Ask for special stir fry recipes from all over the country, as well as methods

Grasping and frying is a combination of grasping and frying, and stir-frying quickly. The main ingredient is hung in batter and fried thoroughly and charred, and then fried with the sauce. There are two ways to scratch the paste, one is to use egg liquid to adjust the starch into a porridge-like paste; One is to use water to mix the starch into a porridge-like paste. Braised lamb ingredients:

1000 grams of mutton, half a bowl of soy sauce, 10 grams of rock sugar, 1 piece of ginger, 1 star anise, 1 piece of cinnamon, 5 dried chili peppers, a number of bay leaves, a little cooking wine, 5 grams of green onions, 3 dates, 1 bottle of beer, 10 grams of green garlic;

Braised lamb method:

1.Add water to the pot, put in the crushed ginger, put in the mutton after the water boils, blanch the mutton, and set aside;

2.Put an appropriate amount of cooking oil in the pot, add rock sugar, let it melt over medium heat, add ginger over low heat, and stir-fry the green onion knot a few times;

3.Continue to add chili, cinnamon, bay leaves, star anise and red dates, stir-fry a few times, then add the blanched mutton and stir-fry, turn on high heat;

4.Slowly add a small half bowl of cooking wine, continue to stir-fry over high heat, add about half a bowl of soy sauce and stir-fry to color, add a bottle of beer;

5.Add water until the ingredients are submerged, cover and boil over high heat, immediately change to low heat and simmer for at least one and a half hours, sprinkle green garlic before cooking;

1. Stir-fried pork:

Stir-fried pork is a common characteristic traditional dish in Hunan Province, which belongs to Hunan cuisine. Spicy and fragrant, the taste is smooth and tender. The main ingredients for making are pork belly, green peppers, red peppers, etc.

2. Scrambled eggs with tomatoes:

Scrambled eggs with tomatoes are a dish made with tomatoes and eggs as the main ingredients. This dish is characterized by bright color, sweet and sour, smooth taste, strong color and aroma, and increases appetite.

3. Scrambled eggs with fungus:

Scrambled eggs with fungus is a home-cooked stir-fried dish made of eggs, fungus, cucumber slices, carrot slices, minced green onions, minced ginger, minced garlic, etc. The taste of this dish is salty and fresh, and the preparation is simple and easy to learn.

4. Home-cooked tofu:

Home-style tofu is a delicious food made of tofu and pork as the main ingredients, and bean paste, sugar and soy sauce as seasonings for all ages.

5. Grandma's dishes:

Grandma's dish, also known as ten thousand dishes, is a home-cooked dish in Xiangxi, Hunan, the raw materials are kohlrabi, white radish, cowpea, sword bean, eggplant, etc., dried in the traditional folk production method of Xiangxi and salted in the jar, without adding any pigments and preservatives, after the pickling is successful, add Chaotian pepper, Hangzhou pepper, red dry pepper, vegetable oil, salt, garlic and other stir-fry to eat, after frying, it is particularly spicy.

Garlic pork ribs. Garlic pork ribs, strong garlic fragrance, pork ribs are fried and eaten like this after cooking, which is particularly fragrant and flavorful. Do a ** during the New Year, and the child will also like it very much.

1. Cut the ribs into sections and wash them. Cut a small handful of garlic into minced pieces, prepare cooking wine, ginger slices, minced ginger, chili pepper, Sichuan pepper, pepper, a little sugar, a little balsamic vinegar, salt, light soy sauce, chicken essence, green onions, etc.

2. Add an appropriate amount of water to the pot, put in the pork ribs, ginger slices, green onions, cooking wine, salt, bring to a boil over high heat, turn to low heat and cook for 20 minutes, the ribs can be removed and set aside.

3. Heat the pot and drain the oil until it is 5 mature. Add garlic, minced ginger and Sichuan peppercorns and simmer until fragrant. Add the pork ribs and fry until the ribs change color, add cooking wine and stir-fry, let the soy sauce stir-fry to taste, and add the chili pepper to fry for about 1 minute.

Put the green onion, chicken essence, sesame oil, a little sugar, a little balsamic vinegar, pepper and so on and fry evenly.

Small stir-fried home cooking method:

Ingredients: 1 handful of shredded pork, 1 slice of cabbage, 1 small onion, 2 large fungus of Shuifa fungus, half a red pepper, 1 pinch of shredded ginger, appropriate amount of green onion.

1. Mix shredded meat, starch and a little cooking wine well. Wash and dry the cabbage, cut off the leaves, cut it into 5 cm long segments, and change the tendons into centimeter-wide shreds; Shredding of fungus; Peel the onion, wash and shred; Slice the red pepper longitudinally.

2. Put oil in a wok and boil until it is hot, keep it on medium heat, add shredded ginger and shredded meat, use a spatula to disperse, add light soy sauce and stir-fry when the shredded meat is white.

3. When the shredded meat is wrapped in light soy sauce, add cabbage and fungus, stir-fry for 1 minute, add shredded onion and shredded red pepper and stir-fry, turn off the heat when the shredded onion is slightly soft, add salt, monosodium glutamate, sesame oil, and green onion and mix well and serve on a plate.

1. Potato stewed pork ribs

Pork ribs stewed potatoes is a dish made with potatoes and pork ribs as the main ingredients, peppercorns, cooking wine, ginger, coriander, green onions, salt, and monosodium glutamate as seasonings. The taste is salty and fragrant.

2. Stir-fried chicken with shiitake mushrooms.

Prepare an appropriate amount of shiitake mushrooms and two chicken thighs. Chicken thighs are more tender and tastier than chicken breasts, so chicken thighs are recommended. Separate the chicken from the bones with kitchen scissors.

Add water to the chicken and wash it, change the water and wash it until there is no blood water, squeeze out the water and cut it into small pieces, add cooking wine, salt, pepper, light soy sauce and mix evenly, marinate for 20 minutes. Wash and slice the mushrooms.

Pour the chicken into the hot pan with cold oil, fry and change color, add shredded ginger, green onions, dried chili peppers, and Sichuan peppercorns and stir-fry, stir-fry the fragrance, and do not put the chili peppers if you can't eat spicy, or use fresh green and red peppers to match the color. Then pour in the shiitake mushrooms and stir-fry, add a little salt to taste after they become soft, and fry until they are even.

3. Shrimp tofu.

Prepare a small half broccoli, a piece of soft tofu, and an appropriate amount of prawns. Peel the prawns into shrimps, remove the shrimp lines, clean and control the water, add cooking wine, salt and pepper to grab and mix a few times, and marinate for ten minutes. Cut the broccoli into small florets, blanch the boiling water in the pot after washing, and remove it to cool for later use.

Cut the tofu into small pieces and set aside.

Add a little oil to the wok, add minced garlic, ginger and chopped green onion after heating, pour in the tofu after stir-frying, pour in a little water, add salt and cook for one minute. Then pour in the shrimp and stir-fry, fry until the shrimp change color, then pour in the broccoli, put a little salt and fry a few times, and finally pour in a little starch water to thicken, the shrimp tofu is ready, light and delicious.

Fourth, Kung Pao Chicken.

Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine, and the Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine.

After that, Kung Pao Chicken also spread abroad.

5. Shrimp eggs.

Prepare an appropriate amount of shrimp, remove the shrimp line and rinse it, add cooking wine and salt to grasp and mix after controlling the water, and marinate for ten minutes. Crack two or three eggs into a bowl and stir well with a pinch of salt. Put the shrimp in the hot pan with cold oil, fry until slightly discolored, pour in the egg mixture, pour in without hurrying, wait until it solidifies and fry a few times quickly, sprinkle a little chopped green onion.

1. Stir-fried lean pork with lettuce.

Ingredients: 100 grams of lettuce, 100 grams of lean pork, a large fungus, 1 carrot, 1 green onion, 4 cloves of garlic, 2 green and red peppers. Appropriate amount of red oil, dark soy sauce, light soy sauce, vinegar, sugar, salt, monosodium glutamate, Sichuan pepper powder, ginger powder, dry starch and vegetable oil.

Method: Cut the lean pork into thin strips, add a little light soy sauce and salt and marinate for 10 minutes. Peel and shred the lettuce and carrots, and cut into thin strips after the fungus is watered.

Shred the green and red peppers and green onions, and slice the garlic. Dark soy sauce, light soy sauce, sugar, vinegar, Sichuan pepper powder, ginger powder, dry starch, salt, monosodium glutamate and water are mixed into fish sauce. Add vegetable oil to the pot, heat it, pour in the shredded meat, slide it open, and stir-fry.

Add green and red peppers, green onions and garlic and stir-fry until fragrant. Add lettuce and shredded carrots and stir-fry until broken, add red oil, and continue to stir-fry. Add the fungus shreds and continue to stir-fry.

Pour in the mixed fish sauce and stir-fry until cooked.

2. Stir-fried fresh mushrooms.

Ingredients: 200 grams of fresh mushrooms, a green pepper, an appropriate amount of onion, two cloves of garlic, and a spoonful of light soy sauce.

Method: Rinse the mushrooms with water and drain the water. Slice the pepper and onion separately, and slice the garlic.

Fill the wok with oil, cook until it is hot, pour in the fresh mushrooms and stir-fry, fry for about 3-5 minutes, stir-fry the water until the fresh mushrooms become soft, add garlic slices and stir-fry until fragrant, then the water in the mushrooms gradually dries up. Add the sharp pepper and stir-fry slightly, add the light soy sauce and stir-fry well, finally put the onion slices and stir-fry well, turn off the heat.

3. Homemade fried lotus root slices.

Ingredients: 2 lotus roots, 3 black fungus, half a carrot, 1 green pepper, 100 grams of lean meat.

Method: Peel and slice the lotus root, add 1 teaspoon of cornstarch to wash the black fungus after soaking it in water, rinse it with water, tear it into small flowers, peel the carrot and cut the flowers, remove the seeds and cut the green pepper into pieces, cut the lean meat into strips and grasp it with oil and cornstarch, and marinate for 10 minutes. Heat the pan, add the oil, put in the lean meat and stir-fry over high heat.

Add a little light soy sauce. When the lean meat changes color, set aside. Refill the pan with oil, pour in the carrots and sauté until soft.

Add the black fungus and stir-fry a few times. Add lotus root slices and stir-fry. Stir-fry while drizzling in a small amount of water.

Stir-fry until the lotus root is raw. Pour in the lean meat that has been sautéed. Add salt and sugar to taste.

Add the green pepper and stir-fry evenly. Drizzle in the water starch and stir-fry until the juice is dry.

Home-cooked tofu is a good home-cooked dish, you need to prepare a piece of tofu, 100 grams of minced meat, cooking wine, minced ginger, garlic granules, Pixian bean paste, garlic sprouts, peppercorn noodles, water starch, sugar, light soy sauce, chicken essence. After washing the tofu, you can cut it into small pieces and start frying it in a frying pan until it turns yellow on both sides. Then remove the tofu, then fry the remaining oil with minced meat, fry the minced meat, add wine, ginger, garlic, tofu, sugar and soy sauce to it, and then start to fry the tofu, you need to add a little water to it, cover the pot and stew the tofu for 2 minutes, finally add water starch, then add minced garlic, chili pepper, chicken essence and stir-fry evenly.

Sautéed cucumber slices.

Ingredients: Prepare half a catty of cucumber, appropriate amount of oil, appropriate amount of dried red pepper, red oil bean paste, 1 2 tablespoons of sugar, 1 2 tablespoons of garlic, appropriate amount.

Method: 1. Wash the cucumber and cut it into thin slices.

2. Put the cucumber slices into a small pot, put a little refined salt, and marinate for 20 minutes to kill the water.

3. Cut the garlic into thin slices and remove the seeds from the red pepper and cut into sections.

4. Put oil in the pot, and after the oil is hot, add 1 2 tablespoons of red oil bean paste, super fragrant.

5. Add chili peppers and garlic slices to be super fragrant.

6. Pour in the cucumber slices with controlled water, add 1 2 tablespoons of sugar, and stir-fry evenly.

Efficacy: Stir-fried cucumber slices are fragrant and delicious, and can be used as an appetizer.