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\”Grandma cuisine is also called Wancai, which is the area of \u200b\u200bHunan, Hunan A home -cooked dish. Traditional grandmother dishes are made from big food, cowpea, radish and other ingredients. After drilling and marinating, add spices such as pepper, garlic and other spices. Later, with the development of the times, it spreads all over the motherland. The difference in habits is slightly improved. But no matter what kind of grandmother’s dishes, they are particularly delicious. Bibimbap noodles are very good, taste delicious, excellent in flavor, have appetizing rice, lower blood lipids, soften blood vessels, nourish nourishment, nourishment The effect of face. Today, I will make a grandmother dish in line with my family taste. My husband has to eat a bowl of rice every time, try it! \”
The details of the ingredients
- Spicy flavor
- Fried process
Half Consumption of hours
The practice of spicy grandmother cuisine
1 A piece of fat and lean pork is cut into small diced, and the fat and lean meat are separated.
Three -petal garlic chopped.
- A garlic seedlings clearWash and chopped.
- Two green peppers cut into small circles.
Two millet peppers cut into circles.
Three pickled peppers are chopped for use.
A small piece of ginger cut into foam.
Wash a handful of edamame, add boiling water for 3 to 4 minutes to remove for use.
Add less edible oil to the pot, add fat pork and stir -fry oil.
Add lean meat and fry until discolored.
Add minced garlic and ginger to stir -fry evenly.
Add a spoonful of raw soy sauce, a spoonful of cooking wine, appropriate amount of braised soy sauce, a little salt and chicken essence stir -fry evenly.
Add the cut green peppers, millet pepper and pickled peppers.
Add the edamame beans and stir -fry evenly.
Add garlic seedlings and stir -fry evenly.
Add a bag of grandparents, stir -fry the fire quickly.
The edama should be cooked in advance, so that you do n’t need to add water to simmer when fried.