First of all, stir-fry
Ingredients: 250g mung bean sprouts, 2 eggs, leek 1 root, vermicelli 1 root, proper amount of oil and salt, 2 slices of ginger, a few drops of rice vinegar, soy sauce 1 spoon.
Exercise:
1. Prepare the required materials, soak the vermicelli in warm water 1-2 hours in advance, wash the leek, wash the mung bean sprouts, drain the water, add spinach and shredded pork and fry together.
2. Cut the roots of leeks, then cut them into inches, and beat the eggs into the bowl for later use.
3. Add a little oil to the pot and heat it. After the oil is hot, you can turn the pan back and forth, left and right to spread the oil all over the bottom of the pan, pour in the egg liquid, pick up the frying spoon, and still turn the pan back and forth, left and right to let the batter flow to one side, so as to make the cake as round as possible.
4. After the egg liquid is solidified, turn it over and fry it, take it out and cut the egg cake into thick shreds.
5. Add oil to the pot and heat it. Add shredded ginger to the pot, stir-fry the mung bean sprouts with high fire, pour a few drops of rice vinegar, and stir-fry the mung bean sprouts until they are broken.
6. Add vermicelli, leek, shredded eggs, salt and soy sauce, stir fry quickly and evenly over high fire, turn off the fire and serve.
Second, shredded pork in Beijing sauce.
Required materials: pork tenderloin 250g, cucumber 1/2, egg white 1/2, proper amount of oil and salt, 2 onions, ginger 1 root, 4 tablespoons of sweet noodle sauce, cooking wine 1 tablespoon, 65433 white sugar and 65433 pepper.
Practice steps:
1. Striped tenderloin, cut into large pieces, and then cut into shreds thinner than chopsticks and put them on a plate.
2. Add egg white 1/2, starch 1 tablespoon, white pepper 1 tablespoon, cooking wine 1 tablespoon, grab well, and marinate 15 minutes, so that the fried shredded pork is tender and fragrant without fishy smell. Pepper and cooking wine are both seasonings to remove the fishy smell of meat.
3. Dried beancurd is called in the northeast, and it is called thousand slices in the south, bean skin, bean skin. Cut the dried bean curd into 8cm square, shred the onion and slice the cucumber.
4. Put the onion strips and shredded ginger into a bowl, add half a bowl of water to make onion Jiang Shui, put the dried bean curd into a large bowl, add boiling water, and blanch for 4-5 minutes, then take out the empty purified water for later use, or add water to a pot to boil, and blanch the bean skin for 2-3 minutes and thoroughly. It won't take long.
5. Add 3 tablespoons of oil to the pot and heat it. Add shredded pork and slide away quickly. Stir-fry the meat until it turns white, and immediately remove it for use.
6. Add 1 tbsp oil to the pot, heat it, add the sweet noodle sauce and stir-fry over low heat, pour in the onion Jiang Shui, shredded onion and shredded ginger, and add sugar to boil.
7. Add the fried shredded pork, stir-fry evenly over high fire, pour in appropriate amount of water starch to thicken, and turn off the heat when the soup becomes sticky.
8. Put cucumber and shredded onion on the plate and shredded pork on the plate.
Third, fish-flavored shredded pork.
Required materials: half a catty of pork tenderloin, a small bowl of auricularia auricula/kloc-0, half a carrot and 2 peppers.