Braised chestnuts with diced meat

Braised chestnuts with diced meat

Introduction:

"Chestnuts are rich in nutrients. They not only contain a lot of starch, but also rich in protein, fat, B vitamins and other nutrients. They are also high in calories. Chestnuts are rich in vitamin B1 and B2. The content of vitamin B2 is at least four times that of rice. Every 100 grams of chestnuts also contain 24 milligrams of vitamin C, which is unmatched by grains. Chestnut has the function of Tonifying Qi and spleen, tonifying stomach and intestines. It can supply more heat energy to human body and help fat metabolism. Ensure the supply of basic nutrients. Although chestnut has high nutritional and health value, it needs to be eaten properly. It's better to treat chestnuts as snacks between meals, or cook them in meals instead of eating a lot after meals. "

Production steps:

Step 1: cut the lean meat into 1cm cubes, slice the ginger and cut the scallion into sections.

Step 2: prepare some cooked chestnuts.

Step 3: heat up the frying pan, heat up the oil, and stir fry the diced meat until yellowish.

Step 4: pour in a small bowl and bring to a boil. Add ginger slices and scallions.

Step 5: add appropriate amount of salt, a little soy sauce and rock sugar.

Step 6: pour in the chestnuts and bring to a boil. Reduce the heat and cook the diced meat.

Step 7: after collecting the juice, add a little monosodium glutamate and stir evenly.

Materials required:

Lean meat: 150g

Chestnut: 150g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Rock sugar: right amount

MSG: right amount

Note: to chestnut endothelium tips: shelled chestnuts into a bowl, into the boiling water and salt, cover simmer for 5 minutes, after opening the skin is good to peel. The principle is that there is a fiber connection between the kernel and peel of chestnut, and the gap between them is very small. Only ionic substances can enter and separate them. However, there is little ionic substance in water, and salt can be completely dissolved in water. Its components, sodium ion and chloride ion, can enter between the kernel and pulp to separate them.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh