Classic stir-fry menu

Classic stir-fry menu, the Chinese are experts in terms of food, because in this country with a vast land and abundant resources, food is naturally indispensable. Moreover, the delicacies in each place are rich in local specialties, which can be said to be very colorful. The following is about the classic stir-fry menu. Classic stir-fry menu 1

Spicy pepper belly strips: Pork belly needs to be blanched in advance, cut into shreds, not too thin, add Sichuan peppercorns, ginger and stir-fry, add tripe strips, hot peppers and garlic leaves and stir-fry , add salt, chicken essence, extremely fresh and other seasonings, stir-fry and cook, it is delicious and goes well with rice.

Hand-shred cabbage: Choose flat cabbage, tear it and wash it, heat oil in a pot, add minced garlic and pepper, stir-fry, then pour in Stir-fry the cabbage over high heat, add an appropriate amount of salt, sugar, extremely fresh flavor, and balsamic vinegar. The stir-fry time should not be too long to ensure the taste of the cabbage.

Stir-fried green pepper beef with fragrant dried beef: Marinate the tender beef and stir-fry it with oil, then add oil, minced garlic, pepper and ginger, then add the fragrant dried fragrant and fry for a while. Pour in beef and green pepper and stir-fry over high heat. Add appropriate amount of salt, chicken essence and stir-fry for a very fresh taste.

Stir-fried broccoli: Cut the broccoli into florets and soak them in salt for 15 minutes to remove insect eggs on the surface. Pour an appropriate amount of water into the pot and bring to a boil. Add Add cooking oil and salt to ensure the broccoli is bright in color. Cook for three minutes and take it out. Add oil and minced garlic to the pot and stir-fry until fragrant. Pour in the broccoli, add a little salt and chicken essence. Stir-fry for a while and it will taste very fresh. Pot and plate.

Cured duck lettuce: The cured duck needs to be soaked in cold water in advance to remove some saltiness. Then use a pressure cooker, add dried chili peppers, ginger slices, and minced garlic to process the cured duck. Next, use a wok, add oil, minced garlic, ginger, Sichuan peppercorns, etc., first fry the lettuce, then pour in the cured duck and add an appropriate amount of water to cook together, add seasonings according to personal taste, and take out of the pot after cooking.

Eggplant and green pepper: Cut the eggplant and green pepper into shreds, pour more oil into the pot, add minced garlic and stir-fry, add shredded green pepper and eggplant, stir-fry over high heat, and add salt , chicken essence, extremely fresh taste, and can be cooked in a moment.

Pan-fried cured fish: Spicy fish needs to be soaked in cold water for half a day to remove the salty taste. Pour oil into the pot, add peppercorns, ginger, dried chili peppers, and minced garlic, stir-fry, and then add For the fish pieces, add some water and fry for a while. Pour in the cooking wine, chicken essence, fresh flavor, etc., and bring to a boil over medium heat.

Stir-fried sausage with cucumber: Slice the sausage and cucumber. It is best to peel the surface of the cucumber at intervals. Pour oil into the pot, add minced garlic and ginger and stir-fry. Add the sausage for a while. Fry it, then add cucumber, add a small amount of salt, chicken essence, stir-fry for a few times and it will taste very fresh.

Scrambled eggs with shredded carrots: Shred the carrots, fry the eggs first, put oil in the pot, add minced garlic and stir-fry, add the shredded carrots and stir-fry for a few times, then add Immediately add a small amount of salt and chicken essence to the eggs, which taste very fresh, and take them out of the pan in a moment.

Classic stir-fry menu 2

How to make small stir-fries

Prepare the picture in advance

Egg stall It’s better to mash it up a little with a shovel

Sauté the garlic slices until fragrant, and add the chopped green onions before they come out of the pot

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Classic stir-fry menu 3

How to make fish-flavored shredded pork (a home-cooked dish for rice)

Slim Wash and cut the meat into shreds (you can choose tenderloin or front leg meat. You can freeze it for a while and cut it very easily. Cut it along the texture of the meat to make it more chewy! You can also wash it after cutting to remove the blood and squeeze out the water. ) Add white pepper (1g), egg white (1), cooking wine (20g) to the shredded pork.

Salt (2g), starch (10g) and mix evenly with your hands. Pour in cooking oil (10 grams) and mix well to seal the surface of the shredded pork and lock in moisture (avoid sticking to the pan when frying)! Let it marinate for 15 minutes to remove the fishy smell!

Cut the green pepper into shreds, shred the carrots, soak the dried fungus in warm water, squeeze out the water and set aside! (I use Northeastern small fungus, which is small and thin, so there is basically no need to cut it. If you use large fungus, just shred it!)

Mince the ginger and mince the garlic. Chop the chives, cut the millet and pepper into rings, and set aside a spoonful of red bean paste! (If you like spicy food, add more chili millet or pickled peppers)

Adjust the fish sauce: Take a clean small bowl, add sugar (25 grams), balsamic vinegar (25 grams) ), light soy sauce (20g), oyster sauce (10g), dark soy sauce (2g), starch (3g), water (50g), stir well and set aside. (Starch and water can be mixed separately and added at the end. Dark soy sauce can also be added at the end according to the coloring situation! I am used to it and know how to control the amount, so I mixed them all together to save trouble.

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Heat the pot and add an appropriate amount of cooking oil! (Try to use a non-stick pan. For ordinary pans, you must heat the pan first, then add oil, and turn the wok to soak the oil around the pan, then add shredded meat and fry to avoid sticking!)

Add the battered shredded pork, quickly break it up and stir-fry until the meat turns white evenly, set aside.

(Clean the pot) Add oil to the hot pot again, sauté the millet and pepper

Add the carrots and stir-fry evenly Just wait until it becomes shiny and soft!

Take out a place and add the red oil bean paste, minced ginger, minced garlic, and chopped green onion in sequence. Saute until fragrant to release the red oil, then mix in the carrots and stir-fry evenly!

Add the soaked fungus and green pepper shreds and stir-fry evenly.

Pour in the fried shredded pork and stir-fry evenly.

Pour the prepared fish sauce all around, stir-fry quickly to absorb the sauce and add in the flavor! If you are not satisfied with the coloring, you can add a little more old soy sauce to adjust the color! (Because the red oil bean paste is very salty) Taste the saltiness to determine whether you need to add more salt! (If you mix the starch water separately, add the starch water and stir-fry to collect the juice after pouring the juice and stir-frying.

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Drizzle with a little sesame oil, take it out of the pan and plate it! The slightly thick soup tastes delicious, sweet and sour, slightly spicy, and goes very well with rice