We're starting to cool down again here, and it's so cold that it's on the agenda! As a carnivore, it became my daily routine to come home from work and make a meal as quickly as possible.
These few home-cooked small stir-fry please put away, a simple stir-fry can be out of the pot, super rice! Friends who like to eat meat, be sure to try it!
The first course: cherry meat
The preparation of cherry meat is as follows:
Ingredients: tenderloin, tomato, aged vinegar, sugar, water, green onion, starch, etc.
Step 1: Cut the tenderloin into small cubes, put it in a bowl, add a spoonful of soy sauce, a spoonful of cooking wine, an egg white, an appropriate amount of five-spice powder, grasp and mix well, and marinate for about 20 minutes.
Step 2: Seasoning sauce, add 1 spoonful of aged vinegar, 4 spoonfuls of tomato sauce, 3 spoons of sugar, 2 tablespoons of water, stir well and set aside.
Step 3: After marinating the tenderloin, wrap it in a layer of dry starch.
Step 4: Pour a little more oil into the pan, fry the diced meat when it is 50% hot, fry until golden crisp and fish out, and set aside.
Step 5: Pour in the prepared sauce, simmer over low heat, pour in the fried diced meat, quickly stir-fry, so that each piece of meat is evenly wrapped with thick juice, and finally sprinkle with green onions, you can get out of the pot.
Second course: braised prawns in oil
Prepare the braised prawns in oil as follows:
Ingredient preparation: prawns, green onion, ginger, cooking wine, soy sauce, tomato paste, balsamic vinegar, sesame oil, sugar, etc.
Step 1: Use scissors to cut off the shrimp head, shrimp feet and shrimp gun, pick out the shrimp line on the head, and after opening the back, remove the shrimp line, so that it is better to taste.
Step 2: Prepare the sauce. Add pepper, sugar, cooking wine, soy sauce, balsamic vinegar, sesame oil and a little tomato paste to a bowl, stir well and set aside.
Step 3: Pour oil into the pot, pour the prawns into the pan, fry until golden brown on both sides, add shredded green onion and ginger, sauté the aroma, pour in the sauce, cover the lid, simmer for 3 minutes, collect the soup on high heat and get out of the pot. Sprinkle some green onions out of the pan to make the taste more fragrant.
The third course: tomato fat beef roll
Tomato fat beef rolls are prepared as follows:
Ingredients: potatoes, fat beef rolls, tomatoes, garlic, onions, shallots, pepper, salt, soy sauce, sugar, tomato sauce, etc.
Step 1: Boil the water, boil the water into the fat beef roll, blanch the water until it changes color, and fish out for later.
Step 2: Cut the onion into small pieces, you can cut a few knives horizontally, and then cut a few knives vertically, set aside. Blanch the tomatoes in boiling water for a while, remove the outer skin, cut into small pieces and set aside. Finely chop the garlic and green onion and set aside.
Step 3: Start the pot to burn the oil, add minced garlic, green onion, onion slices, stir-fry, then add diced tomatoes, fry out the tomato juice, potato pieces under the pot, stir-fry a few times, and then add the right amount of water, add salt, sugar, pepper, soy sauce, tomato sauce, cover the pot, cook for about 20 minutes, fat beef rolls into the pot, sprinkle with green onions, you can get out of the pot.
The soup is rich and the bibimbap is a must.
Fourth course: small stir-fried chicken breast
The recipe for stir-fried chicken breast is as follows:
Ingredients: 1 green pepper, 1 red pepper, chicken breast, cooking wine, soy sauce, dark soy sauce, oyster sauce, starch, cooking oil, etc.
Step 1: Slice the chicken breast first, put it into a bowl, add a spoonful of cooking wine, a spoonful of soy sauce, half a spoonful of soy sauce, two spoonfuls of starch, grasp and mix evenly, and finally add a little cooking oil, lock the water, grasp and mix again, and put aside.
Step 2: Start the pot to burn the oil, heat the oil, add the chicken breast slices, quickly stir-fry until the chicken breast changes color, add half a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, stir-fry into the flavor, pour in the green and red pepper slices cut in advance, stir-fry evenly to get out of the pot.
Fifth course: pork belly with double mushrooms
The preparation of pork belly with double mushrooms is as follows:
Ingredients: white jade mushrooms, shiitake mushrooms, pork belly, one green and red pepper, garlic, ginger, salt, chicken essence, sugar, soy sauce, dark soy sauce, oyster sauce, etc.
Step 1: Wash and slice the pork belly and set aside. Remove the green and red peppers, wash and slice them for later. Wash and slice the mushrooms and set aside. Wash the white jade mushrooms and set aside. Garlic slices, ginger slices, set aside.
Step 2: Boil water in a pot, blanch the white jade mushrooms and shiitake mushroom slices in boiling water for about a minute, and set aside.
Step 3: Start the pot to cook the oil, fry the pork belly out of the grease, add ginger slices, garlic slices, salt, chicken essence, sugar, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, stir-fry evenly, add all side dishes, stir-fry evenly over high heat.
Delicious and delicious, super next meal, come and try it!