The capers sold outside are salty, and they should be washed and changed repeatedly, and soaked for at least 1 hour.
We made our own capers, it is simple to handle,
And the processing time is short, does not contain preservatives, and is not afraid of nitrites!
Royalties
Long beans 200g
Minced meat 200g
Ginger Ke
garlic
Raw soy sauce
oyster sauce
Watercress sauce
Step 1
Fresh long beans, rinse them off the head and tail, and dry the raw water with kitchen paper.
Step 2
Then put the beans in a clean container that can pass through hot water, no oil and no raw water, and pour boiling water, salt and rice vinegar. The reference ratio for these types is 200g long beans: 400g water: 10g salt: 20g rice vinegar. You can use weighing without being so rigorous, it is estimated that it is probably enough, and there is still an opportunity to adjust the acidity and saltiness in the later stage.
Step 3
If you don't have this flat container, put it in a basin, and then find a grate to press, don't let the beans float up, be sure to make sure that the water can not pass the beans.
Step 4
Status comparison
Step 5
Before frying, take it out, rinse the salt on the surface with water for 1 time, and then change the knife to dice.
Step 6
The proportion of capers and minced meat is arbitrary, depending on what you like. Outside the restaurant is generally 200g of capers 70g of meat (to control the cost of well), my plate is almost 200g of capers 200g of meat.
Step 7
On medium heat, the pan is slightly hot, without oil, directly under the capers and stir-fry. Stir-frying all the water vapor is a key step in making the capers both crunchy and flavorful. It takes about 2 minutes to fry. Before it comes out, you can pinch a piece of beans and try it to see if you have enough salt and acidity. If you feel that it is not enough, you can add some salt and drizzle some rice vinegar to adjust at this time.
Step 8
Then sauté the minced meat. Still on medium heat, put a little oil in the pan and heat it slightly to minced garlic, ginger and minced meat.
Step 9
Stir-fry the minced meat loosely and sauté until it is a little burnt, and add 1 spoonful of watercress sauce and sauté the red oil
Step 10
After sautéing the red oil, add 1 spoonful of light soy sauce and 1/2 tablespoon of oyster sauce.
Step 11
The seasonings are all turned over, and the last of the fried capers is returned to the pot at this time. Stir-fry over high heat for half a minute to allow the taste of the capers to be fully released.
Step 12
Finally sprinkle with green onions and you're ready to go!
Step 13
delicious