Braised white lentils with Beijing sauce

Braised white lentils with Beijing sauce

Introduction:

"White lentil" usually refers to a kind of white lentil in vegetables, which can be dried and used as medicine. This kind of dry goods is sold in Chinese herbal medicine stores. White lentils can be used in summer for invigorating spleen, eliminating dampness and relieving heat. White lentils indications, spleen deficiency dampness, summer dampness vomiting and diarrhea, thirst, chest tightness and other common diseases in summer. Disease free white lentils can prevent summer heat. The way to prevent summer heat is to use white lentils to cook porridge or soup, or add some white lentils when stewing some meat dishes. White lentils can be used as medicine with Atractylodes macrocephala Koidz, Atractylodes lancea Koidz, Euryale ferox and so on. A small drink every day has the best effect on Invigorating Qi, strengthening spleen, dehumidification and heatstroke prevention. "Qian Jin Fang" said, usually only with white lentils boiled water drinking also has the role of heatstroke prevention. The shape of fresh "white lentils" is the same as that of ordinary beans, but the color of skin and seeds is white. Beijingers also call it "white not old lentils". This kind of lentils is easy to boil after stewing. It tastes delicious and inexpensive. Today, we use fresh white lentils to make a roast lentil with Beijing flavor suitable for summer consumption. The seasoning is the thin yellow sauce produced by Beijing Liubiju. This dish is called "Beijing sauce stewed white lentils". The method is as follows:

Production steps:

Step 1: first put the lentils into the pot and dry fry them over low heat.

Step 2: after the beans are dried, pour in a little oil and continue to stir fry.

Step 3: stir fry the lentils until medium well done and set aside.

Step 4: put a little oil in the pot, stir fry the pork slices, stir out the oil, and then add onion and ginger powder to saute until fragrant.

Step 5: add Shaojiu and soy sauce and stir well.

Step 6: add the soy sauce and stir fry with low heat.

Step 7: stir fry the soy sauce and sliced meat until fragrant, pour in proper amount of water and bring to a boil.

Step 8: add the stir fried beans and stir well.

Step 9: stir well, cover and simmer for 10 minutes.

Step 10: after the lentils are stewed until soft and rotten, sprinkle a little sugar and monosodium glutamate.

Step 11: finish the soup with a strong fire.

Step 12: after the soup is collected, it can be taken out of the pot.

Materials required:

White lentils: 650g

Pork slices: 120g

Light yellow sauce: 40g

Scallion: 20g

Ginger powder: 10g

Fresh soy sauce: 10g

Shaojiu: 20g

Sugar: 5g

MSG: 2G

Cooking oil: proper amount

Water: moderate

Note: this dish features: oily color, strong sauce flavor, soft and rotten beans, mellow taste. Warm tips: 1. When frying, don't put oil in the pan, stir fry continuously in a dry pan over a low heat, and then pour in a little oil after the water vapor is completely fried, which is more oil-saving than frying with oil, and it is not explosive due to the decrease of water content. 2. You don't need salt to fry with sauce. If you like to eat garlic, you can also put an appropriate amount of minced garlic into lentils when they are out of the pot. It tastes good and can prevent gastrointestinal diseases in summer. This health food "Beijing sauce stewed white lentils" is ready for your reference!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Maotai flavor