There are many fruits in the spring, and cherries should be the shortest time on the market, generally only about two weeks. The cherry flesh is delicate and not easy to store. Every time I want to buy more stored in the refrigerator, I have tried to use white molasses juice cherries before, a layer of cherries and a layer of white sugar, now I don't dare to eat like this, the sugar is too high. When I bought cherries today, I overheard cherry stew and immediately decided to come back and try it. After the cherry stew comes out of the pot: the soup is slightly pink, the cherry taste is more smooth, the meat is pure fruit acid, and there is no greasy feeling. Tomorrow I'm going to buy more cherries, freeze the refrigerator directly, and wait until the summer to take out the stew, it must be more delicious... Follow-up: The boss who bought cherries told me that cherry stew clears the liver and eyes, lowers blood lipids. Her father is 90 years old next month, has had cataract surgery, his eyes look foggy, he eats cherry stew these two days, he mends his hat yesterday, and he wears needles himself. (Whether the boss's words are exaggerated or not, or completely agree: cherry stew is indeed delicious)
By Swallow Fly Whzi
<h2>Royalties</h2>
Tendon meat 180 g
Fresh cherries 500 g
Ginger 5 g
Salt 2 g
Starch 4 g
<h2>Practice steps</h2>
1: Soak fresh cherries in salt water for 10 minutes.
2: Cut the tendon meat into thumb-thick cubes and slightly stack it with starch.
3: Bring the oil to a boil in a wok and add ginger.
4: Sauté the ginger until fragrant, stir-fry the meat. Stir-fry the water vapor in the meat and turn to low heat.
5: At this time, pour out the brine of the cherry, remove the stem of the cherry, and rinse it again.
6: Pour the cherries into a pot and stir gently.
7, pour hot water, the amount of water is about to cover the position of the meat.
8. After 10 minutes, when the cherry peel has softened and is not too formed, add 2 grams of salt and remove from the pan.
9. Contrast of stewed meat with fresh cherries.
10, cherry pulp melts in the mouth, the soup is fruity, slightly sour, and the meat does not have a hint of greasy feeling.
<h2>Tips</h2>
1. Pour the cherries into the pot, just gently turn once, no need to stir in the middle, because the cherry flesh is too tender and easy to rot. 2. I did not stew the meat alone, sauté it over low heat for about 3 minutes (the time to wash the cherries), and then pour the cherries into the pot and simmer together. Friends who like to rake the meat more, you can stew the meat in advance, as long as you like.
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