2. Put the dried wild vegetables and native dishes in Xiangxi into a jar for pickling, and add minced meat, pepper, vegetable oil and salt without adding any pigments and preservatives.
Try again, it should work.
It is estimated that all hotels in Hunan have this dish-Waipocai! In fact, after all, some dried vegetables are chopped and fried with garlic and pepper. You can add some diced pork belly if you like, which is more fragrant. Very delicious! Delicious and spicy! It seems that only people of grandma's age like to cook different kinds of dried vegetables according to different seasons! Why are there so many kinds? Anything you can think of. Such as potherb mustard, beans and so on! What I made today is ready-made in the market. An old woman drowned it and chopped it up. There are several kinds in it. I don't know exactly which ones. Hey hey. You can choose whatever you like and don't sell ready-made ones.
Cut pork belly and green pepper into small circles (the long pepper I use is spicy, and this dish must be spicy to be enjoyable). Cut garlic into rice.
Add oil, stir-fry diced pork belly first, then add pepper, garlic, douban, seasoning, salt, soy sauce and chicken essence. Turn it over. Eat more 1 bowl of rice!
Third, the main ingredients of Waiwocai are bean sprouts, sunshine douchi, old tofu and pork belly foam. It's a home-cooked dish in Xiangxi, Hunan. The raw materials are all kinds of wild vegetables and native vegetables in Xiangxi, which are dried by traditional folk production methods in Xiangxi and pickled in jars without adding any pigments and preservatives. Waiwo cuisine is a rare fashion Hunan cuisine, which has excellent taste, full chewiness and strong flavor, and has the effects of appetizing, reducing blood fat, softening blood vessels and caring skin.
Exercise 1
Ingredients: bean sprouts, old bean curd, pork belly foam, tender green pepper, sunshine fermented soybean (also can be mixed with sauerkraut, dried bean curd, dried radish, etc.). According to the season and personal taste).
Ingredients: Zanthoxylum bungeanum oil, ginger, garlic, soy sauce, salt, sugar, scallop and carved wine.
Practice tips:
1) Green peppers must be tender. Don't dry them in oil first, then add less oil and salt, so the fried green peppers will not change color or taste good.
2) Put salt, sugar, scallops, carved wine and soy sauce in the meat foam first, then fry it and force the fat out, which will be very fragrant. When the meat foam is slightly dry, add ginger, garlic, lobster sauce and sprouts and stir well.
3) Pick up the meat foam, leave a proper amount of oil in the pot, and then take down the old diced tofu and fry it. When it is a little dry and yellow, season it with a little salt.
4) After the tofu is fried, put the fried meat foam, sprouts and green peppers into it and mix well, and then add a little pepper oil to let the various flavors penetrate each other.
5) Out of the pot, the delicious "Waipocai" made a grand appearance.
3 Exercise 2
Ingredients: dried radish, dried preserved plum, 60g meat foam, 2 green and red peppers, dried peppers 1 petal, garlic.
Seasoning: soybean oil, 1 tablespoon soy sauce, 2 tablespoons bean paste, a little salt and chicken essence.
How to do it:
1: soak dried radish and dried plum in warm water for about 20 minutes, and soak dried radish.
2: Dried radish, diced plum, diced green pepper, diced dried pepper and diced garlic.
3: add oil to the pot, the oil temperature should not be too high, add dried Chili to stir fry, and add minced meat to stir fry garlic.
4: Stir-fry with soy sauce and salt for 2 minutes, then add dried radish, prune foam and bean paste and continue to stir-fry for a while. Then pour in half a glass of water and simmer for about 5 or 6 minutes until the water boils. Finally, add diced green pepper and chicken essence and stir well.
1. This dish needs more meat foam and oil to be fragrant.
2. The function of adding water to stew is to make all the raw materials more tasty, so don't omit this step. [ 1]