Braised meat pie with cucumber and mushroom
By LonzoMills
My husband has been suffering from stomatitis recently. He has been repeatedly and repeatedly, but he doesn't get better and even has a problem eating. Therefore, he can only cook some vegetables that are easy to digest and do not require hard biting. Meat patties are the first choice. This week, meat patties are always made in a different way.
Recipe Recommendations
- Chieh-qua appropriate amount
- pork appropriate amount
- flower mushroom appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cornflour appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Braised meat pie with cucumber and mushroom
1
Chop the semi-fat and lean pork into the powder, add soy sauce, pepper, salt, sugar, corn flour, and oil to marinate slightly.
2
Chop the green onions.
3
Stir in and beat until glue is peeled.
4
Hua Ru uses 80-degree hot water to soak her hair.
5
Wash, remove the stalks and drain the water.
6
Rub the surface with cornstarch and blend into the ground meat.
7
Use a pan to put oil and fry the brewed pork face down over low heat until golden brown.
8
Put it up for use.
9
Fry the rest of the minced meat over low heat until golden brown on both sides.
10
Put it out for later use. Peel and cut zucchini into thick strips.
11
Peel and cut zucchini into thick strips.
12
Remove the oil and stir fry the ginger and zucchini well.
13
Pour in proper amount of water (just before the melons).
14
Add the flower shavings, boil over high heat, and then turn to medium to medium heat and simmer.
15
Simmer until zucchini is soft and tender. When the flowers are fragrant, add the patty and simmer for a while (about 2 minutes).
16
Add oyster sauce and a little salt to taste, and stir with cornstarch water to collect the juice.
17
Okay, try it.