Secret Meat Sauce

Secret Meat Sauce

by dian_dian1980

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Meat sauce, many gourmets have made it. When I was young, I basically never had meat sauce. If you chop up meat at home, you will definitely eat meatloaf. Until I went to college, I had meat sauce in the rice noodles for breakfast, and it tasted very delicious. When I started to eat this meat sauce powder, the rice noodles were finished, but some of the meat sauce remained in the bowl with soup. I was not willing to eat the meat sauce every time, but I didn't want to drink the soup, only staring at it. Later, a classmate taught me how to use chopsticks to grab the meat sauce from the edge of the bowl and eat it slowly. After using this method, every time I eat the meat sauce very clean.
It has been more than 10 years since I graduated from college, and I have never tasted such a meat sauce afterwards. Probably because of my age, I am increasingly reluctant to eat rice noodles outside, even the expensive spaghetti bolognese. I started to miss the meat sauce from my college days. I really wanted to be nostalgic, so I tried N times and finally made the kind of meat sauce in my memory. "

Ingredients

Secret Meat Sauce

1. Prepare the mashed meat.

Secret Meat Sauce recipe

2. Prepare an appropriate amount of bean paste, an appropriate amount of soybean paste, and two small pieces of fermented bean curd.

Secret Meat Sauce recipe

3. Drain the oil after the pan is heated.

Secret Meat Sauce recipe

4. When the oil is hot, turn off the bean paste and stir-fry for the red oil.

Secret Meat Sauce recipe

5. Add meat puree and stir-fry to turn white.

Secret Meat Sauce recipe

6. Add the soybean paste and stir-fry evenly.

Secret Meat Sauce recipe

7. Add the fermented bean curd and stir-fry evenly.

Secret Meat Sauce recipe

8. Add a little bit of chicken essence out of the pot and serve on a plate.

Secret Meat Sauce recipe

Tips:

Where the birds are nagging:

1. The fat to lean ratio of meat puree is 3:7.

2. When stir-frying the bean paste, it must be low heat, otherwise the paste will turn black.

3. Vegetable oil is best used as the oil, which has a more fragrant taste than refined oil.

4. Fermented bean curd is the key, which can make the meat sauce more complex.

5. If you feel sticky during the stir-frying process, add a little rice wine or cooking wine.

6. Don't put salt in the whole process, because all the seasonings contain salt.

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