Home cooked stir fry recipes and tips

Grilled minced meat. Material:

100 grams of minced meat, 1 small bundle of vermicelli (about 30 grams), small white shrimp skin, baby cabbage, 300 grams of fried tofu vegetables with baby cabbage, a little minced ginger.

Seasoning: 1 teaspoon each of salt, monosodium glutamate, soy sauce.

1. Soak the vermicelli and control drying; Cut off the roots of the cabbage, wash and dry, and cut into small pieces about 3 cm long.

2. Heat the oil, add minced meat, ginger and soy sauce, fry and then put in the cabbage, wait for it to be soft and soft, and add a drop of sesame oil.

3. Cover the pot and simmer over low heat for 2 minutes, add salt and monosodium glutamate, stir-fry well and turn off the heat.

Small stir-fried home cooking method:

Ingredients: 1 handful of shredded pork, 1 slice of cabbage, 1 small onion, 2 large fungus of Shuifa fungus, half a red pepper, 1 pinch of shredded ginger, appropriate amount of green onion.

1. Mix shredded meat, starch and a little cooking wine well. Wash and dry the cabbage, cut off the leaves, cut it into 5 cm long segments, and change the tendons into centimeter-wide shreds; Shredding of fungus; Peel the onion, wash and shred; Slice the red pepper longitudinally.

2. Put oil in a wok and boil until it is hot, keep it on medium heat, add shredded ginger and shredded meat, use a spatula to disperse, add light soy sauce and stir-fry when the shredded meat is white.

3. When the shredded meat is wrapped in light soy sauce, add cabbage and fungus, stir-fry for 1 minute, add shredded onion and shredded red pepper and stir-fry, turn off the heat when the shredded onion is slightly soft, add salt, monosodium glutamate, sesame oil, and green onion and mix well and serve on a plate.

1. Potato stewed pork ribs

Pork ribs stewed potatoes is a dish made with potatoes and pork ribs as the main ingredients, peppercorns, cooking wine, ginger, coriander, green onions, salt, and monosodium glutamate as seasonings. The taste is salty and fragrant.

2. Stir-fried chicken with shiitake mushrooms.

Prepare an appropriate amount of shiitake mushrooms and two chicken thighs. Chicken thighs are more tender and tastier than chicken breasts, so chicken thighs are recommended. Separate the chicken from the bones with kitchen scissors.

Add water to the chicken and wash it, change the water and wash it until there is no blood water, squeeze out the water and cut it into small pieces, add cooking wine, salt, pepper, light soy sauce and mix evenly, marinate for 20 minutes. Wash and slice the mushrooms.

Pour the chicken into the hot pan with cold oil, fry and change color, add shredded ginger, green onions, dried chili peppers, and Sichuan peppercorns and stir-fry, stir-fry the fragrance, and do not put the chili peppers if you can't eat spicy, or use fresh green and red peppers to match the color. Then pour in the shiitake mushrooms and stir-fry, add a little salt to taste after they become soft, and fry until they are even.

3. Shrimp tofu.

Prepare a small half broccoli, a piece of soft tofu, and an appropriate amount of prawns. Peel the prawns into shrimps, remove the shrimp lines, clean and control the water, add cooking wine, salt and pepper to grab and mix a few times, and marinate for ten minutes. Cut the broccoli into small florets, blanch the boiling water in the pot after washing, and remove it to cool for later use.

Cut the tofu into small pieces and set aside.

Add a little oil to the wok, add minced garlic, ginger and chopped green onion after heating, pour in the tofu after stir-frying, pour in a little water, add salt and cook for one minute. Then pour in the shrimp and stir-fry, fry until the shrimp change color, then pour in the broccoli, put a little salt and fry a few times, and finally pour in a little starch water to thicken, the shrimp tofu is ready, light and delicious.

Fourth, Kung Pao Chicken.

Kung Pao Chicken is a famous traditional dish that is famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine, and the Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine.

After that, Kung Pao Chicken also spread abroad.

5. Shrimp eggs.

Prepare an appropriate amount of shrimp, remove the shrimp line and rinse it, add cooking wine and salt to grasp and mix after controlling the water, and marinate for ten minutes. Crack two or three eggs into a bowl and stir well with a pinch of salt. Put the shrimp in the hot pan with cold oil, fry until slightly discolored, pour in the egg mixture, pour in without hurrying, wait until it solidifies and fry a few times quickly, sprinkle a little chopped green onion.