How to quickly learn to stir fry some simple dishes.

When making small stir-fried dishes, because there are many ways to eat small stir-fried vegetables, we can cook according to our own taste, celery fried chicken offal is good, we need to prepare more than 500 grams of chicken offal, two or three parsley, pickled pepper and pickled ginger appropriate amount, light soy sauce and cooking wine also need us to prepare, garlic and vinegar should also be ready, first of all, we need to prepare chicken offal,. After marinating the light soy sauce for a short while, we can remove all the old leaves from the celery and cut them into small pieces about three or four centimeters long. After that, we also need to cut the pickled pepper into sections, and the pickled ginger and garlic need to be sliced separately and set aside.

After pouring cooking oil into the pot, when the oil is red, we can put the ginger and garlic in the pot together, and when the fragrance is stir-fried, we need to continue to cut off the chicken offal, and then we add the ingredients and celery, and then fry on high heat, continue to add sugar and salt, and fry for a while. Stir-fried peach tenderloin.

Ingredients: 400 grams of tenderloin, 200 grams of peach kernels, 50 grams of egg white, 25 grams of green garlic, 900 grams of vegetable oil (about 80 grams of actual consumption), 10 grams of sesame oil, 5 grams of monosodium glutamate, 15 grams of minced ginger and cooking wine, 6 grams of salt, 60 grams of wet starch, 5 grams of monosodium glutamate, 15 grams of minced ginger and cooking oil, 25 grams of chopped green onion, 6 grams of salt, 60 grams of wet starch, 60 grams of chicken broth.

How to fry the peach tenderloin:

Stir-fried peach tenderloin.

1) Cut the tenderloin into long slices 5 cm long and 5 cm wide, and mix well with 2 grams of salt, appropriate amount of starch and 30 grams of chicken broth to make an egg batter. Peel the whole peach kernel and cut it into 4 cloves, roll it with each slice of pulped meat, add a clove of soup and stir it well. Peel the whole peach kernel and cut it into 4 cloves, add a petal of peach kernel to each slice of pulped meat, roll it into a roll and set aside.

In addition, use 25 grams of wet starch, 3 grams of salt, chopped green onion, monosodium glutamate, cooking wine and chicken broth to make a juice.

2) Pour vegetable oil into a frying spoon, cook until 6 mature, put the meat rolls into the oil one by one, slide through, and then remove and drain the oil.

3) Heat the original spoon with the bottom oil, add the minced ginger and stir-fry it slightly, pour in the smooth meat, then cook the good juice, stir-fry a few times, sprinkle in the green garlic segments, and then pour in the chicken fat.

Scrambled eggs with tomatoes 1 Tomato cut into cubes (how to cut oranges), stir the eggs 2 Put the pot on the heat, put half an egg shell oil, add the egg liquid, fry until golden brown, remove from the pot 3Add oil to the pot, add tomatoes, fry until the tomatoes are juicy, season (salt, chicken essence), add the freshly scrambled eggs, stir-fry two or three times, and remove from the pot shredded potatoes 1) Stir-fried shredded potatoes 1 Cut ginger and garlic into granules, 2Put the pot on the heat, stir-fry the ginger and garlic granules, and add shredded potatoes 3 Add water 1 4 bowls of water, season 4 After the water is boiled dry, remove from the pot 2) Hot and sour shredded potatoes 1 pot on the heat, add cold water, Bring to a boil, add shredded potatoes, remove after 30 seconds, control the water 2 pots on the heat, put oil, stir-fry ginger and garlic granules, dry chili peppers, shredded potatoes, stir-fry, season (salt, chicken essence, monosodium glutamate, light soy sauce, aged vinegar) 3 stir-fry two or three times, you can get out of the pot Eggplant 1) Stir-fry eggplant 1) Stir-fry the eggplant 1 pot on the heat, put the oil, stir-fry the ginger and garlic, add the eggplant, season, stir-fry, remove from the pot 2) Oil drizzle eggplant 1 pot on the heat, put oil, half a pot of oil, there is a slight smoke, turn off the heat, add the eggplant, fry for 35 seconds, scoop up 2 stir-fry ginger and garlic, add bean paste, add eggplant, seasoning, Stir-fry, hang the thickener, start the gas stove, turn on the gas first, then turn on the stove, when the pan is cold**, fry the stir-fry when the heat is high, when the vegetables are cooked, the high heat is changed to low heat, turn off the stove first, and then close the gas valve.

First know how much oil to put in, then know when to put the seasoning, and know how long it will take for the dish to cook and stay fresh. Please refer to the details for details.

Stir-fried dishes that are simple and easy to make for beginners include vegetarian fried lentils, scrambled eggs with green pepper sauce, etc.

1. Vegetarian fried lentils:

Ingredients: long lentils, millet pepper, ginger and garlic slices, light soy sauce, oyster sauce, salt, chicken essence.

Method: 1. Cut the millet pepper into cubes, wash the long lentils and cut them into shreds, add a few drops of oil and a little salt to the pot, pour in the shredded lentils and blanch them for 2-3 minutes.

2. Stir-fry ginger, garlic and millet pepper in hot oil in a pot, pour in shredded lentils and stir-fry until broken, a spoonful of light soy sauce, a spoonful of salt, and a little salt chicken essence stir-fry evenly and then serve.

2. Scrambled eggs with green pepper sauce:

Ingredients: 4 eggs, 3-4 green peppers, bean paste, light soy sauce, starch.

Method: 1. Adjust the sauce: one spoonful of light soy sauce, one spoonful of oyster sauce, one spoonful of bean paste, half a spoon of starch, three spoons of water and stir well.

2. Cut the green pepper into sections, beat the eggs and stir-fry the yellow and put them out, put a little oil in the pot, put the green peppers in the hot oil and stir-fry over low heat until the tiger skin is shaped, pour in the eggs and stir-fry evenly, pour in the sauce and stir-fry until sticky.

To stir-fry a dish, you must first master a few essentials: 1Heat the pot first, then pour the oil; The oil must also be heated before pouring in the vegetables; 2.

The ingredients for stir-frying, whether they are shredded, diced or diced, must be cut to the same size, so that the ingredients can be evenly fried in a short time; 3.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. Cooking tips and tricks are:

1.The materials to be cooked, whether they are cut into pieces or slices, should not be cut too small, otherwise they will not be beautiful; 2.Some ingredients should be submerged with seasonings before cooking; 3.

Some ingredients should be slightly fried and then boiled with water; 4.When cooking, you should first boil over high heat, and then change to low heat until the juice is slightly thick, if the ingredients are not cooked enough, you can add water to continue cooking. To steam a delicious and delicious dish, you should have the following essentials:

1.First, in the steamer, boil the water to emit the steam, and then put in the ingredients; 2.During the steaming process, avoid opening the lid to avoid neat splashing; 3.

If it takes a long time to steam the ingredients and you need to add water halfway, the water should be boiled before being added to the steamer; 4.For example, high heat should be used for steaming seafood, and low heat should be used for steaming eggs. Hope it helps.