What is the best dish to eat? What s the best dish to eat?

Probably the most worrying moment of the day is - I don't know what to eat after work, and my head hurts when I arrive at the vegetable market! Therefore, the gentle, kind and intimate candy has sorted out a few of the most popular "next dishes" for the big guys! Taoist classics and satisfying food, some of which are already popular in the world.

Today, I will share the detailed practices with you one by one, which is very practical and recommended to collect!

01.Tender and refreshing, appetizing minced meat beans!

Ingredients: 300 grams of long beans, 100 grams of pork belly filling, 20 grams of tempeh, 10 grams of light soy sauce, 2 grams of salt, five cloves of garlic, appropriate amount of dried chili;

Detailed explanation of the practice:1Wash the beans and cut them into cubes, mince the ginger and garlic, and cut the millet pepper into rings for later use.

Pour a little oil into the pot, heat over low heat, pour in the minced meat and stir-fry the raw meat, then add a spoonful of oyster sauce, and a spoonful of dark soy sauce and stir-fry evenly first. Remember not to raise the heat, otherwise the minced meat will suddenly become a slimy mess.

2.Pour a little oil into the pan (not too much pork belly will get oil), heat it and add the pork belly filling and minced ginger. Stir-fry the minced meat until the oil changes color, then add a spoonful of soy sauce with a very fresh flavor, and set aside.

3.Heat the oil in a hot pan, add the beans and stir-fry, add an appropriate amount of salt and chicken essence and stir-fry evenly. Then add tempeh and dried chili peppers and stir-fry evenly, and finally add the fried meat filling, stir-fry evenly.

02.Fragrant but not greasy, the more you eat, the more enjoyable the back to the pot meat!

Ingredients: 1 large piece of pork belly, half a spoon of sweet noodle sauce, 2 spoons of Pixian bean paste, 10 Sichuan peppercorns, 1 spoon of soy sauce, half a spoon of cooking wine, 1 teaspoon of sugar, 1 teaspoon of chicken essence, half a piece of ginger, 2 garlic (single clove of garlic), 2 green peppers, 3 garlic sprouts (also called green garlic), 20 tempeh;

Detailed explanation of the practice:1Heat the pot, add the pork belly and sea, sear until the skin of the meat is browned, soak it in cold water and scrape it clean.

2.Boil water in another pot, add the processed pork belly, dried chili peppers and ginger slices, cook for about 25 minutes, remove the meat and let it cool. (When it is almost cooked, take a chopstick and insert it, just enough to insert it, and the meat is still relatively stiff, which means that it is cooked just right).

3.Cut the cooled pork into thin slices, cut the green pepper hob into small pieces, cut the garlic sprouts into sections with an oblique knife, and slice the ginger and garlic.

4.Heat the oil in the pot, and when the oil temperature is eighty percent hot, the cooked pork belly slices will explode in color and force out part of the fat meat. It is recommended to use medium-low heat for most of this dish, and slowly allow the meat to fully absorb the flavor of various side dishes.

5.Add ginger, garlic and Sichuan pepper, stir-fry for a while, and then stir-fry Pixian bean paste, sweet noodle sauce, sugar, soy sauce and cooking wine. Add the green peppers, fry until the skin of the green peppers is wrinkled, and add a little tempeh. Sprinkle in the garlic sprouts, add the chicken essence, turn to high heat and stir-fry a few times, then remove from the pot and put on a plate.

You can eat it when it's mixed up, it's too good for rice