasy argumentThe unsalted, unsqueezed eggplantThe salt's 10-minute draw and the squeeze's dry
Sauce's pool at the platterThe cornstarch's set shyThe 1 tsp's glossy whisk at the instant boil

Storage, Make-Ahead & Variations

- The dish serves the wok's moment; the leftover's re-fry at the fierce flame the potato's softer second argument. The trio's pre-fried rounds hold 1 day refrigerated for the sauce's 90-second reunion — the make-ahead's honest speed. - The canon's variations run the mushroom's fourth treasure (the shiitake's fried argument at the richer school) and the sauce's chilli whisper at the spicier Dongbei table; the guo bao rou's (#123's) crunch master the same region's other crown. The potato's fry's doctrine the wider canon's shared law at the crispy potato's other arguments.