How to make bean sprouts stewed cake is simple and delicious

My family of three loves to eat stewed cakes, it should be a recipe near Beijing-Tianjin-Hebei, and I don't know how far away it is.

The advantage is that there are dishes and rice, the operation is simple, suitable for lazy cooking or one or two people to eat, when the staple food can be, you can also eat the dish, generally we eat with a bowl of soup

In my experience, two people need to prepare eight taels of mung bean sprouts and eight taels of shredded flatbread, in short, how many bean sprouts with how many shredded cakes.

Put slightly more cooking oil in the wok than the stir-fried vegetables, put the minced ginger and green onion in the heat, stir-fry until fragrant, add an appropriate amount of light soy sauce, this step is to use hot oil to fry the light soy sauce, remove the peculiar smell of the light soy sauce, and stir-fry the sauce. Add cooking wine, add bean sprouts, stir-fry a few times, add a little sugar, an appropriate amount of salt, chicken essence, and pull a few times.

Spread the shredded cake on top of the bean sprouts, cover and cook over medium heat for two minutes to see if there is any moisture, if not, add a little, and if there are any, reduce the heat to simmer for another two minutes.

Remove the lid, a pair of chopsticks in one hand, turn the bean sprouts under the bottom up, in short, stir until the cake shreds and bean sprouts are even, put minced garlic, and stir again.

The simple and delicious stew is ready.

With this garlic, it will be fragrant a lot, if you are jealous, turn to high heat at this time, pour some vinegar along the edge of the pot, the vinegar after heating has no pungent sour taste, it will be very fragrant. Of course, if you don't like to be jealous, you can leave it alone.

The best state is that the water is just right, the cake is soft and flavorful, because the cooking oil is more than the stir-fry, the surface will be a little reflective, with a bowl of egg soup, it's simply.

P.S. Soybean sprouts are no. Because it is not easy to cook with the shredded cakes, it is best to put vinegar before cooking. If someone in the family is not jealous, you can also put vinegar in the bowl, which is a little less vinegary, but it is also delicious.

Under normal circumstances, bean sprouts and shredded cakes do not need to add additional water in a one-to-one ratio, if you feel that there is still some water in the end, you can cook it over high heat, in short, it can not be paste, and there can be no visible moisture. According to your taste, it is no problem to add ham sausage or something.

The whole dish should not take more than six minutes from pouring oil to coming out of the pan, how about it. Isn't it fast??

Home cookingHome cooking, home cooking, if you can make home cooking, your family can eat with relish, it is not easy.

I pay attention to what I like, and I will share some of my own home-cooked dishes from time to time, after all, the dishes I make are safe to eat, and I feel more at home, right?

Recently, the circle of friends was swiped by a stewed noodle restaurant, and I thought it was the kind of small pot stewed noodles before, but I found out that it was iron pot stewed noodles. In addition to braised noodles, there are also stewed cakes. It is a thick big iron pot on top of the induction cooker, and the side dishes are all the same, or pork ribs and beans, or beef, mutton, but the staple food is different.

**It's a little expensive, 38 yuan for one person, which is equivalent to two bowls of Mr. Mou's beef noodles. I went to eat it once, and I thought it was not difficult to make it, but if it was simpler, it would be done quickly. For modern young people, fast food is often more suitable for a fast-paced life.

Sure enough, in less than 20 minutes after waking up in the morning, a delicious stew with shredded meat and bean sprouts was ready. When the pot is opened after simmering, the heat is steaming, and the full amount of fireworks makes people forget the cold of winter in an instant. Such a breakfast, with staple food, non-staple food, meat and vegetables, rich in ingredients and balanced nutrition, how can people not love it?

Ingredients and details.

1.Cut the pork into shreds.

2.Add a pinch of salt, soy sauce, cooking wine, starch, mix well, and let stand for 10 minutes.

3.Wash the carrots, peel them and shred them.

4.Wash the sprouts and remove the water.

5.Clean the leeks, wash them and control the water, and cut them into sections.

6.Cut the cake into shreds.

7.Heat the wok, pour in the oil, turn to medium heat when the oil temperature rises, add the shredded meat, fry until it changes color, and then serve.

8.Put some oil in the wok, add the five-spice powder and chopped green onion after the oil temperature rises, stir-fry a few times, add bean sprouts and shredded cakes, and stir-fry.

9.Pour in a small amount of boiling water, cover and simmer for 2 minutes.

10.Add the carrots and leeks and stir-fry.

11.Add salt, soy sauce and oyster sauce and stir-fry.

12.Add sesame oil, stir-fry well and serve.

Tips: 1 If it is not leftover cakes, do not add boiling water and simmer again, the newly baked cakes will be softer and can be fried directly. 2 The leeks and shredded carrots are easy to cook, and the cakes can be stewed before putting them in.

The bean sprouts stew cake does not come out of the soup because the method is wrong, the correct way to make the bean sprouts stewed cake:

Ingredients: carrots, bean sprouts, green onions, ginger and garlic, shredded Hesou cakes.

Seasoning: oyster sauce, light soy sauce, salt.

1. Prepare a carrot, remove the skin, cut into thin strips, and add a handful of bean sprouts for later use.

2. Prepare an appropriate amount of ingredients, pat the garlic flat and mince it, chop the ginger into minced pieces, cut the shallots into green onion cubes, and put them in a bowl for later use.

3. Beat 2 eggs into the bowl, add 1 gram of salt to the bottom taste, stir well, heat the oil and slide the pan, pour in the egg liquid, quickly slide the spatular, and remove the eggs in lumps.

4. In addition, start the pot, the oil must be more, add the minced green onion, ginger and garlic, stir-fry to bring out the fragrance, pour half of the minced garlic, and the remaining half will be used.

5. Pour in the shredded radish and bean sprouts, stir-fry in a spoon until broken, 7-8 minutes cooked, the time should not be too long.

6. Add light soy sauce, oyster sauce and salt, stir-fry the seasoning evenly, and add an appropriate amount of water to prevent the pot from sticking.

7. First spread the fried eggs on top, then shake the cake shreds, spread them evenly on top, surround the edge of the pot, pour water clockwise, and the amount of water is less than one-third of the vegetables.

8. Cover the pot, change to medium heat, simmer for 3-4 minutes, wait for the soup to dry, open the lid, sprinkle some minced garlic and chives, and turn evenly with a spatula and chopsticks.

9. The whole process is 10 minutes, simple and delicious, nutritious and fast, and the disc is served on the table at the moment Wang Shen.

Bean sprouts fried cake is the most home-cooked rice, both vegetables and rice, and it is refreshing and delicious. Come on, everyone, tell you how to make bean sprouts fried cakes, and learn it quickly!

01 There are those that specialize in selling shredded cakes, but if you have ready-made small pancakes at home, it's also good to cut them into shredded pancakes by yourself. Pay attention to the shredded cake should not be too wide, the so-called shredded is a little wider than the shredded potatoes, otherwise it will affect the taste.

02 After buying the bean sprouts, be sure to soak them in water for an hour, blanch them with boiling water after soaking, and then squeeze them dry and set aside. Everyone should also remember that the bean sprouts fried cake uses mung bean sprouts, not soybean sprouts.

03 Add cooking oil to the pot, stir-fry the pot with green onion and ginger, then add the bean sprouts, then cut a red pepper and green pepper into it and stir-fry together, of course, this is up to you, if you don't like it, you might as well, because the bean sprouts are scalded, so just stir-fry a little.

04 At this time, put the shredded cakes in, then add the juice made with light soy sauce, oil, fine salt and water according to taste, stir-fry and you can get out of the pan.

The preparation of stewed bean sprouts and shredded pork cakes.

1.Pork, mung bean sprouts, cakes, and garlic are ready.

2.Blanch the mung bean sprouts in hot water.

3.Cut the cake into 1 cm strips and finely chop the ginger and garlic.

4.Cut the pork into shreds, add starch and grasp well.

5.Put oil in a pot, add ginger and minced garlic and stir-fry until fragrant.

6.Add shredded pork and stir-fry.

7.Add cooking wine and soy sauce and stir-fry evenly.

8.Add the mung bean sprouts and stir-fry.

9.Add water to taste.

10.Bring to a boil over high heat.

Ingredients: bean sprouts: 300

Eggs: 2 pcs.

Braised bread : 600

Excipient salt: to taste.

Oil: to taste.

Specific steps: Step 1Wash the bean sprouts and control the moisture.

Step 2 2Fresh shredded cakes.

Step 3Knock the eggs into a bowl, add an appropriate amount of salt and beat evenlyStep 4Heat the oil and add the eggs and scramble into large pieces.

Step 5Heat the oil, add the bean sprouts and stir-fry evenly, add the appropriate amount of salt, soy sauce, vinegar and stir-fry evenly Step 6Add the shredded cakes and cover for 3 minutes.

Step 7Return the eggs to the pot and mix well.

Step 8Serve on a plate.

Ingredients: Bean sprouts for a bowl.

Eggs two.

500g of stewed cakes

Green onions, salt to taste.

Sugar to taste pepper to taste.

Soy sauce to taste.

Aged vinegar to taste.

How to make fried stewed cakes with egg and bean sprouts.

Scramble the eggs first and set aside.

Put oil, put green onions, put bean sprouts when the green onions are cooked, and stir-fry until the bean sprouts are soft and ripe.

Then add pepper, soy sauce, vinegar, salt, sugar. Add each condiment and stir-fry twice. Note: If the pot is dry after putting seasonings, pour in a small amount of water.

Then add the scrambled eggs, stir-fry twice, and add the stewed cakes.

After stir-frying the cake and bean sprouts and eggs, cover the pot and simmer for up to one minute.

The preparation of stewed bean sprouts and shredded pork cakes.

1.Pork, mung bean sprouts, cakes, and garlic are ready.

2.Blanch the mung bean sprouts in hot water.

3.Cut the cake into 1 cm strips and finely chop the ginger and garlic.

4.Cut the pork into shreds, add starch and grasp well.

5.Put oil in a pot, add ginger and minced garlic and stir-fry until fragrant.

6.Add shredded pork and stir-fry.

7.Add cooking wine and soy sauce and stir-fry evenly.

8.Add the mung bean sprouts and stir-fry.

9.Add water to taste.

10.Bring to a boil over high heat.

Ingredients: 500g pork

Bean sprouts to taste.

Cut the garlic sprouts into a little pieces.

Shredded green onion and ginger a little.

Salt a pinch of sweet noodle sauce a pinch

Preparation of bean sprouts stewed cake (home-style version).

Heat the oil in the pan, put the shredded green onion and ginger into the pan to taste, and stir-fry the shredded pork with sweet noodle sauce and sauce.

Stir-fry the shredded meat until white, then add dark soy sauce to color

Add salt and stir-fry

Stir-fry the shredded pork on a plate

Put an appropriate amount of oil into the pot, stir-fry the green onion and ginger shreds until fragrant, add the cooled bean sprouts and garlic sprouts, stir-fry a few times and put an appropriate amount of salt (the amount is according to personal preference).

Stir-fry for one minute, then add the sautéed shredded pork

Cover the pie strips on top and spread well

In order to keep the pan not dry, the cake strips are moist, you can pour a little water along the edge of the pot, a little is good, don't have too much (the bean sprouts have moisture before) Finally, put the lid on the pot and let it sit for three to five minutes

Finally, put the sesame oil and mix thoroughly, and the fragrant bean xiang grinds the sprouts and grinds the sprouts, and the stewed cake is out of the pot for <>

I remember when I was a child, when we went to a small restaurant to eat, almost everyone would order a stewed cake, that is, to accompany Li Ming to eat and to serve as a dish, and it was not too satisfying to eat a plate. Later, I don't know why the stewed cake slowly didn't grow bigger, and I rarely ate it, and the taste became more and more mouth-watering in my memory.

Ingredients: flour, mung bean sprouts, lean meat.

First of all, mix the dough and wake up for a while, cut the meat into shreds, wash the bean sprouts and drain the reeds.

Divide the dough into small pieces and roll out into a dough.

Heat the pan (do not put oil) into the dough cake, be sure to low heat, otherwise the cake will be crispy and not easy to cut, turn over frequently, disturb the pot on both sides with a uniform pot can be served, if the cake is harder and crispier, finally turn off the heat and stack all the cakes into the pot, cover and simmer for a while.

Allow the cake to cool and cut into shreds for later use.

Heat the oil in the wok, add shredded meat and chopped green onion and stir-fry until nine ripe, add bean sprouts and continue to stir-fry, add soy sauce and salt and stir-fry well, then spread the cake shreds on the bean sprouts, cover the pot and simmer for three to five minutes.

Open the lid of the pot and mix the cake and bean sprouts well, turn off the heat, add minced garlic, coriander, sesame oil and cover for two minutes, and serve.