In this hot summer, loss of appetite, no appetite, is bound to be a common thing, in fact, the more this time, the more easy to eat some hot and sour taste of the meal, dare to ask what taste can be more appetizing than hot and sour? So we today this pickled bean curd on the main character, hot and sour shrimp rice, nutritional balance, and easy to make, once a bowl, no longer have to stay in that than the Flamingo still sweltering kitchen, do not look down on this small dish, it is a dish that is versatile, mixed with rice, mixed with noodles, sandwich buns, each in the line.

The following is a detailed sharing of the practice, like friends hurry to learn it.

Minced meat pickled bean curd

1. First of all, we prepare a small pot, pour a package of pickled bean curd. Cut the five-flower meat into slices first, then change the knife and cut into meat, put it in the basin and set aside.

Ginger cut into diamond-shaped slices, garlic cut into thin slices, small onions cut into scallions, millet pepper cut into chili pepper rings spare.

2. Next, we blanch the pickled beans, go a little salty, pot of boiling water, water boiling, pour into the pickled beans blanch for 10 seconds, this is to reduce the taste of too salty, pour out the pickled beans, rinse with water.

3. We give the capers to go a little water, the pan is hot, do not pour oil, pour into the capers, quickly turn, the process in about 2 minutes, fry the capers of water, pour out and standby.

4. Boil the oil in the pan, fully slide the pan and pour out the hot oil, pour in cool oil, hot pan cool oil is to stir fry the meat grain, the meat grain is not easy to stick to the pan. Pour in the meat, stir fry quickly, stir fry the meat grains stir fry brown, add red pepper, continue to stir fry, and then pour ginger, garlic, millet pepper, pickled bean curd stir fry for a few moments.

5. Add cooking wine, oyster sauce, soy sauce stir fry and stir, add oyster sauce and soy sauce is to refresh, add a little sugar, neutralize the salty taste, sugar can be out of the pan on the plate. Finally sprinkle a handful of chopped green onions.

Well, this simple and delicious meat foam pickled bean curd is done. If you like it, take the time to try it.

Technical summary:

Sour bean curd should be blanched in boiling water for 10 seconds to remove a bit of saltiness, rinsed with water, and then stir-fried dry over high heat. You can add sugar to neutralize the salty taste, in order to eat the sweet taste is appropriate.