Ask for delicious stir fry without meat in spring!

Nowadays, the dishes of the four seasons are basically sold.

Try it: stir-fried eggplant: Shred the eggplant, stir-fry with soy sauce, slightly more salad oil, and eat the eggplant with oil.

Scrambled eggs with onions:

Eggs, tomatoes:

A must-have dried shredded tofu: cut the dried tofu into shreds, put it on a plate after boiling water, cut shredded green onions and red peppers, sprinkle them on top, pour boiling oil, and add Donggu soy sauce or other cold vegetables and fresh soy sauce.

Lao Gan Ma Xiang Tofu: Cut the dried tofu into thin slices, put red pepper and sesame pepper, add an appropriate amount of Lao Gan Ma bean drum, and stir-fry.

Scrambled eggs with leeks:

Stir-fried bean sprouts, stir-fried marantou, stinky dry fried artemisia, fragrant dried fried cress, toon head scrambled eggs.

You can mix it and eat it, put all kinds of sauces after cooking, it's delicious, if you want to be fragrant, put more oil, and the oil is finally cooked in a hot pan, so it's more fragrant.

If you don't put the meat, put more oil and grill it in the sauce, and it will definitely be delicious.

If you don't feel that the taste is enough, you can add chili peppers (red dried chilies) and stir-fry them together.

It is recommended to stir-fry with meat! It will taste better.

Soak the dried beans in boiling water, chop them into pieces, add eggs and green onions, add seasoning to make a balance, burn the red pot, put oil to fry, it is very delicious.

So look at what you're cooking, and if it's a stir-fry with meat, you have to marinate the meat, such as shredded pork with green peppers.

Cut the meat with a top knife, cut it, cut the egg white, cooking wine, salt and salt, grab it, grab it lightly, don't scratch it.

Prepare for 10 minutes, then marinate with fried green peppers and garlic, stir-fry the meat to change color, and set aside.

Remember, the main ingredient for stir-frying is meat, and it has to be marinated, and it has to be cut with a knife, especially the tenderloin.

If it's an ordinary stir-fry, it's meat and green onions, and other accessories, and stir-fry until it changes color and brings out the aroma of green onions.

This is the general method of stir-frying.

If the vegetables and meat are treated with hot oil, then the bottom of the pot is stir-fried with oil, shallots, ginger, garlic, cooking wine, soy sauce, and peppercorns.

Do you want the meat to be softer or more flavorful? This question is really not clear in one sentence, first of all, you have to choose the ingredients, the tender part of the meat is the sandwich meat of the front leg, pork belly, tenderloin, fan meat, etc. You have to pay attention to buying.

If you want to make it flavorful, you can marinate it beforehand, and there are also those that are shredded and thinly sliced. Don't cut too thick. Cut the large pieces and marinate them.

Also, please do not add cold water when stir-frying, if you need to heat the soup. Don't put salt too early. Note that the above should be enough.

First of all, marinate the meat first: cooking wine, soy sauce, Sichuan pepper, salt, so that the meat is very tender to eat, and it is very fragrant when fried.

Talking about spring wild fried at home is simple and delicious.

Home-cooked small dishes are in a state of loss, and they will stare at it at a glance.

Stir-fry the meat first.

1. Because meat is more difficult to cook than vegetables, animal protein must be fully cooked to have nutritional value, more fragrant, and more delicious.

Second, this is the reason why human beings have evolved, that is, because of fire, there is cooked food, the human brain can fully evolve, and there is today's science and technology.

Third, there is to ensure the vitamins of vegetables, vegetables are suitable for stir-frying on high heat, the speed must be fast, so that the vitamins are delicious and not destroyed, and the meat is impossible to fry on high heat, and when the meat is cooked, the vegetables are not nutritious!

Fourth, when the meat is fried for seven or eight years, it is best to put the vegetables again.

To fry the meat until 7 minutes cooked, add vegetables and stir-fry until 9 minutes cooked, then stir-fry until 5 minutes, then return the meat to the pot and fry until the meat is cooked.

If you want to taste good, fry it separately, the dish will generally have more water, and the meat will become boiled when you get into the pot together, and there is no fire to fry the meat, it will not be fragrant.

I usually fry the meat first, and then put the vegetables when it is ripe.

Generally speaking, it is too troublesome to fry separately, and if you fry together, you must fry the meat first, because the meat is more difficult to cook! How can there be a stir-fry first?

It can be fried separately, if the tenderness of the meat and the crispness of the vegetables are high; If you don't ask for anything, you don't need it.

If you want to make the fried meat tender and delicious, I have a way!

1. Choose fresh pork that is relatively tender, not leg meat!

2. Before cutting the meat slices, gently pat the meat loose with a knife to loosen the internal tissue of the meat;

3. Be sure to cut the meat slices by hand, not by machine;

4. Put the cut meat slices in a bowl, add a little salt, monosodium glutamate, and water starch, grasp and pinch it with your hands for a while, and then put it aside to absorb it naturally;

5. Put oil in the pot (preferably cooked lard), put in the crushed ginger, heat the oil to 8 hot, pour the meat slices into the pot, fry them quickly with a spatula, so that the meat slices are evenly heated, turn off the heat immediately after the color has changed, and put out the meat slices;

6. Pour the side dishes into the pot and fry until ripe, pour in the meat slices and stir-fry slightly, add seasonings to get out of the pot.

The meat slices stir-fried in this way are tender and smooth, and they are very delicious. The side dishes can choose loofah, lettuce, bamboo shoots, etc., and soy sauce is not appropriate!

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, and 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, add an appropriate amount of salt and a little soy sauce and stir-fry until the shredded green peppers change color.

Cut the meat well, put a little starch under the egg white pulp. Put a little oil in the pan and add the meat when the oil temperature is 40 degrees. The meat is slippery and eight when it is ripe to come out. Add while stir-frying. The texture of the meat will be tender. Don't ask.

Generally, stir-frying is more delicious, and the oil temperature should be higher.

Ingredients: 6 chicken wings, 200 ml of cola.

Excipients: 1 small piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1 gram of saltStep 1: Wash the middle wings of the chicken and cut two knives on the reverse side.

Step 2: Add salt, shredded ginger and cooking wine and marinate for 10 minutes.

Step 3: Heat a non-stick frying pan, put the chicken wings in the pan and fry over low heatStep 4: Brown one side and then turn the other side.

Step 5: Pour in the oyster sauce and soy sauce to color.

Step 6: Pour in the Coke, cover the lid and simmer over medium heat for 20 minutes after boiling.

Step 8: Serve and enjoy.

Chili peppers are used more in Hunan cuisine and Sichuan cuisine, and some Cantonese cuisine, Jiangsu and Zhejiang cuisines, Shandong cuisine and Northeast cuisine do not use chili peppers very much, and you can learn to make some of these. You can first look for the dishes of these several cuisines, and then if you learn to do it, you can find some applications to learn, such as I recently played bean fruit food, which is not bad, recommended to you!

Vinegared shredded potatoes. And a recipe for shredded sour and spicy potatoes, just without adding chili.

stir-fried meat with celery; Leek eggs' fried meat with shallots, stir-fried meat with carrots, cabbage vermicelli, mushu meat, sea rice rape, chrysanthemum stewed pipe, fried long beans, braised fish, braised pork, sweet and sour tenderloin, stewed chicken with potatoes, stewed lentils with potatoes, stir-fried meat with shredded kidney beans, rely on... Your family's **,You can't cook without adding chili peppers, right?。。。

We don't add chili peppers here, and we almost don't add chili peppers...

Sweet and sour pork ribs, pork ribs, salt, cooking wine, soy sauce, green onion, ginger, sugar, aged vinegar pork ribs cut and washed.

After draining the washed pork ribs, add salt, cooking wine, soy sauce, green onion and ginger shreds, mix well, and marinate for 20 minutes.

Put a little more oil in the wok and heat the oil into the ribs.

Fry until golden brown and remove.

Put the wok on the heat, add sugar, vinegar, a little salt, pour in half a bowl of boiling water, pour in the pork ribs after boiling, and bring to a boil on low heat for 10 minutes.

Finally, reduce the juice on high heat and sprinkle sesame seeds before cooking.

The stew is very good, and the stir-fry is also good

Hot and sour radish: Raw materials: white radish, carrot, cherry radish, aged vinegar, method:

1. Peel the white radish and carrot and cut it into finger-sized dices, and cut the cherry radish into finger-sized dices; 2. Put the diced radish into a dry and oil-free container, sprinkle in an appropriate amount of salt and marinate for about 20-30 minutes, and pour out the marinated water; 3. Add an appropriate amount of sesame oil and pepper oil to a cold pot, add an appropriate amount of dried chili flakes and Sichuan peppercorns, and fry over low heat until fragrant; 4. Pour the 3 ingredients of the fried fragrant into the radish, mix the aged vinegar, sugar, and light soy sauce into a sauce and pour it on the radish; 5. After mixing the radish and sauce, put it into a sealed fresh-keeping bag, drain the excess air and put it in the refrigerator for refrigeration and marinade; 6. After marinating overnight, take it out, add a little fried white sesame seeds and sesame oil, mix well and serve. Light soy sauce, sesame oil, Sichuan pepper oil, sugar, salt, Sichuan pepper, dried red pepper, cooked white sesame Ingredients for stir-fried lotus pond: white lotus, lily, celery, water chestnut, red bell pepper, salt.

Method: 1. Peel and cut the white lotus root into thin slices and soak it in clean water; 2. Cut red bell peppers into rings, cut celery into small slices, break lilies into slices, peel and cut water chestnuts into thick slices; 3. Bring an appropriate amount of water to a boil, put in the lotus root slices and blanch for about 1 minute, remove the shower water and drain it for later use; 4. If the pot is hot, add a little oil, add red bell pepper, celery and water chestnut and stir-fry for a while; 5. Pour in the drained lotus root slices, stir-fry quickly for a while, and add an appropriate amount of salt to taste; 6. Turn off the heat, remove from the stove, add the lily and stir well.

Celery copied eggs and clam meat. Celery cut into cubes, copy eggs, clam meat, add a little water, it's delicious.