Eat good dishes during the New Year's Festival, how can you get less than small stir-fry? Ten fine rice small stir-fry, Sichuan Xiang flavor is strong, the operation is fast, whether it is a restaurant or a home need such a good dish, do you think?
Small stir-fried meat
This small stir-fried meat belongs to the Hunan vegetable farmer's method, the meat slices should be marinated in advance, so that the fried meat slices eat more flavorful, the sharp pepper must be fried separately into the tiger skin pepper love Oh, so eat more spicy and fragrant, fry this dish can first fry the meat slices, and then use the remaining oil of the fried meat slices to fry the pepper, after the tiger skin, and then put the fried meat slices back into the pot, so that the reverse fried taste is also more fragrant, eat also under the rice, have you fried the small fried meat like this? If not, try this small stir-fry.
Ingredients: pork belly, pepper, oyster sauce, salt, dark soy sauce, vegetable oil, salt, soy sauce, sugar, chicken essence, tempeh.
1. Cut the pork belly into large thin slices, put it in a bowl, add oyster sauce, salt and soy sauce, grasp and marinate for 10 minutes; the pepper is cut into strips, the garlic and ginger are chopped, and the tempeh is washed and drained for later.
2. Heat the wok and add vegetable oil, directly add the meat slices and sauté them over low heat, fry until the meat slices come out of the oil, and slightly roll up, fish out and set aside.
3. Leave the remaining oil in the pot, add tempeh, ginger and minced garlic, sauté over low heat to create the aroma, add the pepper, salt, and sauté over medium heat until the pepper becomes soft. Pour in the sautéed slices of meat, add soy sauce, sugar and chicken essence to taste, stir-fry for about 30 seconds, stir-fry and serve.
Stir-fried pork skin
Pork skin is generally used to make jelly, or after brine, dipped in chili noodle saucer. And here is the brine pork skin like a small stir-fried meat stir-fried into a dish, pork skin brine to use chopsticks to fry through the fire, simmer for a while, and then fished out and cut into strips, with peppers and fried in advance of the oil to fry, soft and tender after the dish, tempeh flavor is strong. Therefore, the pork skin should not only be boiled, but may be more popular for such a small stir-fry, and the taste and texture are more attractive.
Ingredients: Marinated pork skin, red bell pepper, garlic sprouts, spice oil (fried oil from spices such as shallots, ginger, coriander), ginger garlic rice, black tempeh, salt, soy sauce, soy sauce, chicken essence, monosodium glutamate.
1: Cut the brine pork skin into strips, the red bell pepper into circles, and the garlic seedlings into small pieces, and set aside.
2: Heat the oil in the pot, add ginger rice, garlic rice, minced black tempeh and red beauty pepper rings and stir-fry, then stir-fry the brine pork skin, add salt, soy sauce, soy sauce, chicken essence and monosodium glutamate, and finally add the garlic seedlings to stir-fry the raw, out of the pot into the plate delicious.
Stir-fried river prawns with green peppers and leeks
The river prawns are stir-fried with native leeks, which have a good taste, sufficient flavor and fast cooking. The key is to use fresh green shrimp, not easy to fry old, can better retain the umami taste of shrimp. The fresh flavor of leeks also adds flavor and texture to the shrimp meat, which is often often matched in many southern regions. And the taste of the stir-fry is very popular, you can also change the river prawns into other meats and leek segments together, the taste is also very good. Therefore, friends who do not like to eat shrimp or do not have shrimp can also fry this dish to eat and drink.
Ingredients: green shrimp, leeks, green peppers, rapeseed oil, minced ginger, green peppers, salt, chicken essence.
1. Wash the green shrimp and remove the shrimp head shrimp line. Pick and wash the leeks and cut into sections, and wash and chop the green peppers.
2. Heat the rapeseed oil in the pot, sauté the green shrimp, add ginger and green pepper and stir-fry, add salt, chicken essence, stir-fry evenly, stir-fry into the flavor, and finally put in the leek segment to quickly sauté a few times, out of the pot and plate.
Small stir-fried crispy bones
Small stir-fry also often use some similar to pork crisp bones as more difficult to cook ingredients, so before frying, the crisp bone water brine, and then change the knife to cut thin slices, so that the small stir-fry out of the small stir-fry eats both the taste of brine and crisp and tender taste, in the restaurant like this we can batch production, and then according to customer needs, the amount of stir-fry first brine and then fry is also another feature of small stir-fry.
Ingredients: pork crispy bone, ginger, garlic, star anise, cinnamon, white nutmeg, fragrant leaves, green onion, red pepper ring, garlic seedlings, thirteen spice salt, chicken essence, cooking wine, oyster sauce, thirteen spices, monosodium glutamate.
1. Treat the pork crispy bones cleanly, put them into a pot of boiling water and fish them out, and put them into a pressure cooker.
2. Add ginger slices, star anise, cinnamon, white coriander, fragrant leaves, green onions, salt, chicken essence, cooking wine and an appropriate amount of water, press on high heat for 7 minutes and then fish out, let cool, control the water, cut into thin slices.
3. Start the pot to burn the oil, add ginger rice, garlic rice, pork crisp bone slices together to simmer, then put the red pepper ring, garlic sprouts, salt, oyster sauce, thirteen spices, chicken essence, monosodium glutamate, stir-fry into the flavor can be out of the pot and plate.
Small stir-fried rabbit
Sichuan Xiang cuisine in the small frying small stir-fry pay attention to the rapid stir-fry, a pot into a dish, this small stir-fried rabbit method is fast, after the dish of the rabbit meat not only has no fishy taste, but also eat special tender, in the restaurant cooking efficiency is also very fast, although the method is simple, but as the restaurant's signature dish is also feasible, like this small stir-fry is particularly suitable for gathering relatives and hospitality. The New Year stir-fried on such a plate, the elderly and children love to eat.
Ingredients: rabbit meat, red pepper rings, celery segments, coriander segments, rapeseed oil, salt, soy sauce, monosodium glutamate, corn starch, cooking wine, green onion and ginger juice, pepper noodles, sesame oil.
1. Marinate the diced rabbit meat with soy sauce, salt, monosodium glutamate, corn starch, cooking wine, green onion and ginger juice for 10 minutes.
2. Heat the pot with rapeseed oil, fry the rabbit diced meat, add red pepper rings, celery segments, coriander segments and stir-fry, add salt, soy sauce, pepper noodles, sesame oil, monosodium glutamate to taste, stir-fry until fragrant.
Stir-fried pork liver
Stir-fry this dish first of all, the fresh pork liver should be torn off the film, soaked in blood water, hand twisted dry water, in addition to stir-frying, add some pork belly Titian, pickled pepper and other ingredients to enhance the taste. Stir-fry this pork liver dish, the most important thing is 2 points, a preliminary pickling treatment, two heat and time mastery, so the final success or failure depends on the fire, this dish special under the rice, pork liver eating is not hard, the spicy taste of pickled pepper plus the aroma of pork liver, with rice is the best to eat, similar to a lot, Sichuan cuisine of the liver waist stir-fry, Fujian vegetables of white oil liver slices and so on.
Ingredients: pork liver, monosodium glutamate, sugar, green onion, pickled pepper, garlic moss, pork belly, rapeseed oil, pickled ginger slices, garlic slices, pickled pepper rings, garlic moss, millet pepper, chicken essence, soy sauce, balsamic vinegar.
1. Wash away the blood water of the pork liver, change the knife into willow leaves, rinse it with water, drain the water with a towel after fishing it out, put it into the basin, add MSG, sugar, green onion, ginger slices, pepper noodles, cooking wine to grasp well, and finally sprinkle corn starch and mix well.
2. Slice the pork belly, cut into pieces of garlic moss, and cut into pieces of pickled pepper.
3. Heat the canola oil until it is 60% hot, stir-fry the pork liver until it changes color, and remove the oil control.
4. Leave the bottom oil in the pot to heat, sauté the pork belly, soak ginger slices, garlic slices, pickled pepper rings, garlic moss, millet pepper grains stir-fry fragrantly, add pork liver and turn well, under the chicken essence, soy sauce, balsamic vinegar seasoning, stir-fry evenly out of the pot into the plate, delicious.
Shredded leek meat
Leeks are an upgraded version of leeks, which are both tender and have the taste of leeks, and the taste is much better than that of leeks, which may be the reason why they are expensive. This method of shredded leek meat uses the usual cooking methods of Sichuan cuisine, pickling, yard flavor, sizing, mixing bowl juice, mixing bowl mustard, sliding oil, cooking juice, stir-frying out of the pot, looking simple, in fact, it tests the chef's skills, home-style style, public taste, delicious rice, so it is deeply loved by the public.
Ingredients: leeks, pork, salt, soy sauce, monosodium glutamate, vinegar, fresh soup, water bean flour, lard.
1. Wash the leeks and cut into sections about 3 cm long. Cut the pork with a fat ratio of 2:8 into even coarse silks, put it in a bowl with salt and water bean flour and mix well.
2. Mix soy sauce, vinegar, monosodium glutamate, water bean powder and fresh soup into a sauce.
3. Put the wok on a high heat, put the lard to 60% heat, add the shredded meat and fry the seeds, add the leeks and stir-fry well, spray in the juice, and then put the juice on the plate.
Sichuan-style small stir-fried meat
This Sichuan flavor small stir-fried meat method and seasoning is more common, but the next rice is absolutely enjoyable, with the method of salt frying, raw pork belly slices, and then add the two thorny peppers fried in advance of the tiger skin, the beautiful freshness and spicy fresh dew in the seasoning is the special feature of the flavor of this dish, fresh and refreshing, the meat is full of flavor, it is not a problem to take 3 bowls of rice in one breath. But the premise is to love spicy.
Ingredients: Peeled pork belly, two wattle chili peppers, ginger and garlic slices, (horse ear shaped) green onion, oyster sauce, very fresh, soy sauce, spicy fresh sauce, dark soy sauce, cooking wine, salt, a little sugar, monosodium glutamate, salad oil.
1. Slice the pork belly and cut the horse ear shape with two thorn strips.
2. Add oil to the pot, add green and red pepper, salt and sauté, stir-fry and set aside.
3. Heat the pot, 50% or 60% oil temperature, add pork belly and stir-fry fragrant without frying dry, change the heat to low heat into the oyster sauce, ginger and garlic slices, beautiful and fresh, spicy fresh sauce, soy sauce, cooking wine, two thorn chili peppers, a little sugar, MSG stir-fry evenly out of the pot.
Small stir-fried chicken nuggets
This small stir-fried chicken nugget is improved from Geleshan spicy chicken in the method, turning dried red pepper into a large number of fresh peppers and peppercorns, so that the aroma of the two fully penetrates into the chicken, and it is delicious to eat. Put in the lotus diced can increase the crisp and tender taste, this dish can be fried separately, can also be batched, the chicken is marinated into the flavor, under the high oil temperature fried dry incense, and then back to the pot will be spicy stir-fried into the flavor, you can come out of the pot into the dish, dry aroma under the rice under the wine, spicy flavor, lotus diced crisp and tender, chicken nuggets are fragrant, more delicious than spicy chicken, very popular, may wish to try.
Ingredients: Chicken, green onion, ginger, salt, cooking wine, pepper, diced lotus, dried green peppercorns, green millet spicy, red millet spicy, sugar, vegetable oil.
1. Cut the chicken into broad bean-sized pieces, add green onion, ginger, salt, cooking wine, pepper, mix well and marinate for 15 minutes, fry in 80% hot oil in batches until dry and fragrant, remove the draining oil. Oil the lotus root and set aside.
2. Wok slip through the bottom oil, add dried green peppercorns, green onions, ginger slices and stir-fry over low heat to bring out the aroma, add green millet spicy, chicken nuggets, diced lotus root, salt and sauté together until the skin of the pepper is white, wrinkled, and cook. At this time, the aroma of pepper and pepper has been fully integrated into the chicken.
3. Leave the bottom oil in the pot to 60% heat, add the chicken nuggets and diced lotus that have been sautéed, then add the green millet spicy, red millet spicy, add salt, monosodium glutamate, sugar and turn the plate well to serve.
Small stir-fried black goat
Montenegrin lamb is tender, delicious, fine fiber, basically no smell, so used to make a small stir-fry is an excellent ingredient, such lamb fried out of eating is not hard at all, lamb to be cut into thin slices, so that you can shorten the frying time, but also better into the taste, after the dish is more tender, fried lamb to fishy one of the coriander is essential, this small stir-fry with lotus leaf cake is very delicious yo! Remember to add only coriander stalks when stir-frying lamb, not coriander leaves.
Ingredients: Black mountain lamb, coriander stalks, fresh millet peppers, lotus leaf cake, ginger garlic, Parmesan soy sauce, tempeh sauce, soy sauce, monosodium glutamate, chicken powder, pepper, salad oil.
1. Slice the Black Mountain lamb, put it in a pot, add Tammy soy sauce, soy sauce sauce and old soy sauce and mix well. Cut the parsley into sections.
2. Clean the pot under the salad oil, burn until 70% hot, under the Black Mountain lamb, simmer the water on high heat, add fresh millet pepper, ginger, garlic slices and stir-fry, add MONOS glutamate, chicken powder, pepper, stir-fry the coriander stalks, and serve with steamed hot lotus leaf cakes.
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