Share 10 home-cooked stir-fries, the method is simple and will not be missed, it looks good and delicious

  

Stir-fry in lotus pond

Ingredients:

1 section of lotus root, half a carrot, five or six fungus, 100 grams of snow peas, 20 grams of corn kernels, an appropriate amount of green and red peppers, 2 cloves of garlic, more than a spoonful of salt, 1 spoonful of light soy sauce, an appropriate amount of fresh and spicy powder, and half a yam

Method:

• Soak the fungus, prepare carrots, snow peas, lotus root, corn kernels, yam slices for later use, and slice them all.

• Fungus, carrots, lotus roots, corn kernels, blanch.

• Put oil in the pot, fry the green onions, ginger and garlic first, then put in the vegetables that have just been blanched and stir-fry quickly, add salt, light soy sauce and fresh spicy powder.

• Add the yam and continue to stir-fry.

• Finally, add the snow peas and green and red peppers, stir-fry a few times, remove from the pot, and put on a plate.

Stir-fry small river prawns

Ingredients:

River prawns, green onions, ginger, garlic, Sichuan peppercorns, star anise, salt, cooking wine, aged vinegar, light soy sauce, vegetable oil

Method:

• Wash the fresh prawns and drain the water.

• Sprinkle the prawns with an appropriate amount of salt and peppercorns, stir well, and marinate for 10 minutes.

• Add oil to the pot, heat the oil, put in the star anise, pour in the small river shrimp and fry a few times, add cooking wine, light soy sauce, aged vinegar, green onions, ginger slices, garlic slices, and stir-fry until there is no water in the pot, and then you can get out of the pot.

Versatile fried with shredded meat

Ingredients:

200 grams of lean pork front leg, 1 egg white, a little salt, a little cooking wine, 2 slices of ginger, a little starch

Method:

• A piece of lean pork in the front leg, the tenderloin is the best, sliced.

• According to the texture of the pork, the twill is shredded.

• Put it in a bowl, add 2 grams of salt, a little chicken essence, and 5 grams of cooking wine.

• Gently grab and fall down with your hands, so that the seasoning is evenly absorbed by the pork, and the grip is sticky, about ten times.

• Add an egg white and continue to scratch until the egg white is completely absorbed by the shredded meat.

• After about 100 strokes, the shredded meat becomes plump and crystalline.

• Add 5 grams of dry starch.

• Grasp well. The effect of adding dry starch is to let it wrap the egg water inside the shredded meat, making the shredded meat more tender after stir-frying.

• Add oil to the non-stick frying pan and add the ginger slices and heat them.

• Pour in the shredded meat and quickly cut it with chopsticks.

• Flip until the surface of the shredded meat changes color, then pour out and set aside. Feel free to pair it with any stir-fry with shredded meat. When the other side dishes are fried until 9 years old, pour in the shredded meat and roll to remove from the pan.

Stir-fried fungus with tofu

Ingredients:

Appropriate amount of fungus, 1 piece of old tofu, a little light soy sauce, an appropriate amount of garlic sprouts, a little millet pepper, a little cooking oil, a little salt, a little oyster sauce, a little sugar, and a little water starch

Method:

• Wash the old tofu with water, first cut it into cubes, then cut it in half and cut it into triangles.

• After soaking the fungus in warm water, clean it, boil it in a pot with boiling water for five minutes, and remove the moisture.

• Heat the oil in a pan, put half a spoon of salt in the oil, pour in the tofu and fry until golden brown on both sides.

• Shovel the fried tofu to the side of the pan, add the millet pepper, and stir-fry the fresh garlic until fragrant.

• Pour in the fungus and stir-fry all the ingredients evenly.

• Pour in the raw soy sauce, oyster sauce, sugar, water starch sauce, boil for two minutes, let the tofu fully absorb the flavor, and then put a handful of garlic leaves and stir-fry out of the pot, it looks good and delicious, out of the pot.

Garlic sprouts back to the pot meat

Ingredients:

Half a pound of pork with skin, 5 garlic sprouts, 1~2 spoons of Pixian bean paste

Method:

• Wash the pork, cook it in the pot, and use chopsticks to pierce it through, and take it out to dry and chill it after the meat is cooked.

• Cut the garlic sprouts into oblique sections, slice the carrots for later use, slice the meat for later use, and don't slice the meat too thin, too thin and the taste is not good.

• Heat the pan with cold oil, add the meat slices and stir-fry slowly over medium heat. Force out the oil in the fat meat further, wait for the edge of the meat to start curling, and pour it into Pixian Douban.

• Add the watercress and stir-fry to bring out the fragrance, add the carrots and stir-fry slightly, then add a little dark soy sauce to adjust the color, and add a little sugar to taste.

• Add the garlic sprouts, stir-fry the garlic sprouts slightly, since the watercress is salty, you can decide whether to add a little salt according to the taste, and then remove from the pan.

Pleurotus eryngii buckle broccoli

Ingredients:

2 oyster mushrooms (about 150g), 150g broccoli, green onion, ginger, garlic, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1/2 teaspoon sugar, 1 teaspoon salt

Method:

• Slice the oyster mushrooms, break the broccoli into small florets, and mince the green onion, ginger and garlic.

• Heat the oil in the pan, after the oil is warm, the next half of the green onion, ginger and garlic will stir-fry the fragrance, add the broccoli and stir-fry, add salt and stock or water, and put on a plate on high heat for 1 minute.

• Add oil in another pot, add the other half of the green onion, ginger and garlic after the oil is warm, stir-fry the fragrance, and stir-fry the king oyster mushroom.

• Add oyster sauce, dark soy sauce and sugar, cook until the soup is thick, and then remove from the pot and buckle on top of the broccoli.

Stir-fried lamb with green onions

Ingredients:

Half a catty of mutton slices, two green onions, a teaspoon of sugar, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of white wine, a spoonful of vinegar, and a teaspoon of salt

Method:

• First, mix all the seasonings in a small bowl and defrost the lamb rolls in the microwave until they are clearly defined.

• A little bit of base oil, when the oil pan is heated to 5 hot, put half of the green onion white and stir-fry until fragrant, and then add the lamb slices and stir-fry quickly.

• Quick-frozen mutton rolls may come out of the water at this time, depending on the quality of the mutton rolls you buy, just take the pot and pour out the water after a little stir-frying, and then quickly continue to fry, to be very fast.

• When you see that the lamb slices are starting to turn white, add the remaining green onions, stir-fry evenly, pour in a small bowl of seasoning, and stir-fry quickly until all the meat slices turn white, and remove from the pot.

Crispy sautéed shredded potatoes

Ingredients:

150g shredded potatoes, 30g shredded carrots, 1 tablespoon chopped green onion, 1 tablespoon minced garlic (about 10g), 2 dried chili peppers (cut into sections), 1 tablespoon salad oil, sauce: 10g soy sauce, 5g cooking wine, 10g rice vinegar, 2g sugar, 1 teaspoon salt (about 1g)

Method:

• Potatoes and carrots, rub them into shreds with a shredder, rinse them in a container with water twice, wash off the starch and then put in water, the amount of water is not over the shredded potatoes, add a tablespoon of vinegar to the water, stir evenly and soak for about 5 minutes, then drain the water for later use.

• Note: Soak the shredded potatoes in water mixed with vinegar, which will make the shredded potatoes crispy after frying, and can be maintained for a long time without being oxidized.

• Put the sauce in the ingredient list in a small bowl and mix evenly until the salt and sugar melt, which is the "bowl sauce".

• Heat the wok, add a tablespoon of salad oil, stir-fry the dried chili peppers first, add minced garlic and stir-fry until fragrant, then add shredded potatoes and shredded carrots and stir-fry, cook the sauce when the shredded potatoes become transparent, sprinkle with chopped green onions and fry evenly.

Homemade braised prawns

Ingredients:

Fresh shrimp, green onion, ginger, garlic, Sichuan pepper, star anise, soy sauce, salt, chicken essence (monosodium glutamate)

Method:

• Clean and tidy the shrimp, the pursuit of perfection of children's shoes will go to the shrimp line, cut the green onion, and prepare some green onion segments (1cm), cut the garlic into small pieces or directly crush it, ginger slices or shreds.

• Pour a small amount of oil into the pan, the amount of general stir-frying, after the oil is hot, put the chopped green onion, ginger slices (shreds), and garlic pieces into the pot and stir-fry until fragrant.

• Put the sorted shrimp and short green onion segments into the pot and stir-fry, add an appropriate amount of Sichuan pepper and star anise to continue stir-frying, and add an appropriate amount of salt in the process of stir-frying over high heat, and a lot of water will come out of the shrimp.

• After the shrimp turns color, add a few drops of soy sauce or dark soy sauce to continue to stir-fry, after the color is even, you can turn to low heat and cover the pot and simmer for 3~5 minutes.

• After turning off the heat, add an appropriate amount of chicken essence or monosodium glutamate and stir-fry evenly, and remove from the pot.

Stir-fry the sixtieth nail

Ingredients:

2 catties of flower nails, 5 minced garlic, 1-3 red peppers, appropriate amount of dried chilies, 4-5 coriander, 2-3 spoons of bean paste, 3 spoons of light soy sauce, 1 spoon of oyster sauce, 2-3 pieces of ginger, 3 spoons of cooking wine, a few drops of sesame oil

Method:

• Get up early to buy the freshest nails on the market, there is not much sand, and all of them are alive, you can ask the boss to fill you with some sea salt water, because the salt water nails that you go home to adjust are not easy to spit sand, buy them back and put them in a basin with salt water, and let them stand for half an hour ~ an hour to almost spit them out.

• Prepare minced garlic, red pepper, dried chilies, coriander, 2-3 slices of ginger.

• Put the nails into the pot, submerge them in cold water, put in ginger cubes, a little cooking wine, blanch them on high heat, wait patiently for them to all open, and use a large colander to fish out for later use.

• Wash the pot, pour the oil, add the minced garlic, red pepper, dried chili, stir-fry, then put in 2 spoons of bean paste, then put in the drained nails, stir-fry, then add light soy sauce, salt, oyster sauce, coriander, add a little sesame oil, and turn evenly.

• Because the nail is almost cooked when it is blanched, it is better not to stir-fry it for more than 7 minutes, otherwise the meat will shrink.

• 2-3 people can eat 2 catties enough, if you can't finish eating, you can noodle noodles or vermicelli at night, the taste is a must.