The practice of stir frying seasonal vegetables in Chinese restaurants, what is the use of stir frie

Stir-fried seasonal vegetables, refreshing and delicious, easy to eat, adults and children alike.

Diced corn and vegetables].

Ingredients: corn, carrots, lettuce, cooking oil, salt, garlic, chicken essence.

Method: 1. Peel and wash the carrots and cut them into small cubes.

2. Peel and wash the lettuce and cut it into small cubes, peel and chop the garlic for later use.

3. Boil a pot of water, blanch the corn kernels, and remove them for later use.

4. Blanch the diced carrots and lettuce separately.

5. Put the wok on the heat, add the cooking oil and heat the minced garlic.

6. Add corn kernels, diced carrots and diced lettuce and stir-fry.

7. Add salt and chicken essence and stir-fry evenly before turning off the heat and eating.

Ingredients: greens, oil, salt, oil, light soy sauce, ginger, garlic.

Production method: 1. Clean the cabbage sum and soak it in light salt water for 10 minutes to remove pesticide residues.

2. Put water in a pot and bring to a boil, put a little oil and salt in the water, blanch the cabbage, and remove the water when the water boils.

3. Cool with cool boiled water, drain the water and put it on a plate.

4. Put oil in a pot, pour in minced ginger and garlic and stir-fry until fragrant.

5. Add a little salt and water, and pour in the oil.

6. Add a little light soy sauce and bring to a boil and remove from heat.

7. Strain the soup through a mesh sieve and remove the minced ginger and garlic.

8. Pour the filtered soup over the choy sum.

Oil-consuming king oyster mushrooms].

Ingredients: Pleurotus eryngii, green vegetables, salt, sugar, green onion, ginger, garlic, oil, starch, chicken essence, pepper.

Method: 1. Wash and slice the oyster mushrooms, blanch them in water.

2. Wash the vegetables and blanch them in water, (put some salt and oil in the water).

3. Put the greens in a pot.

4. Heat the oil, stir-fry the ginger and garlic until fragrant, put down the oyster mushrooms and stir-fry.

5. Add the sauce made with salt, sugar, oyster sauce, water starch and pepper.

6. Cook over high heat until the juice is thick, add green onions and chicken essence.

Ingredients: beans, minced pork, oil, salt, sprouts, light soy sauce, chicken essence, dried chili, Sichuan pepper, green onion, garlic, ginger.

Method: 1. Heat the oil in a wok and fry the dried chili peppers and peppercorns over low heat, and remove them.

2. Then put in the washed beans and stir-fry over medium low heat for about 8-10 minutes.

3. Stir-fry the beans until they wrinkle the skin, set the beans aside, add minced garlic and ginger and stir-fry until fragrant.

4. Add spicy sprouts to stir up the fragrance.

5. Add minced pork and stir-fry until it changes color.

6. Add a little light soy sauce and salt and continue to stir-fry.

7. Add a little chicken essence and stir-fry, pour in sesame oil, stir-fry evenly and turn off the heat.

Hot and sour lotus root] Ingredients: lotus root, coriander, ginger, vinegar, sugar, salt, spicy oil, starch, chicken essence.

Production method: 1. Vinegar, sugar, salt and starch are mixed together.

2. Soak the chili peppers in water for a while and drain them. Slice the ginger and chop the parsley into sections.

3. Cut the meat into cubes and soak in water and drain for later use.

4. Put ginger slices and spicy oil in a pot, and stir-fry the ginger slices over low heat to be slightly yellow.

5. Pour in the lotus root and chili rings, and stir-fry over high heat until the lotus root is 7 ripe.

6. Add the blended juice. Stir-fry over high heat until the lotus root is fully cooked, and the juice is viscous and bright.

7. Remove from the pot and put the chicken essence and coriander.

The fresh vegetables that grow in each season are different, so the types of vegetables that are stir-fried at home on the family table are different in each season. Seasonal vegetables mainly refer to a different kind of green vegetables that grow in each season, for example, summer water spinach is a seasonal vegetable. Therefore, there are many common types of seasonal vegetables on the family table, and people who love to eat vegetables must come to know the common types of seasonal vegetables.

A complete set of home-style stir-fry recipes.

1. Steamed eggs with minced meat.

I bought a few meat fillings, other seasonings as you like, soy sauce and salt must be put, put some water and an egg glue sticky, put a deep dish and flatten, and beat two eggs on top. Put cold water into the pot, steam over high heat, and boil the pot for 10 minutes before eating.

2. Diced fish-flavored chicken.

Diced chicken breasts and salted, carrots, cucumbers, peppers – easy to cook ......It's all ding, and it will be better if there are magnolia slices (it will take 5-7 minutes to finish them all). 2 tablespoons of soy sauce, 2 tablespoons of vinegar, half a spoon of sugar, a little salt, mix into juice, put oil in a hot pan, fry Pixian bean paste, put diced chicken, change color, put magnolia slices and carrots for a while, and then put the cucumber in one go, turn over a few times, add the sauce and stir well, and thicken out of the pot. If you have a fast hand, 5 minutes is fine, and if you are slow, 8 minutes is about the same.

3. Meatball soup.

Winter melon or something, suitable for putting the vegetables in the soup into thick slices, ** oil slightly stir-fry and put water.

Here put some salt in the pork filling, green onion water and an egg glue sticky, and wait for the water to boil and take a spoon or chopsticks (I use chopsticks, fast and convenient, do you have to be so round to eat yourself......Place the minced meat piece by piece in a place where the water is boiling. Wait for it to be in the pot, boil it for two minutes, and then add salt or something. If you are willing to put some coriander seaweed mustard, it's up to you, doesn't it taste better:

4. Hot and sour cabbage.

It's also called kohlrabi, cabbage, cabbage or something, and it's ...... casually

Shred the cabbage, fry the peppercorns and dried chili peppers in the oil pan (pay attention not to be paste, the speed should be fast), immediately put the shredded cabbage and stir-fry, soften it with a little water. I like the crispy stew for a short time, and I grasp it myself. Add at least two tablespoons of vinegar to the pan and thicken.

The speed must be fast, otherwise the taste will run out ......

5. Crab roe tofu.

One cooked salted duck egg, separate the yolk from the clear. Turn on low heat and stir-fry the egg yolk, put a box of inner fat tofu when there are many, many small bubbles, shovel it with a spatula, fry it a little and put it in water. After the pot is boiled, break it up and put it inside to thicken. Well, it's delicious.

6. Mapo tofu.

Stir-fry Pixian bean paste over medium heat (it doesn't matter if there are other things such as large ingredients and peppercorns, but this must be there), put dried chili peppers and a little meat filling, and add a bowl of water when the meat filling changes color. When the water is boiled, the boxed tofu is not authentic, but it can be tasted in a short time. After boiling for 2 minutes, thicken and add the parsley and green onions.

It's over. 7. Stir-fry the liver tip.

Pork liver slices are grasped with cooking wine salt starch, cucumber slices, you can also put chili peppers, ginger and garlic chopped to a lot.

Heat the oil and chopped green onion with a little ginger and garlic fragrance, put the liver, and stir-fry quickly, because the starch is put in, and the slow stir-fry will stick to the pan. Put more.

Summary. Hello, it is a pleasure to serve you. What is the use of eating fried vegetables in Chinese food, the answer is: eating fried vegetables in Chinese food can improve immunity, supplement vitamins, and promote digestion very well.

You are good and silvery, and I am happy to serve you in the game. What is the use of eating fried vegetables in Chinese food, the answer is: eating fried vegetables in Chinese food can improve immunity, supplement vitamins, and promote digestion very well.

When stir-frying vegetables, it should be noted that the vegetables should be buried in boiling water according to the texture, and the harder ones can be boiled for a while, and the slightly softer ones can be slightly scalded. When stir-fried, the taste of acacia vegetables is very good, and the vegetables are very tender, and eating more is good for the body.

Stir-fried vegetables: Ingredients:

200 grams of corn shoots, 50 grams of snow peas, 30 grams of bell peppers, 15 grams of shiitake mushrooms, 50 grams of crab mushrooms, 10 grams of sesame oil, 5 grams of sugar, 1 gram of refined salt, light soy sauce, 15 grams of garlic.

Cooking steps:1Shred the snow peas and slice the mushrooms for later use.

2.Blanch the corn shoots and snow peas.

3.Stir-fry the minced garlic in a frying pan.

4.Pour in crab mushrooms and shiitake mushrooms and stir-fry until soft.

5.Add snow peas and corn shoots and stir-fry well, add salt, light soy sauce, sesame oil and bell peppers.

6.Stir-fry quickly and evenly.

7.Finish. Cooking Tips:

1. Nutritional analysis of corn shoots (canned): Corn shoots are rich in vitamins, proteins, minerals, and rich in nutrients; And it has a unique fragrance, sweet and crisp, tender and delicious.

2. Bell pepper is rich in a variety of vitamins (rich in vitamin C) and trace elements, which can not only improve dark spots and freckles, but also have the effects of relieving heat, replenishing blood, preventing colds and promoting blood circulation. Biologically, it is a hybrid plant and is not a genetically modified food, so it can be eaten with confidence.

Nutritional value of snow peas:

1.Cooked dried snow peas provide twice as many solids, calories, carbohydrates and protein as cooked green snow peas, but green snow peas contain more vitamins A and C than dried snow peas.

2.Every 100 grams of cooked snow peas provide grams of protein, which is about the same as the energy provided by 28 grams of cooked lean pork, but every gram of protein provides twice as many calories as lean pork.

3.Snow peas are low in calcium and phosphorus in legumes, so they need to be supplemented with other foods when eating snow peas. Rich in phosphorus are animal proteins, legumes and nuts, and a large intake of these foods must be accompanied by adequate calcium supplementation, because when calcium intake is insufficient, if you consume a large amount of phosphorus, it will affect the absorption and utilization of calcium.

4.Snow peas are the best in iron**.

Preface. Eat light and seasonal vegetables in the summer. Carrots can benefit the liver and eyes, enhance immunity, and lower blood sugar and lipids.

The fungus cleanses the lungs. Pleurotus eryngii mushroom is a vegetable with high nutritional value among mushrooms. The main nutritional value of green chili pepper is vitamin C, which can improve human immunity, promote collagen synthesis, and strengthen teeth.

Material. Ingredients: half a carrot, half an oyster mushroom, half a sharp pepper, 20g fungus;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce. Stir-fry seasonal vegetables.

Prepare all the ingredients and soak the fungus.

Pleurotus eryngii, carrots, green peppers, cut into diamond-shaped slices.

Stir-fry all ingredients in a pan of hot oil.

Put the soy sauce and salt.

Add a spoonful of garlic chili sauce to taste.

Finally, drop a drop or two of sesame oil.

Tips: When cooking vegetarian dishes, a drop or two of sesame oil will be very flavorful.

Stir-fry seasonal vegetables.

Ingredients required: 1 section of lotus root, 1 celery, 1 handful of fungus (dry), 1 section of carrot, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch

1.Prepare the required materials, the fungus needs to be soaked in advance, soak the dried fungus in cold water for 3-4 hours, soak the fungus fully, remove the leaves from the celery, peel and wash the carrots.

2.Scrape off the skin of the lotus root, cut it into slices, put it in clean water, soak it, so that the color of the lotus root slices will not turn black, and cut the celery into sections with an oblique knife.

3.Tear off the roots of the soaked fungus, then tear it into small flowers, and cut the carrot into diamond-shaped slices.

4.Add water to the pot and bring to a boil, blanch the lotus root slices for about 1 minute, remove the lotus root slices, put them in cold water to cool, remove and drain the water for later use.

5.The water in the pot is boiled again, add a little salt, pour in a few drops of oil, blanch the celery, blanch the celery until the color becomes dark green, take out the celery, put it in cold water to cool, drain the water and set aside, when the celery is blanched, add a little salt and oil to the water, which can make the color of the celery more green, and then pass the cold water after blanching, the color of the celery will not turn yellow.

6.Heat oil in a pan and stir-fry with minced garlic until fragrant.

7.Add the fungus and carrot slices and stir-fry for 1-2 minutes, don't fry the fungus alone, so that the fungus is easy to fry, splash oil, and fry with other ingredients, so that the fungus will not fry.

8.Add lotus root slices and celery and stir-fry over high heat for about 1 minute, then add salt, chicken essence, pour in a little water starch to thicken the thickener, stir-fry evenly over high heat, turn off the heat, and put it on a plate.

The meaning of seasonal vegetables.

Seasonal fruits are a variety of fruits that ripen according to the laws of nature in different seasons. In today's era of advanced science and technology, new technologies, greenhouse technology, have been produced to cultivate seasonal fruits. This method brings great convenience to people, allowing people to taste fresh seasonal fruits at any time.

January to March of the lunar calendar.

Vegetables: peppers, green peppers, bell peppers, onions, peppers, green peppers, bell peppers, onions, cauliflower, sweet beans, peas, celery, lettuce, shepherd's cabbage, rape, spinach, toon, spring shoots, marantou, gourd, leeks.

Fruits: Fruits: guava, jujube, loquat, mulberry, cherry.

April to June of the lunar calendar.

Vegetables: peppers, loofahs, bitter gourds, winter melons, kidney beans, asparagus, callus white, onions, cucumbers, chayote, pumpkin,

Amaranth, mountain soybean, water spinach, dragon's mustard, sweet potato leaves, bamboo shoots, lettuce, tomatoes, cabbage, eggplant.

Fruits: strawberry, lotus mist, peach, plum, watermelon, pineapple, mango, lemon, passion fruit, dragon fruit, apricot, lychee

Kiwi, banana, coconut, cherry.

July to September of the lunar calendar.

Vegetables: okra, water chestnut, lotus root, pepper, chestnut, winter melon, green beans (kidney beans), sweet potato leaves, beans, mountain.

medicine, cabbage, lentils.

Fruit gods or trouble: grapefruit, pear, persimmon, papaya, apple, lotus seed, cane, grape, dragon fruit, star fruit, guava,

Apricots, oranges, dates, hawthorns, walnuts.

October-December of the lunar calendar.

Vegetables: green peppers, cabbage, cabbage, onions, cauliflower, carrots, turnips, sweet beans, celery, spinach, mustard.

Vegetables, Aoi New Year's vegetables, lettuce.

Fruits: oranges, tangerine, grapefruit, dates, sugar cane.