Stir fried pork with sweet pepper and lentils in soybean sauce(huang dou jiang tian jiao bian dou jiao chao rou )

Stir fried pork with sweet pepper and lentils in soybean sauce

Introduction:

"Love to eat, like a good life, is a pursuit. Like delicious at the same time, but also the pursuit of differences. Like lentils, it can not only be fried but also fried. Today, I'd like to introduce another cooking method of lentil horn - stir fried meat with soybean sauce, sweet pepper and lentil horn. "

Production steps:

Step 1: remove the two ends of the lentil horn and the old silk on both sides, as shown in Figure 1.

Step 2: remove the two ends and the shape of the lentil horn, as shown in Figure 2.

Step 3: wash the lentils and cut into shreds; cut the pork into strips, mix in proper amount of starch and marinate with soy sauce for 10 minutes.

Step 4: wash sweet green pepper, remove seeds and shred; cut ginger and garlic into powder.

Step 5: heat the oil in a hot pan, add minced garlic and saute until fragrant, add shredded lentils, stir fry with appropriate amount of refined salt, add appropriate amount of water, cover the pan and simmer for 5 minutes, then set aside.

Step 6: wash the pan, heat the oil, add minced garlic and ginger, stir fry the marinated pork until discolored.

The seventh step: add sweet pepper and stir fry the flavor, then stir in the right amount of soy sauce, salt and stir fry.

Step 8: pour the fried shredded lentils into the frying pan and stir fry the shredded pork with green pepper.

Step 9: add a spoonful and a half of soy sauce, continue to stir fry for 30 seconds, add appropriate amount of chicken essence, stir well, and serve.

The cooked lentil horn has a faint bean flavor

Materials required:

Lentil horn: moderate

Pork: moderate

Sweet green pepper: right amount

Edible oil: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Refined salt: right amount

Garlic: right amount

Soy sauce: moderate

Ginger: right amount

Note: [nutritional value]: lentils: lentils are rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron, food fiber, vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid, cyanoside, tyrosinase, etc., which have the effects of invigorating spleen, replenishing qi, removing dampness and relieving heat. [warm tips from Jingchu]: lentil horn contains saponin toxin and phytohemagglutinin toxin, which has strong stimulation to gastrointestinal tract, dissolves red blood cells, and causes hemorrhagic inflammation. The toxin is destroyed only when it is completely cooked. Otherwise, people who eat uncooked beans are prone to poisoning. The symptoms of poisoning were nausea, vomiting, diarrhea and dizziness. The most toxic substances were the two ends of beans and pods or old lentils. Generally, after eating the lentils that are not thoroughly cooked, the disease can occur within 30 minutes to 5 hours. At the initial stage, I feel uncomfortable in my stomach, and then I have nausea, vomiting, abdominal pain, diarrhea, headache, dizziness, chest tightness, palpitation, cold sweat, chills, cold hands and feet, numbness of limbs and other symptoms. People with severe poisoning may vomit blood. The main way to prevent bean poisoning is to heat the beans fully and fry them thoroughly before eating: after frying with oil, add appropriate amount of water, heat to 100 ℃, add the lid of the pot, simmer for 8 minutes or 5 minutes on medium heat, and turn the lentils continuously with a shovel to make them evenly heated. The way to judge whether the beans are ripe or not is: the beans change from stiff to weak, the color changes from bright green to dark green, and they don't taste fishy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Huang Dou Jiang Tian Jiao Bian Dou Jiao Chao Rou