Three Delicacies from the Earth

Three Delicacies from the Earth

　　The main ingredients of Three Delicacies from the Earth are potatoes, green peppers, and eggplants. The dish features large, chunky portions with a rich, savory sauce that is both salty and fragrant—making it one of the representative dishes of Northeastern Chinese cuisine. Though "Three Delicacies from the Earth" is an extremely simple home-style dish, it demands precise control over heat. The texture of the dish is determined in just a few seconds of cooking. To get it right, the ingredients should be crispy, aromatic, shiny with oil, and have a tight sauce that doesn’t drip.

　　The main ingredients of Three Delicacies from the Earth are potatoes, green peppers, and eggplants. The dish features large, chunky portions with a rich, savory sauce that is both salty and fragrant—making it one of the representative dishes of Northeastern Chinese cuisine.

　　Ingredients

　　Main ingredients: Potatoes (150g), Eggplant (green-skinned) (300g), Green pepper (100g)

　　Seasonings: Salad oil (100g), Soy sauce (10g), White sugar (3g), Salt (3g), Scallion (10g), Garlic (10g), Cornstarch (5g)

　　Cooking Method

　　1. One potato, one eggplant, and one and a half green peppers—that’s the quantity for your first try. Once you get familiar with the process, you can scale up proportionally.

　　2. Cut the potato into chunks or slightly thick slices, based on your preference. Cut the eggplant into large, rolling knife-style pieces—don’t make them too small. Chop the green pepper any way you like, or cut it into diamond-shaped slices for a nicer presentation.

　　3. Heat the oil. Dishes in the Northeast style usually require a lot of oil, so consider that before you start eating. The oil is mainly for frying the potatoes, so experienced cooks can adjust accordingly. For beginners, use enough oil so that when the potatoes are added, they’re submerged with a bit extra—about the height of one and a half potato chunks.

　　4. Once the oil reaches about 80°C, add the potatoes. Typically, it takes about two and a half to three minutes to fry one potato. Remove them, then add the eggplant. Though some say the eggplant should be fried until golden, I find that makes it too soft, so I usually fry it for about two to three minutes, then remove it. Next, add the green pepper and take it out immediately. Combine all three ingredients on one plate.

　　5. Drain the oil, then add a little more oil to the pan. Toss in chopped scallions and crushed garlic. If you have time, you can also use minced garlic for extra aroma.

　　6. Put the three vegetables back into the pan, then add light soy sauce (regular soy sauce), cooking wine, chicken bouillon, salt—in the usual stir-fry sequence. If you have some meat broth (like pork rib or pig’s trotter soup), add a spoonful, but not too much. Cook over high heat for one minute, then add a bit of starch (water starch or cornstarch), stir-fry briefly, and it’s ready to serve.

　　Professional Method for Making Three Delicacies from the Earth

　　Cut the eggplant into chunks, and slice the potatoes and green peppers. Make the potato slices a bit thicker. Pour some oil into the pan to prepare for frying the eggplant and potatoes. Restaurant stoves are very powerful, so the ingredients often go in before the oil gets very hot. At home, you can’t match that, so wait until the oil is moderately hot—about 40–50% heat. Add the potatoes first, then the eggplant. When the potatoes start to puff up in the middle, add the green peppers, then quickly remove everything. Pour the oil into a small bowl or similar container and drain the excess. Make sure the eggplant, potatoes, and green peppers are well-drained of oil.

　　Leave a little oil in the pan, sauté the scallions, ginger, and garlic. You can also add some meat and stir-fry it if you like. Then add a little soy sauce, five-spice powder, and a large spoonful of meat broth or water. Add salt, MSG, a bit of sugar, and chicken bouillon if available. Once the broth boils, add the fried eggplant, potatoes, and green peppers. Thicken the sauce with a bit of cornstarch, mix well, and drizzle a little of the hot oil used for frying over the top before serving.

　　Eating Notes

　　Eggplant (green-skinned): Eggplant should not be eaten with blackfish, as it may harm the stomach and intestines.