This year's winter in Henan roared and ran, and before the autumn could show its head, there was no shadow after "whizzing". Straight to give people a surprise, cold mix dishes have not yet eaten addiction, seeing that this day is getting colder and colder, and then to the top of the table seems a little out of place.
Today we will share a few hot fast dishes, but also a few common dishes on the dinner table, there are meat and vegetarian prices are cheap, interested friends can collect, after work no longer worry about what to eat, go to the supermarket will not return empty-handed.
【Mushroom slices】: lean pork, mushrooms, green peppers, red peppers
1. A piece of lean pork, cut into thin slices.
If you want the meat slices to be delicious, fry them tenderly, don't be afraid of trouble, and syrup the meat slices.
Add salt, soy sauce, cooking wine, vegetable oil and stir the slices of meat to marinate for a while.
2. A few mushrooms, torn into wide strips, green pepper, red pepper cut into slices for color matching
White onion, ginger and garlic cut into slices to simmer the flavor. Add a small handful of dried red peppers.
3. Blanch the mushrooms, pour the mushrooms into the water for 1 minute after the water boils, remove and rinse with clean water.
Blanched mushrooms can reduce water output during cooking.
4. After the oil is boiled in the pot, the pan is fully slippery, and the slices of meat will not stick to the pan after the frying pan is cold oil.
Stir-fry the slices of meat first, quickly push the slices of meat apart, sauté the slices until they change color, add the onion, ginger, garlic and dried red pepper, turn on high heat and stir-fry the garlic. Add oyster sauce over medium heat and pour in the mushroom green and red peppers.
Now start seasoning, add salt, chicken powder pepper, cooking wine, stir-fry the seasoning and then hook into the water starch, turn on the high heat to collect the juice and you can put it on the plate.
【Scrambled eggs with tomatoes】: Tomatoes, eggs
Whether to fry tomatoes or scrambled eggs first, I still know this.
It's not like there are eggs or chickens first, this topic has been debated for hundreds of thousands of years and has not yet reached a conclusion, and I don't know.
It is said that the tomato scrambled egg wants to be fried deliciously, or there is a skill, and the patience dim sum continues to look down:
Learn to never envy the craft of others again.
1. Beat a few serious hen eggs first, add a little salt, chicken powder to increase the bottom flavor, and then pour in a little water starch, a little white vinegar so that the eggs will be more tender and soft.
Whisk well with chopsticks to allow the egg whites and yolks to blend evenly.
2. Tomatoes must be selected so naturally ripe, the taste is relatively sandy and sweet on the top of the cross flower knife, with boiling water to blanch, tomato peeled after the peel is taken out to peel clean.
Cut the tomatoes into slices, peel the tomatoes and then fry them more easily to fry the red juice, making the dish more delicious and appetizing.
3. Burn the oil in the pot to stir the egg liquid again to prevent starch precipitation, pour the cool oil into the egg liquid, stir gently, and the one that has been set is first set aside. Sauté the egg mixture over low heat until basically solidified.
When you bring a little raw egg liquid like this, you can come out of the pot, because if you have to go back to the pot and fry it later, the eggs will be old.
Add a little oil to the pot, add tomatoes to high heat and stir-fry, the tomatoes are slightly sautéed and then add salt and chicken powder to taste.
Thicken the tomato juice and bubble it up like this, and then wrap it around the egg later.
At this time, pour the egg basin with water into the pot, continue to boil on high heat and then pour in the eggs.
After the eggs are evenly scrambled to fully absorb the tomato juice, this plate of tomato scrambled eggs is perfect.
【Roasted duck blood】: duck blood, leeks
Duck blood iron content is relatively high, can enhance immunity, prevent anemia, prevent iron deficiency anemia, and is easily absorbed by the human body, this dish is quite suitable for women and children to eat.
1. Cut the duck blood into thick slices, and then cut it into diamond-shaped pieces with an oblique knife. Cut ginger into thin slices and duck blood and put them together to avoid fishing. Wash the leeks in a small amount and cut into segments.
2. Prepare the small ingredients, cut the green pepper into diamond-shaped slices, cut the ginger into diamond-shaped slices, cut the garlic into garlic slices, and cut several millet peppers into sections and put them all together. Then grab a pinch of green peppercorns.
3. We blanch the duck blood in the water, when blanching the water, put the cold water into the duck blood and ginger slices, pour in the appropriate amount of cooking wine to boil on high heat and then cook for another 1 minute.
Pour out the duck blood and pick out the ginger slices inside and rinse them with clean water.
4. Heat the pan and pour the oil into the slippery pan, pour out the hot oil, add the cool oil and add the green pepper slices and sauté for a while. After the green pepper is fried softly and fried, it is first served.
Pour ginger garlic millet pepper and green peppercorns into the pot, turn on low heat and stir-fry for 1 minute, fully sauté the aroma of the ingredients, then pour the duck blood and green pepper into the pot.
Add salt, pepper, soy sauce, oyster sauce and dark soy sauce to taste. Stir-fry the seasonings along the edge of the pot with a spoonful of water, bring to a boil on high heat and simmer the duck blood for 2 minutes until it tastes good, after 2 minutes add the leeks and stir-fry until the leeks are broken, drizzle with a little oil.
This plate of nutritious roasted duck blood can also be served.
【Hand-torn cabbage】: cabbage, pork belly
1. Cut the cabbage from the middle to remove the hard roots and tear the cabbage leaves into small pieces. Make this dish using only cabbage leaves. Soak the cabbage leaves in water for a while so that it is crisper to eat.
Pork belly removes the skin and cuts into thin slices, add a little pork belly and stir-fry it to make it more fragrant.
A few grains of garlic are flattened and chopped into small pieces, and the minced garlic is the soul of the stir-fried dish. Those who like spicy bites can also cut some millet pepper rings.
Wash the cabbage and fish it out to control the water.
2. Start stir-frying in a hot pan with cold oil, put the pork belly in the pan and sauté for a while to stir-fry the lard inside. After sautéing the slices of meat, pour in the minced garlic and millet spicy Continue to stir-fry the spicy flavor.
Drizzle a little soy sauce along the edge of the pot, sauté the color evenly, then pour in the cabbage and stir-fry over high heat.
Add a little spicy fresh sauce, the taste is extremely fresh, and there is no need to put salt on the seasoning itself with a salty taste. Cabbage want to be crisp and tender and delicious must be stir-fried quickly and try to avoid water.
Stir-fry the cabbage for about 1 minute until it is seven or eight ripe, add a little water starch to make the cabbage taste better, turn well and out of the pot, and the cabbage will reach the ultimate crisp taste at the remaining temperature.
If it is directly fried, it will be a little soft when eaten.
I am Ah Fei, these 4 home cooking quick and convenient, basically a few minutes can be fried a plate, hot serve on the table nutritional balance, very suitable for cold to eat, like friends move your small hands to help me point a thumbs up, more comments, Ah Fei here thank you.