Stir fried meat with vegetables, should you put vegetables or meat first

It must be fried meat first, and then put the vegetables, sticking to the pan that is the pot temperature and oil temperature and other heat is not mastered, generally speaking, it is a hot pan and cold oil, but I concluded, generally stir-frying, the pot should not be too hot, and the oil temperature should not be too high, so it will not stick to the pan.

Stir-fry the meat first and then put the vegetables, if the vegetables are cooked quickly, on the contrary, fry the meat first, stir-fry the vegetables, and finally put the meat, so as not to fry the meat old, lose the taste, and it is not delicious.

When stir-frying, the meat is put first, so that the flavor of green onions, ginger and garlic can completely enter the meat and vegetables. This will make you feel particularly fragrant, you can remove the fishy bit, and you will also have the taste of green onions, ginger and garlic when you eat it.

Ingredients. Ingredients: 200g of pork belly

Excipients: oil, salt, green pepper, chopped pepper, tempeh, soy sauce, garlic, ginger.

Steps. 1.Thinly slice the pork belly. Refrigerate the meat in the refrigerator for a while, and it's easiest to slice when it's slightly hard but doesn't have a hard core.

2.Wash the green peppers and cut them into small pieces, cut the garlic into thin slices, and cut the ginger into thin strips. Green peppers should be used sharp peppers, and the taste of such green peppers is spicy, and the taste is very spicy.

3.Add a little oil to the pan and stir-fry the pork belly slices.

4.Stir-fry over low heat until the meat slices are oily and slightly charred. The stir-fried pork belly slices are fragrant but not greasy, and they are tough and chewy.

5.Leave the bottom oil in the pot, add the ginger, garlic slices, and tempeh and stir-fry until fragrant.

6.Pour in the green pepper segments and stir-fry slightly.

7.Pour in 1 2 tablespoons of soy sauce.

8.Pour a little chopped pepper into the pan and pour in the oiled pork belly slices.

9.Pour in an appropriate amount of cooking wine and stir-fry.

10.Add a little refined salt, stir-fry evenly over high heat, and then remove from the pan.

Tips: 1. The pork belly should be stir-fried in oil, so that it is not greasy and fragrant.

2. It is recommended to use slightly spicier green peppers, so as to reflect the spicy taste of this dish.

1. Stir-fry meat should first put green onion and ginger, and then put the meat, after cooking, the meat fragrance is stronger and the taste is more fruitful.

Put oil first, then put the fatter meat, let the oil in the fat meat force out, then add the green onions, ginger and garlic, then pour in the remaining lean meat, and finally put in the vegetables and stir-fry.

Put the seasoning first, grasp the pork evenly with your hands, and add flavor, and then add green onions, ginger and garlic when stir-frying. 、

Put the oil first, pour in the green onion, ginger and garlic when the oil is hot, stir-fry until fragrant, remove the residue, and then put the meat and stir-fry.

Put the ginger and garlic first, fry the fragrance and weigh it out, and then put in the meat to fry, all of which are super good and then stir-fried.

First, the meat is oiled separately, the meat is taken out, and then the ginger, garlic, and chili peppers are fried, and various ingredients are fried, and then the meat just now is added and stir-fried a few times, and it is out of the pot.

To stir-fry, first add green onions, ginger and garlic to stir-fry to taste, and then put the meat.

Stir-fry method:1) Heat the pan with cold oil, add garlic and ginger slices and stir-fry until fragrant;

2) Then put in the marinated meat, quickly stir-fry 6 when mature;

3) Pour in the chopped green pepper and stir-fry, add the seasoning and stir-fry evenly, stir-fry over high heat until fragrant.

Put the seasoning first, and then put the meat to make it more flavorful.

1. Wait until the pot is hot before putting the meat.

Heat the empty pot first, then pour in the oil and rinse the pot, and then immediately add shredded meat or meat slices to stir-fry, so that the fried meat will not stick to the pan, and do not pour the meat down when the pot is still cold.

2. Add salt later.

When to put salt in fried pork is also very particular, some people put salt when the meat is in the pot, and some people put salt when they fry twice, these salt practices are not correct, stir-fry meat to add salt later, so as to shorten the salt on the meat time, reduce the dehydration of meat (dehydration is the main reason for meat to get old), and increase the fire appropriately when stir-frying, you can make the meat tender and tender.

3. Drop some cold water when roasting the meat.

Quickly pour the slices or shredded meat into the high-temperature oil pan and turn a few times, and when the meat changes color, drop a few drops of cold water into the pan to let the oil burst for a while, and then add the seasoning to fry, so that the fried meat will be tender and delicious.

4. Put a few drops of vinegar.

Vinegar plays a great role in cooking, and many people like to put some vinegar in stir-frying. When cooking bone broth, put some vinegar to help break down the collagen in the bones, when frying green vegetables, it is easy to absorb vitamins, when frying pork, put salt too early, the meat will cook slowly, it is best to put salt when the meat is about to cook, add a few drops of vinegar before cooking, it will be tender and delicious.

If it is lean meat, first marinate the lean meat in soy sauce, when stir-frying, fry the meat first, the color of the meat turns white, and then put the green vegetables, and when the green vegetables are not fried much, put the lean meat, turn evenly, and start the pot. If it's fatty meat, stir-fry the meat first, then put the greens, and stir-fry together. The lean meat is served first in the middle because it is afraid that the lean meat will be fried.

If you ask about the order of several vegetables and meat, there is no certain order for this, there is a general rule, the dishes that take more time to cook are made first, and the dishes that can be fried quickly are put in the back, so that the dishes are hot when they are served. There is only one exception to this, some dishes can only be eaten from the pot, then it must be last.

1. Put the vegetables first so that the flavor of green onions, ginger and garlic can completely enter the meat and vegetables. The dish that comes out of this will be more fragrant and can be fishy;

2. Putting meat first will not bring the taste of onions, ginger and garlic to the dish, and the color of the cooked dish is brighter, which makes people more appetizing;

3. Mainly depending on your own preferences, if the taste is light, if you don't like the onion and garlic, you can put the meat first, if the taste is heavy, you can put the vegetables first.

1. If it is a braised dish (such as braised potatoes, braised eggplant, etc.), you can roast the meat first (put your favorite seasoning, roast the meat first because the raw meat is not easy to cook), add vegetables (such as potatoes) when it is fast, and cook until the meat and vegetables are cooked and rotten, so that the dishes are very fragrant. The biggest feature of meat at this time is not that it is tender, but that it is fragrant.

2. If it is a stir-frying, the correct way to mold (almost all cooking books have introduced) is to first adjust the lean meat with starch, soy sauce and other condiments, and then fry the meat with lard or vegetable oil, and fry the meat as soon as the color changes (at this time, the meat is not completely but very tender) and immediately start the pot; Then add the oil to the pot and stir-fry, add the fried meat when the dish is about to go, stir-fry a few times and start the pot, at this time the meat is tender and the taste of the dish is also beautiful.

3. The reason for frying separately is that there are many varieties of dishes, and the time required for frying is just right. If it is put into the pot at the same time as the meat, the meat may be too bad or the dish is just right but the meat is not good. Separate more scientific.

4. Stir-fry meat and vegetables at the same time, it should be the kind of dish that takes about the same time to cook as meat, which is very limited! Mu yard withered.