Hello, everyone, I am a punk from the first food. Pay attention to A Fei, there are more home cooking for your reference.
The reason why many people don't like to eat okra, besides its own mucus, the most difficult thing to be accepted by people is probably its unique taste. What A Fei shared with you today is a kind of "garlic gumbo stuffing". Just don't fry. Okra is more brittle, does not change color, has less oil and is healthier. Without further ado, let's get started.
List of ingredients:
Ingredients: lean meat, okra
Ingredients: egg, garlic, millet pepper, water starch
Seasoning: salt, pepper, cooking wine, chicken powder, sugar.
Step one:
Prepare a small piece of lean meat, cut it into thin slices, then chop it and put it in a basin. Add a spoonful of salt, half a spoonful of pepper and a little cooking wine, and grab it evenly with your hands to make the meat tasty. After that, add half an egg white to make the meat taste tender and stir it in one direction. It takes 2 to 3 minutes to break the gum of the meat particles and let the meat stuffing fully absorb the seasoning.
After washing okra, cut off the roots, break them in the middle, dig out the seeds and pulp with a spoon, and then fill them with pickled meat. After processing, put it on a plate for later use. Take a few more garlic, pat it flat and cut it into powder. The amount of garlic should be more, and the millet pepper should be cut into smaller pepper rings for use.
Step two:
When all the materials are ready, we steam okra. Boil the water first, then put the okra into the pot and steam it for about 6 minutes on medium heat. After the okra is steamed, take it out for later use.
Step 3:
Boil the oil in the pot. After fully sliding the pan, pour out the hot oil and leave a little base oil. Pour minced garlic and millet pepper into it and stir-fry until fragrant. Pour a spoonful of water from the pot, add 2 grams of salt, 2 grams of chicken powder and a little sugar to refresh. Then hook in a little water starch, pour in a little bright oil to brighten the color, and then stir evenly to serve. Pour the small ingredients evenly on the okra and serve.
Ok, this light and oily garlic okra stuffed meat is ready. A Fei, thank you for watching, and thank you for your support to First Food. We have several home-cooked dishes for your reference every day, so don't forget to pay attention to those who like cooking! Teddy boy, thank you for watching. See you next time!
Editor of the article: speech
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