Grilled Edamame with Minced Meat and Tomato

Name: Grilled Edamame with Minced Meat and Tomato
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Fresh Edamame; 1 Big ripe tomato; 2 two Half-fat lean minced pork; A handful of ginger; salt; Cooking Wine; Soy sauce

by Miss Gege

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This dish, when I was very young, my mother used to make bibimbap for me. Every time my mother made it, she would leave a lot of soup, because I like to scoop a few tablespoons in the rice. As long as I have it every time, I'm sure I can eat a big bowl of rice.
The fresh aroma of tomatoes, the soy aroma of edamame, plus a little bit of minced meat, such easily available ingredients, such a simple combination, contains incomparable nutrition and deliciousness.
I made this dish yesterday and planned to pass on a work. I rummaged through the recipes related to edamame but none of them are similar. I was not only very surprised, I thought this dish would be a very common home cooking, appearing in millions of people. On the table of Chinese family, after all, it is already a dish I take for granted!
Okay then~ let me introduce this my favorite mother's dish to everyone~

Ingredients

Grilled Edamame with Minced Meat and Tomato

1. Mix the minced meat with cooking wine and a small amount of light soy sauce. Don't use too much light soy sauce or the color will be too dark;
Cut the tomato into small cubes. Peel the skin and dice if it’s not too much trouble;
Wash and drain fresh edamame;

2. Add oil in the pan and fry the minced ginger to create a fragrance;
Add the minced meat and stir-fry the minced meat until it becomes white;
Add fresh edamame, stir fry and mix well;
Add clean water until it is about 0.5 cm over the edamame;

3. Bring the water to a boil on high fire, then cover the pot;
Turn to low heat and simmer for about 10 minutes;
Open the lid and try to see if the edamame is soft and cooked. If you like a little harder, you can shorten it for a minute or two, and if you like softer, you can extend it for a minute or two. Adjust according to the taste of each company;

4. After the beans are simmered to the extent you want, add the diced tomatoes;
Add salt to let the tomato water out as soon as possible;
Turn on a high fire, speed up the stewing of the tomatoes and start to collect the juice;

5. The juice is strongly recommended not to harvest too dry, leaving more bibimbap is very delicious;
You can taste it, if the tomato is not sweet and sour, add a little sugar to taste;
Turn off the heat and cook when you think it's suitable.

6. Be sure to eat with a large spoon of kuai~ enjoy~

Tips:
1. The degree of hardness and softness of edamame can be adjusted according to your own taste. It is recommended that the edamame be slightly softer, which will be very similar to the taste of canned baked beans in tomato sauce;
2. It is best to add enough water before braising. If it must be added in the middle, it is recommended to use boiled water instead of cold water;
3. Do not put tomatoes first. If you put tomatoes first, the acidity will make the beans difficult to soften;
4. It is better to put the tomatoes and then salt, so that the salt can accelerate the release of the tomato juice;
5. Tomatoes and edamame are very delicious, so you can skip the MSG chicken essence and the like.