Sauted minced meat with pickled cabbage
Introduction:
"I had it once in a while in the Hunan restaurant. I felt it tasted very good. I had a good meal, but there was too little meat. I had to wear glasses to look it up. It's better to do it yourself. More meat and more spices are better than those in the restaurant, and it takes less time. It's very suitable for the fast pace of life
Production steps:
Step 1: wash and chop pickles
Step 2: mix the minced meat with salt, soy sauce and flour (don't stir it clockwise like meat stuffing)
Step 3: green and red pepper, ginger and garlic, Mushroom Stalk chopped.
Step 4: dry the pan, pour in the cooking oil, stir fry the minced meat until it changes color and set aside.
Step 5: leave the bottom oil in the pot, add ginger, garlic and Lentinus edodes and stir until fragrant.
Step 6: pour in the sauerkraut and stir fry.
Step 7: stir fry the minced meat and green and red peppers upside down until the green and red peppers are cut off. Add soy sauce and oyster sauce to taste.
Materials required:
Sauerkraut: 300g
Minced meat: 300g
Green pepper: right amount
Red pepper: right amount
Ginger: moderate
Garlic: right amount
Lentinus edodes: right amount
Oil: right amount
Salt: right amount
Soy sauce: moderate
Oyster sauce: right amount
Raw powder: appropriate amount
Note: when marinating minced meat, you need to add salt, add a little oil to make the meat more tender and smooth.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: hot and sour
Chinese PinYin : Suan Cai Chao Rou Mo
Sauted minced meat with pickled cabbage
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