The preparation of Stuffed Sanbao, which has a unique taste, is delicious and tender, is very simple. The focus is on making the stuffing tender and preventing the stuffing from falling off.

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Let me share with you the three Hakka treasures that are full of color, flavor and aroma!

Preparation of ingredients: pork belly, fish, onions, garlic, coriander, bitter gourd, eggplant, pepper. Production process: 1. Cut the onions into flowers, smash the garlic, and chop the coriander.

2. Peel and mince the pork belly and mince the fish. Mix and chop them together. Add onions, garlic, coriander, corn starch, salt, oil and chicken powder and chop them evenly. Then smash them with your hands until they become gelatinous and put them in the refrigerator.

Leave for 5 hours.

3. Cut the bitter melon into oblique sections and remove the seeds; after cutting the eggplant into oblique sections, make a cut in the middle without cutting; cut the pepper in two along the head and tail and remove the seeds.

4. Spread cornstarch inside the bitter melon, eggplant and pepper.

5. Take out the stuffing, pick it up and smash it with your hands until it becomes gelatinous, stuff it into bitter melon, eggplant, and pepper, put it in a non-stick pan, and fry it until golden brown.

6. Add oil to the pot and sauté the garlic until fragrant. Pour in soy sauce, oyster sauce, sugar, a little water, and an appropriate amount of salt to make a sauce. Add the fried sambo and simmer until the flavors are cooked. Take it out of the pot and put it on a plate.

Tips: 1. Putting fish in the stuffing will cause it to gelatin easily, making it more tender and smooth.

2. Spread cornstarch on the melons and vegetables to effectively prevent the filling from falling out.

Hakka brewed three treasures.

I am a Hakka, and to be honest, Hakkas make a lot of food.

It completely surpasses the theory of three treasures: stuffed tofu, stuffed eggplant, stuffed bitter melon, stuffed eggs, stuffed mushrooms, stuffed pu melon.

Stuffed peppers, wait, let’s talk about the three treasures today: stuffed tofu, bitter melon, and eggplant.

The fillings are the same.

Pork trotters, garlic, chopped green onion, cornstarch, salt, light soy sauce.

Chop them all together and make stuffing. How to stuff it? See the picture. After stuffing the stuffed tofu, stuffed eggplant, stuffed bitter melon, heat the oil in the pan. First put the tofu and fry until the two pieces are browned. Then shovel them out and put them on a plate. Heat the oil in the pan and fry.

For the eggplant, use more oil. Fry the eggplant until soft, scoop it out and put it on a plate. Fry the bitter melon directly in the oil.

After it's ready, put the tofu, eggplant, and bitter melon in a casserole together, add water, an appropriate amount of light soy sauce, and salt, and cook over slow heat.

Food recipes are ever-changing, and there is no such thing as authentic or unauthentic.

As long as it's delicious, it's delicious. Seventy percent of delicious food doesn't follow common sense, just to make it delicious.

Ya is a Hakka, talking about Hakka food!

Hakka Stuffed Three Treasures is a famous Hakka dish in Guangdong. It has different colors, beautiful shapes, unique taste, and simple production process. It can be said to be a delicacy with both color and flavor.

Step 1: Go to the market and buy a piece of pork. It is best to have 7 parts lean meat and 3 parts fat meat. If you change it to ecological pork, it will be more fragrant and nutritious. If you are lazy, you can ask the stall owner to use a machine to crush it for you at the market.

, but it is recommended to chop it slowly with a knife, so that it will have more meaty flavor.

Then chop the water chestnuts, shiitake mushrooms, ginger and garlic and set aside.

Add water chestnuts, shiitake mushrooms, a small amount of ginger and garlic, oil, light soy sauce, salt, sugar, cooking wine, and of course sweet potato flour (to increase the viscosity of the meat filling, bitter melon, and eggplant) and marinate for half an hour.

Wash and cut the bitter melon and eggplant. It is recommended to be about 3 cm thick. Then dig a small hole in the middle. Use a knife to cut and remove the core of the green pepper.

Stuff the marinated meat filling into the small holes and green peppers, and press tightly with your hands.

Heat oil in a pan, put in the finished product, fry until both sides are golden brown (try not to let the meat filling fall out), then add water just enough to cover the bitter gourd, add oil, five-spice powder, and salt, simmer for about ten minutes and it is ready to serve.

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I'm afraid you can't eat the real fried and stuffed three treasures in Hong Kong. I have been in Huiyang District for more than ten years and have eaten in all the Hakka restaurants, but none of them are decent. You can still eat the authentic stuffed three treasures in Hong Kong.

Hakka Stuffed Three Treasures is a famous Han dish in Guangdong Province and belongs to Cantonese cuisine.

Different colors, beautiful shapes and unique tastes.

The method is as follows: Ingredients: 1 cold melon, 1 eggplant, an appropriate amount of green and red scallions, an appropriate amount of three fat and seven lean pork, an appropriate amount of dried shrimps, and an appropriate amount of eggs.

Preparation 1. Chop the shrimp and pork with a knife.

2. Add eggs and seasonings and mix well. 3. Cut the eggplant and melon in two flying ways, cut the bell pepper diagonally and remove the core.

4. Cut the melon into sections with a diagonal knife, each section is about 3cm long, and remove the flesh.

5. Load the plate.