The practice of edamame and carrots, and the practice of soybean carrots and meat

Edamame carrot stir-fry is a dish made with edamame, carrots, minced green onion and ginger, dried red peppers, diced pork, and more.

Chinese name. Edamame carrots stir-fried.

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Suitable for. Fun for all ages.

Key nutrients.

Whether B vitamins contain preservatives.

Not. Main raw materials.

Edamame, carrots.

Raw materials. Edamame, carrots, minced green onion and ginger, dried red peppers, diced pork.

Operation. 1. Wash and peel the carrots and cut them into small cubes for later use, and cut the red peppers into shreds after washing. 2. Put an appropriate amount of vegetable oil in the wok, first fry the minced green onion and ginger and shredded red pepper to make the fragrance after heating, then put the diced meat and stir-fry for a while, add a spoonful of light soy sauce and an appropriate amount of cooking wine to taste, then add the diced carrots and edamame, and stir-fry over high heat.

3. Because the edamame has been blanched in advance, it can be fried for a while, and it can be seasoned with salt.

Tips. Edamame is bought in the fall, peeled and blanched in boiling water, then let cool and then bagged, frozen in the refrigerator freezer, you can eat it for a winter, and the fried edamame grains are still green, like fresh edamame just bought. This is a method I learned from an aunt, and it is very good, and it saves trouble and money.

Cut edamame and carrots into cubes, heat the oil in a pan and turn the heat to low heat, then add the edamame and carrots and stir-fry, pour in an appropriate amount of light soy sauce, add water and dry.

Ingredients. 100g pork belly.

Soybeans 100 grams of food.

Carrots: Half a gram of food.

Green Thread Pepper 4.

Onions: A little food that is in the crosshairs.

Ginger A little food that is a good drink.

Garlic is a food with two cloves.

Pickled peppers six.

Oil to taste. Salt a pinch of salt.

Thirteen incense a little.

Essence of chicken a little.

Dark soy sauce a little.

Carrots and soybeans are made by stir-frying minced meat.

1.Soak the soybeans and set aside.

2.Cut the carrots into cubes about a centimeter in size.

3.Chop the pork belly into minced meat.

4.Mince the ginger and garlic, and chop the green onions, pickled peppers and green peppers into small pieces.

5.Soybeans and carrots are cooked first, soybeans are boiled in the pot first, and when they are almost cooked, they are boiled with carrots and boiled together.

6.Remove the boiled soybeans and carrots and set aside.

7.Turn on high heat, heat the pot, add oil when the pot is hot, add the minced meat and stir-fry after the oil is hot, and stir-fry the aroma of the meat.

8.Add green onions, ginger and garlic, pickled peppers, thirteen spices, and dark soy sauce to stir-fry together to bring out the fragrance, and stir-fry the minced meat into a sauce color.

9.Add salt, carrots and soybeans to stir-fry together, and add some water to the pot when they are almost done, so that the salt flavor can be better integrated into the dish.

010.Add the green pepper and chicken essence and stir-fry a few times to get out of the pan.

Preface. Our baby loves to eat fried peas, fried with carrots, the color is a little better.

Material. Ingredients: 300g peas, 50g carrots;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of pork belly, appropriate amount of green onion.

Peas and carrots.

Cooked pea grains.

Dice the carrots.

Cut the pork belly into cubes and chop the green onions.

Add a spoonful of oil to the pan.

Add the pork belly and chopped green onions.

Add a pinch of sugar. Add a little soy sauce.

Pour in the peas and stir-fry.

Pour in the diced carrots.

Add a pinch of salt. Add a pinch of water.

Cover the pot and simmer for about two minutes.

Open the lid and stir-fry a few times to remove from the pan.

Tips: Add a little water and simmer.

Edamame.

200 grams. 100 grams of carrots.

150 g of auxiliary oil for potatoes.

Salt to taste, MSG.

The right amount is extremely fresh.

Appropriate steps. 1.Wash the edamame.

2.Peel and wash the potatoes and carrots and cut into small cubes.

3.Heat a pan and put a little oil.

4.Add the potatoes and diced carrots and stir-fry.

5.Add edamame and stir-fry.

6.Stir-fry to change color and add salt.

7.Put MSG.

8.The flavor is extremely fresh.

9.Stir-fry well.

10.Serve and enjoy slowly.

Material: Main material.

150 grams of edamame.

Carrots 80 g of salt as an adjunct.

To prepare the sautéed carrots in moderation.

1.Prepare the right amount of vegetables according to the number of people.

2.Dice the carrots.

3.Boil the edamame in water, then remove and set aside.

4.Boil the carrots in water, then remove them and set aside.

Stir-fry edamame and carrots with a tablespoon of oil, add an appropriate amount of salt, mix well, and then you can start the cooking technique.

Boiling edamame and carrots in water makes them soft and easy to cook.

Ingredients: Edamame grams.

Carrot 1 pc.

Carrots sautéed edamame preparation.

Heat oil in a pan and stir-fry edamame carrots.

Add a pinch of salt

Put in hot water and cook for a while, edamame and carrots are more difficult to cook, put them together and cook for about two minutes, until they are cooked, so that edamame does not need to be blanched in advance.

Cover the pot and simmer for about 2 minutes.

Stir-fry with lid on high heat to reduce the juice.

How to make fried diced pork with edamame and carrots.

1.Carrots, garlic cloves, and red peppers are cut into dice about the size of edamame.

2.Cut the lean meat into edamame-sized cubes, chop the green onion and ginger into chopped green onions and minced ginger, and put them in a bowl. Add an appropriate amount of salt, sugar, light soy sauce, dark soy sauce, cooking wine, Sichuan pepper powder, mix well, and marinate for a while.

Add an appropriate amount of starch and mix well. (Green onions, ginger and peppercorn powder have the effect of increasing flavor and removing fish, and I personally feel that the fried meat is more fragrant, and it is okay not to put it.) )

3.Pour cooking oil into the pan, a little more, heat it, pour in the diced meat and stir-fry, set aside.

4.Wash the pot, add some oil, add the garlic and stir-fry until fragrant, pour in the edamame, stir-fry until the color of the edamame becomes darker, add a little boiling water (about 3 tablespoons), add salt, and fry until the edamame is broken. Add the carrots, diced red pepper and stir-fry a few times, then add a little boiling water and continue to stir-fry.

ps: Edamame is not easy to cook, if you can't add water once, add it again.

5.When the water is almost dry, add the diced meat, stir-fry for a while, and then serve.

Ingredients: carrots, chicken breast, edamame;

Excipients: oil, salt, starch, pepper, sugar, monosodium glutamate.

Carrots, diced chicken, edamame.

Wash the carrots, peel them and cut them into cubes. Put edamame beans in boiling water to blanch off the outer membrane, take out, soak the cold chicken in cold water and cut it into cubes, add salt, pepper, water starch and mix evenly, marinate for 15 minutes, pour a tablespoon of oil into the spare pot and heat it, fry the chives segments, put in the diced chicken and fry it a few times, put out the remaining oil in the spare pot and continue to heat, add carrots, edamame and two spoons of water, stir-fry for 3 minutes until cooked, add the fried diced chicken, salt, pepper and sugar and stir-fry well.

In my family, there are generally two ways to do it:

One is very simple, add water directly, add salt and cook it.

However, after cooking, it is best to soak for a while so that the flavor can be absorbed.

Another kind of trouble is that you have to peel the beans out, cut the pork into small pieces, marinate the pork in soy sauce for a few minutes, fry the pork in oil for a few minutes, and then scoop it up when it is half-cooked, then put the beans down and fry them, add water, add salt and burn them almost cooked, and then put the pork down, burn them for a while, add monosodium glutamate, and mix them a few times to get out of the pot.