How can you stir fry a dish fragrant without being greasy?

Introduction: Many people like to eat some fragrant but not greasy meals when eating, or when eating, at this time we need to test our stir-fry skills, how can we fry the dishes fragrant but not greasy? Let's find out.

1. How to stir-fry the dish fragrant but not greasy

In ordinary life, we need technology to stir-fry, when your dish is fried more greasy, not only not delicious, but also harmful to health, now people with the improvement of the quality of life, the pursuit is also different, hope to be able to eat some healthy meals, so how can we make the food fragrant but not greasy, this time you need some cooking skills. Next, let's talk about how to fry vegetables to be fragrant but not greasy, first of all, we must put some vinegar when stir-frying, at this time it can make the taste better and then put some chicken essence, and when stir-frying, the oil should be less, you can not eat some lard, try not to eat lard, because this oil is particularly greasy.

2. How to make food

In the process of stir-frying, put some oyster sauce soy sauce and dark soy sauce, the color of this dish is not only very good-looking, the taste is also very fragrant, and it will not feel particularly greasy to eat, so this kind of dish is very delicious, in daily life, we can improve our cooking skills through this way of stir-frying, and it tastes particularly fragrant. So let's demonstrate today, first of all, let's talk about a vinegared cabbage, at this time we have to test this key point of oil but not greasy, because Chinese cabbage itself belongs to a kind of vegetable, and it will not taste good if you give too much oil. When you give too little oil, it will have no taste, so stir-frying such a home-cooked dish best reflects a person's cooking skills, we will fry this dish according to some of the above methods, it is very delicious, and it tastes particularly fragrant, there will be no greasy feeling, and it is especially delicious.

Therefore, in daily life, in order to improve our cooking skills, we must master some correct cooking methods in order to eat delicious food.

First of all, when making it, you must pay attention to the heat problem, and you must not use a large fire, but a low fire. And when making, you must pay attention to the proportion of ingredients, and you must not put too much. But I think the most important thing is that when making it, you must pay attention to the time issue, and never fry it for too long.

Cooking wine should be added in the process of stir-frying, and some green onions, ginger and garlic can also be added for seasoning, and you should also pay attention to the color, flavor, and temperature, and be sure to control the heat. In this way, the dish can be fried fragrant but not greasy.

First of all, clean the dish, pour in salt and marinate for ten minutes, control the moisture to dry, onions, ginger, garlic and other seasonings should not be less, pour the oil in advance, you can fry it with the meat will be more delicious.

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.

Method: 1. Order with boiling water. When stir-frying green vegetables, order with boiling water, the fried vegetables are tender and colorful, if you use cold water, it will affect the crispness.

2. Salt wisely. Stir-fry vegetables with animal oil, it is best to put salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil, if soybean oil, tea oil or vegetable oil is used, you should put vegetables first, and then salt, which can reduce the loss of nutrients in vegetables.

3. Sweet and sour sauce ratio. 2 parts sugar, 1 part vinegar, such a ratio can achieve the best sweetness and sourness ratio.

4. Grinding of silk syrup. When boiling the silk syrup, add a grain of rice-sized alum to each plate, which can prolong the knot time and make the sugar silk longer.

5. Pay attention to vinegar. When adding vinegar, pour the vinegar along the edge of the pan before cooking, which is more mellow and rich than pouring it directly on the pot.

6. Wine for salad. When the wine is opened, if it is stored for too long, it will turn into vinegar, which has an aromatic flavor and is delicious in salads.

7. Wash the vegetables with salt. When cleaning vegetables, sprinkle a handful of salt in the water to remove the insects from the vegetables.

8. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, too much nutrients will be lost.

The method is very simple, the first wide rotten sleepy should first clean these vegetables, then boil the oil, pour in the green onions, ginger and garlic and stir-fry, Li Hui and then put the prepared ingredients into the pot, add the appropriate amount of salt, chicken essence, oyster sauce, light soy sauce, sugar and stir-fry evenly, and then cover the pot and simmer for three minutes.

When stir-frying, you should put the seasoning, put the seasoning enough, and finally fry it over high heat, and stir-fry it in time when frying, so as not to stick to the pan.

First of all, it is necessary to control the heat, and to control the time of stir-frying, and in the process of stir-frying, you must choose the seasoning that is suitable for the amount of sedan residue, and then simmer for a period of time.

When stir-frying, we must remember not to put too much oil, and to put salt at the end of the whole fire, so that the fried dishes will be particularly fragrant and not greasy.

As we all know, cabbage is not only affordable in the vegetable market, and, because it is relatively easy to plant, it is also more common in vegetable stalls, if you want to ensure that the cabbage is fragrant and not greasy, it is so delicious that you don't want to learn to put down the wooden chopsticks, but, because it is too common and the practice is also very simple, most people can only use one trick to fry, especially in winter seasons, even if the dishes are single, the method of cooking vegetables is very simple, usually there will be no appetite, as the so-called, the original abdomen is very hungry, As soon as I saw the dishes on this table, I lost my appetite, I don't know if everyone also has this kind of experience?

It's very simple to make a simple side dish into a delicious food, but it is also important to be careful, and I like to pour some simple side dishes on weekdays to make dishes that taste as good as famous brands. Today, I will teach everyone how to ensure that the cabbage is fragrant but not greasy, so delicious that I don't want to put wooden chopsticks.

First prepare a cabbage in advance, peel off the cabbage, can not be lazy and immediately chop it with a fruit knife, because you have planted vegetables to know, if this kind of cabbage is not torn off to wash, it can not only wrap the soil, but also is more likely to wrap the sediment of chemical fertilizer, because it is wrapped, it is not easy to disappear. Therefore, I recommend that you be sure to open the piece by piece to wash. Subsequently, drain the water.

Then, pat the cabbage, cut it into shredded cabbage, put it in a bowl and add a spoonful of salt, and marinate it for about ten minutes, so as to better marinate the water and make the cabbage taste more crisp.

Prepare a handful of green onions in advance, wash them and chop them for later use.

Then, prepare about 300 grams of pork belly in advance and cut it into small pieces, this amount is not a certain amount, you can decide according to the size of the population, I usually prepare the amount for a family of three in advance. Then, put it in a bowl and set aside.

Squeeze the pickled cabbage dry, then chop it and set aside, this must be chopped a little, it is used later for insurance.

There is no need to add some oil to the pot, immediately cool the pot, fry the pork belly until orange, take it out to control the oil and replenish the water, and chop it after it cools slightly.

Then put the chopped meat crisp into a bowl of cabbage, add green onions, a spoonful of bean paste, appropriate peppercorn noodles, three spoons of sesame oil, stir well, and then prepare five yuan dumpling wrappers in advance, and wrap the prepared stuffing into dumplings.

Put a small amount of oil in the cold pot, put the dumplings after the oil is boiled, fry them on low heat until the bottom is golden brown, and then pour in the fingers and a bowl of starch water, less than one-third of the dumplings can be, turn to a simmer after the fire boils, boil for ten minutes, after the starch water is boiled dry, the dumplings will be cooked thoroughly, it is indeed very fragrant, and then sprinkle with green onions and white sesame seeds, the delicious dumplings are ready, although the whole process is a little inconvenient, but, delicious and worth it.