Stir-fried meat with carrots and potatoes, this seemingly unpretentious dish, but it carries a rich historical and cultural heritage. Carrots, originated in western Asia, were known as the "rubies of the underground" as early as the ancient Persian period, and were loved for their sweetness and nutrition. Introduced to China in the 16th century, potatoes quickly became a regular on the table, making them indispensable "second bread" due to their high yield and versatility. The combination of meat not only shows the beauty of food, but also contains the Chinese nation's food philosophy of "harmony and difference". Although this dish is not directly recorded in Yuan Mei's "Suiyuan Food List" of the Qing Dynasty, his subtle insights into the combination of ingredients undoubtedly provide inspiration for us to understand this dish. This dish is not only a meal, but also a warm memory of home, and every bite is an interweaving of history and love.
Cooking Steps:
**Main Material**:
- Potatoes 200 g
- Carrots 150 grams
- Lean pork 100 grams
1. Peel the potatoes and cut them into cubes (about 1 cm square), wash the carrots and cut them into equal sizes, cut the lean meat into strips, marinate in cooking wine, light soy sauce and a little starch for 10 minutes.
2. Add water to a boil in a pot, add diced potatoes, cook until half-cooked, remove and set aside, to remove part of the starch and keep the dish fresh.
3. Heat the pan with cold oil, stir-fry the marinated shredded meat quickly until it changes color, and set aside.
4. Leave the bottom oil in the pot, first add the diced carrots and stir-fry until the edges are slightly charred, then add the diced potatoes, add an appropriate amount of salt and sugar, and stir-fry quickly and evenly.
5. Pour the fried shredded pork into the vegetables, add a little light soy sauce to adjust the color, stir-fry a few times, sprinkle with chopped green onions.
Tips:
- Soak the potatoes in water immediately after dice to avoid oxidation and discoloration.
- Stir-fry quickly to keep the ingredients tender and colorful.
- When cutting potatoes, slice them at an angle with the blade of a knife and then dice them to make them easier to ripen and shape.
When the sweetness of carrots, the denseness of potatoes and the freshness of shredded meat are intertwined in the mouth, stir-fried meat with carrots and potatoes is not only a dish, it is a feast for sight, smell and taste. Golden potatoes and orange-red carrots complement each other, like the warm colors of a canvas; The aroma of meat mixed with the freshness of vegetables comes to the nose and awakens the deepest hunger; The teeth bite, the tenderness of the shredded meat, the softness of the potatoes, and the crispness of the carrots, the taste of the three is layered, and together they play a warm music of home.