Lily and okra in soybean paste(dou jiang bai he qiu kui )

Lily and okra in soybean paste

Introduction:

"Take rice family, in the morning rush to make lunch, sometimes busy up meal can't eat on time, so, for their own stomach, to a plate of okra, mother no longer need to worry about my stomach ulcer ~~~~"

Production steps:

Step 1: chop the lean meat into powder, add yellow rice wine, soy sauce and a little bit of raw powder, mix well and set aside; break off the fresh lily and soak in warm water for 10 minutes.

Step 2: remove the head and tail of the okra, and then cut it into pieces.

Step 3: add water and bring to a boil, add lily, reduce the heat for half a minute.

Step 4: add okra and blanch for two minutes.

Step 5: take out with a colander, drain as much as possible for a while, and then reduce the gummy of okra.

Step 6: heat the frying pan with oil, add minced meat and fry to change color.

Step 7: add two spoons of June bean paste, and then add a teaspoon of water and oyster sauce to cook for a while. If the taste is heavy, add some salt. If the taste is light, you don't need to add it, because the bean paste itself is salty.

Step 8: cook the meat sauce, add a little water starch, make the sauce thick, and then pour it on the lily and okra.

Step 9: when eating the finished product, mix well with a spoon.

Materials required:

Okra: half a catty

Lean meat: 100g

Fresh lily: one

Salt: 1g

Oyster sauce: right amount

Bean paste: two spoons

Yellow rice wine: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Note: fresh lily has a bitter taste, which can be removed by boiling a little longer; soybean paste is used for bean paste, and Pixian bean paste may taste better, but it is troublesome to have chili peel; salt is added according to personal taste, but my suggestion is to add a little bit, because soybean paste is not so salty.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dou Jiang Bai He Qiu Kui