Name: Stuffed and Braised Lentils
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lentils; Some Minced pork; Some Water starch; Some chopped green onion; Some ginger; Some Minced garlic; Some Yellow sauce; Some White sugar; Some Cooking Wine; Some salt; Some Cooking oil; Some star anise; Some Soy sauce

Stuffed and Braised Lentils

by kiss war girl

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Kidney beans are rich in protein and a variety of amino acids. Regular consumption can invigorate the spleen and stomach and increase appetite. Eating more string beans in summer can cool off the heat and clear the mouth. Kidney bean seeds can activate lymphocytes of tumor patients, produce immune antibodies, and have very specific damage and inhibition effects on cancer cells, that is, anti-tumor effects. Bean vegetables mainly include lentils, jack beans, peas, cowpeas, etc. Most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), and the content of minerals and vitamins is higher than that of other vegetables, but they do not Know that they also have important medicinal value.
Traditional Chinese medicine believes that the commonality of legumes and vegetables is that they are calm in nature and have the effect of reducing dampness and replenishing the spleen, which is especially suitable for people with weak spleen and stomach. However, according to the different types, their therapeutic effects are also different.
It is more suitable for women with leucorrhea, skin pruritus, and acute enteritis. It is also suitable for people with cancer, acute gastroenteritis, and loss of appetite; it is not suitable for people with abdominal distension. "

Stuffed and Braised Lentils

1. Ingredients: lentils, minced pork Seasoning: chopped green onion, minced ginger, minced garlic, water starch, white sugar, salt, cooking wine, yellow sauce, dark soy sauce, star anise, edible oil

2. Take a large bowl, add minced meat, add chopped green onion, minced ginger, minced garlic, water starch, white sugar, salt, and cooking wine, and stir until it is strong.

3. Wash the lentils, cut them apart from the side, and stuff them with meat one by one.

4. Put the oil on the fire, add the yellow sauce and star anise to fry until fragrant, add the cooking wine, dark soy sauce, and white sugar.

5. After boiling, pour in water starch to thicken, fry until the sauce is red in sauce and then out of the pot, it becomes a sauce.

6. Wash the original pot, add oil to heat, add lentils, fry until the minced meat changes color, pour in appropriate amount of water, cover and simmer for a while.

7. Open the lid and pour the sauce, sprinkle with chopped green onion and minced garlic.

Tips:
1. The bean tendon should be removed before cooking, otherwise it will affect the taste and not easy to digest.

2. The cooking time should be long rather than short, to ensure that the green beans are well cooked, otherwise poisoning will occur.

3. In order to prevent poisoning, lentils should be treated before eating. They can be blanched thoroughly in boiling water or hot oil until they are completely ripe before they are safe to eat.