Cherry Meat

Name: Cherry Meat
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Soy protein flakes; 100g Water chestnuts; 1 teaspoon salt; 1 tbsp starch; 1 tbsp ketchup; 1 teaspoon Sugar; 1/2 tbsp White vinegar; Some Vegetable oil

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This cherry meat is a copycat, using soy silk protein instead of meat. The taste, texture, and appearance are not inferior to genuine cherry meat. Soy Silky Protein One: Product Features Silky Protein: High protein content, no cholesterol, elastic fiber structure, with the chewiness of real meat. Sisters who love meat but are afraid of getting fat can try it.

Ingredients

100g Soy Protein Flakes
100g Water Chestnuts
1 teaspoon Salt
1 tbsp Starch
1 tbsp Ketchup
1 teaspoon Sugar
1/2 tbsp White Vinegar
Some Vegetable Oil

Cherry Meat

1. Prepare the soy silk protein column, wash the water chestnuts, peel and cut into small pieces

2. Soak the soy silk protein column with water for 20 minutes, add tomato sauce, sugar, salt, white vinegar, starch and water to a bowl and stir to form a sauce

3. The soaked meat is squeezed dry, cut into small pieces, and evenly coated with dry starch

4. Pour vegetable oil into the pot, put the starch-coated meat into the frying pot and fry it until golden, remove the oil

5. Leave the bottom oil in the pot, pour the tomato juice, bring to a boil, boil until the soup is concentrated and thick, pour in the fried meat and water chestnuts, quickly stir and stir evenly.