Chinese Food
Cooked lunch meat and vegetables
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After returning to work, I don't feel relieved about the quality of takeout. I think it's more reassuring to make my own lunch. But it's not easy to save the meat. Considering that there is only a little time in the morning every day, I choose Shibang, the ancestor of lunch meat, as the first choice of meat. The unique salt sugar ratio not only promotes the extraction of meat protein, but also improves the taste. Simple frying has already overflowed the meat flavor. The meat taste is very real. It's tender and juicy at a time. It's just like a happy house. It's with a variety of vegetables. It can increase the sense of fullness and make the nutrition more balanced. It can enhance the immunity and make the body healthier. Let's make it together.
Cooking ingredients
Cooking Steps
Step1:Open the world stick and pour out the lunch meat.
Step2:Cut the luncheon meat into 1cm thick slices. You can see that the meat is very tender. The gravy is very rich.
Step3:Clean blueberr
Step4:Make the sauce.
Step5:Pour in water.
Step6:Clean the fruit.
Step7:Fry it evenly over low heat. The meat is fragrant.
Step8:Pour in the zhaoshao sauce. Stir well and serve.
Step9:In the end, the meat for lunch is drenched with the sauce. It's easy to return to work and healthy. Have you learned it?
Cooking tips:The lunch meat used in the tip -1. recipe is world luncheon meat. Pork content is more than 90%.. It has only six simple ingredients. It contains no flavor pigment. Simple production can be enjoyed. It is healthier than takeaway. There are skills in making delicious dishes.
