Cucumber with meat for lunch(wu can rou ban huang gua )

Cucumber with meat for lunch

Introduction:

"When I was in a foreign country, I wanted to eat a plate of pig head meat mixed with cucumber, but I couldn't get it. In the process of homesickness, I suddenly imagined that there were two cans of luncheon meat at home. How about this. As a result, the taste is very important

Production steps:

Step 1: wash and prepare the material.

Step 2: mash garlic with garlic mortar, adding a small amount of salt in the process can make garlic easier to be mashed and more delicate.

Step 3: open the can and cut the luncheon meat into small pieces. It's hard to pour out if only one side of the can is opened. It's hard to pour out when both sides are fully opened.

Step 4: cut the cucumber in half, smash it with a big knife, and then cut it into pieces with an oblique knife.

Step 5: put the oil in the frying pan, heat the oil, pour in the lunch meat and fry it.

Step 6: in the process of deep frying, slow frying with low heat. You will find that the amount of oil does not decrease, but increases. This is because the fat contained in the lunch meat itself is fried out.

Step 7: deep fry until the meat turns red and the skin is crisp, then use the colander to remove it.

Step 8: pour the patted cucumber, fried lunch meat and mashed garlic into the basin, add parsley section, salt, delicious, oil consumption, sesame oil, and mix well.

Step 9: complete.

Materials required:

Lunch meat: one can

Cucumber: 3

Garlic: 1 head

Coriander: 1

Salt: right amount

MSG: right amount

Fuel consumption: moderate

Sesame oil: appropriate amount

Zhenjiang vinegar: right amount

Delicious: moderate

Note: after fried lunch meat, the ability to absorb soup is very strong, like a sponge, so it's best to eat a piece of cucumber and a piece of meat together.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Wu Can Rou Ban Huang Gua