How to stir fry delicious 5, how to stir fry delicious stir frying

There are tricks to stir-fry.

Don't think that stir-frying a plate of vegetables is a simple task, in fact, there are many skills that need to be paid attention to, otherwise the stir-fried vegetables will not only be unsightly, but also more likely to turn the vegetables yellow. Things to note are:

1. Wait for the oil to smoke before serving, so as to avoid destroying the vitamins in the vegetables.

2. If the vegetables contain more water, you can not add water when stir-frying.

3. It is best to put salt before the dish is fried after the dish is cooked, which can prevent the vegetables from coming out of the water.

4. When the vegetables are fried until they are half cooked, they can be covered for 1-2 minutes, but not too long, otherwise the vegetables will turn yellow.

Home-cooked stir-fry tips.

Stir-frying, that is, the wok is heated, the bottom oil is added, the pot is boiled with green onions and ginger, and then the raw materials are processed into shreds, slices, and blocks, and the hot oil is directly stir-fried and matured in a hot pan. It is the most widely used cooking method at home. Most people can do it, but it is not easy to fry it to be tender and moderate, light and refreshing.

Stir-fried meat dishes are required to be tender and delicious. The heat of the stir-fry and the order of feeding are all particular. Take fried pork slices as an example

Wash and slice the pork, heat the wok on the fire, add the bottom oil, after the oil is hot, first fry the green onion and the meat slices together, when the surface of the meat is white and close to half-cooked, first cook a little vinegar and stir-fry, wait for the vinegar to evaporate quickly, and then add ginger juice to stir into the flavor. Then add soy sauce and a little water, after the water boils, put in the auxiliary ingredients, and finally hook it, and pour a little oil out of the spoon. Stir-fry vegetable dishes, you can use a hot pan to warm oil, first put fresh ginger, fry out the fragrance, then cut the vegetables, quickly stir-fry, when the vegetable sound has passed, the texture becomes soft, then add soy sauce and fry well, and then put in a little soup, salt, sugar, monosodium glutamate, after stirring well, thicken and pour sesame oil to get out of the spoon.

Stir-fried dishes often require outstanding taste, so the use of vinegar in cooking is quite crucial. Vinegar can remove odors, increase fragrance, and promote protein denaturation, making finished dishes more tender. However, you should not use too much vinegar, so as not to taste the sour taste of acetate.

In addition, adding ginger juice is better than minced ginger, because during the stir-frying process, the water of the main ingredient evaporates sharply, and when ginger is added, it will be quickly absorbed by the raw materials, and the finished dish tastes very good.

If you fry vegetables, put vegetables in the pot after cooking, and put seasonings after a few stir-fries, after the dish is cooked, there is often too much water, and the taste is not fragrant. The reason for this is that the raw materials do not absorb enough fragrance. In this case, this problem can be solved by changing the program of adding seasonings in cooking.

Some dishes will have a sour taste during the raw stir-frying process, which is the raw soy sauce at fault. Because during the production process of soy sauce, lactic acid and other ingredients will be produced by sourness, resulting in a sour taste of the dish, and the solution is to heat it at high temperatures.

Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, the enzymes in the beer can decompose some proteins, which can increase the tenderness of beef.

Stir-fried pork slices: Put the cut meat slices in a colander, shake them in boiling water a few times, and when the meat has just changed color, start the water, drain the water, and then put it in the wok, it only takes 3 or 4 minutes to cook, and it is tender and delicious.

1.Soak the greens to be fried for 10 minutes, then rinse. You can choose to cut it smaller.

2.Prepare a clean wok, if there is water in the pan, heat the pan first to allow the water to evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the flat bottom of the pan, and heat the oil. 4.When the smoke rises in the pot, that is, the oil is hot, pour in the greens.

5.Use a spatula to stir-fry the greens so that all the greens are stained with oil, and the power of the induction cooker is about 1200 1400. Liver cake soup.

Ingredients: 200 grams of pork liver, 120 grams of egg white, 25 grams of cooked oil, 10 grams of ginger water, 3 grams of salt, 5 grams of cooking wine, shredded green onions, 5 grams of monosodium glutamate, 25 grams of coriander, 1 gram of pepper, 500 grams of chicken broth.

Preparation of liver cake soup:

Liver cake soup. 1) After chopping the pork liver into a puree, use 250 grams of chicken broth to open the basket, add chicken broth and egg white and stir well, add 1 gram of salt, 2 grams of monosodium glutamate, cooking wine, ginger water and pepper and stir, put it into a soup plate (smear a layer of oil at the bottom of the plate), steam the liver cake into a liver cake with low heat in the basket drawer, and use a knife to cut the cake into centimeter-long oblique elephant eye pieces in the plate.

2) Add 250 grams of chicken broth, 2 grams of salt, 3 grams of monosodium glutamate, pepper and shredded green onion to a stir-fry spoon, bring to a boil and pour on top of the liver cake, sprinkle with chopped coriander.

Cut the pork into shreds, cut the green peppers into shreds, heat the wok with oil, add green onions, ginger and garlic, fry the fragrance, then add the shredded meat and stir-fry, after the shredded meat changes color, put in the shredded green peppers and continue to stir-fry, then add an appropriate amount of salt and a little soy sauce and stir-fry until the shredded green peppers become soft.

If the stir-fry is not delicious, first, there are really no talented people who cook dishes, and second, the proportion of seasonings is wrong.

Method: Heat the pot first, then pour the oil; Then the oil must reach a certain temperature before the dish can be placed, which is what we often call hot pan cold oil;

Stir-fry things in a pan, no matter what it is, as long as it is a dish, it must be kept to a certain size, such as shreds, blocks. The strips should be cut to the same size, so that the materials can be evenly fried in a short time when stirring.

Put the ingredients that are not easy to cook into the pot first, fry until slightly hot, and then fry the ingredients that are easy to cook together and fry them evenly, and then remove from the pot; When stir-frying, use high heat to maintain the flavor and original color of the dish.

The function of salt: adding salt to stir-fry will cause the water in the dish to flow out, accompanied by the loss of some water-soluble nutrients. Adding salt to soup can reduce the loss of nutrients from food.

If you want to eat crispy dishes, you generally have to wait until the dish 8 is ripe, and if it is a meat product or let the dish fry a little older, you should put salt early.

Monosodium glutamate and chicken essence: they all increase the fresh taste of the dish, generally increase the appropriate amount when it is about to come out of the pot, and the chicken essence itself contains about ten percent of the salt, so if the chicken essence is used when stir-frying and making soup, the amount of salt must be reduced. Chicken essence also contains nucleotides, and the metabolite of nucleotides is uric acid, which gout patients should eat less.

How to cook to make it delicious is something that you need to keep trying, work hard to master, make more, and slowly become familiar with it.

Stir-frying, a common method of making Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to conduct the heat in the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables.

The origin of stir-fry and the popularization of metal cookware is closely related, there are bronze cookware unearthed in the Bronze Age of China, but because of its **, it is obvious that it is impossible to be popularized, the invention of China's unique cast iron, in the Warring States Period popularized agricultural tools, and then gradually expanded to cookware. In the Western Han Dynasty's theory of salt and iron, there have been records of selling leek eggs in inns. The subsequent Northern and Southern Dynasties period of the "Qi Min Yaoshu" recorded in detail the hype process of stir-frying.