Chongqing people, in the summer to save the appetite of the appetite, home-made rice sweeping, and porridge is a perfect match, born a pair! Yes, this dish is also the taste of grandma. I always feel that my grandmother used to give me the food I have eaten. I will make it by my memory. The taste of my grandmother will always be with me, just like my grandmother never left. When you eat this dish, the memory will be pulled back to those hot summer afternoons, and spend a good time with your grandmother.
After washing the cowpea, wash away the excess salt on the surface and diced
Thin skinned pork, Chongqing is also called three-line meat, minced after peeling
Prepare dried chili, garlic, pepper and other condiments. Garlic, dried chili chopped and set aside.
All ingredients are cut and ready for use.
Prepare water starch, sweet potato starch, add a small amount of cooking wine and soy sauce, and mix well with a little water.
Essence 1: Put the water starch prepared in the previous step into the meat foam and mix well. The water may look a little more when it is poured down, but it will be absorbed by the meat after stirring evenly. This step is also one of the essence of this dish. . Leave for 5 minutes.
Essence 2: Under the oil, the fire heats the oil to 80% heat, and the meat foam is quickly sautéed evenly. The quick stir fry is also to prevent the sticking pot and the meat from creping, so that the meat foam is evenly heated. After the meat foam spreads out, it turns to a small fire, and the oil in the streaky foam is forced out. This is the essence of this dish. In order to avoid the fatness, the meat is more fragrant and good. Can't stop eating. After the meat is fried and almost finished, the meat is first served on a plate.
Under the seasoning, the oil temperature is not too high, avoid the pepper fried, slowly and force the seasoning fragrance.
After the seasoning is forced out of the scent, put the soaked beans and stir fry, put in the fire, slowly stir fry, force out the excess water in the soaked beans, and fry the water.
Tip 3: Soak the bean water and stir fry almost, put in the freshly fried meat foam, stir fry, add a little chicken essence, so that the taste of the two is fully integrated, each one is wonderful. The secret 3 is coming. When the pot is finished, add a little sugar and just the right amount. Believe me, after adding the right amount of sugar to taste, the taste of this dish is instantly increased by 10 times. If you don't believe it, you can try adding sugar and not adding sugar for comparison.
Out of the pot, full of color and flavor. It is simply a tool to save the summer's loss of appetite. Chongqing's friends know everything.
It’s delicious to fry the meat foam soaked beans. Although it’s delicious, don’t use it to make a direct tender meal. It’s not good to eat it directly. It must be served with rice, whether it is dry rice or porridge. This dish can be said to be a folk-made homemade rice dumpling. Our family is accustomed to matching mung bean porridge, and it was swept away last night.
1. The choice of meat foam is very important. I see a lot of recipes are the choice of lean meat, in fact, all is lean meat is not good, fried out of the firewood is not fragrant, instead choose the thin three-line meat (stew pork), with a little fat and not too fat That is the best. 2, meat foam is best to manually slaughter, or a few minutes, the minced meat machine is too broken, the taste is not as good as their own slaughter, and their own slaughter, it seems trouble, in fact, it will take a few minutes, but also save When I went to clean up the mincer, I must go to the pigskin and then hip-hop. 3, the modulation of water starch, must add water, say three times. 4, before the pot, add some sugar, is the essence of the whole dish, don't forget. 5, I see some recipes, but also used the bean paste this seasoning. I have reservations about this point. The soy beans are very salty. If you add the bean paste, it will only be salty and salty, so don't add salt or bean paste. Baby, remember to be jealous.