地三鲜，是东北菜里最经典的“素菜之王”。茄子软糯吸汁，土豆绵密，青椒清脆，裹上浓郁的酱汁，咸鲜微甜，超级下饭。虽然是全素，但比肉还好吃。
Di San Xian is the ultimate vegetable dish from Northeastern China. The eggplant is soft and absorbs all the sauce, the potatoes are creamy, and the green peppers are crisp. Coated in a rich, savory sauce, it’s so good it rivals any meat dish.
🌴食材 | Ingredients：
长茄子，2根（切滚刀块）。/ Chinese eggplant, 2 (cut into chunks).
土豆，2个（切滚刀块）。/ Potatoes, 2 (cut into chunks).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
红椒，1个（切块，配色用）。/ Red bell pepper, 1 (cut into chunks, for color).
🌴配料 | Aromatics：
蒜末，4~5瓣（切碎）。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
淀粉，1勺（约10g，加水调成水淀粉）。/ Cornstarch, 1 tbsp (about 10g, mixed with water).
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，炸土豆和茄子 | Fry the Potatoes and Eggplant
锅里倒油，油温六成热时，先放入土豆块，中火炸到表面金黄、外酥里软，捞出控油。再放入茄子块，炸到表面微皱、变软，捞出控油。⚠️ 茄子很吸油，炸之前可以撒点盐腌5分钟，挤干水分，能减少吸油量。我试过不腌，结果茄子吸了半锅油，太腻了。
Heat oil to 160°C (about 60% hot). Fry the potatoes over medium heat until golden and crispy, then drain. Fry the eggplant until the skin is wrinkled and soft, then drain. ⚠️ Eggplant soaks up oil; salting it for 5 minutes and squeezing out the water helps reduce the oil absorption. I’ve tried it without salting, and it soaked up half the oil.
2，调酱汁 | Make the Sauce
取一个小碗，放入3勺生抽、半勺老抽、1勺蚝油、1小勺白糖和少许盐，搅拌均匀。⚠️ 糖是提鲜的关键，千万别省。
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and a pinch of salt. ⚠️ Don’t skip the sugar; it’s the key to the flavor.
3，炒底料 | Stir-fry the Aromatics
锅里留底油，放入蒜末和姜末爆香。⚠️ 蒜末是这道菜的灵魂，千万别省。
Add a little oil to the pan, sauté the garlic and ginger until fragrant. ⚠️ Garlic is the soul of this dish; don’t skip it.
4，合炒出锅 | Combine and Serve
转大火，倒入炸好的土豆、茄子和青红椒块，快速翻炒均匀。倒入调好的酱汁，继续大火翻炒30秒，让酱汁均匀裹在食材上。最后淋入水淀粉勾芡，撒上葱花，出锅。⚠️ 合炒要快，保持土豆和茄子的外酥里嫩。我试过炒太久，结果全软了，口感差很多。
Turn to high heat, add the fried potatoes, eggplant, and peppers, and stir-fry quickly. Pour in the sauce and stir-fry for 30 seconds to coat. Thicken with cornstarch slurry, sprinkle with scallion, and serve. ⚠️ Be quick to keep the potatoes and eggplant crispy. I’ve tried cooking too long, and they turned soggy.
宝宝们，地三鲜的精髓在于“茄子软糯，土豆绵密，酱香浓郁”。茄子炸之前撒盐腌一下，挤干水分，能减少吸油。土豆先炸，保证外酥里软。最后合炒要快，酱汁裹匀就出锅。
Tips: The key to Di San Xian is “soft eggplant, creamy potatoes, rich savory sauce.” Salt the eggplant and squeeze it dry before frying to reduce oil absorption. Fry the potatoes first for a crispy exterior. Be quick when combining to keep the texture.
这道【地三鲜 | Di San Xian】是东北菜里最经典的素菜之王。如果你喜欢这种软糯下饭的口感，还可以试试我之前写的【手撕包菜 | Hand-torn Cabbage】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this savory and hearty vegetable dish, you should also try my Hand-torn Cabbage. For more classic home-style dishes, check out my Home-style category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!