Chinese Food
Stewed meat with Jadeite
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This dish is shared by a friend from the food group. When browsing the delicious food in the group, I was tempted by this dish. Green cowpea knot with burnt meat stuffing. Meat and vegetable collocation. Beautiful and attractive. I have time. I bought cowpeas and chopped the meat. Take a simple picture and record it. The ingredients for this dish are very simple. The seasoning is optional. There are mainly long cowpeas. Fat three thin seven pork stuffing is OK. In addition to onion and ginger in the meat filling, you can match other vegetables by yourself. Carrots for Benya. You can also use mushrooms, agaric, shrimp and so on. The seasoning is mainly meat filling seasoning - an egg white, salt, soy sauce, five flavor powder, cooking wine and other dishes are finally drenched with soy sauce and sprinkled with salt.
Cooking ingredients
Cooking Steps
Step1:Wash the pork with fat, three thin and seven pieces. Chop into mince. Pick and wash cowpeas.
Step2:Cut some carrots into the meat stuffing. Add the chopped green onion and ginger, an egg white, salt, soy sauce, five spices, white pepper, cooking wine and other seasonings. Just beat up the meat.
Step3:The cowpeas are picked and washed. Then the boiled water is boiled and boiled. When blanching, add a few drops of oil and a little salt to the pot to keep the cowpea green. PS cowpea is better to choose a smaller one. The blanching time should not be too long. It can be cooked. After blanching, quickly immerse into cold water. This can better maintain the color of dishes.
Step4:Take a boiled cowpea. Make a circle knot of appropriate size from the thick head. Then wrap the long end around the circle knot. Finally, show the circle knot with holes in the middle.
Step5:Dish all the cowpeas one by one. When making the dish, just follow the first circle. Move gently.
Step6:Then fill the middle of the emerald knot with the meat. Benya tried the feeling of applying starch and not. No need to apply starch when frying. PS - please pay attention to it. There are too many meat fillings. When you fry them later, you must fry them slowly on a low heat. If you fry them for too long, the cowpeas will turn yellow.
Step7:Heat the pan, add a little cooking oil. About half of the usual cooking oil. Put the cowpea knot with meat stuffing in the pan. Fry the meat stuffing slowly over low heat
Step8:When the meat filling is going to be cooked, pour in some soy sauce, salt, water and boil it. Of course, you can also make other flavorings such as sweet and sour juice and pour them into the pot.
Step9:Out of the pot. In the pan
Step10:A close-up. Seduction?
Cooking tips:Some of the seasonings in the post may not have been written. Some of them have not been written in the step chart. Please forgive me. Always think Chinese food really can't be specific to grams. And seasoning really needs to be added according to your own taste. There are skills in making delicious dishes.
