What are the restaurant stir fry recipes, here is my list of several recipes and how to make them.
A complete list of restaurant stir-fry recipes
Shredded beef with green peppers, boiled fish, sweet and sour pork, dry-roasted prawns, ma po tofu, fried tofu skin, fried shredded potato. Fried duck blood, fried bean sprouts, fried bamboo, stew, fried fish, fried peanuts, crispy lotus root, crispy mushrooms, celery shredded pork
Sweet and Sour Spare Ribs (Chinese Famous Dishes)
Sweet and Sour Spare Ribs (Sweet and Sour Spare Ribs) is a representative of the sweet and sour flavor of a representative of the public's favorite characteristics of the traditional dishes, which selects the fresh pork ribs as the raw material, tender meat, into the lei color red, bright and oily, and the meat is very tender, and the meat is very tender. It is made from fresh pork chops with tender meat, and the color of the pork is red and oily.
This dish is found in four cuisines: Shanghai, Zhejiang, Sichuan and Huaiyang.
Shanghai cuisine with simple materials focusing on the sweet and sour taste inside the use of tomato sauce, which is also a characteristic of Shanghai cuisine, Zhejiang cuisine with rich materials, practice fine, color, aroma, taste with the whole, Sichuan cuisine even if you do sweet and sour pork ribs do not forget to add onions, ginger and peppercorns.
The sauce for sweet and sour pork is only available in Shanghai cuisine with tomato sauce, which is light in flavor and heavy in Zhejiang and Sichuan cuisines.
Shanghai cuisine, Zhejiang cuisine, sweet and sour pork belongs to the roasted dishes, and Sichuan cuisine in the sweet and sour pork is a very famous cold dishes in Sichuan, with a deep-fried collection of cooking methods, belonging to the sweet and sour flavor, amber oil, dry incense moist, sweet and sour mellow, is a very good wine dishes or appetizers. It is a very good dish for drinking or appetizer. It is quite popular among Chinese people.
Huaiyang cuisine sweet and sour pork in the technique of both Zhejiang and Sichuan cuisine, taste combined with the characteristics of Shanghai cuisine, with sweet and sour vinegar, onion and garlic seasoning, hot sautéed in oil, Huaiyang cuisine practice of sweet and sour pork history is shorter than the rest of the three cuisines.
Method 1
Basic materials
500g of ribs, 1 scallion, 1 piece of ginger, 2 cloves of garlic, cornstarch, 500g of cooking oil (45g), 1/2 tbsp soy sauce, 1 tbsp vinegar, 1/2 tsp salt, 1 tbsp sugar, 1/2 tsp monosodium glutamate.
Steps
1 500 grams of chops blanched, boiled for thirty minutes, broth can be cooked noodles, do not pour out.
2. Marinate with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3. Drain, rinse, and set aside, and deep-fry to a golden brown, don't put too much oil, you can save the oil, just turn it over diligently.
4. pot put ribs, marinated ribs of water, three tablespoons of sugar (bold sugar it, three tablespoons, do not be afraid of more). Half a bowl of broth boiled over high heat, seasoned with half a teaspoon of salt to taste.
5. small fire simmer for ten minutes on high fire juice, juice when the last addition of a tablespoon of balsamic vinegar, that sweet and sour out of the mouth.
6. Pro out of the pot sprinkle green onion sesame seeds, a little monosodium glutamate.
Note? Tips three:
1, how to crisp outside and tender inside? Cook for 30 minutes, so that then big fire hot oil frying to the outside of the charred, it is crispy outside and tender inside. If you use raw ribs directly fried, easy to old.
2, why marinate, because the hot pot of hot oil quickly sealed the meat exterior, do sweet and sour sauce is not easy to absorb into the ribs inside the meat fishy flavor.
3, how to deep fry ribs big fire fierce catalyst, anyway, has been cooked for thirty minutes, early cooked, so just make sure the outside is crisp.
4, when the next pot can put a little vinegar in the pot, so as to avoid the meat is too old.
Mapo Tofu (English name: Mapo Tofu), also known as Chen Mapo Tofu, is one of the local traditional dishes in Sichuan Province. The main ingredients are tofu, soaked soybeans crushed (now a lot of inauthentic instead of minced meat), chili peppers and peppercorns.
Mapo tofu was first created in the Qing Dynasty during the Tongzhi period, by Chengdu Wanfuqiao? Chen Xing Sheng restaurant? Chen Liu, the owner's wife, created the dish. It was called Ma Po Tofu because she had a few pockmarks on her face.
Ma Po Tofu has a deep red color, red, white and green contrast, the shape of the tofu is whole and not rotten, and it has the flavors of numbness, spiciness, hotness, tenderness, crispness, aroma and freshness, which highlights the Sichuan cuisine. Spicy? The dish is characterized by its spicy, hot, tender, crispy, fragrant, and fresh flavors.
Preparation
Preparation method
Method 1
Ingredients
Tofu (250 grams), beef (75 grams), garlic (1), edamame (15 grams), pepper (3 grams), cooking wine (5 grams), salt (3 grams), monosodium glutamate (2 grams), pea starch (5 grams), peanut oil (15 grams), scallions (5 grams). The first thing you need to do is to make sure that you have a good understanding of what you're doing.
Steps
1. Cut the tofu into 2 cm square blocks, put into the boiling water with a little salt blanch, remove the soy flavor, fish out with water soak; tempeh and other chopped, garlic cloves cut into pieces, ginger minced;
2. frying pan hot, put oil, put the beef mixture stir-fried loose; beef mixture stir-fried golden brown, put the soybean paste with the stir-fry; into the tempeh, ginger, chili powder with the Stir fry until the beef color;
3. Under the broth to boil; put the tofu cook for 3 minutes; add soy sauce, garlic cloves, sugar, seasoned with salt, and then thickened with wet starch; sheng out sprinkled with pepper, green onion can be.
Method 2
Ingredients
Tofu (1 box), minced pork (1 small bowl), bean paste (1 tablespoon), peppercorns (1 small handful), minced ginger (1 tablespoon), minced garlic (1 tablespoon), colorful peppercorns (1 tablespoon), green onion (1 tablespoon), pepper (1 tablespoon) and so on.
Steps
1. Pour the appropriate amount of oil in the frying pan to heat, when the oil is hot, pour in the minced meat, stir fry, degerminated and then sheng out of the standby;
2. Frying pan back into the oil, heating the peppercorns, minced garlic, minced ginger poured into the popping out of the aroma;
3. Put in the bean sauce stir fry the red oil, put in the colorful pepper grains, stir fry, and then poured into the block of tofu, stir-fry, burned for about 3 minutes;
3. minutes;
4. Before the fried minced meat into the pot, add monosodium glutamate stir-fry a few times, and then dripping into the water starch thickening, thickening the sauce after the pot sprinkled with chopped green onions and pepper can be. [4]
Method 3
Ingredients
Tofu (1 box), beef stuffing (100g), green garlic (50g), bean paste (40g), chili pepper (10g), pepper (1.5g), cooking wine (20g), salt (5g), ginger (3g), water starch (40g), broth (250g) and so on.
Steps
1. tofu cut into small pieces, put into the pot, add salt blanch through, not with boiling water;
2. green garlic washed, cut 1 cm long segment, bean paste and tempeh chopped;
3. pot into the oil to 60% hot, put the beef stuffing sauteed dry moisture, add cooking wine, then add the bean paste sautéed red oil;
4. add chili noodles Add chili noodles, ginger, tempeh stir fry, pour in broth, under the tofu, add soy sauce, salt, with a slight fire will be burned through the tofu flavor;
5. Soup is slightly dry, put the green garlic, water starch, juice, plate, sprinkle pepper can be.
Method 4
Ingredients
Tofu (1 piece), meat (appropriate amount), chili pepper (10 grams), pepper (10 grams), garlic (10 grams), green onions (appropriate amount), bean paste (appropriate amount), cooking oil (appropriate amount), soy sauce (a little bit), water starch (30 grams), chicken broth (1 g), sesame oil (a few drops), and so on.
Steps
1. Cut the tofu into small pieces, minced garlic, chopped scallions, minced soybean paste spare;
2. Put the pepper into the pot on low heat and stir-fry until cooked;
3. Put the cooked pepper into the garlic pounding device and pounded into the crushed surface spare;
4. Add the appropriate amount of water to the pot, the water boiled into the tofu blanch for a minute, and then removed from the standby;
4.
5. Add a moderate amount of oil in the pot, then put the meat, stir-fry ripe; into the bean paste and chili pepper stir-fry red oil, and then into the garlic stir-fry flavor;
6. Add a moderate amount of hot water to boil;
7. Put the tofu into the pot over high heat to boil, and then add a little soy sauce;
8. Put the pepper into the pot;
9. Water starch into the pot, high heat boil; and then add a little chicken essence, sesame oil, mix well can be out of the pot.
Method 5
Main ingredients: beef bacon 100g, tofu 1 block, fresh garlic cloves 2
Accessories: garlic 1, 5 slices of ginger, Indian chili powder 5g, Sichuan pepper 5g, Pixian soybean paste 5g, peanut oil 50g, salt a little, a little starch, a little soy sauce
Steps:
1. Prepare a piece of gypsum tofu or gall-water tofu.
2. Cut the tofu into small pieces and set aside.
3. Prepare 100 grams of beef filling, you can also use pork filling instead.
4. Prepare 2 garlic cloves, cut the cloves into 1cm length and set aside.
5. Prepare 5 grams of Indian chili powder and 5 grams of Sichuan pepper powder.
6. Cut the garlic and ginger into small pieces and prepare 5 grams of Pixian bean paste.
7. Boil a pot of hot water, drop in the tofu cubes and cook with salt.
8. Cooked tofu block as shown.
9. Hot frying pan under the garlic, ginger, soybean paste fried incense.
10. Add the beef stuffing and stir fry.
11. Add tofu cubes, chili powder, add 50ml water and boil.
12. Add garlic cloves and sauté, leave a small amount on the plate and set aside.
13. With dry starch, soy sauce and water into a gravy, wait a few seconds after the pot, put the Sichuan pepper powder.
14. Start the pot on a plate, put a few pieces of garlic on the garnish can be eaten.
Tips:
1. Do not rush to put too early, the flavor and numbness will not come out.
Practice Tips
Mabo Tofu
1. Tofu cut block, blanch with boiling lightly salted water, you can remove the astringent flavor of the tofu, to keep the tofu tender, and not easy to crumble; such as boiling water cooked, it will be tough, bad taste;
2. Bean paste in the bean curd is best to be able to first cut fine;
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3. Minced meat before copying, it is best to use cooking wine, salt marinade for 20 minutes;
4. Peppercorns first pan-fried, crushed, and finally sprinkled on the bean curd while hot, so as to enhance the hot and spicy taste;
5. Bean curd should be tender and not easy to crumble, the south of the bean curd do ma po tofu is better.