The soup is delicious and the meat is tender.

The main materials used are: lean meat powder 150g. Cauliflower 100g, minced onion and ginger 10g, one tomato, one egg, 50g fat diced, salt, chicken essence, cooking wine, soy sauce, thirteen spices and raw flour.

Production process:

(1) First, cut the tomatoes in half, and then cut them into chunks. Separate the core and pulp of tomato, cut the pulp of tomato into pieces, and cut the core of tomato into pieces. The purpose of this is to facilitate the taste improvement when frying in the future.

(2) Take a bowl, pour in minced lean meat, diced fat meat, minced onion and ginger, salt, monosodium glutamate and thirteen spices, beat with soy sauce until the paste is thick, then add an egg, continue beating, sprinkle with proper amount of raw flour, stir well and marinate for a while.

(3) Wash the pan, put the oil, put the meatballs made of meat foam with 50% oil temperature, and fry them in the pan for shaping. Then spread it out gently. When frying ingredients, the oil must be enough to ensure that the ingredients are evenly heated and mature. I have less oil in my video because there is really no oil. After frying, remove and drain the oil.

(4) Leave a little base oil in the pot, pour in minced ginger and garlic, stir-fry until fragrant, then pour in tomato core, stir-fry until fragrant, and then pour in stock. After simmering, add cauliflower, naked eyes and tomatoes and stew for 10 minute to make the ingredients in the pot more fragrant and concentrated in this soup.

(5) After 10 minutes, sprinkle with green pepper, salt and monosodium glutamate, light soy sauce to taste, and serve.

(6) decorative plate. I hope everyone will like this work. See you next time!

Hometown eggplant

The sauce is delicious and tender.

Main ingredients: eggplant 300g, potato 200g, meat foam 50g, mushroom sauce 50g, thirteen spices, pepper powder 1 g each. 3g of onion, ginger and minced garlic, 8g of chopped green onion, 2g of red pepper, salt, monosodium glutamate, cooking wine, soy sauce, soy sauce and water starch.

Production process:

(1) Peel potatoes, cut them into thin slices with uniform thickness, put them neatly on a plate, wrap them with plastic wrap, put them in a steamer and steam them until they are cooked and soft. Grind the potatoes into mud for later use.

(2) Peel the eggplant and cut it into strips for later use. Eggplant peeling should not be exposed to the air for too long, otherwise it will easily cause the epidermis to turn black and affect the beauty of the dishes.

(3) Pour half a pot of oil into the pot, the oil temperature is 50%, pour eggplant, and fry until the skin is golden. Eggplant must be fed at high temperature, and the epidermis will shrink rapidly to form a protective layer to prevent eggplant from absorbing too much oil. Then take out the drained oil.

(4) Leave a little base oil in the pot, add onion, ginger and minced garlic and stir fry, and stir-fry meat foam, accompanied by a little lard oozing out. Lard can increase the flavor of dishes. Then add mushroom meat sauce, thirteen spices and pepper powder, and cook in soy sauce while it is hot to stimulate the umami flavor. Soy sauce can only be stimulated by heat to stimulate the umami flavor. If it is directly drenched in water, it will only be salty and then add a little soy sauce to adjust the color. Stir-fry evenly and then rinse with water.

(5) Boil with low fire, add salt monosodium glutamate and white sugar, and then pour water starch to thicken.

(6) Spread the potatoes on the bottom of the plate, put eggplant on the surface, then pour in the cooked sauce, and sprinkle with chopped green onion and red pepper.

(7) decorative plate. I hope you will like this work. See you next time.

Fried minced meat with garlic moss

Simple and easy to eat, it can also be derived from fried pork foam with sour beans, fried pork foam with mushrooms and so on.

Main ingredients: 5g dried pepper, green pepper 10g, 200g pork belly, 5g minced ginger and garlic, garlic moss 150g, salt, chicken essence, cooking wine, light soy sauce, dark soy sauce and oyster sauce.

Production process:

(1) Cut the green and red peppers into circles, cut the garlic moss into small pieces, and chop the pork belly. Pork belly is chosen here because its meat is tender but not dry, followed by oil, and the fried dishes are more fragrant.

(2) Wash the pan, put oil in it, pour in minced meat, stir-fry until the color turns white, spray cooking wine, stir-fry onion and ginger to smell fishy, then pour in a proper amount of soy sauce, and mix in a little soy sauce, which is convenient and even.

(3) Continue to add dried peppers into the pot, stir-fry garlic moss evenly and thoroughly, add oyster sauce, salt, chicken essence and white sugar to taste, pour in green pepper and stir-fry evenly, pour in appropriate amount of water starch and thicken, and then take out of the pot. You can also pour some bright oil to increase color and stimulate appetite.

Stir-fried pork foam with sour beans

Hot and sour appetizers, satisfying the ultimate experience of taste buds.

Main ingredients: pork belly 200g, dried chili10g, onion, ginger and garlic powder10g, sour beans 300g, salt, chicken essence, cooking wine, light and dark soy sauce.

Production process:

(1) First, cut the snap beans into small grains, and chop the pork belly into paste for later use.

(2) Pour clear water into the pot, pour proper amount of vegetable oil, boil the water, pour sour beans, blanch and take out for later use. The purpose of this is to remove the acidity of some beans and pour oil to keep the color bright.

(3) Wash the pan and drain the oil. Cold oil in a hot pot can prevent the pot from sticking to the pot. Add minced meat and stir-fry until it is broken.

(4) Continue to pour minced onion, ginger and garlic into the pot, stir-fry until fragrant, spray cooking wine, add a proper amount of light soy sauce, color with a little light soy sauce, add salt and chicken essence to taste, and stir-fry evenly. Then pour the sour beans into the pot, add the dried peppers and stir-fry the chopped green onion evenly and thoroughly.

(5) Just decorate the board. I hope you will like this work. See you next time.

Sauté ed pork foam with Chinese sauerkraut

Feel the ultimate flavor of sauerkraut, super meal.

Main ingredients: pork belly 100g, sauerkraut 300g, onion, ginger and garlic 5g each, dried pepper 10g, salt, chicken essence, sugar, cooking wine and soy sauce.

Production process:

(1) Chop the pork belly first, and chop the sauerkraut for later use.

(2) Boil the water in the pot, blanch the sauerkraut for one minute, and take it out. Controlling water for standby can effectively remove sour taste and bitter taste.

(3) Heat the pan, pour in the right amount of oil, add the minced onion, ginger and garlic, and add the dried pepper to stir fry. Then add pork belly and stir-fry until raw. Add a little soy sauce for color matching, light soy sauce for seasoning, and stir-fry salt, chicken essence and sugar evenly.

(4) Continue to add sauerkraut to the pot, stir-fry and dry evenly, and finally add a little salt, chicken essence and sugar to neutralize the taste. Stir-fry until cooked.

(5) decorative plate. I hope you will like this work. See you next time.