In home-cooked dishes, minced meat can be added to many dishes. For example, minced meat stir-fried beans, minced meat stir-fried eggplant, etc., minced meat is a versatile dish, no matter what it is matched with, the taste is excellent! For example, minced meat fried beans, minced eggplant, minced meat tofu, etc., Dao Dao is a rice killer, the more you eat the more addictive, one is more delicious than the other! The meat is fragrant, salty and delicious, learn to treat yourself! The ingredients are super simple to match, and you can get it if you like it!
NO.1 Minced meat and tofu custard
(Minced meat tofu custard)
1. Mix well with 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of olive oil and a little sugar. Finely chop the shallots.
2. Cut the tofu into small pieces. Beat the eggs, add salt and a small amount of water.
3. Pour the egg mixture into a bowl filled with tofu chunks, skim off the foam and wrap in plastic wrap.
4. Steam in a pot of boiling water for 10 minutes, turn off the heat and simmer for a while.
5. Heat the pot, add minced meat and sauté until all the meat particles are scattered, the meat is white, sprinkle with green onions and mix well.
6. Pour the sautéed minced meat on top of the steamed egg and tofu soup. Drizzle with a spoonful of sesame oil.
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Because the minced meat is mixed with olive oil, there is no need to add oil in the pan of stir-fried minced meat.
NO.2 Minced meat noodles
(Minced meat noodles)
1. Minced meat sauce: soy sauce, cooking wine, old soy sauce, salt, sugar, chicken essence, corn starch, half a bowl of water and stir well.
2. Heat the oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, put the minced meat into the pot and sauté the oil, pour in the sauce and cook for a few minutes to turn off the heat.
3. Bring the water to a boil in the pot, put the noodles into the pot and cook them, fish out the cold water noodles and put them on the plate.
4. Scoop 2 spoonfuls of minced meat sauce, sprinkle with green onion and millet and stir well to eat.
NO.3 Eggplant with minced meat
(Minced eggplant)
1. Wash and peel the eggplant and cut into strips of uniform thickness! Soak in water or seal plastic wrap to prevent oxidation from turning black!
2. Bring water to a boil in a pot, add eggplant and steam for 5 minutes.
3. Finely chop the garlic and cut the millet spicy and set aside.
4. While the eggplant is still steaming, let's mix the sauce: one spoonful of light soy sauce, half a spoon of dark soy sauce, one spoonful of aged vinegar, one spoonful of salt, one spoonful of sugar, one spoonful of starch, and half a bowl of water. Stir well!
5. Put a little cooking oil in the pot, put in the onion ginger garlic minced, red pepper, put the minced meat, keep the heat low, stir-fry until the minced meat is broken (the minced meat must be kept on low heat, fried out is spread out, otherwise it will become a large meat ball), after the minced meat is broken, put the steamed eggplant into it and stir-fry evenly.
6. Pour the sauce directly into it, stir-fry evenly and then out of the pan.
NO.4 Stir-fried minced capers
(Stir-fried minced capers)
1. Cut the small red pepper into sections, cut the green onion into green onions, and finely chop the ginger and garlic.
2. Add light soy sauce to the minced meat and marinate for more than 10 minutes.
3. Sour cowpeas go to the soup and cut into small pieces.
4. Put an appropriate amount of oil in the pot, heat the oil, add the onion, ginger, garlic and chili pepper and stir-fry until fragrant.
5. Add minced meat, stir-fry evenly, add sour cowpeas, stir-fry evenly.
NO.5 Minced pork cabbage vermicelli stew
(Minced pork cabbage vermicelli stew)
1. Cut the cabbage into strips, slice the garlic and soak in water to soften the vermicelli.
2. Sauté the garlic slices, millet pepper, green onion and a little oil until fragrant.
3. Add cooking wine to the minced meat, stir-fry and beat; over medium heat, under the cabbage and soaked vermicelli.
4. Add soy sauce and soybean paste and stir-fry well.
5. Transfer into the casserole dish, cover, simmer over low heat, about 7-8 minutes, pay attention to the heat not too large, so as not to burn paste, in the middle with chopsticks to turn once or twice to avoid sticking to the bottom. If you feel too dry, you can add a spoonful of water, not much, finally, taste the palatability of cabbage, feel partial raw and stew again, adjust the taste, that is, finished.