How to make fried pork slices with winter bamboo shoots with tara vegetables, how to make slices of

Ingredients to prepare: 300 grams of tower vegetables, 400 grams of winter bamboo shoots, 25 ml of oil, a little sugar, 4 grams of salt.

1. Prepare winter bamboo shoots and tower vegetables.

2. Wash and slice the winter bamboo shoots after shelling, and remove the stems and leaves of the tower cabbage and wash them.

3. After the water in the pot boils, add 2 grams of salt, then pour the bamboo shoots into the blanching water and pick them up.

4. Pour oil into a hot pan and heat the oil for 7 minutes.

5. Pour in the tower vegetables and stir-fry until all the colors change.

6. Pour in the bamboo shoots again.

7. Stir-fry evenly and add salt to taste.

8. Add sugar to taste, then turn off the heat and remove from the pot.

Tacai is a seasonal winter vegetable unique to Shanghai and its surrounding areas. Shanghainese people call it a collapsed cabbage. It may be because of its flattened shape and slightly bitter taste (the same sound as Shanghainese and bitter).

Stir-fried winter bamboo shoots is a well-known home-cooked dish in Shanghainese cuisine. A little bit of a little bitter taste of the tower dish, the stem glutinous leaves are soft, green and refreshing, plus the fresh and tender winter bamboo shoots, the quality is tender and white, the fresh fragrance is beautiful, it is definitely a special hometown dish that will make many wanderers far away from their hometown arouse homesickness.

Material. Tower vegetables, winter bamboo shoots.

Seasoning: salt, monosodium glutamate, sugar.

Method. 1. Cut the cabbage and wash it, drain it and set aside;

2. Peel the shells of the winter bamboo shoots, wash them, boil them in a pot of cold water for 5-6 minutes, remove them and cut them into slices for later use;

3. Heat the oil in the pan, pour the tower vegetables into the high heat and fry after the oil is warm, and add the winter bamboo shoots to stir-fry after the color turns green;

4. Add salt, sugar and monosodium glutamate, stir well.

Winter bamboo shoots are boiled with water until they are broken, and the tower vegetables are boiled and fished with cold water, cooled, so as not to yellow, put oil in the pot and burn the fiber, and then return to the winter bamboo shoots and stir-fry them, and then pour in the blanched tower vegetables, stir-fry quickly, add a little salt, chicken powder, sugar, and put a little soup stock for boiling winter bamboo shoots, stir-fry evenly, and then put it out of the pot and put it on the plate.

Summary. Home-style stir-fry - stir-fried pork slices with winter bamboo shoots.

Ingredients: 400 grams of winter bamboo shoots, 100 grams of pork tenderloin, 1 small handful of dried fungus.

Excipients: 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a pinch of pepper, appropriate amount of cooking oil, 2 chives, 3 slices of ginger.

Production process: 1. Soak the dried fungus with water in advance, wash the old roots and divide them into small flowers.

Stir-fried pork slices with winter bamboo shoots are a home-cooked method.

Home-style stir-fry - stir-fried pork slices with winter bamboo shoots Ingredients: 400 grams of winter bamboo shoots 100 grams of pork tenderloin 1 small handful of dried fungus Accessories: 1 teaspoon of salt 1 tablespoon of cooking wine 1 tablespoon of light soy sauce A little pepper Appropriate amount of cooking oil 2 chives 3 slices of ginger Production process:

1. Soak the dried fungus in water in advance, and wash the old roots of Peiyin before the banquet and divide them into small flowers. Repentance.

2. Peel the bamboo shoots and cut off the older parts of the roots and cut them into thin slices.

3. Cut the pork loin into thin slices (if it is not easy to cut, you can put it in the freezer for a while.)

Okay thank you. 4. Add cooking wine, pepper and a pinch of salt to the sliced meat and marinate for 10 minutes.

5. Boil a pot of boiling water, blanch the bamboo shoot slices, and simmer for 3 minutes.

6. After cooking, remove the dry water and remove the astringency.

7. Put oil in the pot and boil until 5 is hot, put in the ginger slices and meat slices, and stir-fry over high heat.

8.Stir-fry until the meat slices change color, then add the slices of winter bamboo shoots and soaked fungus and stir-fry.

9. Add salt and continue to stir-fry the light soy sauce to taste.

10. Add chopped chives and stir well before cooking.

Main ingredient for stir-fried pork fillets with lettuce:Lettuce (1 stick) Pork belly (to taste).

Seasoning for stir-fried pork slices with lettuce: Ginger (to taste) Fresh garlic sprouts (to taste) Salt (to taste) Light soy sauce (to taste) Essence of chicken (to taste) Thirteen spices (to taste).

Kitchen utensils needed to make stir-fried pork slices with lettuce:Wok.

1. Peel and wash 1 lettuce, cut and slice it, cut the lean pork into thin slices, and cut the fat into shreds.

2. Finely chop a slice of ginger and cut off the garlic sprouts.

3. Heat a small amount of oil in the pot, add shredded fat and stir-fry.

4. Stir-fry the fatty meat until it is slightly yellow, and put the lean meat slices.

5. Add minced ginger and stir-fry together.

6. Stir-fry the lean pork slices until they change color, add a small amount of light soy sauce and stir-fry together to color, and add a spoonful of thirteen spices and stir-fry well.

7. Pour in the lettuce slices and stir-fry over high heat for about 2 minutes.

8. Add salt and chicken essence to taste.

9. Finally, pour in the garlic sprouts and stir well, turn off the heat and serve.

Tips:

Here's how to stir-fry shredded pork with lettuce:Ingredients: lettuce, pork, peanut oil, minced garlic, minced ginger, cooking wine, oyster sauce, light soy sauce, salt.

Step 1: Recite and prepare the ingredients, peel and wash the lettuce.

Step 2: Shredded and watered.

Step 3: Pork is noisy and cut into shreds.

Step 4: Finely chop the ginger and garlic.

Step 5: Heat oil in a pot, add minced garlic, ginger and shredded meat and stir-fry.

Step 6: Stir-fry the shredded meat.

Step 7: Add cooking wine, oyster sauce and light soy sauce and stir-fry well.

Step 8: Pour in the lettuce and stir-fry for a while until the lettuce becomes soft.

Step 9: Add salt to taste, evenly.

Ingredients: 500 grams of lean pork, 1 kg of net lettuce, 80 grams of oil for stir-frying, 1 kg of oil for smooth meat, 20 grams of soy sauce, 18 grams of dried refined salt, 5 grams of monosodium glutamate, 80 grams of water starch, a little green onion and spine ginger.

Production method: 1. Remove the leaves of the lettuce and peel it, wash and cut it into thin strips.

2. Wash the lean pork, cut it into thin strips, put it in a basin, add 50 grams of water starch, 5 grams of refined salt to starch, and slide it out with warm oil in a hot pan.

3. Put the oil for stir-frying vegetables into the pot, put the minced green onion and ginger in the pot after heating, put the lettuce into the stir-fry, add the shredded meat and stir evenly, then add soy sauce, refined salt and a little water, thicken after opening, put monosodium glutamate and stir well.

Features: The color is white and green, the taste is clear and fragrant, and it is refreshing.

The key to production: shredded meat and shredded lettuce should be cut shorter, and soy sauce should not be put too much, so as not to affect the beauty and taste of the dish.