Minced meat with multicolored protein
Introduction:
"This dish tastes salty and fresh. It has five colors, meat and protein. It's colorful and easy to use."
Production steps:
Step 1: Boil the egg in water until it is well done, remove the yolk and cut the protein into granules.
Step 2: put the minced meat in the pot, force it out of the water over medium heat, pour out the water, add 1 / 4 tsp pepper powder, 1 / 4 tsp pepper powder, 2 tsp soy sauce, 1 / 4 tsp sugar, 1 tsp Brandy (cooking wine is also allowed), stir well, stir until the water is basically dry, the minced meat has fragrance, and set aside.
Step 3: stir fry minced meat in a small pot of water, add 1 teaspoon of salt, bring to a boil, first put green beans and radish, wait for a moment, then put corn and water with mushrooms, bring the water to a boil, remove all the water and filter for later use.
Step 4: start the pot again, heat the pot and add oil. Saute with onion, garlic and ginger until fragrant.
Step 5: pour in the boiled mushrooms, kidney beans, corn and carrot, and pour in the protein, stir fry a few times, add 1 / 2 teaspoon salt, 1 / 4 teaspoon sugar, sprinkle a few times pepper, pocket a few times.
Step 6: pour in the minced meat, then pour in brandy or cooking wine by the side of the pot, turn it over a few times, then pour a few drops of sesame oil as bright oil, and then take a few bags to produce.
Materials required:
Minced meat: gross weight 0.5 lbs
Egg white: 2
Corn: 1 small bowl
Kidney beans: about 10
Shuifa mushroom: 6
Carrot: (large) 1 / 3
Scallion: 1
Garlic: 1
Ginger: 3 tablets
Salt: right amount
Sugar: right amount
Pepper powder: right amount
Pepper: right amount
Sesame oil: a few drops
Brandy: 2 teaspoons
Note: do not overdo the blanching and frying of vegetables, otherwise it will affect the aesthetic feeling and taste.
Production difficulty: ordinary
Technology: stir fry
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Wu Cai Dan Bai Rou Mo
Minced meat with multicolored protein
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