How to cook Hakka dishes fried with three treasures?

What do you mean by frying three treasures? It means boiling pepper, bitter gourd and eggplant. In short, it means frying meat in these three vegetables together. I believe that frying the three treasures can arouse most people's memories.

Brewing bitter gourd, tofu and eggplant is called "fried three treasures"

Stuffed tofu

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Oil tofu, pork, garlic, ginger

& lt practice >?

1, chop lean meat into paste;

2. Ginger, garlic and onion are minced, and mushrooms are diced;

3. Add diced mushrooms, chopped green onion and half ginger foam to the meat paste, add cooking wine, white pepper, water starch and appropriate amount of salt to make meat paste, and marinate for five minutes;

4. Cut the oily tofu into small mouths and add the meat stuffing;

5. Put the oily tofu in the pot and add water to stew (or put it in a steamer to keep the original flavor).

Filled pepper

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Pepper, pork, garlic, ginger

& lt practice >?

1. Chop lean meat, add garlic, ginger and corn flour, and add appropriate amount of salt and soy sauce to make meat stuffing;

2. Wash and cut the pepper, and wash the pepper inside. Note: Don't touch the water on the inner surface of pepper, because it won't stick to the meat.

3. Brew the meat stuffing into the pepper section;

4, put the right amount of oil in the pot to boil, turn down the fire, put the soaked peppers in the pot and fry, and stick the meat on the pot surface. After frying 10 minutes, add water and cover.

Stuffed bitter gourd

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Pork belly, bitter gourd, mushroom, egg, salt, onion, ginger, soy sauce, spiced powder, pepper water and water.

& lt practice >?

1, pork belly is best to choose three parts fat and seven parts thin, finely cut and coarsely ground into minced meat;

2, mushrooms soaked in hair, first shredded and diced, slightly chopped into the end, a lot of ginger, chopped with the back of a knife, and then chopped into Jiang Mo, a little onion, cut into the end;

3. Take a large bowl, add minced meat, add minced onion and ginger, minced mushrooms, salt, five-spice powder and soy sauce, knock in an egg and mix well;

4. Take a small amount of pepper water, sprinkle it into the bowl several times, and stir the stuffing clockwise. Pepper water must be put in a small amount many times, and then stirred vigorously, that is, the filling is sticky;

5. Wash the bitter gourd, remove the head and tail, cut into sections with the same size, dig out the pulp in the bitter gourd, put it in a pot to boil, add bitter gourd and salt, blanch the bitter gourd to bright green, take it out and soak it in ice water;

6. Fill the processed bitter gourd with meat stuffing in turn, put a little vegetable oil in the pot, put the bitter gourd meat stuffing up, and fry it slightly to the bottom of bitter gourd. Pour water into the pot, almost two-thirds of bitter gourd, cover the lid and bring to a boil;

7. Add salt and vegetable oil to the pot to taste, turn off the fire, put bitter gourd on the plate, and finally drop soy sauce on the bitter gourd meat. This step is not necessary, in order to make the brewed meat more delicious and increase the hue.

Stuffed eggplant

& lt raw materials >

Long eggplant, pork stuffing, tomato, coriander, starch, spiced powder, salt, soy sauce.

& lt practice >?

1. Add spiced powder, salt, starch and soy sauce to the meat stuffing, stir, and then marinate 15 minutes;

2. In the pickling process, the eggplant is cut into sections and then split in two;

3. Then the eggplant body is cut into arc pits with an oblique knife;

4. Sprinkle a layer of starch in the pit (to prevent the meat stuffing from falling out in the later process), and then brew the marinated meat stuffing in into the pit;

5. Heat the oil in the pot, add the eggplant, fry until golden, turn it over and take it out for later use;

6. Leave the bottom oil in the pot, add onion, ginger and garlic to saute, then add seasonings such as oyster sauce, and then put the prepared eggplant into the pot. Add appropriate amount of boiled eggplant. When collecting juice on fire, add diced tomatoes and leeks;

7. After collecting the juice, put it on a plate and eat it.