Bean Paste Lily Okra
Overview
If you are a cook, you rush to make lunch in the morning. Sometimes you are so busy that you can’t eat on time. So, for the sake of your stomach, have a plate of okra. Mom no longer has to worry about my gastric ulcer~~~~
Tags
Ingredients
Steps
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Chop the lean meat into fine pieces, add rice wine, light soy sauce, and a little cornstarch, mix well and set aside; break up the fresh lilies and soak them in warm water for ten minutes.
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Remove the head and tail of the okra, then cut into slices with a diagonal knife.
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Add water to the pot and bring to a boil, add lilies and reduce heat to low for half a minute.
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Add okra and blanch for two minutes.
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Take it out with a slotted spoon and drain it for as long as possible, then the okra will have less mucilage.
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Heat the oil in the wok, add the minced meat and stir-fry until it changes color.
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Add two large spoons of June-flavored bean paste, then add a tablespoon of water and oyster sauce and cook for a while. If it tastes heavy, add an appropriate amount of salt. If it tastes light, you don’t need to add it, because the bean paste itself is salty.
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After the meat sauce is cooked, add a little water starch to thicken the sauce, and then pour it on top of the lily okra.
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The finished product can be mixed evenly with a spoon when eating.
