Taiwan dried meat(tai wan rou zao )

Taiwan dried meat

Introduction:

"In Taiwan, dried meat rice is one of the most famous snacks. It's rich and delicious. I think it's the best way to eat minced meat. With rice or noodles, all kinds of staple food are very delicious. In the morning, it's quite satisfying to match a porridge. It's especially suitable for the teeth of the elderly and children. Friends who don't like onion will also love the fragrance. You can take it with a variety of staple foods, such as rice, porridge, noodles, or with cakes or even bread. You can also use it with steamed egg soup. When you make tofu or vermicelli, you can also use it to improve the taste. It's a versatile and delicious meat sauce. "

Production steps:

Step 1: [red onion crisp and onion oil] method: 1. Slice the onion (sprinkle some water on the knife and onion, and keep your eyes away when cutting, but I'm still... But it will be much better);

Step 2: 2. Cut the big onion into small cubes (it's better to dice the big onion, which can shorten the frying time and make it more uniform. Otherwise, the thin part has been charred and the thick part hasn't been fried dry. The lesson of my experiment is that the small onion won't be needed);

Step 3: 3. Take a milk pot and add more salad oil (because the fried onion oil can be reused and will not be wasted, so pour it boldly);

Step 4: 4. After the oil temperature rises, fry the diced onion over low heat (turn it over several times to make it evenly heated during the process);

Step 5: 5. When the diced onion is deep fried to a slight golden color, turn off the fire (don't fish after the color is deep, or it will be scorched easily);

Step 6: 6. Take out the oil, put the scallion oil in a sealed container after cooling and keep it at room temperature. The red scallion crisp is crisp after cooling and can be used as ingredients.

Step 7: 1. Material preparation;

Step 8: 2. Cut mushrooms into small cubes;

Step 9: 3, hot pot into the oil, with the front fried onion oil will be more fragrant;

Step 10: 4. Add diced mushrooms and stir fry until well done;

Step 11: 5. Add minced meat and stir fry until cooked;

Step 12: 6. Add ginger, garlic, soy sauce, star anise, rock sugar, cooking wine, oyster sauce, fish sauce, stir fry and color;

Step 13: 7. Add red onion crisp and add water until all the materials are immersed;

Step 14: 8. Bring to a boil over high heat and turn to low heat for about 30 minutes. When the soup is about to dry, add a little white pepper and chicken essence.

Materials required:

Minced meat: 500g

Red onion crisp: a small bowl (whole before frying)

Mushroom: 8

[red onion crisp and onion oil]: appropriate amount

Red onion (preferably small red onion): 1

Salad oil: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Star anise: 1

Rock sugar: right amount

Cooking wine: 1 tbsp

Oyster sauce: 1 tbsp

Fish sauce: 1 tsp

White pepper: a little

Chicken essence: 1 teaspoon

Note: 1, the soup can not be completely dried, when eating with the soup to eat more delicious; 2, a meal can not be finished, can be divided into several portions of the right amount of refrigerated, can be preserved for a week, or more, frozen up for a longer time.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tai Wan Rou Zao