Minced meat and carrot grains
In addition to serving porridge, dried radish is also good for stir-fried minced meat. The ingredients can be freely combined. You can also use minced beef or other vegetable grains, or serve with rice.
Recipe Recommendations
- minced pork 1 small bowl
- dried radish 1 small bowl
- lima beans 1 small bowl
- chili 2 only
- salt 1/2 teaspoon
- sugar 1/4 teaspoon
- cooking wine 1 teaspoon
- sesame oil few drops of
- slightly spicy
- fried
- several hours
- ordinary
Steps for Minced meat and carrot grains
1
Dry clean the radish first, soak it in water, and wash it again, otherwise it will be very salty. Then cut it into bits, dice the corncobs, defrost the beans, wash and filter the water, and cut the peppers into sections.
2
Put the minced meat in the pan, over medium heat, force out the water, spoon off the water, add 1/4 teaspoon pepper powder, 1/4 teaspoon pepper powder, 2 teaspoons soy sauce, 1/4 teaspoon sugar, and 1 teaspoon brandy, stir well, stir-fry the minced meat until the water is basically dry, and the minced meat gives off a fragrance, and serve for later use.
3
Add appropriate amount of oil, add 1 dried radish and 1 dried pepper (cut into sections), stir-fry in water, and then fry until fragrant. The dried radish must be fried to feel particularly fragrant.
4
Blanch lima beans and corncobs in water, strain and set aside.
5
Remove the pan, add oil, and saute garlic slices and 1 dried pepper strip (cut into sections) until fragrant.
6
Pour in lima beans, corncobs and dried radishes, add 1/2 teaspoon refined salt and 1/4 teaspoon sugar, and stir fry slightly.
7
Pour in the minced meat, spray about 1 teaspoon of cooking wine a few times, stir for a few times, pour in sesame oil as clear oil, stir fry slightly, and serve.Minced meat and carrot grains Make Tips
First, the dried radishes must be washed and soaked before cooking, whether they are homemade or bought out; second, because the radishes still have a little salt taste after being dry-cleaned, the salt should be reduced when frying; third, it is best to add a little sugar to taste and neutralize the salty taste of the dried radishes.