How can you stir fry vegetables and meat? Can you share some practical tips for cooking at home?

In the process of cooking, the family must have warm oil, and then add onions and garlic to burst the fragrance after it is hot enough, so that the aroma of the ingredients can be stimulated, and the dishes made are more delicious.

Cut the meat into thin slices, add soy sauce, butter and starch, beat in an egg, mix well, and stir-fry; After the meat slices change color, add condiments and stir-fry a few times, the meat slices are delicious and tender. After the shredded meat is cut, soak it in a baking soda solution and then stir-fry, which is particularly loose and delicious. It is advisable to add salt when it is cooked, and add a few drops of vinegar before cooking, which is tender and delicious.

Stir-fried shredded beef: Cut well, mix with salt, sugar, wine, cornstarch (or eggs), add raw oil to marinate, and then stir-fry after 30 minutes, tender and delicious.

You should put a little lard in the pan first, wait until the oil is hot before serving, preferably with a little more salt and alcohol.

If you want to stir-fry the meat until fragrant, then I think we should pay attention to the heat, and also put a little cooking wine and oyster sauce.

Be sure to pay attention to the heat, pay attention to the selection of ingredients, and also pay attention to the proportion of ingredients, and don't put too many cruet bottles. When stir-frying, you can add a little sugar to enhance the freshness, and make a noise and put the difficult ones in the pot first, so that it is not easy to fry the old.

When stir-frying, you can first add the meat to stir-fry, then add a small amount of dark soy sauce and soy sauce, and then add the vegetables to stir-fry, so that the dish will become more fragrant. As long as the stir-fry is good, you can first provide soy sauce, then put in some green onions, ginger and garlic, and then you can put in some meat for stir-frying, and in the process of stir-frying, you should pay attention to the maturity of the meat, and also pay attention to the processing of the dish, and also pay attention to the taste.

Stir-fried meat: After the shredded meat is cut, soak it in baking soda solution and then stir-fry, which is particularly loose and delicious. Put salt too early to ripen so that it is slow to close the pie, it is advisable to add salt when it is cooked, and add a few drops of vinegar before it comes out of the pot, which is tender and delicious.

2. Stir-fried sweet and sour fish, etc.: sugar should be put first, and then salt should be put away, otherwise the "dehydration" effect of salt will promote the deterioration of meat quality.

How to stir-fry vegetables and meat, and what are the skills of common home cooking? After the shredded meat is cut into acres, it is soaked in baking soda solution and then fried, which is particularly loose and delicious. The meat has just been taken out of the refrigerator and needs to be thawed, you can add some beer to the cold water, so that the meat will be fresher

Add a small amount of granulated sugar when scrambling eggs, which will increase the coagulation temperature of protein denaturation, stir-fried meat is a compulsory course in cooking, whether it is shredded meat or meat slices, it is soft and tender to be delicious.

Be sure to beat the base with ginger first, be cautious and then put the vegetables in it and fry it over high heat, and then fry it over low heat after it changes color. Generally, the fire is first large, followed by a small fire, and finally some salt and hail are put to kill the chicken essence.

The cabbage is fried like this before the rice, it is fragrant and delicious, and it is a disc every time.

Among vegetables, cabbage has always occupied a place, especially in major restaurants, shredded cabbage, stir-fried cabbage, cabbage back to the pot meat, etc. are particularly popular. If you want to fry cabbage, lard and pork belly are really indispensable, with the addition of pork flavor, the fried cabbage is fragrant, and the taste is more tender.

Ingredients: 1 cabbage.

1 small piece of pork belly.

Garlic 3 cloves.

2 dried chili peppers.

Light soy sauce 1 scoop.

Oyster sauce 1 scoop.

Chives to taste.

The cabbage is fried like this before the rice, it is fragrant and delicious, and it is made every time and again.

Cut the pork belly into thin and even thick slices for later use. Blanch the pork belly before cutting, add green onion and ginger to remove the smell, and buy the pork belly with skin.

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Remove the old leaves that are not fresh on the outside, cut them in half, remove the middle part of the cabbage, and the cabbage stalk of the cabbage part can be kept to make kimchi, and the taste is very good.

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Tear the whole cabbage into small pieces by hand, wash it with water and drain it for later use.

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Heat the pan, add a little cooking oil, and stir-fry the pork belly in the hot pan with cold oil to stir-fry the excess oil.

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Add the crushed garlic cloves, add the dried chilies, cut the dried chili peppers into segments in advance, and stir-fry over low heat to bring out the fragrance.

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Add the drained cabbage. Stir-fry over high heat, be sure to fry over high heat, so that it will have a crispy and tender taste.

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Stir-fry until the cabbage is soft, add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce to taste, stir-fry over medium heat.

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Put in the chopped green onion before cooking, stir-fry a few times over high heat, and then you can put it out of the pot and put it on the plate.

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A very simple plate of cabbage back to the pot meat is ready, most of the fat of the pork belly is fried, so it does not taste greasy at all, and the cabbage is also very crispy and tender, and it goes well with rice.

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Tips: 1. The pork belly will be fried with some oil, so as to avoid the dish being too greasy and less cooking oil, if the oil is put more, you can pour out some of the excess oil after frying the pork belly.

2. The cabbage must be fried over high heat and stir-fried quickly to make it taste better.

3. Light soy sauce and oyster sauce both have a certain amount of saltiness, so I don't put additional salt, and I can add an appropriate amount according to personal taste.

If you fry meat, there are many ways to fry meat, you can stir-fry, you can also stew meat, when you fry meat slices or shredded meat, you can put a little water in the pot and stir-fry, so that you can control and make up for the loss of moisture when stir-frying meat, and the taste is more tender than not adding water to fry, therefore, whether it is fried meat, stewed meat, or used to make soup, water should be added in the middle should be hot water first.

If you need to add water halfway, it is best not to put cold water, because it is easy to put cold water in the pot to fry the vegetables for a long time, which will make the vegetables taste old and not delicious, like this case, you should add a small amount of boiling water, so that it will not affect the cooking temperature too much, and the fried dishes will be crispy.

Winter is a good period for eating lotus root in their own season, lotus root should be fried while adding water, to prevent blackening, the method of frying lotus root is to cut the lotus root into slices and then soak, take it out and pour it dry and put it in the pot in the boiling water, then rinse it with cold water after taking it out, and then put it into the pot and let it fry over medium heat.

If you scramble eggs in life, you can put a small amount of water in the egg white to beat it evenly, and then put it into the pot of the guy to fry slowly, so that the egg taste is particularly smooth and soft, when the fried egg poached egg, when the omelette is almost good, and then add a small amount of cold water, which can make the egg yolk color better, look brighter, and the taste will be very delicious.

Boiling fish in life, boiling fish in hot water or cold water is OK, but different water boils out the effect is different, if and fish soup, first put the fish in cold water, boil over high heat and then use low heat, so that the fresh flavor of the fish can live in the soup, if you try to eat fish, you should use hot water to prevent cold water from destroying.

Cut off the green cabbage leaves, cut the vegetables into strips vertically, cut the dried tofu into strips, slice the garlic, and mince the ginger.

Pour oil into the pot, first add garlic and ginger, then dried tofu and cabbage.

Stir-fry until all discolored, add a small amount of stock.

Add salt to taste, and finally add the leaves, and the leaves change color to get out of the pot.

In fact, one of my best tips for stir-frying is that we must find such a lipstick when stir-frying, or we can add some seasonings we want to eat when stir-frying, only in this way will the dish be fried deliciously.

Add seasonings to the stir-fry to enhance the color and flavor of the dish.

Pay attention to vinegar: For hot dishes that need to be filled with vinegar, pour vinegar along the edge of the pot before starting the pot, which is more mellow and rich than directly pouring the fragrance.

Because the stir-fry should be well controlled, and in addition, the seasoning should be put in full so that the stir-fry is delicious.

How to stir-fry food to be delicious and fragrant? Actually, there are no special tricks, if you put some chili peppers in the dish. It's going to be even more delicious.

Hello, this is still up to you. I prefer to find materials in Baotu.com, Qiantu.com, veer, etc.

It depends on what you're going to stir-fry.

To stir-fry a dish well, you must first master a few essentials:

1.Heat 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;

4.When stir-frying, use high heat to maintain the flavor and original color of the dish.

1。When stir-frying meat, pay attention to hot pan and warm oil, so that it will not stick to the pan and will not fry the meat for a long time.

2。In fact, there are some vegetables, such as: eggplant. Try to avoid cutting pieces with a knife when burning. Because the eggplant will become no oil after the knife, and the oil will not get into the eggplant. The best way to do this is to break it into small pieces by hand.

3。For example, kidney beans, green beans, celery and other vegetables that are not easy to fry quickly, you can copy them with hot water before putting them in the pot.

4。The fire of the gas and liquefied gas stove at home is usually not as strong as that seen on TV by professional chefs, so it is not suitable for stir-frying.

How to cook a delicious dish?

Cooking tips and tricks are:

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;

Some ingredients should be submerged with seasonings before cooking;

Some ingredients should be slightly fried and then boiled with water;

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.

There are 18 ways to do this:

Grilled, fried, fried, grilled, shabu-shabu.

Stir-frying, simmering, steaming, simmering.

Boil, stew, stew, sauce (溻 replace 氵 with the word fire) burst.

Chop the preliminarily cooked ingredients neatly into the pot, add soup and seasonings, boil over high heat, boil through medium and low heat, and then thicken over hot fire.

氽 A cooking method in which ingredients are put into the soup and boiled to serve.

氽: (Pu) cuan

Stir-frying is a cooking method in which small ingredients are put into a hot oil pan and turned rapidly to cook.

Deep-frying is a cooking method in which ingredients are cooked in plenty of boiling oil.

Roasting A cooking method in which the ingredients are marinated and then roasted in the oven.

Shabu-shabu is a cooking method of boiling water in a hot pot, blanching the main ingredient cut into thin slices in boiling water for a while, and then dipping it in condiments to eat.

Slip The ingredients are first fried or steamed, boiled, oiled, heated to cook, and then prepared a marinade (sweet sauce) poured on the material, or the material is put into the marinade and stirred.

A cooking method in which a small amount of oil is placed in a frying pan and the ingredients are cooked on both sides over medium-low heat.

Simmering is a cooking method in which the ingredients that have been fried, fried, stir-fried or boiled in a clay container, with soup and condiments, boiled over a high flame and cooked for a long time over a low heat.

Steaming A cooking method that uses the heat of water vapor to cook ingredients.

Smoked is a cooking method in which the ingredients are boiled or sauced, and then smoked and colored.

Stew: A cooking method that adds water and heats it over medium-low heat for a long time to make it cooked.

Roasted ingredients through the pre-fabrication process of frying or frying, stir-frying, steaming, boiling, etc., and then adding soup and seasonings, heating with medium-low heat to make a cooking method.

Braising is a cooking method in which the ingredients are fried, stir-fried, fried, seasoned and brothed, and simmered for a long time over low heat until crispy.

Stew A cooking method of making small ingredients into half soup and half vegetables.

Sauce A cooking method in which a sauce is made with seasonings and the blanched ingredients are put into the sauce to cook.

溻 (氵 - fire).

It is a cooking method in which the ingredients are dipped in flour, dragged with egg liquid, fried on both sides until golden brown, and then soup and seasonings are added, and simmered over low heat.

Explosive is a cooking method that uses tough or brittle materials and heats them up quickly.

The pot must be boiled red and stir-fried to be delicious.

1. Heat. If you want to stir-fry the food, you must stir-fry it quickly. The stove at home is generally difficult to compare with the restaurant, so you can use some tips to make up for the shortcomings.

In fact, the restaurant outside will also be "over-oiled", that is, the ingredients will be preheated in the oil pan first, so as to reduce the time of stir-frying on high heat, and secondly, it can make the taste more fragrant and tender. But if you cook it at home, of course, it is not recommended to over-oil, because it is unhealthy to eat it often, and the used oil is not easy to deal with. Therefore, you can use blanching water instead of oil.

2. Don't add water. In order to avoid pasting the pot, some people will add water halfway, but this will cause the temperature to drop sharply and affect the taste of the finished product. So if you want to add water, heat the water, don't add cold water. You can also use cooking wine instead of water, which is more fragrant.

3. Order. When stir-frying, pay attention to the order of feeding.

4. Stir-fry meat dishes, which are required to be tender and delicious. The heat of the stir-fry and the order of feeding are all particular. Take fried pork slices as an example

Wash and slice the pork, heat the wok on the fire, add the bottom oil, after the oil is hot, first fry the green onion and the meat slices together, when the surface of the meat is white and close to half-cooked, first cook a little vinegar and stir-fry, wait for the vinegar to evaporate quickly, and then add ginger juice to stir into the flavor. Then add soy sauce and a little water, after the water boils, put in the auxiliary ingredients, and finally hook it, and pour a little oil out of the spoon. Stir-fry vegetable dishes, you can use a hot pan to warm oil, first put fresh ginger, fry out the fragrance, then cut the vegetables, quickly stir-fry, when the vegetable sound has passed, the texture becomes soft, then add soy sauce and fry well, and then put in a little soup, salt, sugar, monosodium glutamate, after stirring well, thicken and pour sesame oil to get out of the spoon.

5. Add vinegar. Stir-fried dishes often require outstanding taste, so the use of vinegar in cooking is quite crucial. Vinegar can remove odors, increase fragrance, and promote protein denaturation, making finished dishes more tender.

However, you should not use too much vinegar, so as not to taste the sour taste of acetate. In addition, adding ginger juice is better than minced ginger, because during the stir-frying process, the water of the main ingredient evaporates sharply, and when ginger is added, it will be quickly absorbed by the raw materials, and the finished dish tastes very good.