Wen/Shi zai Zhen Xiang
In our people's daily diet, frying is the most widely used cooking method. It is mainly a cooking method in which hot oil is used as the main heat conductor, and all kinds of ingredients are heated to maturity in a short time with medium or strong fire, and seasoned into dishes. Stir-frying is divided into raw frying, sliding frying, stir-frying and other frying methods. When frying, the raw materials are generally cut into pieces, shredded, diced, strips and blocks, and the pot is burned. It depends on the proportion of raw materials. When meat dishes and vegetarian dishes are fried together, the meat dishes are usually fried until they are five or six years old, and then the vegetables are fried until they are five or six years old. When the vegetables are cooked, the fried meat is quickly fried in a pot until it is completely cooked, and then served on a plate.
Sauté ed Flammulina velutipes with vegetable
Ingredients: Flammulina velutipes 200g, green pepper, red pepper, winter bamboo shoots10g each, onion and shredded ginger 5g each.
Seasoning: a little pepper, monosodium glutamate, salt, cooking wine and sesame oil.
Practice: First, wash the root of Flammulina velutipes, put it in boiling water for a little scalding, take it out, green pepper and winter bamboo shoots, wash it and cut it into shreds; Heat the oil pan, add pepper and stir-fry until fragrant, add onion, stir-fry shredded ginger, add shredded winter bamboo shoots, shredded winter mushrooms, Flammulina velutipes and shredded green and red peppers, stir-fry together, finally pour in cooking wine, add salt and monosodium glutamate to taste, and take out the pan and plate.
Assorted broccoli
Ingredients: 200g of broccoli, 50g of cauliflower, 0g of carrot100g, and 2 red peppers.
Seasoning: salt and chicken essence.
Practice: Broccoli and cauliflower are cut into small flowers and washed, carrots are peeled and washed and sliced, red peppers are seeded, washed and cut into pieces for use; Blanch all the vegetables in water, take them out, pour oil into the pot, heat them, add all the vegetables and stir-fry until cooked, and add salt and chicken essence to taste and stir well.
fried meat with green pepper
Ingredients: 250 grams of green and red pepper, 300 grams of pork belly, onion, shredded ginger and garlic.
Seasoning: soy sauce, salt and monosodium glutamate.
Practice: Wash and cut green and red peppers into pieces, wash and cut pork belly into thin slices, add a small amount of starch soy sauce to the meat slices, and marinate for 10 minute; Heat oil in a pan, add onion, ginger and garlic, stir-fry until fragrant, add sliced meat, stir-fry until white, pour in appropriate amount of soy sauce, add a little water, stir-fry until the sliced meat is 80% ripe, add green pepper, red pepper, salt and monosodium glutamate, stir-fry for a few minutes, and serve.
Tianyuan snack
Ingredients: celery 200g, fresh mushrooms, fresh grass Ru Ge150g, small tomatoes and carrots each100g.
Seasoning: salt
Practice: after the celery is torn off, it is washed and cut into sections, and fresh mushrooms, fresh straw mushrooms and small tomatoes are washed and sliced for later use; Peel carrots, wash them and slice them for later use; Add oil to the hot pot, stir-fry all the cut materials with high fire for two minutes, add appropriate amount of water and salt, and then stir-fry and plate.
Fried shrimps with asparagus
Ingredients: shrimp, asparagus1000g each, a little minced garlic.
Seasoning: salt, cooking wine, water starch, and sugar.
Practice: Peel the shrimp, remove the shrimp line, add salt, water starch, cooking wine, marinate for 15 minutes, and cut the asparagus into small pieces obliquely; Heat a wok, add oil, add shrimps and stir-fry until 70% cooked, then take out for later use. Pour oil in the wok again, add minced garlic and stir-fry until fragrant, add asparagus, add salt and a little sugar, stir-fry for a while, and finally add shrimps, stir-fry for 2 minutes and serve.
fried beef with green onion
Ingredients: beef150g, onion segments, ginger slices 5g each, onion and green pepper 20g each.
Seasoning: salt, chicken essence, monosodium glutamate each 1 g, dry starch and water each 10 g.
Practice: clean the beef, cut it into thin slices, mix the beef slices with dry starch, slip them into a 20% hot oil pan, and take them out for later use. Cut the onion, green pepper and red pepper into pieces, blanch them in boiling water until they are uncooked, heat the oil in the pan again, add the onion slices, stir-fry the ginger slices, pour in the beef slices, green pepper and red pepper blocks, and stir-fry them quickly until they are cooked.