Time passed quickly. After two long holidays, I began to work normally again. I was idle at home, and my husband didn't go to work until afternoon, so we both had lunch at home. Fried three dishes with faster Aauto, although they are all very common dishes, but they are all nostalgic dishes with memories. Stir-fried fast food is bright, light and refreshing. Fried green peppers and dried vegetables with oil residue are salty and fragrant, which is a special emotional student dish. I remember when I was in middle school, my classmates who lived on campus carried such a can of oil residue with them, which was more than dried plums, which was very extravagant. In those days, rice would be especially delicious. Fried beef with pumpkin is my father's favorite dish. Although he can't eat any more, every autumn, he always naturally thinks of cooking this next meal.
△ Fried beef with tender pumpkin
In autumn, a large number of pumpkins are on the market, with a wide variety, big and small, old and tender, yellow, dark green and orange, and dazzling. Different pumpkins have different ways to eat. The orange-red and golden-yellow old pumpkin is rich in starch, sweet in taste, sweet and full when steamed, and rich in dietary fiber, which is beneficial to intestinal health. It is a delicious staple food in autumn. All kinds of fresh pumpkins have high moisture content, fresh and tender taste, crisp and sweet, and are delicious when fried with meat.
Composition:
Beef (leg meat) 150g or so, pumpkin 1 400g or so, rapeseed oil, salt, soy sauce, steamed fish black soybean oil, ginger, dried pepper and white vinegar.
Exercise:
1. Wash beef with warm water, cut it into pieces along the grain of the meat, then cut it into small strips across the grain of the meat, then wash it with clear water for 3-4 times to remove blood from the meat, drain the water and put it on a plate, add 1 spoonful of cooking wine, 1 spoonful of soy sauce and half a spoonful of cooking oil, grab it evenly by hand and let it stand/kloc. Cooking wine can remove fishy smell, soy sauce can add a little flavor to meat, while cooking oil can make meat taste tender and smooth, and there is an oil film on the meat slices, so it is not easy to get old when fried in the pot.
2. Wash and slice the pumpkin first, and then cut it into strips.
3. Put the chopped pumpkin strips into a large bowl, add about 5ml of white vinegar and mix well. Marinate for a few minutes. Vinegar can keep the color of ingredients bright, and it will not be broken when fried in the pot, and the taste is more refreshing.
4. Put oil in a hot pan, add shredded ginger and beef, stir-fry over high fire until the beef changes color, and serve for later use.
5. Reheat the pan and add oil. Add dried red pepper and saute until fragrant. Pour in pumpkin strips and stir-fry until soft.
6. Pour in the fried beef, add 1 tablespoon of steamed fish and soy sauce, stir-fry with appropriate amount of salt, and serve.
I haven't eaten lard for years. I cooked a big bowl of lard the other day. The oil residue is very fragrant and dry, but there is still some residual oil in the oil residue. When I think of the bibimbap with dried plum vegetables in my school days, it is black and white, salty and fragrant, so I put the oil residue back in the pot and fry it with dried plum vegetables with green peppers. Salty, slightly spicy, or the old taste in memory.