Tell me about your favorite home cooked stir fry.

Of course, it's tomato scrambled eggs, when I was a child, my parents worked in a factory, and I went out early and returned late, and at that time, there were no institutions such as lunch care in our town, so I was often stuffed with a few dollars to buy some food for myself. But what can there be in town? Soon I got tired of eating.

One day I was watching my dad cooking dinner, and I didn't know what he was thinking, and suddenly I wanted to teach me how to stir-fry when I was in the second grade, and I was just a little taller than the stove and stupidly took the spatula. Dad brought me a stool for me to stand on and said that he would teach me how to scramble eggs first. Dad is very lazy, and he never beats the eggs into the bowl and stirs, but knocks them directly into the pot on the edge of the pot, and then sprinkles salt and stirs them with a spatula.

I kept this habit, and I still do it. The method that my dad taught me was to fry the eggs first and then boil the tomato juice, so I won't go into detail here. Over the years, no matter where I live, the first dish I make after setting the pot and bowl is often tomato scrambled eggs, I have tried many methods, trying to add different seasonings, and finally I found that in fact, as long as a simple oil, salt, chili pepper and onion and garlic, you can make the best tomato scrambled eggs. ‍‍

Hello everyone, I'm Gourmet Mystery! When it comes to your favorite home-cooked stir-fry, there is no doubt that it is of course the most classic garlic sprout back to the pot pork in Sichuan cuisine! There are both fat and thin in the back pot meat, due to the different condiments with it, the taste is very different, there are fresh and spicy ginger and pepper back to the pot meat, lotus white back to the pot meat, sharp pepper back to the pot meat, potato slices back to the pot meat, wait, wipe the saliva and ...... firstThe most classic is the garlic sprouts back to the pot meat!

The garlic sprouts and pork belly in the garlic sprouts back to the pot meat are the best partners, which are tantamount to soy milk and fritters. It is a must-have dish to satisfy cravings. ‍‍

There are a lot of dishes I like to eat, and I will get tired of eating a dish every day, and the dishes will be delicious if I change them. I generally like to eat back pot pork, shredded fragrant dried pork, minced eggplant, shredded fish-flavored pork, stir-fried pork, sauerkraut fish, boiled pork slices, braised fish, spicy chicken, stir-fried pork with bitter gourd, scrambled eggs with tomatoes, scrambled eggs with green peppers, braised pork ribs, diced kung pao chicken, mapo tofu, shredded potatoes with sauerkraut, shredded cabbage, tiger skin green peppers, sliced mushroom meat, and fat sausages with sharp peppers.

My favorite home-cooked stir-fry is Taiwan's Hakka stir-fry, as long as you eat Hakka food in Taiwan, you must order it, eat too much and you will do it, ingredients: pork belly, celery root, shiitake mushrooms, squid, a small amount of shrimp, carrot shreds, etc., first cut the pork belly into thin slices and fry until yellow, then put squid and shiitake mushrooms to stir-fry, then put shrimp and stir-fry for two minutes, and finally put celery root and carrot shreds to fry for two or three minutes, add salt, a little soy sauce, it can be done, fragrant and delicious, really delicious.

Shrimp, braised chicken, chicken wings, plum cabbage button pork, sweet and sour pork ribs, stir-fried dried leeks, stir-fried shrimp cake with broccoli, vegetarian chicken tea and mushroom soup, mixed with cold noodles, stir-fried shutters with celery, braised pangasius, braised yellow eel, braised pork intestine, braised pig's trotters, braised mutton. These are my favorite foods and what I will do, except for the last braised lamb I don't make. I'm not good at making mutton, everything else is fine, I can do it.

In my hometown, in this area of Shandong, there is a special delicacy called the tortoise. Many people may not have heard of this name, but it is indeed a delicacy, and it only appears at certain times of the year and is always at night, and it can be caught for no more than 15 days at a time, so it can be said that it is very rare. Because of their rare delicacy and high medicinal value, many uncles and aunts in rural areas will refrigerate them until their children come home or entertain relatives and friends. ‍‍

I am a native of Guangxi, and even if Guangxi people have gout, they can't do without the pickled product of "sour bamboo shoots". Some people from other provinces think that sour bamboo shoots stink, in fact, it is because sour bamboo shoots are a kind of pickled, not simple bamboo shoots. Some varieties of bamboo shoots in Guangxi grow up very easily, and they are very hard, and slowly there is a traditional craft of "sour bamboo shoots".

It also has the nutritional characteristics of pickles, but because bamboo shoots themselves are rich in auxin, they naturally have the characteristics of "hair" according to traditional Chinese medicine, and the elderly will cause gout when they eat it, young people are prone to acne when they eat it, and children are prone to allergies when they eat it. But what is there that the people of Liangguang can't eat! The essence of Liuzhou snail noodles is sour bamboo shoots. ‍‍

Stir-frying is basically the same as stir-frying, except that it does not use sauce, and usually only the main ingredient is used without ingredients, but there are also toppings. Grilled abalone in the shell.

Ingredients: 100 grams of large abalone in shell, ham, bamboo shoots, choy sum, mushrooms, broth, salt, monosodium glutamate, oil, green onions, ginger.

How to grill the original shell abalone:

1. Wash the large abalone, remove the original shell and blanch it, cut the flower knife on the front of the flesh, put it in the soup bowl and add the clear soup, green onion and ginger to the basket and steam it, and put the abalone shell on the plate.

The basket is steamed and the abalone shells are placed on a plate.

2. Ham, bamboo shoots, choy sum, and mushrooms are turned into small elephant eye slices, blanched and set aside.

3. Put the soup in the pot, add the abalone and seasonings, put the rich and moist into the head and simmer thoroughly, thicken the soup to make it thick, pour in the oil, put the abalone in the original shell, and pour the sauce on it.

This has a lot to do with the place where I grew up, I am Cantonese, and I like to eat Cantonese food! What I love is the taste of the food itself! Of course, other cuisines are also very good, often run around, the basic eight cuisines have been eaten, each cuisine has its own characteristics, in different places, eating local specialties is the right way to open, of course, outside for a long time, you will miss the taste of parents!

I'm from Inner Mongolia, and my taste may be on the heavier side, and I like all kinds of stewed meat dishes, but my favorite is our mutton, and the vegetable is eggplant. My favorite dish varies depending on my living environment and food culture.

Hot and sour shredded potatoes, shredded green pepper pork, eggplant with minced meat, shredded dried pork with celery, beans back to the pot, shiitake mushroom back to the pot meat, celery stir-fried beef, lettuce beef, sour radish fried pork belly Sun Ridge Coarse, wild lead shredded cabbage, tomato scrambled eggs.

These dishes are fish-flavored shredded pork, kung pao chicken, sour and hot kernel early withered potato shreds, boiled broccoli, braised pork and bean stewed pork ribs, oily meat potato chips, etc., these dishes taste very good, and they are also very simple and convenient to make.

Fried eggs. Scrambled eggs with tomatoes, sour and spicy Tuheng Cong Doudou Zheng closed silk, steamed eggs, fried rice, are all very simple food, and the taste of the grinding is also very delicious, very good for rice, with rice is very suitable.

Food: live fish roe, bright red finger pepper, ginger, green onion, garlic, chives, sugar, salt, rice wine, light soy sauce, vinegar, soup stock method 1Clean and drain the fish roe, stir and marinate with appropriate rice wine and a little salt for 5min2

Cut the ginger into slices, cut the green onion into large oblique shreds, cut the garlic into slices, chop the chives, and cut the pepper into small pieces of 2mm 3Turn the marinated fish roe square microwave oven on high heat for 3 5min to make it slightly condensed and hardened 4Heat the oil in the wok, boil the ginger slices, Beijing onions, garlic in the pot, stir-fry the chili peppers and slightly better fish roe, add light soy sauce appropriately, a little sugar, and soak the fish roe in the bone broth 5

Pour into the casserole or other pots and simmer until the soup is 6Add chopped chives and remove from the pan.

Food: 500 grams of lamb chops, 2 corns, a handful of peanuts, a small piece of ginger, appropriate green onions, a small handful of old rock sugar, 2 spoons of light soy sauce, 2 spoons of rice wine, 1 star anise, 1 piece of cinnamon, 2 tablespoons of salt, appropriate vegetable oil. Method:

1.Put the pork ribs into the pot with cold water, pour in ginger and an appropriate amount of rice wine, and remove the blood; 2.Put a small amount of oil and old rock sugar in the pot and stir-fry the sugar color; 3.

Stir-fry until the old rock sugar is completely dissolved, dark brown, and put in the blanched pork ribs; 4.Then bring to a low simmer until the pork ribs are colored and part of the vegetable oil inside is bursting; 5.Add the boiling water that has not been raw, add a small amount of rice wine, light soy sauce, star anise and cinnamon; 6.

After boiling, bring to a simmer, add the shallots, cover and simmer for 15 minutes; 7.Add the bud rice and peanut kernels, cover and simmer for another 10 minutes; 8.Uncover the lid, add seasonings such as salt and pepper, and reduce the juice.

Food: 1 fresh sea bass (about 750g), 150g spiced steamed pork rice noodles, a small amount of ginger foam, garlic paste, green onion and green onion. 20 grams of spicy sauce and Pixian bean paste, salt, rice wine, peppercorn noodles, and sesame oil.

Method: 1. After the sea bass is slaughtered and cleaned, add ginger foam, garlic paste, green onion and a little salt, rice wine and stir, then add spicy sauce and Pixian bean paste and stir, and then add spiced steamed pork rice noodles and stir together. 2. Mix water into a wok, boil it and then put it in the steaming drawer, put in the sea bass and cover it with a lid, and steam it for 6min until it is cooked.

3. Sprinkle peppercorn noodles and green onion segments on the sea bass, and pour appropriate sesame oil to serve.

Stir-fried cabbage, the taste is very good, especially with rice, you can put some red peppers.

Scrambled eggs with tomatoes, fish-flavored eggplant, pot-wrapped meat, diced kung pao chicken, fried potato chips with oily meat, these are all very good stir-fried dishes.

Very simple and delicious dishes to eat are: stir-fried meat with green peppers, stewed chicken with potatoes, spicy beef brisket, boiled fish, braised pork, etc.

Corn double pepper minced meat.

Food: Corn; Chili pepper; Pepper; Rice wine; Salt; lean pork; tapioca starch; Essence of chicken.

Method: 1. Cut the meat into small cubes, add tapioca starch, salt, and rice wine and marinate for 10min; Green and red peppers, remove the stems and seeds, and cut into small cubes (set aside).

2. Burn the pot, put the meat into the pot when it is hot, stir-fry with a shovel, and when it is almost cooked, add a little red soy sauce and stir-fry, and put it out for reservation.

3. Clean the pot, heat the oil in the pan, add the corn and stir-fry for 2 minutes when it is perfect. Add green and red peppers and stir-fry, pour in the fried meat and stir-fry well, add chicken essence and salt seasoning to taste, you can.

Honey-glazed grilled wings. Food: 8 sedan chair reeds in chicken wings, 1 teaspoon of salt, 1 teaspoon of sesame seeds, appropriate chicken essence, 4 tablespoons of pure honey.

Method:1. Wash and dry the chicken wings, add an appropriate amount of vinegar and chicken essence, mix well and marinate for one hour.

2. Adjust the lemonade of bee annihilation: 4 tablespoons of honey and 2 tablespoons of water.

3. Use kitchen paper to absorb the water from the marinated chicken wings.

4. Brush the chicken wings with a layer of honey lemonade or put the chicken wings in and wrap them well, and then place them on a baking net.

5. Preheat the oven, heat up and down at 200 degrees, put the chicken wings into the middle and low layers, and bake for 25min.

6. After that, sprinkle with some sesame seeds and vinyl crumbles, and bake for another 5 minutes.

Large squid stewed in small ribs.

Food: 350g pork chops, 50g dried squid, 50g lettuce, 3 slices of ginger, 10 cloves of garlic, 4 cloves of rock sugar, 3 pieces of star anise, 2 slices of ginger, 1 tbsp rice wine, 2 tbsp light soy sauce, 3 tbsp oil.

Method:1.Wash the dried squid and soak it in water, cut the large squid into thin strips, and cut the lettuce into strips.

2.Wash the ribs, blanch them with boiling water, wash them and dry them for later use.

3.Heat the vegetable pot, boil the oil for 6 minutes, and stir-fry the lettuce, ginger slices and garlic until fragrant.

4.Fry the ribs golden brown.

5.Add cooking wine, light soy sauce, Bashi Fan Lijiao, ginger, and old rock sugar.

6.Increase the squid with water, and the water needs to be raw materials.

7.After boiling, cover and turn to low heat to cook until the ribs are soft and rotten (about 20min), the juice is thick, and you can add salt and seasoning.

Stir-fried diced vegetables with ham.

Food: sausages, diced frozen vegetables, salt, chopped white pepper, tapioca starch, chicken essence.

Method: 1. Sausage hob block.

2. Unfreeze and wash the quick-frozen vegetables (containing bud rice, sweet beans, and carrots, which are generally sold in shopping malls).

3. Heat the oil in a pan and stir-fry the diced ham until fragrant.

4. Pour in the diced vegetables and stir-fry.

5. Take a small plate, put a small amount of salt, crushed white pepper, tapioca starch, put water and mix into water starch water. After steaming the diced vegetables, pour them into the gourd. Add a small amount of chicken bouillon at the end and remove from the pan.

Hot and sour shredded potatoes, garlic and oil wheat cabbage, cabbage vermicelli, shredded cabbage, mapo tofu, these are simple and delicious, but especially easy to make home-style stir-fry.

It must be chicken stewed mushrooms, Jinjiang fried shredded pork, garlic eggplant, mapo tofu, Xinjiang fried shredded pork, spicy tofu.

For example, there are dried fried beans, stir-fried bitter gourd with bamboo shoots and fried loofah with bamboo shoots, as well as braised eggplant in oil, fish-flavored shredded pork, and konjac shreds.

2 oyster mushrooms, clean them, cut them into 2 sections, cut them into thick slices and then cut them into strips, and cut a small handful of green garlic seedlings diagonally into segments. 2.Two garlic pieces, cut into slices, a small piece of ginger, also cut into slices, grab a small handful of dried chili peppers, add a spoonful of Pixian bean paste and put them together.

3.The food is ready, and everyone moves on to the next step: consume oil in the pot, heat the oil to 5 heat, pour in the king oyster mushrooms, quickly fry them, keep the process simmering, and fry for about 30 seconds to pour out the oil and hydration.

4.Leave the bottom oil in the pot, pour in the green onions, ginger, garlic and other ingredients that have just been prepared in advance, stir-fry the chili oil of Pixian bean paste, pour in the fried king oyster mushrooms, quickly turn it twice, add a spoonful of light soy sauce, and stir the light soy sauce evenly.

Raw materials: bitter gourd, raw eggs, monosodium glutamate, salt, oil consumption method: liquid powder 1, prepare ingredients in advance, raw eggs, bitter gourd 2, cut the bitter gourd, remove the milky white seeds, cut thin slices 3, soak the raw eggs with a spoonful of salt, three knocks, add a small amount of water and monosodium glutamate, sprinkle and stir evenly 4, crush the garlic, put the appropriate oil into the pot, boil over high heat, stir-fry the garlic 5, then add the bitter gourd, quickly stir-fry twice, and then add the appropriate salt, consume oil and stir-fry evenly 6, Pour the finished eggs from the edge of the pot (if there is no oil in the pot after laying the raw eggs, you can put a small amount of oil from the side of the pot) type bury mu 7, fry until the raw eggs are clumpy, cross the other side and fry all until cooked, you can turn to a simmer and put it on the plate to eat.

Original Plson ingredients: Pleurotus eryngii, green Hangzhou pepper, red millet pepper. Method 1: Wash the oyster mushrooms, cut them into cubes and set aside.

2. Wash the green Hangzhou pepper and red millet pepper, and beat the flower knife into round grains for later use. 3. Add special oil to the clean pot, heat the fire to 40% heat, pour in diced oyster mushrooms, popular car oil, remove from the pot, and control the dry oil. 4. Add a small amount of special oil to the pot, pour in green Hangzhou pepper and red millet pepper rings, burst the pot for a while, put ginger foam to stir fragrant, put in the diced king oyster mushrooms that control the dry oil, add 20 grams of cold water and stir-fry and stir-mix, add a small amount of salt and mushroom essence, (instead of chicken essence) and stir-fry well, hook a little thicken, pour one or two drops of sesame oil, turn evenly out of the pot, put it in the plate and put it on the plate for a while.

Raw materials: green beans, 10 grams of rice wine, 10 grams of light soy sauce, 25 grams of dry yellow sauce, 10 grams of sugar, 2 grams of chicken essence, 2 grams of monosodium glutamate, 10 grams of shallots, 10 grams of garlic (crust), 5 grams of tapioca starch (lentils), 60 grams of edible oil

Peel the eggplant into a thick area, first cut the wide knife diagonally on one side, and then turn over the straight and wide flower knife or the basket flower knife. 2.Put the oil in the spoon, boil until it is 60% hot, fry the eggplant thoroughly, and scoop it up.

3.Add 20 grams of oil to a large spoon and bring to a boil, add green onions, garlic paste and bean paste to fry the fragrance, then add 150 grams of rice wine, light soy sauce, white sugar, monosodium glutamate, broth and cut into slices, roast thoroughly over medium heat, add chicken essence, thicken with wet starch, pour in oil, and put the spoon on the plate.