How to make dry saut ed white to make it delicious? How to make the white is delicious

Here's how to do it. How to make the white is delicious

First, the oil is stewed white.

Ingredients: white callus, light soy sauce, dark soy sauce, sugar, salt, sesame oil.

Method: 1. Remove the skin and wash the white skin, and cut the hob block.

2. Heat the wok and turn the oil to low heat, put in the white water and stir-fry, simmer for about 30 seconds on the cover, stir-fry and continue to simmer, repeat about 4-5 times to wrinkle the white skin.

3. Put an appropriate amount of salt, a small amount of light soy sauce, sugar, and a small amount of dark soy sauce and stir-fry evenly, cover and simmer for about 1 minute to color and taste, drizzle sesame oil and stir-fry on a plate.

Second, stir-fry shredded pork in white sauce.

Ingredients: lean meat, white cocoon, red pepper, green onion, cooking wine, soy sauce, salt, water starch, monosodium glutamate.

Method: 1. Cut the lean meat into shreds first, and marinate it in cooking wine, salted water, starch, and soy sauce. White, red pepper, shredded green onions.

2. Put the shredded lean meat into a hot pot for 6 and fry it out of the pot, leave the bottom oil in the pot, then fry it in the white sauce, add salt, and then add the fried shredded meat and red pepper shreds when it is soft, stir-fry evenly, add monosodium glutamate, shredded green onions, and it will be out of the pot.

Three, three silk of white silk.

Ingredients: coconut white, dried beans, green pepper, ginger, salad oil, salt, sugar, chicken juice.

Method: 1. Wash the white callus, dried bean curd, and green pepper and cut into shreds.

2. Put oil in a wok, stir-fry the minced ginger, then add the coconut white, dried bean curd, and green pepper shreds and stir-fry, add salt, sugar, and chicken juice and stir-fry before serving.

Nutritional value of Brown White.

1. It is rich in protein, carbohydrates and fat.

It contains a large number of nutrients, among which carbohydrates, proteins, fats and other nutrients are the most abundant. Eating more white water in daily life can supplement sufficient nutrients for the human body, so as to maintain the normal operation of the human body and ensure good health. In addition, these nutrients contained in the white water have the effect of strengthening the body, and eating more in moderation can effectively enhance the body's resistance and immunity, so as to effectively fight various diseases.

2. Coconut white contains a lot of bean alcohol.

It also contains a large amount of soybean alcohol, which can help the body effectively remove reactive oxygen species from the body, and can also inhibit tyrosinase activity, thereby preventing the production of melanin.

3. Vitamins.

It is rich in vitamins that have the effect of relieving hangover, and has the function of relieving drunkenness.

4. Amino acids.

The organic nitrogen of the tender cocoon white exists in the state of amino acids, and can provide sulfur, which is delicious and has high nutritional value, and is easy to be absorbed by the human body.

5. The heat of the white callus.

The average calorie of the edible part of 100 grams of coconut white is about 23 kcal, which is not high. At the same time, because of its rich dietary fiber, it is also very good for the body. However, it should be noted that it should not be eaten in large quantities at one time.

I think of course it's okay to cut this white into thin strips, or cut it into thin slices, isn't it just to put more oil in the pan? Then he poured the white rubber down and stirred dry. The gunpowder is a little smaller, if the fire is big, it is easy to burn, slowly turn over, fry slowly, and then put a little salt down, put some light soy sauce to go down.

The best way to make dry stir-fried white is to add a little spice when stir-frying, which is this white pepper, so as to ensure that the taste is fresher.

In fact, the point is to make the coconut white delicious, the key is to blanch the water, and the white water after blanching will be more delicious.

Chilled salad [Cuisine] Zhejiang cuisine [Features] Fresh and salty, light and refreshing. 【Ingredients】 500 grams of tender cocoon white, 1 tablespoon of soy sauce, 1 clove of garlic minced puree, 1 teaspoon of sugar, appropriate amount of sesame oil and monosodium glutamate.

1.Remove the outer skin and old skin, wash and cut into thin slices.

Shred the meat, shred the ginger, and cube the green onion.

Add the white water and stir-fry over high heat until the white is completely broken, and part of the surface is burnt yellow.

1. Wash and peel the white callus, slice it first, and then cut it into strips.

2. Heat the oil in the pot, throw a few peppercorns into it and stir-fry until fragrant, and then stir-fry in the white sauce.

3. Stir-fry until the color is yellow, slightly wrinkled, add light soy sauce, salt, and a little sugar to taste.

1.Finely chop the green onion and chop the chili pepper for later use.

2.After cutting the white bamboo shoots, drizzle a little water to moisten them, then put them in an oil pan and fry them until the appearance is slightly dry and fragrant, then drain the oil from the pan and set aside.

3.Then pour out the remaining oil in the pot, then pour in the sesame oil to heat, first put in the ground meat and stir-fry, then add the green onion and crushed chili pepper and stir-fry until fragrant, then add minced garlic and ginger and stir-fry until fragrant.

4.Then add fried bamboo shoots, green onions, Sichuan pepper powder, pepper powder, chicken powder, salt and sugar and stir-fry evenly, then pour spicy soy sauce along the edge of the pot and stir-fry evenly.

Prepare the ingredients: white callus, lean meat, dried red pepper, garlic, ginger, oyster sauce, light soy sauce, salt, oil Specific steps: 1. Peel and peel the white water, cut it in half from the middle, and then change the knife to cut it into small cubes, which is more convenient to taste.

Material. 500 grams of coconut white, 30 grams of minced sprouts, 30 grams of cooking oil, 1 tsp sesame oil, 3 tsp soy sauce, 2 tsp cooking wine, tsp refined salt, tsp monosodium glutamate.

Method. 1.Peel off the outer skin of the cocoon, cut off the old roots, and cut into large thick strips;

2.Put oil in the pot, burn until it is 60% hot, put in the white and stir-fry until it is slightly yellow and the surface is wrinkled, add soy sauce, refined salt, monosodium glutamate and stir-fry to taste, put in the sprouts, cook in cooking wine and stir-fry well, pour sesame oil to get out of the pot.

Braised in oil.

The plain white can also make people's appetite move!

1.Wash the white callus, peel it, cut it into pieces and roll it into pieces for later use.

2.Leave the bottom oil in the pan, more than usual for stir-frying, and add 1-2 star anise to stir-fry until fragrant.

3.Put in the white water, stir-fry over medium-low heat until the edge becomes slightly charred, and when there are wrinkles, put it out and set aside.

4.Leave the bottom oil in the pot, add the dried chili peppers and stir-fry over medium-low heat, then pour in the white and stir-fry.

5.Pour in light soy sauce and sugar and stir-fry evenly, add a little water and stir evenly. Don't have too much water, the main purpose is to make the seasonings better blend with each other and make the coconut white flavor.

6.After boiling, reduce the juice over high heat, and it can be removed from the pot.

Roasted pork. The white meat neutralizes the oiliness of the meat, and the fresh aroma of the meat is combined with the sweetness of the white meat.

It's so delicious! 1.Wash the white callus and cut into rolls until it is in pieces.

2.Wash the pork belly and cut it into pieces, then cook it with green onion and ginger slices, remove it and set aside.

3.Heat a little oil in a pan, and when the oil is hot, add the boiled pork belly and stir-fry to remove the excess fat. This point is very critical, stir-fry slowly over low heat, don't rush.

4.Put out the excess oil, then add the green onion, ginger slices, star anise and stir-fry, pour in cooking wine, dark soy sauce to color, and finally add hot water to cover the pork belly, bring to a boil over high heat and turn to medium-low heat to simmer.

5.After the meat is soft and rotten, add the white cubes, sugar, and salt to taste, and reduce the juice over high heat. When the juice reaches the level you want, it's ready to serve.

Stir-fry three shreds in white sauce.

Simple stir-fry, a must-have for home cooking.

1.Wash the white callus, peel it, and cut it into shreds for later use.

2.Shred the carrots, green peppers, and meat for later use. If you have a little red pepper, it's also very good.

3.Heat oil in a pan, add shredded meat and stir-fry to change color.

4.Stir-fry the white water until soft, then add the carrots and green pepper shreds and stir-fry.

5.Drizzle in salt, light soy sauce to season and color, add a little water, and continue to stir-fry.

6.When the water has evaporated, you can turn off the heat, and add the chicken essence to taste.

Diced edamame chicken.

Very light and healthy dishes, and they are all seasonal dishes in summer.

1.Peel the edamame, dice the red pepper, and dice the chicken breast, and set aside.

2.Peel the white callus, cut into cubes and set aside.

4.Blanch the edamame in water and drain for later use.

5.Heat the pan with cold oil, add the diced chicken and fry the discolored, remove and set aside.

6.Reheat the pot and stir-fry with five-spice powder until fragrant. Add edamame and white and stir-fry, basically cooked.

7.Drizzle in a pinch of salt and continue stir-frying. Put salt a little earlier because edamame is not easy to absorb the flavor.

8.Add diced chicken, red pepper, oyster sauce, a little light soy sauce, stir-fry for a while, and you're ready to cook.

How to make it delicious.

Pregnant women can eat cocoon, and there are many ways to make it. It is suitable for cooking methods such as stir-frying and roasting, or as an ingredient and filling.

Stir-fried pork slices with white sauce.

Ingredients: 150 grams of pork, 3 white calluses.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of shredded ginger, appropriate amount of light soy sauce, appropriate amount of chicken essence.

1. Cut the pork into thin slices, cut the white water in half and then slice it.

2. Add an appropriate amount of starch, salt and cooking wine to the cut meat slices, stir well and let stand for 30 minutes.

3. Remove from the oil pan, add the marinated meat slices, slide them off, change color and remove them.

4. Take another pot, pour an appropriate amount of oil, add shredded ginger and stir-fry until fragrant.

5. Pour in the white slices, stir-fry until soft, then add an appropriate amount of salt (about 1 minute).

6. Add the smooth meat slices and stir-fry for about 2 minutes.

7. Add an appropriate amount of light soy sauce, stir-fry evenly, add an appropriate amount of chicken essence, sprinkle in chopped green onions, remove from the pot, and serve hot.

Tips: All the amount of dishes is determined by your own preferences, the meat slices and the white sauce are fried separately, the time to slip the meat slices does not need to be long, the color can be fished out, the meat slices have been salted when marinating, so the light soy sauce in the back does not need to be put more, only need to be slightly colored, if you feel a little dry when stir-frying, you can add a little water.

Braised in oil. Ingredients: soy sauce, salt, sugar, green onion.

1. Peel off the outer skin, wash and cut into inch segments.

2. After the wok is heated, put the bottom oil to heat, and stir-fry for one or two minutes.

3. Add salt to taste, add a spoonful of sugar to taste, and dark soy sauce to taste.

4. After stir-frying evenly, add an appropriate amount of water. Bring to a boil over high heat, turn to medium heat and simmer until flavorful. The color is bright red, turn off the heat and remove from the pot, sprinkle with some chopped green onions.

How to make it delicious, stir-fry it or boil the soup.

Stir-fried coconut white with shredded meat is a home-cooked dish, in ordinary times, every household will cook, and the cooking method does not have so many processes, usually it does not take people a long time to cook this dish easily, but it should be noted that when cooking, the white is cut into shreds and then made, which is to make it easier for yourself to taste when stir-frying.

Braised in oil: first peel and wash the white, then cut into hob pieces for later use; Heat the oil in a pan and add the white water to stir-fry, then simmer for about half an hour; After simmering, continue to stir-fry until the white skin is wrinkled; Then add an appropriate amount of salt, light soy sauce, sugar, dark soy sauce, etc., and stir-fry evenly before eating.

The salad is delicious.

The stalk is tall and erect, 1-2 meters high. leaves membranous, about cm long, apical and pointed; The blades are flattened and broad, 50-90 cm long and 15-30 mm wide. The panicles are 30-50 cm long, the branches are mostly clustered, rising, and the fruiting stage is developed.

The fruit is cylindrical, about 12 mm long, and the embryo is small, which is 1 8 of the fruit body.

The edible part of the white is a fat fleshy stem. Each 100 grams of coconut white contains grams of protein, grams of fat, grams of carbon and water compounds, grams of crude fiber, and a variety of DAO vitamins and minerals.

There are more than 10 types of amino acids. Before the old ripening, part of the organic nitrogen exists in the amino acid state, so the taste is delicious, and it is called "the three famous dishes of the south of the Yangtze River" together with sea bass and lettuce.

In this way, the powdery mildew fungus was used to prevent the white from flowering and fruiting, and to propagate this diseased deformed plant as a vegetable. Now, people instead regard the healthy, head-bearing cocoons as degraded and wild.

The steps are as follows: 1. Wash the fresh cocoon white, slice and grind the fiber, and blanch it with boiling water.

2. Qingshu then put it in cold water to cool, take it out and drain it for a while.

3. Spread flat and open on straw curtains or sieves and other utensils.

4. Put it in a ventilated place to avoid sunlight as much as possible or air dry in a place with less sunlight.

We have eaten a lot of fried tofu, we have eaten a lot, we have eaten a lot of fried tofu, we are very delicious to eat, today I will teach you to fry the dried bean curd, in addition to the white beans, and then add the dried tofu to fry together, which increases the taste of the dish, and at the same time, it is also healthier. Stir-fried tofu is a home-cooked dish, so try it if you like it!

Ingredients: 300 grams of coconut white, 200 grams of dried tofu, 80 grams of green pepper, 3 grams of salt.

How to make fried dried tofu with white sauce:

1. Slice the dried bean curd, cut the green pepper into fine basal shreds;

2. Cut the white into thin slices;

3. Boil a pot of boiling water in a pot, blanch the white water for 30 seconds, and remove it;

4. Heat the pot and add an appropriate amount of oil, the oil temperature difference is heated to 7, add the green pepper shreds, stir-fry for 2 minutes, then pour in the white and dried bean curd and stir-fry evenly;

5. Add a little salt to taste, stir well and remove from the pot.

Tips: Coconut white contains 17 kinds of amino acids such as lysine, and the organic nitrogen contained in it exists in the form of amino acids, which is delicious and has high nutritional value, and is easy to be absorbed by the human body. It is a fresh thing, which can be eaten raw, mixed with vegetables, sauced, pickled, or canned for each season.

A delicious way to make it white

Stir-fried meat in white sauce.

Ingredients: white callus, lean pork.

Ingredients: green onion, ginger, green pepper, garlic, millet pepper, water starch.

Seasoning: salt, chicken essence, sugar, cooking wine, dark soy sauce, vegetable oil, chicken powder, aged vinegar.

Step 1]: Prepare 300 grams of lean pork, cut it into uniform slices, wash it and put it in a basin. Add a spoonful of salt, a spoonful of chicken essence, a little sugar to enhance freshness, then pour in a little cooking wine to remove the smell and 3 grams of dark soy sauce to adjust the color, and grasp it well with your hands. Then let it sit for 10 minutes to give the meat a flavor.

Peel off the white skin first, then cut it into thin slices with an oblique knife, and wash it in clean water for later use. The green onions are cut into water chestnut slices, the ginger is thinly sliced, the green peppers are cut into diamond-shaped slices, and the garlic is also cut into slices. After cutting, put them all together and cut a little millet pepper rings to match the color.

Step 2: After all the ingredients are prepared, we blanch the water. When blanching, add a spoonful of salt, a spoonful of chicken essence to the bottom taste, and then pour in a little vegetable oil to lock in the nutrients in the white water. After the water boils, pour the white water into the pot and cook for about a minute, then pour out the cold water quickly to prevent the white water from softening.

Step 3]: Heat the oil in the pan, then pour out the hot oil and add the cold oil, the hot pan and the cold oil are not easy to stick to the pan when frying the meat slices. Then pour the slices of meat into the pan, slide them with a spoon, and stir-fry the fat inside. After the meat slices are fried and fragrant, pour in a little dark soy sauce to adjust the color.

After the color is evenly fried, add the green onion, ginger, garlic and green and red pepper to stir-fry until fragrant, then pour the white water into the pot and continue to stir-fry.

Step 4]: Pour a little water from the side of the pot, add 2 grams of salt, 1 gram of chicken powder, and a little sugar to enhance freshness. Turn the heat to high first, quickly stir-fry to dissolve the seasoning, and then add 5 grams of aged vinegar to make the white taste more crisp. Finally, hook in a little water starch to make the seasoning better adsorbed on the surface of the ingredients, pour in a little oil to brighten the color, and stir evenly before you can put it out of the pot and put it on the plate.