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Stir-fried cucumber sauce is a famous northern delicacy, which has the characteristics of melon crisp and tender meat, salty and delicious. It can be used not only for drinking, but also for pouring rice and steamed buns.
When it comes to the history of stir-frying cucumber sauce, it can be said that it has a long history. It is said that at the beginning of the Qing Army's entry into the customs, due to years of war, soldiers were tired of running for their lives and often could not build a stove to cook. In order to facilitate the soldiers' diet, the military cook will cut the raw meat into large pieces, roast it on the fire and then cut it into small cubes, and then distribute it to the soldiers, let them carry it with them, until the hunger is unbearable or when they take a nap before the war, the diced meat is mixed with some small greens and eaten with sauce, and the soldiers feel extremely delicious after eating, so their spirits are greatly encouraged, and the battle is also very brave.
Later, the chefs of the Qing Palace Imperial Dining Room improved this dish and used the stir-fried cooking method to make it more distinctive and taste better. On the basis of the stir-fried cucumber sauce, according to the different seasons, it has also evolved into fried carrot sauce, fried pea sauce, and fried hazelnut sauce. Since then, after continuous improvement and development, these four sauces have become famous dishes in the Qing Dynasty court.
Stir-fried cucumber sauce is the best dish to be made in the spring, when the cucumber has just come to market and is crisp and tender, refreshing and sharp. Below, I will introduce the detailed preparation method of stir-fried cucumber sauce to you.
raw material:
300 grams of lean pork, 300 grams of tender cucumber, yellow sauce, sesame paste, minced ginger, minced green onion, refined salt, cooking wine, soy sauce, sugar, monosodium glutamate, wet starch, cooked lard, sesame oil
Method:
1. Cut the pork into 0.6 cm cubes; After washing and cutting the tender cucumber into cubes of the same size, slightly marinating with fine salt (to keep the cucumber's greenish and brittle), drain to remove excess water; Spread the tahini with sesame oil.
2. Put the net pot on the high heat, add cooked lard to heat, put in the diced meat and sauté a few times, cook the cooking wine, turn the heat to fry until the diced pork is slightly dry, the color changes from dark to light, add ginger, minced green onion and yellow sauce and fry for 2 to 3 minutes, until the sauce is immersed in the meat, then pour in the diced cucumber, add fine salt, soy sauce, sugar, monosodium glutamate and stir-fry well, then mix a little fresh soup, boil and then use wet starch to hook the mustard, pour in the sesame sauce, stir-fry and mix well, and then put the pot on the plate.
note:
1. Diced meat and diced cucumbers should be cut evenly and should not be too large.
2. The heat should be properly mastered, and it is advisable to use medium heat to stir-fry the diced meat.
3. When seasoning, the flavor of the sauce should be highlighted, so the amount of salt should not be heavy.
4. When hooking, you must pay attention to how much soup is still in the pot, and it should not be dried.
I am Chef Zhou, who has been working in the kitchen for more than 20 years, still full of interest and has a reverential heart for food! Focus on eating, drinking, and having fun, update the recipe regularly, pay attention to me, and enjoy eating and drinking without getting lost.