How to cook Hakka dishes fried with three treasures?

Hello, I'm glad to answer this question.

What is fried three treasures? This is a boiled pepper, bitter gourd and eggplant. In short, cook the meat is one of these three vegetables. I believe that frying the three treasures can arouse most people's memories.

Ingredients: fish, pork, pepper, eggplant, bitter gourd, corn flour, oil, salt, soy sauce, oyster sauce, sugar, onion and chicken powder.

Step 1: Slice the bought fish and pork, and then chop them into meat paste. Remember, you must chop it yourself, don't use a meat grinder. When the meat sauce is almost chopped, add salt and a little oil, add raw powder and chicken powder, and continue to chop evenly. After chopping, hit it on the chopping board a few times. The meat sauce is very sticky at this time. If it is not sticky, it proves that it has not been chopped.

Step 2: Wash Zanthoxylum bungeanum, Bitter Melon and Eggplant, remove seeds from Zanthoxylum bungeanum and Bitter Melon, and then cut three times, in which Zanthoxylum bungeanum is cut in half, Bitter Melon is cut into a cylinder, Eggplant is cut obliquely, and one knife is cut in the middle.

Step 3: soak the meat evenly in three kinds of vegetables, not too full, but basically saturated.

Step 4: Stir the pepper, bitter gourd and eggplant evenly in the pot, then simmer for 5 minutes, turn off the fire, gently turn over and simmer for 5 minutes.

Step 4:

The last step is to add the sauce. Put oyster sauce, soy sauce, sugar and salt into the pot, add half a cup of boiling water, simmer for 20 minutes, and you can basically eat it, then you can take it out and plate it.

Materials:

Bitter gourd, 4 peppers, 5 eggplants,1(* * * above 3.5kg) Meat stuffing: lean pork, 1.5kg (a little fat can be added. ) Small pond fish (or other small marine fish) half a catty mackerel (salted fish) 2 small eggs 1 garlic/kloc-0 2 tablespoons soy sauce (soy sauce can be prepared in advance, take a few slices of ginger and soak for a while) 2 tablespoons pepper powder 3 tablespoons oil 2 tablespoons salt 1 tablespoon cooking: 3 tablespoons oil.

The steps of Hakka brewing three treasures (bitter gourd, eggplant and pepper)

Step 1

Prepare the above materials. Let's start with 4 pieces of bitter gourd, eggplant 1 piece and 5 pieces of pepper.

Second step

Cut 1 bitter gourd into 4 small pieces, and dig out bitter gourd seeds with a small spoon handle. Cut 1 pepper into two pieces, make a knife edge, and dig out the seeds inside. You don't have to dig if you like spicy food.

Third step

Divide 1 eggplant into four small segments, and make two deep cuts in each segment. Cut the edge of eggplant as deep as possible, too shallow to make meat stuffing.

Fourth step

Soak the cut eggplant in water for later use. If you don't soak in water, the surface of eggplant meat is easy to oxidize and looks bad.

Step five

Start making meat stuffing, wash lean pork, cut into small pieces and drain. Use pig forelegs or tenderloin, which is softer. You can add a little fat, which is more delicious.

Step 6

Prepare fresh pond fish, half a catty, or use other small sea fish. Take out the meat of small marine fish, and remove the head, bones, bones and scales for later use.

Step 7

Focus on this, horse glue fish, is a kind of pickled salted fish, which has a musty smell. Add 2 small pieces of mackerel, and the meat will be delicious. You can also use this salted fish to make fish-flavored eggplant or steamed meat pie with salted fish. Seafood shops or online. The three treasures brewed in restaurants outside are generally pork stuffing, and there are no horse glue fish and small sea fish, so the meat stuffing is always not delicious enough. ?

Step 8

Take out two small anchovies, take out anchovies, peel and boneless for later use. Prepare 10 garlic and 1 egg, and cut garlic into minced garlic for later use. ?

Step 9

It's time to mix with the meat. First, put the mackerel and the small marine fish into a blender and mash them together. Take it out for later use. Mash the pork in a blender. Mix minced meat with fish, garlic and eggs, add 1 tablespoon salt, pepper, corn flour, oil and soy sauce (soy sauce can be soaked in a few slices of ginger for a while in advance), mix well, and then stir in the same direction for a few minutes until the meat becomes sticky. If you don't want to go to so much trouble, put more pork stuffing and garlic. )

Step 10

Good meat is very fragrant and sticky.

Step 1 1

Began to brew bitter gourd, stuffed the meat into bitter gourd with chopsticks and pressed it.

Step 12

Put that brewed balsam pear into a pot.

Step 13

Put aside the soaked peppers and put them back in the pot.

Step 14

Put the cooked eggplant into the pot. Start cooking, add a bowl of water to the pot, add a proper amount of oil, cover the lid, boil and turn to medium heat for 7 or 8 minutes.

Step 15

Add pepper into the pot, then evenly add 2 tablespoons of oil, 1.5 tablespoons of salt and 3 tablespoons of soy sauce, and cook for about 10 minute on medium heat. Then observe whether eggplant and pepper are ripe.

Step 16

Take the cooked eggplant out of the pot and pour two spoonfuls of juice into the pot.

Step 17

First, take the cooked fermented pepper out of the pot, pour two spoonfuls of juice into the pot and eat one while it is hot. It is delicious. If it is not salty enough, you can add some soy sauce. )

Step 18

Bitter gourd is in the pot, stew for another 5 minutes, and then stew for about 7 or 8 minutes.

Step 19

At this time, a pot of delicious brewed three treasures is ready.

Hello, everyone, I'm a master of food tracking. As a Hakka in Meizhou, Guangdong, I am glad to answer this question.

Hakka fried Sambo is one of the famous dishes in Guangdong, with distinctive features, color, fragrance and taste, which will make today's Hakka dishes.

Stir-fried three treasures starring tofu, bitter gourd and yellow board. Some people will say to make Chili eggplant, but in Meizhou, we make tofu and bitter gourd yellow board. Because the practice requires filling and brewing, it involves frying in the pot, so it is named Fried Three Treasures.

Brewing bitter gourd, let me explain, brewing bitter gourd can be fried or steamed, frying will be more fragrant, steaming will be more delicious, the following is the way:

Composition:

250g pork, 2 bitter melons, egg 1 piece, 5g salt, 5g onion, 5g ginger, 5g soy sauce, 3g pepper, 5g oyster sauce, 5g soy sauce, 5g sugar and 5g starch.

Cooking steps:

Ingredients: 2 bitter melons and 250g pork.

Braised pork: salt 5g, onion 5g, Jiang Mo 5g, soy sauce 5g, 1 egg 3g, pepper 3g.

Sauce: oyster sauce 5g, soy sauce 5g, sugar 5g, starch 5g.

1. Chop the pork stuffing, add the cured meat and stir uniformly in one direction, add appropriate amount of water in several times, continue to stir in one direction, cover with plastic wrap and refrigerate for more than 1 hour.

2. Wash bitter gourd and cut it into small pieces, and dig out the pulp in the middle.

3. Take the pot and sit in the water. After the water is boiled, add a proper amount of sugar, blanch the bitter gourd for about 1 min, rinse it with cold water and dry it for later use.

4. Take out the meat stuffing and brew it into bitter gourd. After the water is boiled, put it into the steamer. After SAIC, turn to medium heat and steam for about 12 minutes.

5. Pour the steamed bitter gourd juice into a wok, add oyster sauce, soy sauce and white sugar to boil, add a little water starch and cook until the soup is sticky, and pour it on the steamed bitter gourd.

Finally, you can make bitter gourd with whatever stuffing you like. Not limited, such as mushroom meat sauce, leek meat sauce and so on.

Brief introduction of the first three treasures fried Hakka dish

There are many kinds of Hakka dishes, the most representative of which is fermented dishes, that is, chopped meat is boiled into various materials and then fried (or braised). Among them, the most representative are fried three treasures, namely bitter gourd, pepper and eggplant.

The second practical process

The procedure for cooking this dish is:

1. Chop pork, beef and fish first, add seasonings and mix well. Then cut the eggplant into a double-flying shape, paying attention not to cut off the middle knife, but to have a little connection;

2. The pepper is obliquely cut and pitted; Cut the bitter gourd into sections with an oblique knife, each section is about 3 cm long, and remove the pulp. Then the mixed meat stuffing is brewed into three ingredients respectively.

3. Brew bitter gourd until golden on both sides, and fry for about 8 minutes; Eggplant is fried until soft and rotten, with the best taste; Stir-fry the pepper slightly.

4. The three treasures fried out of the pan are bright in color, pleasant in taste and appetizing.

Third, nutritional value and efficacy.

The brewed bitter gourd is slightly bitter and delicious, which not only has the effects of clearing away heat and toxic materials, improving eyesight and reducing fire, stimulating appetite and promoting digestion, but also warms the stomach and benefits qi. People who like to eat Chili can't miss the dish of fermented Chili. It tastes both delicious meat and faint aroma of pepper, which can be said to be both. The shape of stuffed eggplant is more like meat buns, that is, there is meat between two petals of eggplant, and it tastes good.

material

Method for frying and brewing three treasures without stuffing

Take out the heart in the middle of bitter gourd, add meat stuffing, and fry in a frying pan until both sides are golden. So is tofu. The broker took out a small hole and put the meat stuffing into the frying pan to fry it golden brown. Pepper has hollowed out its heart and fried it with meat to golden brown!

Glad to answer your question!

Hakka brewing three treasures are as follows:

1. Wash all the ingredients, cut bitter gourd and eggplant into thick slices, and cut old tofu into pieces.

2、

Beat the shrimp into a paste with the back of a knife, take out the black line and chop it up, and mix well with minced meat, yellow wine and salt.

3. Cut bitter gourd and eggplant into thick slices of about 1cm, remove the core, spread raw flour in the hollow of the core, and fill in the mixed minced meat, and pat the raw flour evenly on both sides of the brewed bitter gourd and eggplant.

Cut the old tofu into a rectangle of about 3cm, dig a small hole in the middle with a small spoon, sprinkle with raw flour, fill in the mixed minced meat, and then pat the raw flour evenly on the surface of the tofu.

4. Add vegetable oil to the wok, heat it on medium heat, and then fry the brewed bitter gourd, eggplant and tofu until golden brown.

5, pour oil, leave a small amount of oil in the pot, stir-fry garlic and Jiang Mo over medium and small fire, add light soy sauce, turn to low heat, and add water starch to thicken.

6. Just pour the prepared soup on the fried Sambo.

Hakka stuffed sanbao

Hakka stuffed Sambo is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. Different colors, beautiful shape and unique taste. Chop shrimps and pork with a knife, add eggs and seasonings, mix well, fly tomatoes and melons together, obliquely cut peppers, remove cores, and cut cold melons with an oblique knife, each with a length of about 3cm, and remove pulp.

material

1 strip of cold melon, eggplant melon, green red horn, three-fat and seven-lean pork, appropriate amount of shrimp skin, egg seasoning, etc.

manufacture

1. Chop shrimp and pork with a knife, add eggs and seasonings, mix well, fly eggplant and wax gourd together, obliquely cut pepper, remove the core, cut cold wax gourd with an oblique knife, each length is about 3cm, and remove the pulp. Features: Different colors, beautiful shape and unique taste.

Stir-frying three treasures means brewing tofu, eggplant and pepper. Adjust the meat stuffing first, and you can put your favorite ingredients in the meat stuffing. The meat stuffing with three parts fat and seven parts lean meat is the best. The traditional meat stuffing is just adding some onions or leeks into the meat stuffing, then adding salt, soy sauce, oyster sauce and corn starch, stirring evenly, brewing into tofu or eggplant and pepper, then frying in a hot pot, frying one side with meat until golden, turning the other side over, adding some soy sauce and water, stewing for about 10 minutes, sprinkling chopped green onion, and taking out the pot! Very delicious!

I've only eaten mushrooms, tofu, Chili and lotus root clips.