Home Cooking Recipes Stir frying, stir fry recipes Home Cooking Recipes

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 let the water evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the 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. Material.

750 grams of pork belly with skin, 2 pieces of pork stick bones, 20 ml of vegetable oil, 35 grams of rock sugar, 10 ml of vegetable oil, 20 ml of soy sauce, 15 grams of ginger, pat loose, 2 green onions, washed, rolled into knots, 4 grams of salt, 25 grams of rock sugar, 50 ml of rice wine, 1000 grams of fresh soup, 1 broccoli.

Method. 1.Rinse the pork rind clean, scrape the rind with a knife and rinse. Put the pork and the middle of the stick bones into a pot of boiling water and cook for 10 minutes, remove them, wash off the blood, and dry the moisture.

2.Wash the broccoli, break it into small florets, blanch it in boiling water for 2 minutes, remove it, drain the water, and set aside.

3.Put the wok on medium heat, add oil and 35 grams of rock sugar, heat until the saccharification is boiling, and when the color turns light brown, add 30 ml of fresh soup and set aside.

4.Take another wok and preheat it over medium heat. Add 20ml of vegetable oil, heat the oil to 70%, put the pork skin side down in the pan, and scoop out when the pork skin is golden brown. Be careful that there may be oil bursting.

5.Take a medium-sized soup pot, put the middle of the stick bone at the bottom, put the pork pieces skin side down on the bones, add soy sauce, ginger, green onions, rice wine, salt, sugar juice, the remaining rock sugar, and fresh soup (the soup should be 5 cm higher than the pork). Bring the soup to a boil over high heat, then reduce the heat to low and simmer for about 2 hours.

6.Turn the pork over, skin side up, and continue to simmer for 30 minutes until the meat is crispy. Carefully scoop out and plate with skin side up.

7.Remove the ginger, green onion, and pork bones and discard them. Reduce the juice over high heat and pour over the pork when the soup thickens. Place the blanched broccoli around the cuts of meat.

Potatoes and mushrooms] Ingredients: 2 potatoes, 250 grams of shiitake mushrooms, 2 peppers, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, appropriate amount of water starch

Steps:1Cut off the roots of the shiitake mushrooms, wash them, and remove the stems of the peppers and wash them. Remove the seeds from the peppers and cut them into slices.

2.Cut the potatoes into evenly sliced slices, not too thin, as they will crumble when fired. Wash the sliced potatoes in water to remove the starch from the surface, so that the potatoes will not oxidize and turn black.

3.Add water to a pot and bring to a boil, blanch the mushrooms, blanch the mushrooms until soft, drain the mushrooms, and cut the mushrooms into slices.

5.Pour out the oil from the fried potatoes, leave a little base oil, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, then add the mushroom slices and stir-fry for 1-2 minutes.

6.Add the pepper and stir-fry evenly over high heat, then add potato slices, salt, light soy sauce and stir-fry evenly, pour in an appropriate amount of water and starch to thicken, heat over high heat until the soup becomes viscous, turn off the heat, and put it 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.

The method of stir-frying vegetables is as follows:

1. Stir-fry shredded pork.

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

Excipients: 1 tablespoon starch, salt, cooking wine, monosodium glutamate, light soy sauce, 1 teaspoon sesame oil.

1. Mix and grasp the shredded meat, starch and a little cooking wine, wash and dry the white sedan silver beam vegetables, cut off the leaves and keep them, cut them into 5 cm long segments, change the vegetable tendons into centimeter-wide shreds, shred the fungus, remove the skin of the onion, wash and shred, and cut the red pepper into shreds.

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.

2. Stir-fried shredded pork with silver teeth.

Ingredients: 200 grams of lean pork, 250 grams of bean sprouts, appropriate amount of shredded ginger and chopped green onions.

Excipients: 1 teaspoon each of salt, monosodium glutamate, cooking wine and starch.

1. Rinse the pork, dry it, cut it into shreds slightly thicker than the bean sprouts, and mix well with cooking wine, starch and a little oil. Rinse the bean sprouts with running water and remove the bean skins.

2. Heat the oil, add the ginger shreds and shredded meat and fry them together. When the shredded meat is eight ripe, add the bean sprouts, fry for 1 2 minutes, add salt and monosodium glutamate when the bean sprouts are slightly soft, stir well, and sprinkle in chopped green onions.

3. Shredded pepper meat.

Ingredients: 5 6 green peppers, half a red pepper, 1 handful of shredded meat, 1 pinch of shredded ginger.

Excipients: 1 teaspoon of soy sauce, appropriate amount of salt and monosodium glutamate.

1. Wash the peppers, remove the stems and seeds, and cut them into oblique filaments about 8 cm long.

2. Grasp the shredded meat with starch, 1 teaspoon of oil, and soy sauce.

3. Heat the oil, turn to medium heat, add the ginger and shredded meat and stir-fry.

4. Add the red and green pepper shreds, stir-fry evenly, add salt and monosodium glutamate immediately, turn off the heat and mix well.

Fourth, the minced meat is roasted.

Ingredients: 100 grams of minced meat, 1 small bundle of vermicelli, small white shrimp skin and small cabbage, 300 grams of fried tofu vegetables with Chinese cabbage, a little minced ginger.

Excipients: 1 teaspoon each of salt, monosodium glutamate, and soy sauce.

1. Soak the vermicelli, control drying, cut off the roots of the cabbage, wash and dry, and cut it into small pieces about 3 cm long.

2. Heat the oil, add minced meat, ginger and soy sauce, fry and then put in the cabbage, wait for it to be soft and soft, and add a drop of sesame oil.

3. Cover the pot and simmer over low heat for 2 minutes, add salt and monosodium glutamate, stir-fry well and turn off the heat.

5. Stir-fry shredded pork with cabbage slices.

Ingredients: 3 slices of cabbage, 10 small fungus flowers, 100 grams of meat slices, half a red pepper, an appropriate amount of green onion and minced ginger, 1 teaspoon of garlic.

Excipients: 1 tablespoon of soy sauce, appropriate amount of salt and monosodium glutamate.

1. Wash and dry the cabbage, slice it obliquely, remove the stems and seeds of the red pepper, wash and cut into pieces.

2. Wash the fungus.

3. Heat the oil, put the green onion and ginger in the boiling pot, put in the meat slices and fry until they change color and turn white, put in the soy sauce, after the soy sauce color wraps the meat slices, put the cabbage slices and red pepper slices, turn the fire slightly higher, and stir-fry constantly.

4. When the cabbage is soft, put in the fungus, add monosodium glutamate and salt and stir well, turn off the heat, put garlic granules, and stir well.