Home cooking: Stewed lentils

Home cooking: Stewed lentils

Introduction:

"Lentils are sweet in taste, flat in nature, invigorating the spleen, harmonizing Qi, and having the effect of removing dampness and eliminating heat. They have a very good therapeutic effect on dyspepsia, acute and chronic gastroenteritis, and diarrhea. Lentils are vegetables with strong seasonal characteristics. They have a very good flavor when they are in season. When they are out of date, they are like chewing wax."

Production steps:

Step 1: wash the lentil horn and peel it from the side.

Step 2: add chopped pork, chopped scallion, ginger, sugar, cooking wine, soy sauce, sesame oil and chicken essence. Stir well.
Put the meat stuffing into the lentil clip one by one.

Step 3: prepare all the spare parts in turn.

Step 4: pour a little oil into the frying pan, add a teaspoon of sweet flour sauce and stir fry until fragrant.

Step 5: add some sugar and a little soy sauce.

Step 6: add some cooking wine and stir fry with a little water.

Step 7: finally, add some chicken essence, water and starch to thicken, and stir fry until the sauce becomes a thick red sauce.

Step 8: take another pot, add a little oil, add lentils and fry for a while.

Step 9: add a little water and simmer for a few minutes.

Step 10: pour the sauce into the stewed lentil pot.

Step 11: add minced garlic, scallion and chicken essence to make it smell and turn off the heat.

Materials required:

Lentil horn: 300g

Minced pork: 100g

Sweet flour sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: appropriate amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Note: lentils must be cooked before eating, otherwise there will be food poisoning

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor