[Fried home cooking recipes]_How to do_How to do

[Fried home cooking recipes]_How to do_How to do

Stir-fry is a daily meal that many families choose.

Stir-fry is fast, convenient, and delicious. Using daily ingredients and a small amount of condiments, you can cook a meal suitable for three meals.

Although cooking is simple, it also has some knowledge.

Hot and sour potato shreds, fish-flavored eggplant, and other dishes are Sichuan’s very homemade dishes.

Next let’s learn together, some quick cooking home-made recipes.

1, hot and sour potato shreds: making process 1.

Peel the potatoes, cut them into thin filaments, and soak them in water to wash away the starch, which will not only prevent them from turning black, but also keep them tender and crispy when fried.

Remove before frying and drain.

2.

Green, red pepper deseeded, pedicled, cut into filaments, dry pepper shredded.

3.

Add heat to the wok, add peanut oil to heat, put the scallion wire into the wok, add the dried peppers to fry, add the green and red pepper shreds, and the potato shreds. Add the salt, MSG when seasoned, and pour the balm and vinegar.Just cook.

.

.

2. Braised eggplant: 1. Wash the eggplant, remove the head and tail, cut it into a hob shape, soak it in clear water, pick up the drained water and sprinkle the starch and stir well.

Wash the heads and tails and cut into pieces.

2 Wash and slice the pork, chop it into mud, add 1/2 tablespoon of soy sauce, 1 tablespoon of raw flour, 1/2 tablespoon of oil, and 1/3 tablespoon of chicken powder, mix well, marinate for 10 minutes, pour in 3 flavors and 3 tablespoons of oil into the potHeat and pour in minced meat and stir until the flesh turns white.

4 Continue to add 10 tablespoons of oil, scallion, add eggplant and stir-fry over high heat, add 5 tablespoons of water and fry until the eggplant water becomes soft, about 5?
6 minutes.

5 Pour in the minced meat and stir-fry for 1 minute. Sprinkle with 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder, and 1/2 tablespoon of soy sauce to season.

3, fish-flavored eggplant: raw materials: 2 eggplants, shredded pork is similar.

Ginger, garlic, shallots, spicy bean sauce, vinegar, sugar.

System of law: 1.

Wash and drain the eggplant, cut into small round segments for later use.

Wash and chop garlic, chop green onions, and chop ginger.

Put the vinegar, sugar and black powder in a bowl and add water for later use.

Note: Put sugar in the bowl before vinegar.

Vinegar is flat as sugar.

2.

After heating the oil, put it into the eggplant section and fry it to golden brown, lift it up and drain the oil.

3.

After the ginger, garlic and green onions are fragrant, pour in the shredded pork, then stir-fry the fried eggplant, then add the seasoning in the bowl and stir-fry.

4, green pepper scrambled eggs: practice: 1.

Wash the green peppers with water, remove the seeds and cut into thin filaments.

Beat the eggs in a bowl and stir apart with chopsticks.

2.

Put oil (40g) in the pan, heat it up, pour the egg juice and stir well.

3.

Pour the remaining oil into the pan, heat it up, add the shallot shabu-shabu, add the green pepper shreds, and stir-fry with a few times. When the green peppers are green, add the fried eggs, monosodium glutamate, stir fry evenly, and use balsamic vinegar.Boil it once and you’re done.
5, ground three fresh materials: 1 potato, 2 eggplants, 1 green pepper seasoning: cooking oil, soy sauce, sugar, salt, green onion, garlic, raw flour, soup stock each amount of practices: 1, peeled eggplant and potatoes,Cut into hob pieces; green pepper by hand into small pieces.

2. Add more oil into the pot. When 70% is hot, put the potato pieces first and fry them into golden yellow. Remove them when they are slightly transparent.
.
3. Then pour the eggplants into the oil pan, fry until golden brown, add the green pepper cubes and lift them together.

.
4, scallion and garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces, stir fry.

.

.
.5. Add the aquatic powder to the fire to harvest the juice. 6. Dried Bean Beans Ingredients: 400 grams of lentils, 150 grams of minced meat. Seasoning: 4 dried chili peppers.The appropriate amount of practice: 1, lentils on both ends torn old tendons, smashed into two sections, washed, dry.

2. Heat 250 grams of oil, add lentils, and fry until the surface of the lentils is wrinkled.

3. Heat another pan and sauté the minced meat with 1 large spoon of oil, dried chili, pepper, mustard, garlic.

4, pour into the old soy, stir-fry the lentils, turn off the heat when the lentils are cooked, put salt and MSG, and stir well.

7, chicken stir-fried cauliflower ingredients: chicken breast, cauliflower seasoning: spring onion, ginger, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, powder rice method: 1, chicken breasts washed, cut into slices with salt cooking wineMarinate the cooking oil for a while, and then scratch it with flour.

2. Wash the cauliflower and split it into small flowers. Sit in the water pot, boil it down, remove the cold water, and control the purified water for later use.

Shred the shallot, chopped ginger, and slice the garlic.

3, take another wok, add oil, warm the oil and put the big ingredients, then put the ginger, and put the chicken breasts in the pan and fry until the meat is discolored and ready for use, and then add the onions and gingerScent and stir fry the cauliflower.

4, put cooking wine, chicken essence, oyster sauce, put the smooth chicken breasts into the pan, quickly stir fry, add salt, stir fry, and pan out.

8. Steamed pork ingredients: pork belly seasoning: one star anise, onion juice, several slices of ginger, cooking wine solution, pepper, pepper, rice, purple rice, old soy sauce, raw soy sauce, chicken essence, sugar, watercress sauce, Pork belly slices.

2. Marinate the meat cooking wine, shallots, ginger and star anise.

3. After marinating the meat, prepare pepper, pepper, rice, and purple rice.

4. Fry the prepared 3 into a pan.

5. Put 3 into the pot and use medium heat to scramble the rice and turn yellow.

6. Break the fried 3 with a blender.

Don’t stir too much.

Large particles are easy to cocoa.

7, pour 6 into the marinated meat.

Add old soy sauce, raw soy sauce, sugar, chicken essence, and add sesame oil.

Mix well.

8. Finally add a tablespoon of watercress sauce.

Add a little water to moisten the powder.

9. Cooking method of scrambled eggs with spring onion (for two people) Ingredients: eggs (4), spring onions (3) Seasoning: salt (1/3 tablespoon), oil (6 tablespoons) Method: 1.

Wash the shallots to remove the onions. Cut the shallots into green onions and place them in a large glass bowl 2.

Break in four eggs, tilt the glass bowl to 45 degrees, use chopsticks in one direction, stir the eggs and green onions quickly, beat until the egg liquid is sticky.

3.

Heat the pan until all the water in the pan evaporates. Boil for about 1 minute. Put 6 tablespoons of oil into the pan. Turn the pan to cover the entire surface of the pan, then change to a low heat, and then pour in egg liquid.

4.

Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, quickly raise the pan to prevent the scrambled eggs from getting too old.

.
.10, tomato scrambled eggs Tomato scrambled eggs method one description: Everyone can make scrambled eggs, but it is delicious and difficult.

There are several misunderstandings, and I will elaborate on them later.

Ingredients: tomatoes, eggs Ingredients: vegetable oil, salt.
Note that you don’t need to put chicken essence or MSG in scrambled eggs, because scrambled eggs in tomatoes eat a word of “fresh”, and when scrambled eggs in tomatoes, umami-forming substances are precipitated, and there is no need to put fresh MSG or chicken essence.

That’s why you don’t put onions, ginger and garlic in this dish.

Production method: 1.

Cut the tomatoes into pieces of different sizes. It doesn’t matter what shape the eggs are. Open the bowl and beat well. Add the salt.

2.
Put an appropriate amount of oil in the pan (when scrambled eggs, the amount of oil is critical, my experience is to put 2/3 of the egg liquid) when the oil is hot, (I will explain how to determine the oil in detail laterTemperature), pour the egg liquid, note that at this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dried, causing the egg to paste), use a rice shovel (also called a frying spoon)Enter gently from the edge of the egg, turn the egg over, fry it, and wait for the golden color on both sides, take the egg out of the pan (it is not necessary, but wait until you are skilled). At this timeThere should be some oil in the pan. Turn the tomatoes in and fry them a few times. Because the tomatoes contain a lot of water, water will precipitate. At this time, put the fried eggs in, add salt, and fry them a few times.Next, get out of the pan.

PS: When someone likes to do it, put some water in. I don’t recommend it. In fact, the water in tomatoes is enough, so there is no need to put water.

Also, the quality of the tomatoes is not good, and the fried vegetables are not sweet and bitter, so you can add some sugar when they are out of the pan.

11, scrambled egg raw material: loofah egg seasoning: oil, salt, cooking wine, spring onion.

1.

Add 2-3 eggs, add a small amount of salt and cooking wine.

Stir well and set aside.

2.

Peel or slice the loofah for later use.

3.

Heat the wok into the oil with violent fire, and wait until the oil temperature rises and pour into the egg frying bowl.

4.

Heat the wok into the oil with scorching heat, and pour the loofah until the oil temperature rises. Add the cooked eggs and fry. Then add salt according to your taste.

Eat more: The nutritional value of loofah is very high. The loofah contains protein, trace amounts, starch, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains ginseng.Contains ingredients-saponin 12, Fenglin eggplant basic material 20 grams of puree, 200 grams of eggplant, 10 grams of chives, 10 grams of ginger.

Seasoning: 500 grams of peanut oil (100 grams of actual oil), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of raw flour, 5 grams of sesame oil, 50 grams of chicken soup, and 10 grams of Lao Wang.

Production process: 1. Peel the eggplant, cut into large thick strips, wash and cut the shallots, and cut the rice with ginger.

2. Add oil to the wok, add eggplant when the oil temperature is 120 degrees, and fry until golden.

3. Keep the oil in the pot, add ginger rice, mashed meat, eggplant, chicken soup, salt, monosodium glutamate, white sugar, old soy sauce, and use wet raw flour to thicken the sauce when it is burned over low heat. Serve with sesame oil.

13. Gold Medal Garlic Basic Ingredients Raw materials: pork rib seasoning: seafood sauce, sand tea sauce, old soy sauce, raw soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper, garlic.

1. Cut the pork ribs into 12 cm long sections, rinse the blood with water, and marinate for 2 hours (seafood sauce, sand tea sauce, old soy sauce, raw soy sauce, oyster sauce, monosodium glutamate, white sugar) or more.

3, the oil is heated to 20% heat, put the ribs in the pot, the oil temperature is slowly fried from low to high, until the ribs are mature, the skin crusts and drain the oil.

4. Then add garlic in the pot, stir-fry the dried peppers, add the ribs and stir-fry, add the seasoning, and add the pot.

12, Fenglin eggplant basic material 20 grams of puree, 200 grams of eggplant, 10 grams of chives, 10 grams of ginger.

Seasoning: 500 grams of peanut oil (100 grams of actual oil), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of raw flour, 5 grams of sesame oil, 50 grams of chicken soup, and 10 grams of Lao Wang.

Production process: 1. Peel the eggplant, cut into large thick strips, wash and cut the shallots, and cut the rice with ginger.

2. Add oil to the wok, add eggplant when the oil temperature is 120 degrees, and fry until golden.

3. Keep the oil in the pot, add ginger rice, mashed meat, eggplant, chicken soup, salt, monosodium glutamate, white sugar, old soy sauce, and use wet raw flour to thicken the sauce when it is burned over low heat. Serve with sesame oil.

13. Gold Medal Garlic Basic Ingredients Raw materials: pork rib seasoning: seafood sauce, sand tea sauce, old soy sauce, raw soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper, garlic.

1. Cut the pork ribs into 12 cm long sections, rinse the blood with water, and marinate for 2 hours (seafood sauce, sand tea sauce, old soy sauce, raw soy sauce, oyster sauce, monosodium glutamate, white sugar) or more.

3, the oil is heated to 20% heat, put the ribs in the pot, the oil temperature is slowly fried from low to high, until the ribs are mature, the skin crusts and drain the oil.

4. Then add garlic in the pot, stir-fry the dried peppers, add the ribs and stir-fry, add the seasoning, and add the pot.