🫛The minced meat needs to be sautéed until crispy and fragrant to be truly delicious, and the peas need to be simmered until soft and flavorful to absorb the taste. This [Minced Meat and Peas] dish is more like a freshly made sauce—a perfect blend of rich, mellow flavor and fresh, sweet taste! 🫛Pour it over rice while it's still hot, and watch the sauce slowly seep into the grains of rice. You'll understand when you taste it: spring is all about eating these earthy, fresh, and tender foods, letting your body awaken with the plants! 🫛The pea pods plump up like little moons during the Jingzhe solar term, and when you peel them open, you'll find tiny, glistening emerald beads. Only the most classic and homely cooking methods truly capture the essence of spring. 🫛On this day, Jingzhe, I hope you enjoy this limited-edition spring home-style dish! [Dietary Notes] ✅Pea phospholipids protect the liver and improve eyesight ✅Seeds replenish innate essence ✅The aroma of roasted peas aids digestion and absorption ✅The five colors nourish the five internal organs; green represents wood and enters the liver meridian
Materials
Pea and Minced Meat Sauce: A perfect blend of rich, savory sauce and fresh, sweet flavor! Recipe steps
Use fresh, shelled peas to make this dish. (Tip: Trim both ends of each pea before shelling them; this will speed up the process.)
Cut the mushrooms and carrots into small pieces, about the same size as peas. Mince the chili peppers, ginger, and garlic and set aside.
The best ratio of lean to fat in minced pork is 2:8. You can substitute it with minced beef, diced chicken thigh meat, ham, luncheon meat, etc.
Heat a pan with a little rapeseed oil and stir-fry the minced meat. Use low heat to slowly render out the moisture from the minced meat. Continue until the minced meat is fragrant and the clear oil has rendered out. The minced meat is then ready.
First, sauté the chopped chili peppers, ginger, and garlic until fragrant. Then, turn the heat to medium and sauté the mushrooms and carrots for one minute.
After adding the peas, season them with sugar and Shaoxing wine, then add hot water to cover 1/3 to 1/2 of the food.
Depending on how easily the peas cook, cover and simmer over medium-low heat for 2-3 minutes, until the peas are fully cooked.
Add savory seasonings before removing from heat: oyster sauce and light soy sauce (adding salt later ensures the peas will soften easily). Remove the lid and turn up the heat to reduce the sauce.
