<h1 class= "pgc-h-arrow-right" > small stir-fried cauliflower (vegetarian stir-fry).</h1>
ingredient
1 cauliflower, 50 g carrots, 5 g black fungus, 2 green garlic, 2 cloves of garlic, a small amount of chicken broth, 1 tablespoon of soy sauce, a small amount of water starch, a suitable amount of salt, and a suitable amount of peanut oil
method
Cut the cauliflower into small flowers and soak in light salt water for 10 minutes before washing
After the fungus is soaked, wash and tear the small flowers
Peel the carrots and cut them into diamond-shaped slices; cut the garlic into sections; and crush the garlic
Bring water to a boil in a pot, add the cauliflower and blanch slightly to drain
Heat peanut oil in a wok and sauté the crushed garlic until fragrant
Pour in the fungus and carrot slices and stir-fry for a while
Pour in the cauliflower, stir-fry well, add chicken broth and cook for 1 minute
Season with salt and soy sauce, then add water starch to make a thin chop
Add the garlic and sauté until it is broken.
<h1 class="pgc-h-arrow-right" > stir-fried cauliflower with pork belly</h1>
1 small cauliflower, 1 pork belly, 2 slices of ginger, 5 cloves of garlic, 1 red pepper, 3 chives, 1 spoonful of tempeh hot sauce, salt to taste, a little sesame oil
Remove the cauliflower from the roots, break the small flowers by hand, and slice the pork belly.
Bring water to a boil in a pot, add a little salt and blanch the cauliflower.
Heat the pan, put in the oil, and add the pork belly slices in five layers of heat.
Sauté over low heat to remove the oil.
Continue sautéing until the meat is yellowish in color.
Add slices of ginger and garlic.
Add a spoonful of tempeh sauce and stir-fry. (Can also be used Pixian bean paste)
Add the drained cauliflower, stir-fry well, add salt to taste.
Add the red pepper and stir-fry quickly over high heat.
Sprinkle the chives.
Turn off the heat and drop a few drops of sesame oil.
actuate. Oh.
<h1 class = "pgc-h-arrow-right" > stir-fried vegetable hearts (thin while eating).</h1>
1 tsp salt, 2 tbsp olive oil, 2 cloves of garlic, 1 tbsp of oyster sauce, a pinch of sugar
Wash the hearts, remove the roots, and soak them in brine for about 10 minutes to remove residual pesticides.
Cut the heart of the vegetable with a thicker stem in half, so that it is easy to taste and easy to cook. The heart of the thin rhizome can ignore this step.
Bring the right amount of water to a boil in the pot, pour in a spoonful of salt, a few drops of oil, put in the washed vegetable hearts, blanch the water for 20 seconds and quickly remove it.
Blanch the hearts of the vegetables with cool water, preferably ice water. After the vegetables are over water, drain and set aside.
Pat the two garlic cloves with a knife and chop them, heat the pan with cold oil, add the minced garlic and sauté until fragrant.
Stir-fry in the hearts of the vegetables, then add 1 spoonful of oyster sauce, 1 teaspoon of salt, a little sugar, stir-fry evenly and out of the pan.
Super like, each stir-fry plate is not enough to eat
<h1 class= "pgc-h-arrow-right" > leek moss shreds (stir-frying takes only sixty seconds).</h1>
150g leek moss, 1 bell pepper, 100g pork, oil to taste, 1 teaspoon of starch, 1 teaspoon of sesame oil, salt to taste, 1 teaspoon of cooking wine, 2 teaspoons of light soy sauce, 2 slices of ginger, 1 garlic
Cut the meat into about five centimeters of shreds, add a small spoonful of cooking wine, a small spoon of raw soy sauce, a small spoon of sesame oil, and finally add a small spoon of starch and mix well for a while.
Cut the leek moss into 3-4 cm small pieces, the red pepper into equally small pieces, the ginger into strips, and the garlic into slices.
Heat the oil in a hot pan and sauté the ginger and garlic until fragrant for 5 seconds.
Add the meat and sauté it for 20 seconds.
Add the shredded red pepper and stir-fry for 5 seconds.
Add leek moss and stir-fry for 10 seconds, finally add shredded meat, add a small spoonful of light soy sauce, a little salt, stir-fry for 20 seconds, a 60-second fast fast meat dish is fried, quickly plated.
Be sure to eat it while it's hot! Every bite down is the taste of spring.
Tips:
The size of the shredded meat cut chopsticks is easy to cook, and the marinating step plus sesame oil shredded meat is relatively tender and slippery under the pot.
Stir-fry should be fast, leek moss stir-fried for a long time is very difficult to eat.
<h1 class= "pgc-h-arrow-right" > 10 minutes of small stir-fry: stir-fried three cubes of meat</h1>
Lean meat, corn kernels, cucumbers, carrots, salt, soy sauce, peanut oil
Mix the meat with soy sauce, salt and cornstarch. Carrot, cucumber diced corn kernel size.
Heat the pan and pour in the oil, under the minced garlic, under the meat. Stir-fry to change color. Add a little cooking wine...
The meat is marinated in advance, so it won't be fried, so I don't put it out. Unpicked can be served. Corn and turnips are laid first. Stir-fry for one minute
Pour in the right amount of water and simmer for 3 minutes.
Pour in the cucumbers and stir-fry for another 1 minute
Add soy sauce, salt, sauté well and out of the pan.
<h1 class= "pgc-h-arrow-right" > national stir-fry: sour and spicy shredded potatoes</h1>
2 potatoes, 5g ginger, 10g green onion, 5g garlic, 5 dried chili peppers, 15g red peppers, 1g peppercorns, 15ml vinegar (1 tablespoon), 2g salt (1/2 tsp)
Potatoes shaved and washed, sliced first, and then shredded Focus 1: The potato shreds should be cut evenly, not too fine, otherwise it is easy to paste when frying.
Put the shredded potatoes in water to wash off the excess starch on the surface, and then drain the water for later Emphasis 2: Be sure to wash it several times, otherwise it is easy to stick to the pan
Put more oil in the pot, after it is slightly hot, add the peppercorns, fry the aroma on 出️ low heat, turn the heat to heat the oil, add the green onion, ginger, minced garlic, dried pepper segments, and sauté until fragrant
Add the shredded potatoes and stir-fry quickly, add salt after becoming soft, continue to stir-fry, then add shredded red pepper, and finally add white vinegar, stir-fry a few times Key 3: Heat the whole process, do not add water Key 4: The vinegar should be poured in a circle along the edge of the pot
Out of the pan, finished
The shredded potatoes are evenly thick and thin, and the excess starch is washed off
The whole heat, do not put water, vinegar along the edge of the pot circle poured, here the white vinegar can be replaced by aged vinegar, the taste is also very good 好️
Sour and spicy shredded potatoes will always be the handle of stir-frying in my heart
<h1 class="pgc-h-arrow-right" > stir-fried beans with minced meat</h1>
200g of beans, 150g of minced meat, 1 clove of garlic, 1 purple dried shallot, green onion, ginger, cooking wine 10ml, oyster sauce 10ml, salt 3g, oil 40ml
Prepare the materials
Heat the oil in a pan and add the chopped garlic cloves and purple dried shallots to simmer the aroma
Add minced pork and stir-fry until fragrant, then pour in the green onion and ginger cooking wine and stir-fry evenly
Add oyster sauce and stir-fry evenly, then add the beans and stir-fry, and finally add salt and stir-fry evenly
Stir-fry
<h1 class="pgc-h-arrow-right" > pork liver stir-fried vegetable hearts</h1>
200 grams of pork liver, 2 shanghai greens, 10ml of oil, 5 grams of corn starch, 5ml of cooking wine, 10 grams of light soy sauce
Wash the pork liver, cut into 0.3 CM thin slices, pour in the corn starch and soy sauce and marinate for 10 minutes
Two greens, put some salt, soak in water for 10 minutes, soak off the dirty things, wash
Cut the green cabbage heart into 8 equal parts
Put oil in a pan and heat the oil until it is as calm as water and does not bubble
Stir-fry the marinated pork liver, add cooking wine, sauté for about 1-2 minutes, and fry
Pour in the hearts of the greens and sauté until the stems are slightly softer
<h1 class= "pgc-h-arrow-right" > assorted stir-fry</h1>
1 carrot, 1 cucumber, 1 wood ear, 1 oyster mushroom, 1/2 onion, 2 eggs, 1/2 red and yellow bell pepper, 1/3 piece of Shuanghui lunch meat, and a suitable amount of coriander
Eggs beaten loose Spreaders Cold shredded wood ear mushroom blanched Oyster mushroom hand torn into shredded fungus shredded pepper shredded carrot cucumber rub shredded onion shredded coriander cut lunch meat shredded
Put a little oil in the pot Put a little onion stir-fry until fragrant, pour in carrots Stir-fry Add the right amount of water Grunt carrots until cooked soft (good teeth pro please skip this step) and then add shredded bell pepper shredded onion shredded lunch shredded cucumber shredded cucumber shredded mushroom shredded coriander shredded egg Remember to stir-fry the previous one evenly and then add the next one, otherwise it will be very collapsed A little salt Stir-fry evenly
While the carrots are ripe, mix a sauce With two spoonfuls of light soy sauce, stir well with water, pour in the salt, stir the juice into the bowl and stir-fry evenly
<h1 class="pgc-h-arrow-right" > fast hand stir-fry: fresh mushroom squeezed vegetables stir-fried shredded meat</h1>
150 grams of whole lean meat, 200 grams of fresh shiitake mushrooms, 150 grams of whole squeezed vegetables, light soy sauce, appropriate amount of dark soy sauce, 2 teaspoons of sugar, appropriate amount of peanut oil, appropriate amount of rice wine, appropriate amount of corn starch
Cut the whole lean pork into strips (shreds) and put a small amount of raw, dark soy sauce, a teaspoon of sugar, a little peanut oil, corn starch and pick well for a few minutes.
Fresh shiitake mushrooms are first soaked in light salt water, washed in clean water, cut off the roots, cut into 2 mm slices, and fried with fresh mushrooms is fresher than water.
Squeezing vegetables I use is the whole head of this cut strip (silk) with light salt water to soak to remove part of the salty taste, with fine packaging that kind of directly fried without bubbles, cut the small pepper rings and garlic slices.
Sauté the shredded meat in hot oil until it changes color, bring the meat to the edge of the pan and sauté the garlic cloves and chili peppers until fragrant.
The shredded meat and chili peppers are sautéed and the meat is also stirred to the edge of the pot
Stir-fry the mushroom slices in oil
Stir-fry the shiitake mushroom slices until soft and slightly watery, then add the squeezed vegetable strips (strips) soaked to remove some saltiness and stir-fry for about a minute.
Stir-fry the shiitake mushrooms and squeezed vegetables on a low heat, turn over the shredded meat and shiitake mushrooms on the edge of the pot, and then add a small amount of light soy sauce (the squeezed vegetables and meat are salty, no salt) And then sauté the next teaspoon of sugar and turn off the heat.
Stir-fried shredded meat with shiitake mushrooms is plated with green onions
The dishes are garnished with fragrant leaves, delicious and beautiful!
This fast dish does not need to be fried with water when frying, fresh mushrooms have water, if the dried shiitake mushrooms and to put water to fry, and the dried mushrooms eat a little chai. Very appetizing!
<h1 class="pgc-h-arrow-right" > stir-fried with zucchini cubes</h1>
Zucchini, plum meat, soy sauce, salt, vinegar, water
Prepare the appropriate amount of plum meat.
Prepare zucchini. Wash and cut the zucchini into zucchini cubes.
Heat the pan with hot oil.
Place the chopped zucchini cubes in a wok.
Add soy sauce, vinegar, salt and stir-fry zucchini cubes.
Add the plum meat to the pan and stir-fry the zucchini chunks and plum meat.
Stir-fry zucchini chunks and plum meat over medium heat until the zucchini dish is fully cooked.
Add a little water to the appropriate amount, beware of the paste pot. Turn off the open flame when cooking is complete. Plum zucchini chunk stir-fry is finished.
Serve in a pan.
<h1 class= "pgc-h-arrow-right" > simplest stir-fry: shredded leeks and dried tofu</h1>
250g leeks, 150g dried tofu, rapeseed oil to taste, a handful of ginger, 2 cloves of garlic, 1 spoonful of watercress, 5g salt, 5g chicken essence
Pick the leeks, wash them, cut the tofu dry clean and cut into strips
Cut the meat into strips and add the cornstarch to grasp well
Add the chopped ginger grains
Heat the canola oil, pour the meat into the pan and stir-fry well
Add the garlic slices and stir-fry
Stir-fry the dried tofu first, stir-fry evenly over medium heat
The dried tofu turns yellow in color, and when it is rolled, add watercress and make it homemade
Stir-fry well
Add the sliced leeks
Stir-fry and add salt
Add chicken essence after stir-frying, stir-fry again and evenly ok
Plate, pan and eat hot!
Eat it, but let's eat it!
Be sure to sauté the dried tofu until fragrant, then add the leeks. Don't fry the leeks for a long time, otherwise they will be old