What are the stir fried dishes for rice, and what dishes are delicious to stir fry and eat

Eat as much food as possible during the meal process to ensure the intake of nutrients in the body, improve the body's immunity, and avoid diseases from invading the body. However, due to the higher and higher living standards of people in modern society, many people have the problem of loss of appetite and decreased appetite at the dinner table. These problems seriously affect the normal intake of nutrients in a person's body, so when cooking, you should cook more dishes that will help you eat.

1. Stir-fried pork.

Stir-fried pork is the most home-cooked dish to eat, and when it is fried, you need to prepare an appropriate amount of green and red peppers, wash them and cut them into rings, and then marinate the meat slices with seasonings in advance. Put oil in a wok to heat, fry the green and red peppers until soft, quickly fry the meat slices in the pan, add an appropriate amount of sugar, chicken powder and light soy sauce to taste, and then you can get out of the pot.

2. Mapo tofu.

Mapo tofu is a spicy day of home cooking, its method is also very simple, only need to cut the tofu into pieces, and then prepare an appropriate amount of bean paste and red pepper, put oil in the wok and heat the red pepper to fry the red pepper, and then fry the bean paste, and then put the tofu into the pot, stir-fry quickly, and then add an appropriate amount of light soy sauce or edible salt to taste, fry until the surface of the tofu is ruddy in color, the soup is thick, and it can be directly out of the pot in the future.

3. Hot and sour cucumber strips.

Hot and sour cucumber strips are the most popular in life, and the easiest way to eat, home cooking, in the production, to wash the yellow fruit in advance, cut into strips, add edible salt to marinate for 24 hours, pour out the pickled water, and then play with the surface of the water to dry, put the vinegar and pepper together to cook into hot and sour sauce, and then put the processed cucumber strips in the hot and sour sauce, marinate for 48 hours.

4. Kelp tofu soup.

Kelp tofu soup is also very rice, and it is an ordinary home-cooked dish, when making only need to soak the kelp in advance, and then cut the tofu into pieces, put them together into the soup pot, add an appropriate amount of sea rice, and then put in the appropriate amount of stock to cook together to make a soup, add a small amount of salt and coriander before the pot to enhance the flavor.

1 6 Step by Step Reading.

Braised eggplant: The eggplant is loose and porous, and the braised method needs to add more soy sauce and sugar, so that it can be very flavorful, and it is a delicious and delicious dish.

Di San Xian: Di San Xian, the main ingredients are potatoes, eggplant, green peppers, are healthy vegetables, and the vegetables are rich in vitamin C, potassium and other nutrients, it is a relatively good dish.

Stir-fry is always sticky to the pan, and the China on the tip of the tongue is instantly a good pot. Ad.

Dry-fried beans: Dry-fried beans usually need to be fried in oil. The oiled beans can be sterilized and disinfected, and then fried again, so that they will not be poisoned because they are not ripe.

Tomato scrambled eggs: Tomato scrambled eggs are a dish eaten by almost every household, and the fluffier the eggs, the easier it is for the tomatoes to juice. The color and flavor are complete, and it is very delicious.

Dry pot cauliflower: Dry pot cauliflower is a kind of Sichuan cuisine, which has a spicy and fragrant taste, is very enjoyable to eat, and has a very high nutritional value.

Boiled pork slices: The broth of boiled vegetables is very tempting, and every piece of meat and every dish is full of human flavor, which is very delicious.

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. Shandong steamed bun production raw materials:

Ingredients: 500 grams of dough, pork, 300 grams of coriander, 50 grams of water deer horns, and 100 grams of baby cabbage. Seasoning 25 grams of sesame oil, 50 grams of chopped green onions, 3 grams of monosodium glutamate, 2 grams of salt, 35 grams of yellow sauce, 15 grams of minced ginger.

Shandong steamed bun method:

1. Cut the cabbage and pork into small cubes, put them in a basin, add the staghorn cabbage (cut into small pieces after washing), chopped green onions, minced ginger, minced coriander, salt, sesame oil, monosodium glutamate and yellow sauce and mix well, and mix well to make the flavor into a filling.

2. Divide the hair into 30 agents, roll it into a skin with a rolling pin, put the filling in the skin and pinch more than 20 folds and wrap it. Put the wrapped buns for 10 minutes to wake up, and then steam them in the drawer for 10 minutes.

Ingredients: 1000 grams of cucumbers, 800 grams of lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above raw materials should be marinated first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

Method: The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the cylinder, put yellow sauce in the tank, and stir the sugar-colored soy sauce once a day for 5-7 days. In the process of pickling, it should be noted that the main ingredient should not be too much when marinating, the time should be longer, generally five days or eight days, the seasoning in the tank is not over the main ingredient, if it is insufficient, it should be added cold boiled water.

Eight treasure dishes are used for seasoning, with the effect of clearing the mouth and relieving greasy, increasing appetite, is the artifact of rice, many people love to eat eight treasure dishes, especially drinking porridge, when the dish is a good choice, suitable for the taste of the elderly and children.

The organic acids and salts in Babao vegetables can produce alkaline minerals after being digested by the human body, which can regulate the acid-base balance in the human body and prevent the blood from becoming too acidic. Eight treasure dishes are good for those with positive color, transparency, moderate salty and sweet, and pure fragrance. Moreover, there are still many types of Babao dishes, so there is no need to worry about a single variety, which can meet the tastes of different people, and you can also feel your own needs and add other dishes to develop together.

Eight treasure vegetables should be stored in a glass container, in a cool and dry place, and the shelf life is about 1 year.

The recipe for returning to the pot is very simple, and the seasoning is not complicated, so it is a very home-cooked dish that goes well with rice.

Ingredients: 1 pork belly, thinly sliced;

Half a small cabbage, cut into small pieces of seasoning: a tablespoon of sweet noodle sauce, a tablespoon of Lao Gan Ma oil chili, a little salt, a little cooking wine, a little chopped green onion, a little mushroom essence Method: 1

Put a little oil in the pot, put in the pork belly and fry it after the oil is hot, and add a little cooking wine to remove the smell during the frying.

Stir-fry and serve.

2.Add a little oil to the pan, pour in the cabbage and stir-fry until soft.

3.Add a tablespoon of sweet noodle sauce and stir-fry well.

4.Put the fried pork belly into the pot again, fry it with cabbage, add a large spoon of oil chili pepper (you can put less if you can't eat spicy), if the sweet noodle sauce is not salty enough, add some salt, and finally add mushroom essence, mix and fry evenly to get out of the pot.

The first dish is the chicken in tomato sauce.

Rinse the surface of the chicken breast, cut it into small cubes, add salt, light soy sauce and starch and mix evenly, and marinate for 15 minutes. This step is indispensable, making it more tender and flavorful.

Wash the tomatoes, blanch them in a pot with boiling water, remove the skin, and cut them into small cubes. Cook the corn kernels in a pot for two minutes and remove them.

Then put in the corn kernels, cook for a minute, then pour in the diced chicken, add salt and light soy sauce to taste after changing color, stir-fry to collect the juice, if you want to soak the rice to collect the juice a little, if you want to thicken it and cook it for a while.

The second dish is sour and spicy tofu.

Clean the surface of the old tofu and soak it in light salted water for a while. Mix a bowl of sauce, add salt, sugar, light soy sauce, white vinegar, starch and water, stir well, mix into sauce and set aside.

Take out the tofu and wipe off the moisture on the surface, cut it into small pieces, pour starch into the plate, and put the tofu cubes in it to wrap it.

Add a little more oil to a frying pan, heat to medium-low heat, and fry the tofu until golden brown.

Put a little oil in the wok, heat it up, add minced garlic, minced ginger, chop the first pepper, stimulate the fragrance and pour in the water.

Stir until thick, pour in the tofu cubes, stir-fry quickly and coat with sauce.

Stir-fried oyster mushrooms with oily meat.

Ingredients: lean pork, oyster mushrooms, ginger and shallots, eggs, starch, water, salt, monosodium glutamate, soy sauce, cooking wine, pepper, lard, salad oil

1.Clean the pork, cut the triangle slices with a knife, put them in a basin, marinate them with an appropriate amount of cooking wine and salt for a while, beat in an appropriate amount of eggs, put in an appropriate amount of starch, and then add water and stir evenly to make the meat slices evenly hung with paste.

2.Put the pot on the fire, pour in the appropriate amount of salad oil and cook until it is hot, fry the meat slices until mature, remove and drain the oil, and the oil is ready.

3.Clean the oyster mushrooms, blanch them in a pot, remove and drain them for later use.

4.Leave the bottom oil in the pot, then a little lard, heat it, add the green onion and ginger slices and stir-fry until fragrant, add the oyster mushrooms and the oily meat and stir-fry evenly, add salt, soy sauce, monosodium glutamate and pepper and stir-fry evenly, add an appropriate amount of water starch and stir-fry evenly.

Meatballs in the water.

1.Prepare a piece of buttocks meat, take the lean part, chop it, add green onion and ginger juice, salt, a little Hulufu bright pepper powder, sesame oil, spice powder can be replaced by five-spice powder or thirteen spices, whip evenly in one direction, add an appropriate amount of water starch and also whip evenly in one direction.

2.Boil the water in the pot until it is slightly boiling, squeeze the meatballs directly into the boiling pot by hand, and keep them slightly open halfway, the water will be too boiling and the meatballs will rot and scatter.

3.Cook until the balls float up, and during the cooking process, the foam will be beaten away, and the balls will float up and turn white and simply seasoned, and then they can be served and eaten.

Spicy and cold pork.

1.Cut the meat into shreds or cubes, mix ginger, garlic, shallots, wine, light soy sauce, salt, chicken essence, old brine, star anise, Sichuan pepper, and bay leaves and marinate for about half an hour.

2.Cut the pepper and disassemble the wide shreds, heat the oil and fry it over high heat, put the meat first, then add the chili noodles, dried chili peppers, dark soy sauce, fry to your favorite hardness, and put sugar before cooking. Cool in a pan.

<> ingredients: diced tofu, minced beef, bean paste.

Seasoning: salt, wine, dried red pepper flakes, green garlic, minced ginger, Sichuan pepper powder, water starch, soy sauce, a little sugar.

Method: 1. Add a little vegetable oil to the pot, heat over high heat, add bean paste, salt, dried red pepper, green garlic, minced ginger, Sichuan pepper powder, minced beef, or add the minced beef with the above seasonings after marinating. Sauté until fragrant.

2. Add the tofu cut into small pieces. Reduce the heat to low and bring to a boil.

3. After the tofu is cooked, change the heat to high and add the sauce mixed with water starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly adhered to the sauce, turn off the heat and remove from the pot.

4. Remove from the pot and sprinkle with peppercorn noodles, fragrant, Sichuan-flavored mapo tofu is on the table!

Cola chicken wings. Ingredients: 6-8 chicken wings, a small cup of Coca-Cola.

Seasoning: a little paprika, a little cumin (granulated cumin, not powdered).

Method: 1. Put water in the pot, wait for the water to boil, and then add the chicken wings, and the chicken wings 7 can be mature. Drain the water and set aside.

2. Put more oil, fry the pot with chopped green onion and garlic, add chicken wings, put cumin and chili powder, high heat, stir-fry, and fry until the skin is slightly charred.

3. Skim out the excess oil with a spoon, add the cola, add salt and monosodium glutamate, don't put any water, and when the cola is about to dry up, turn off the heat slightly and reduce the juice.

4. While boiling the cola, you can use a spoon to skim the minced garlic and green onions.

5. Don't forget to put the juice together at the end of the plate. This dish is even better than KFC's chicken wings. The chicken wings are spicy and crispy to the bone.

Return to the pot meat <>

Ingredients: Pork rump tip, green garlic.

Seasoning: bean paste, tempeh, green onion, ginger, Sichuan pepper, spices, cinnamon, rice wine.

Method: 1. Boil the meat under water, cook for about 20 minutes, put green onions, ginger, peppercorns, ingredients, cinnamon, rice wine, skim off the foam, wait for the chopsticks to be inserted into the meat, turn off the heat, soak for 5 minutes, and then remove from the pot.

2. Pat the green garlic, cut the oblique knife section, cut the meat into large slices, look at your knife skills, the thinner the better.

3. Put a little oil in the pot, add white meat, stir-fry, the fat becomes curly, and after it is transparent, shovel the meat to the side of the pot (this is a lazy man's practice!). Hehe! In fact, the meat should be shoveled out first in the fried bean paste), under the bean paste, stir-fry out the red oil, black bean sauce, ginger shreds, green garlic, and stir-fry.

There is no need to add salt when stir-frying this dish, because the bean paste is already salty enough.

4. The green garlic is slightly soft, pour rice wine, and you can get out of the pot.

Toothpick chicken.

Ingredients: Chicken breast, oyster sauce, salt, oil, cumin powder, chili powder, white sesame seeds.

Operation steps] 1. Prepare a piece of chicken breast, clean it and cut it into small pieces. Add 1 teaspoon of salt, 1 tablespoon of oyster sauce and 1 tablespoon of ground cumin to the chicken pieces, mix well and marinate for an hour.

2. Skewer the marinated chicken breast with a toothpick, and don't cut the chicken breast too much, otherwise the marinade will not taste good.

3. Pour oil into the pan and fry the chicken breasts in the pan.

4. Add cumin powder, chili powder and white sesame seeds, stir-fry evenly, so that all the seasonings are evenly distributed.

Chicken pot 【Ingredients】Chicken thighs, onions, shiitake mushrooms, carrots, green and red peppers, parsley, green onions, ginger, garlic, millet peppers, dried red peppers, star anise, bay leaves, cooking wine, light soy sauce, oyster sauce, Pixian bean paste, sweet noodle sauce, sugar, starch, five-spice powder, Sichuan pepper powder.

Operation steps] 1. Chop the chicken thighs into pieces, put them in a large bowl, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 egg white, 1 spoon of starch, grasp well, and put the chicken pieces aside to marinate for a while.

2. In the process of marinating the chicken thighs, prepare some side dishes, remove the leaves from the parsley, cut them into sections, slice the green and red peppers respectively, then cut the carrots into cubes, dice the mushrooms, and slice the onions. Finally, cut the garlic into cubes, cut the ginger into slices, cut the green onion and millet pepper into sections, and put them on a plate for later use.

3. Pour oil into the wok, put star anise bay leaves and peppercorns into the oil and stir-fry, add green onions, ginger, garlic and millet pepper, fry until it becomes soft and fragrant, add a spoonful of Pixian bean paste, fry the red oil, add a spoonful of sweet noodle sauce, and then stir-fry evenly.

4. Put the chicken pieces directly into the pot, let the chicken pieces evenly coat the sauce, then add all the side dishes, stir-fry evenly, pour in light soy sauce, oyster sauce, cooking wine, sugar, five-spice powder, Sichuan pepper powder, and stir-fry all the seasonings evenly.

5. Put the chicken pieces and fried side dishes into the casserole, add water to cover the chicken pieces, cover the lid and simmer for half an hour, and stew directly with a wok, but the wok is not as soft as the casserole, especially in winter.

6. Half an hour later, the chicken pot is ready, after the stew is done, the chicken and side dishes are very soft, and the soup has the freshness of chicken soup and the fragrance of side dishes.