Carob Stuffed Meat

Name: Carob Stuffed Meat
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 cowpea; 50g Minced meat; 1 tablespoon Soy sauce; 2 tablespoons Steamed Fish Soy Sauce; 1 tablespoon Minced garlic; 1 tablespoon Crushed red pepper; 1 tablespoon starch

by Beauty every day

4.9 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Cowpea contains a variety of vitamins and minerals. The tender bean pods are thick in meat, crispy and tender when fried. They can nourish the vital energy, invigorate the stomach and kidney, harmonize the five internal organs, regulate the skin and body, promote the essence, relieve thirst, vomiting and diarrhea, detoxification The effect of; regular eating to invigorate the spleen, appetite, diuresis and dehumidification,

The delicacy and appearance of cowpea stuffed meat coexist. The method is the same as that of mushroom stuffed meat, but the taste is lighter than that of mushrooms."

Ingredients

5 Cowpea
50g Minced Meat
1 tablespoon Soy Sauce
2 tablespoons Steamed Fish Soy Sauce
1 tablespoon Minced Garlic
1 tablespoon Crushed Red Pepper
1 tablespoon Starch

Carob Stuffed Meat

1. Ingredients map

2. Wash the cowpeas, bring the water and salt in the pot to a boil, put the beans in the pot and boil for two minutes, remove the cold water and rinse to control the water

3. Cooked carob, rolled into a circle

4. Put the minced meat in the eyes of the beans and prepare everything for later

5. Sauté the minced garlic and chili in a proper amount of oil

6. Add the fried garlic oil to a spoon of light soy sauce, stir 2 spoons of steamed fish soy sauce and pour on the meat, put it in a pot and steam on high heat for 10 minutes

7. Put it on a plate after steaming

8. Pour the steamed bean soup on the plate and heat it in the pot, add water and starch to thicken the soup and pour it on the balls

9. Finished product

10. Finished product

11. Finished product

12. Super delicious and not greasy

Tips:
1. Add a little salt and salad oil when the beans are blanched to make the beans greener and more tender.

2. The beans must be blanched thoroughly to prevent poisoning.

3. After the beans are blanched, they can be cooled to make their taste more crisp and refreshing.