Nowadays, food is more diversified, and if a meal can ingest more than 20 kinds of ingredients, not to mention the taste, at least from the nutritional point of view, it is quite good. It's a little hard to achieve a staple food, but stir-fry can be done easily.
The cooking of a single ingredient has high requirements for cooking, and ordinary people's cooking is mostly casual and random. The delicious dishes in the restaurant are heavy oil, heavy salt, and heavy spicy, and either the ingredients are extremely fresh, such as Japanese cuisine, or a small stir-fry with various ingredients such as Yun Guichuan and other places. I actually admire the latter, the ingredients are abundant, and the cooking skills are not high, and they can be made.
I like to stir-fry small vegetables, especially when each ingredient is not enough to stir-fry a plate. Each ingredient should not be more, the fried dishes are colorful, look lively, eating is not greasy, just a little feeling for a certain ingredient, immediately and is attracted by the taste of another ingredient, which is also one of the reasons why "miscellaneous stir-fry" is not tired of eating for a long time.
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【Ingredients】 150 grams of pork filling, 1 handful of garlic, 1 onion, 2 slices of dried tofu, 1 red pepper, 1 dish of Yibin sprouts, 2 grams of salt, 20 grams of soy sauce, 15 grams of cooking wine, 20 grams of oil
【Production】
1. The ingredients are prepared, not limited to these varieties, as rich as possible, and the taste is also formed, crisp and tender;
2. Onion, garlic, red pepper, dried tofu cut into small cubes, the dice should not be too large, control within 1 cm, the more finely crushed the more flavorful, the better the taste;
3. Heat the pan with cold oil, stuff the meat into the pot, quickly scatter with a spatula, pour the cooking wine and soy sauce to remove the fishy, fresh and colored;
4. Dried tofu, garlic, onion at the same time into the pot stir-frying; tofu dry texture is tight, not easy to taste, and onion is rich in juice, the juice and aroma of the stir-fried and garlic can be fully absorbed by the dried tofu, but also a little water stir-fry, so that the dried tofu is flexible;
5. When all the onions are soft, the garlic is discolored, and the pot is full of aroma, add the sprouts and red peppers into the pot;
6. The sprouts have a salty taste, then sprinkle the right amount of salt to taste, like the heavy color can be drizzled with a little soy sauce, stir-fry evenly out of the pan.
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1. This dish should be fried dry and fragrant, do not have too much juice, in the case of not much oil, try to stir-fry on medium heat or high heat, so that the excess soup volatilizes, mixing rice or sandwiched in flapjacks, steamed buns are very delicious;
2. The ingredients are as rich as possible, the color should be colorful, and the leafy vegetables such as spinach that are easy to rot and deform should not be put, if you must put it, you can put it before the pot, and the color can be changed.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".