What's a fried three treasures? It's a boiled pepper, bitter gourd and eggplant. In short, it's a boiled meat in these three vegetables. I believe that fried three treasures can arouse most people's memories.

Ingredients: fish, pork, pepper, eggplant, bitter gourd, cornmeal, oil, salt, soy sauce, oyster sauce, sugar, onion and chicken powder.

Step 1: Slice the bought fish and pork, and then chop them into meat sauce. Remember, you must chop them yourself, and don't use a meat grinder. When the meat sauce is almost chopped, add salt and a little oil, add raw powder and chicken powder, and continue to chop them evenly. After chopping, beat them on the chopping board several times. At this time, the meat sauce is very sticky. If it is not sticky, it proves that it has not been chopped yet.

Step 2: Wash pepper, bitter gourd and eggplant, remove seeds from pepper and bitter gourd, and then cut three of them, wherein the pepper is cut in half, the bitter gourd is cut into a cylinder, and the eggplant is cut obliquely, and a knife is cut in the middle.

Step 3: evenly brew the meat in three vegetables, not too full, just basically saturated.

Step 4: fry the pepper, bitter gourd and eggplant evenly in the pan, then simmer for 5 minutes, turn off the heat, gently turn it over and simmer for 5 minutes.

Step 4:

The last step is to add the sauce. Put the oyster sauce, soy sauce, sugar and salt into the pot, add half a cup of boiling water, and simmer for 20 minutes, which is basically delicious, and then you can take it out and put it on the plate.

Materials:

Bitter gourd, 4 peppers, 5 eggplants 1 strip (above * * * 3.5kg) Meat stuffing: lean pork1.5kg (a little fat can be added. ) Small pond fish (or other small marine fish) half a catty of mackerel (salted fish) 2 small eggs 1 garlic 10 2 tablespoons of soy sauce (soy sauce can be soaked in a few slices of ginger in advance) 2 tablespoons of pepper, 3 tablespoons of raw powder, 2 tablespoons of salt 1 spoon and boiled in the pot: 3 tablespoons of salt.

The steps of Hakka brewing three treasures (bitter gourd, eggplant and pepper)

Step 1

Get the above materials ready. Let's start with 4 pieces of bitter gourd, 5 pieces of eggplant/kloc-0 and 5 pieces of pepper.

Step 2

Cut 1 bitter gourd into 4 small pieces, and dig out the bitter gourd seeds with the handle of a small spoon. Slice 1 pepper into two sections, draw a knife edge, and dig out the seeds inside. You don't have to dig if you like spicy food.

Step 3

Divide 1 eggplant into 4 small sections, and draw two deep cuts on each small section. The edge of eggplant should be cut as deep as possible, too shallow to make meat stuffing.

Step 4

Soak the cut eggplant in water for later use. If you don't soak in water, the surface of eggplant meat is easy to oxidize and looks bad.

Step 5

Start making meat stuffing, wash the lean pork, cut into small pieces and drain the water. Use pork forelegs or tenderloin, which is softer. You can add a little fat, which is more delicious.

Step 6

Prepare fresh small pond fish, half a catty, or use other small marine fish. Take out the flesh of the small marine fish, and remove the fish head, bones, bones and scales for later use.

Step 7

Focus on this, horse glue fish, which is a kind of pickled salted fish with mildew smell. Add 2 small pieces of horse glue fish, and the meat will be very fragrant and delicious. You can also use this salted fish to make fish-flavored eggplant or steamed meat pie with salted fish. It is sold in seafood shops or online. The three treasures brewed in restaurants outside are generally pork stuffing, and there are no horse glue fish and small sea fish, so the meat stuffing is always not delicious enough. ?

Step 8

Take out 2 small anchovies, take out the anchovies, and remove the skin and bones for later use. Prepare 10 garlic and 1 egg, and cut garlic into minced garlic for later use. ?

Step 9

It's time to mix with the meat. First, put the horse glue fish and small sea fish in a blender and smash them together. Take them out for later use. Then put the pork into a blender and mash it. Mix the minced pork with fish, garlic and eggs, add 1 spoonful of salt, pepper, cornmeal, oil and soy sauce (soy sauce can be soaked in a few slices of ginger for a while in advance), evenly mix together, and then stir in the same direction for a few minutes until the meat stuffing is sticky. If you don't want to go to so much trouble, just put pork stuffing and more garlic. )

Step 10

Good meat stuffing is very fragrant and sticky.

Step 1 1

Began to brew bitter gourd, use chopsticks to stuff the meat into bitter gourd and press it.

Step 12

Put that brew bitter gourd in the pot.

Step 13

Put aside the brewed peppers and put them back into the pot.

Step 14

Put the brewed eggplant in the pot. Start cooking, add a bowl of water to the pot, add a proper amount of oil, cover the lid, boil and turn to medium heat for 7 or 8 minutes.

Step 15

Add pepper to the pot, then evenly add 2 tablespoons of oil, 1.5 tablespoons of salt, 3 tablespoons of light soy sauce, and cook on medium heat 10 minute. Then observe whether eggplant and pepper are ripe.

Step 16

Take the boiled eggplant out of the pot and pour two spoonfuls of juice in the pot.

Step 17

Take the cooked fermented pepper out of the pot first, pour two spoonfuls of juice in the pot, and eat one while it is hot. It's delicious. (If it is not salty enough, you can add some soy sauce. )

Step 18

Bitter gourd is in the pot, simmer for another 5 minutes, and simmer for about 7 or 8 minutes.

Step 19

At this time, a pot of delicious brewed three treasures is ready.

Hello, everyone, I am the master of food track. As a Hakka in Meizhou, Guangdong, I am very happy to answer this question.

Hakka fried Sambo is one of the famous dishes in Guangdong, which is distinctive, full of color, flavor and taste, and will make Hakka cuisine today.

Fried three treasures starred in tofu, bitter gourd and yellow board. Some people will talk about making peppers and eggplants, but in Meizhou, we just make tofu, bitter gourd and yellow board. Because the practice requires filling and brewing, it involves frying in a pan, so it is named fried and brewed three treasures.

Brewing bitter gourd, let me explain, brewing bitter gourd can be fried and steamed, frying will be more fragrant, steaming will be more tasty, the following is the practice:

Ingredients:

250g of pork, 2 bitter gourd, egg 1 piece, 5g of salt, 5g of onion, 5g of ginger, 5g of soy sauce, 3g of pepper, 5g of oyster sauce, 5g of soy sauce, 5g of sugar and 5g of starch.

Cooking steps:

Ingredients: 2 bitter melons and 250g pork.

Marinated meat: 5g of salt, 5g of onion, 5g of Jiang Mo, 5g of soy sauce, egg 1 piece, 3g of pepper.

Sauce: 5g of oyster sauce, 5g of soy sauce, 5g of sugar and 5g of starch.

1. Chop pork stuffing, add cured meat and stir evenly in one direction, add appropriate amount of clear water in several times, continue to stir in one direction until it is strong, cover with plastic wrap and put in refrigerator for curing 1 hour or more.

2. Wash bitter gourd and cut it into small pieces, and dig out the pulp in the middle.

3. Take a pot and sit in water. When the water boils, add appropriate amount of sugar, blanch bitter gourd for about 1 min, rinse with cold water and dry it for later use.

4. Take out the meat stuffing and brew it into bitter gourd. After the water boils, put it into a steamer, steam it on medium heat for about 12 minutes.

5. Pour the steamed bitter gourd juice into a wok, add oyster sauce, soy sauce and white sugar to boil, add a little water starch and cook until the soup is sticky, and pour it on the steamed bitter gourd.

Finally, explain that you can make bitter gourd with whatever stuffing you like. There is no limit, such as mushroom meat sauce, leek meat sauce and so on.

Brief introduction of the first Hakka dish fried and brewed with three treasures

There are many kinds of Hakka dishes, among which the most representative one is fermented dishes, that is, chopped meat is brewed into various materials and then fried (or braised). Among them, the most representative is the fried three treasures, that is, bitter gourd, pepper and eggplant.

Second practice process

The procedure for cooking this dish is:

1. First chop pork, beef and fish, add seasoning and mix well. Then cut the eggplant into a double-flying shape, paying attention to the middle knife not to cut off, but to have a little connection;

2. The pepper is obliquely cut and pitted; Cut the bitter gourd into sections with an oblique knife, each section is about 3 cm long, and remove the pulp. Then the mixed meat stuffing is brewed into three kinds of ingredients respectively.

3. Brew bitter gourd until both sides are golden, and fry for about 8 minutes; Eggplant is fried until soft and tastes best; Just fry the pepper a little.

4. The fried three treasures out of the pot are bright in color, pleasant in taste and appetizing.

Third, nutritional value and efficacy

Brewed bitter gourd is slightly bitter and delicious, which not only has the effects of clearing away heat and toxic materials, improving eyesight and reducing fire, stimulating appetite and promoting digestion, but also can warm the stomach and replenish qi. People who like to eat Chili peppers can't miss the dish of fermented Chili peppers. It tastes not only delicious meat, but also light aroma of Chili peppers, which can be said to have both. The shape of stuffed eggplant is more like a meat bun, that is, there is meat between two petals of eggplant, and the taste is also very good.

material

Method of frying and brewing three treasures without stuffing

Take out the heart in the middle of bitter gourd, add meat stuffing into it, put it in a frying pan and fry it until both sides are golden. So is tofu. The agent takes out a small hole and puts the meat stuffing into the frying pan to fry it golden. Pepper hollows out the heart and fills it with meat stuffing to fry it golden!

Glad to answer your question!

Hakka brewing three treasures is as follows:

1, wash all ingredients, cut bitter gourd and eggplant into thick slices, and cut old tofu into pieces.

2、

Beat the shrimps into mud with the back of a knife, take out the black line and chop it, and mix well with minced pork, yellow wine and salt.

3. Cut the bitter gourd and eggplant into thick slices of about 1cm, dig out the core, spread raw flour in the hollow of the central core, and fill in the mixed minced meat, and evenly pat the raw flour on both sides of the brewed bitter gourd and eggplant.

Cut the old tofu into a rectangle of about 3cm, dig a small hole in the middle with a small spoon, sprinkle with raw flour, fill in the mixed minced meat, and then pat the raw flour evenly on the surface of the tofu.

4. Add vegetable oil into the wok, heat the oil on medium fire, and then fry the brewed bitter gourd, eggplant and tofu until golden yellow.

5, pour the oil, keep a small amount of oil in the pot, stir-fry the garlic paste and Jiang Mo with medium and small fire, add light soy sauce, turn to low heat, add water starch and thicken.

6. Just pour the prepared soup on the fried three treasures.

Hakka stuffed sanbao

Hakka stuffed Sambo is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. Different colors, beautiful shapes and unique tastes. Chop the shrimps and pork with a knife, add the eggs and seasonings, mix well, fly the tomatoes and melons together, obliquely cut the peppers, remove the core, and cut the cold melons with an oblique knife, each length is about 3cm, and remove the pulp.

material

Cold melon 1 strip, eggplant melon, green and red glutinous rice, three-fat and seven-lean pork, water-dried shrimp, egg seasoning, etc.

make

1, Chop the shrimp and pork with a knife, add the eggs and seasonings, mix well, double fly the eggplant and melon, obliquely cut the pepper, remove the core, obliquely cut the cold melon into sections, each length is about 3cm, and remove the pulp. Features: Different colors, beautiful shape and unique taste.

Frying and brewing the three treasures is to brew tofu, eggplant and pepper. First, adjust the meat stuffing, and you can put your favorite ingredients in the meat stuffing. The meat stuffing with three points of fat and seven points of lean meat tastes best. The traditional meat stuffing is just adding some scallion or leek into the meat stuffing, then adding salt, soy sauce, oyster sauce and cornstarch, stirring evenly, brewing into tofu or eggplant and pepper, then frying in a hot pan, frying one side with meat until golden, turning over the other side, then adding some soy sauce and water, stewing for about 10 minutes, sprinkling chopped green onion, and starting the pot! Very delicious!

I've only eaten mushrooms, tofu, peppers and lotus root clips.