How to stir fry? I m running out of food! How to stir fry vegetables in restaurants is the fastest

Defrost it first, slice it, then heat the pot, pour in oil, probably fill the bottom of the pot is enough, not too much, just pour the sausage down, add salt, a small spoon, this kind of sausage is generally marinated, it is salty itself, don't put it. Add MSG when the pot is removed.

Scrambled eggs with tomatoes: also heat the pan first, pour oil into it, pass the bottom of the pot, put the beaten eggs down and fry them, add salt, and fry them into lumps "use a spatula to separate them in the pot a little", and then put the tomatoes into the pot, fry them together, and add monosodium glutamate when you get out of the pot, and you're good to go.

It's all cut first and the ingredients ready are good.

When the pot is hot, put the oil, salt, or wait until it is almost cooked.

Uh, this sausage... I can't eat it, right!!

1.Beat the eggs out of the bowl, beat well, put a little salt, then pour some oil into the pan, when the oil is hot, pour the eggs in, scramble the eggs, and put them in the bowl after scrambling! Set aside!

2.Stir-fried tomatoes (i.e. tomatoes) will produce a lot of water as soon as they are fried, so there is no need to put water, if the tomatoes are relatively small, put a little water down!

3.Seeing that tomatoes can be cut off with a shovel, put some sugar, because tomatoes will be sour when fried, even if they are originally very sweet! The amount of sugar varies from person to person, so there is no requirement!

4.Pour the scrambled eggs down, fry them, and take them out after 3 to 5 minutes!

The first step is to open the refrigerator door, the second step is to take out the sausages, and the third step is to close the refrigerator door...Ha ha.

Sausages can be scrambled with eggs, similar to tomatoes.

1。Wash the pot and wash the dishes. Slice the tomatoes. Peel the eggs, beat well, put a little salt in them, and put a little less.

2。Boil the pot dry and put oil (be sure to boil dry, otherwise the oil will splash) 3. When it is hot, just let the eggs turn solid from liquid.

4。Put the tomatoes.

5。I often put wine in it, and it is more fragrant.

6。Taste it, it's salty enough, it's not enough to put it again, if you put too much, there's no way.

7。Essence of chicken.

1.First be all left material. 2.

The chef has to be nimble3.Enough space in the kitchen.

4.Be nice to the chef because it will affect the chef's mood. 5.

Manpower depends on the business. Business is good, and only a few people do it, so the loss is themselves.

The dishes should be thinly cut, the fire should be matched, the oil should be vigorous, and the chef and kitchen utensils should be more.

A few more chefs, semi-finished products are ready early.

Hello! The master leads the door, and the cultivation is in the individual! Find a good master Wang, teach you sincerely, and work hard to do it yourself, only to attack Sanzi to let you work hard, and you will be able to learn to cut vegetables and stir-fry vegetables in half a year! Happy to you!

In fact, stir-frying is quite simple, just a few sleepy seasonings, as long as Wang Dan takes it properly, the dish is fried! You need to look more at cutting vegetables, each dish is cut differently, it's good to do more! Chi Yan.

Hands-on ......Start simple......

It can't be fast, practice makes perfect.

Turning the pot is generally what we often call shaking the pot. Shake the pot to pay attention to skills, the arm moves back and forth, not up and down, and when you pull it to the back, you don't use your arm to shake it, you don't need to use force, and the wrist shakes the pot lightly and turns it over. Be skillful and practice more.

As the saying goes: practice makes perfect!

Just practice more. Do you study hard? There's no other way. Give it a try.

【】Apprenticeship, in the kitchen, do not hesitate to start from all the little things.

Outside of work, learn from books and online.

More hands-on and more practice can help you adapt faster.

You need to learn more from the teacher and exercise more on your own.

Ask the teacher more and practice more.

When I usually stir-fry, cut slices of meat or shredded meat, marinate for a while, put soy sauce, a little cooking wine and a little five-spice powder, marinate for about 20 minutes and then fry in the pot, that is, it is easy to cook, and the fried meat is particularly tender, you try, it works.

It doesn't matter if it's a stew, when I usually stir-fry, cut into slices of meat or shredded meat, marinate for a while, put soy sauce, a little cooking wine and a little five-spice powder, marinate for about 20 minutes and then fry in the pot, that is, it is easy to cook, and the fried meat is particularly tender, you try, it works.

Marinate for 15 minutes in advance, you can also mix some cornstarch, you can also add some cooking oil when marinating, which not only locks in the moisture and nutrients of the meat but also speeds up the ripening speed, or put some vinegar after putting it in the pot.

Burn to a certain point, add some water, and start a high fire.

Don't rely on recipes to cook, you have to have a "concept", which is the feeling of cooking.

Why do many mothers cook all their lives, but the taste is still not flattering, why do some people just learn to cook, but the taste of the dish is very good? Mastering the feeling of cooking is more important than simply stir-frying recipes.

Simply put, what exactly are you doing? This means knowing your ingredients well and preparing them according to their characteristics. Think about what effect you want to achieve?

Color, fragrance, and shape are considered in many ways. Then, how do you plan to achieve this? Which method or methods are used for frying, stewing, steaming, and a combination of multiple methods.

Of course, there are many conditions to consider, such as pots, fire, eating habits, etc... Space is limited here, and I really can't go into details.

In short, use your brain, think about it and do it again, and don't ask too much. What should be cooked must be cooked thoroughly to avoid poisoning, and it is most important to pay attention to the safety of fire, gas and food hygiene.

If you are in a hurry to learn first - stir-fried meat with green vegetables, almost all kinds of vegetables and meat are made, and stir-fried rape with pork is the easiest to achieve. It is to cut the meat well, and marinate it for half an hour with starch, soy sauce, cooking wine, etc.; Pickle the time to wash the vegetables, break the large rape or cut it, and the small ones can be fried whole. First medium heat, put oil in the pot and just smoke, use green onions, ginger, garlic, peppers, etc., to cook the pot or fry the meat directly - smell the aroma of cooked meat, and you can directly put the green vegetables.

If you pay attention to the point, fry the meat fully cooked and put it out, then brush the pot, put oil, fry the vegetables, and put the meat into the pot twice (you can thicken the water starch and white pepper before starting the pot).

Through this dish, you will master the techniques of knife work, heat, and stir-frying, and remember how to marinate the meat with starch and seasonings before frying, how to evenly cut the meat according to the fiber cross-section of the meat, and the technique of keeping the vegetables moist and stir-frying quickly with salt to keep them green. If you learn to stir-fry vegetables with meat, you will basically be able to become a teacher! Don't learn scrambled eggs with tomatoes first – it's said to be the easiest, but it's actually hard to master!

Turn on the computer, look at the video first, and then learn to do it.

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 allow the water to evaporate, otherwise it will spray oil. 3.

Pour in a little oil, the amount of oil is about enough to cover the flat 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. Lotus shark fin.

Ingredients: 200 grams of shark fin. 30 grams of minced chicken, 30 grams of water rice, 20 grams of minced ham, 50 grams of yellow cake, 50 grams of soft eggs, 20 grams of cooked chicken and pork.

20 grams of egg white, 30 grams of starch, 5 grams of refined salt, 5 grams of cooked lard, 10 grams of spinach juice, 10 grams of green onion and ginger.

How to make lotus shark fin:

Lotus shark fin. 1. Put the minced chicken into a bowl, add egg white, wet starch and refined salt, and mix well to make chicken material; Choose 12 spoons (6 large, 6 medium) and smear cooked lard in the spoon, then smear the chicken material until flat, sprinkle the top of the spoon with minced ham to form a lotus petal shape.

2. Add the leftover chicken material to the spinach juice, which is green, take a wine cup, smear the oil inside, and then smear the green chicken material, insert it evenly with sea rice, make a lotus pod, put the lotus pod and lotus petals into the cage and steam them over a slight fire for 8-12 minutes, and take them out after cooking.

3. Add water to the pot and boil, prick the soft egg with a fine needle, gently squeeze the egg liquid into the boiling water into the egg yolk shred, take it out after floating, repair the chicken cake into a circle, form a cake tray, put it at one end of the fish plate, take out the steamed lotus petals and lotus pod respectively, put it on the cake tray to form a lotus shape, and surround the egg yolk silk around the lotus pod into a lotus whisker.

4. Put the fish plate into the cage and steam it for 2 minutes, put the shark fin in the bowl, add cooked chicken, cooked lard, green onions, ginger slices, clear soup, steam it in the basket and take it out, remove the chicken, pork, green onion and ginger for later use.

5. Put the scallion oil in the wok and boil it until it is seven mature (about 175), put the green onion and ginger slices and fry them slightly, then put the soy sauce, Shao wine, clear soup, refined salt, shark fin, simmer until the soup is an hour, wet the starch to thicken, pour the scallion oil, and push it into one end of the fish plate. Put clear soup, Shao wine, and refined salt in the soup pot, wet the starch to thicken after boiling, and pour chicken fat on the lotus flowers.

The weekend cooking class courses of our institute mainly learn: crispy fried Taijitu, crispy and tender fish, Hunan marinated production, exquisite radish skin, home-style tofu, yellow stewed eel, flavored shrimp, chopped pepper fish head, three-silk treasure fish, boiled live fish, Hunan vegetable braised beef, wild pepper stir-fried beef, farmhouse fried meat, Mao's braised pork, vegetable ribs, mutton hot pot, dry pot bullfrog, dry pot lettuce bacon, small fried chicken, sauce roasted Huaishan, green pepper stewed belly strips, farmer's assorted vegetables, chili preserved eggs and so on.

The key is that you first adjust your mentality, think about what you should do tomorrow before going to bed at night, how to make a worthwhile day, don't learn blindly, think thoroughly in advance

Find an uncooked stove and fry it for two years.

Get on good terms with the chef and let him let you learn more from him.

It's the fastest way to go out and learn to play lotus!