Everyone has been to a small restaurant for dinner, and the chefs' skills are simply not bad. So what is the recipe for stir-frying in a small restaurant? The following is the information about small restaurant stir-fry recipes that I have compiled for you. I hope it will help you.

small restaurant stir-fry recipe 1: Aauto Quicker stir-fry next meal? Sauté ed Pleurotus eryngii with shredded pork

Introduction to the recipe Because I want to buy good pork, I have to go to the food market in the morning, so I will buy more every time, and I will come back and cut it into pieces and open the refrigerator to keep it frozen. When I want to eat it, I will take it out in the morning and put it in the freezer. It will be much more convenient to slice or shred it when I come back at night. You can even buy it and cut it into pieces or silk, and then pack it. I like Pleurotus eryngii very much. My favorite thing is to sprinkle with chopped black pepper and fry it. It's simple and delicious. Today, it's delicious to fry it with shredded pork. Aauto Quicker's stir-fry is my favorite. Shredded pork can be fried into a dish with all kinds of mushrooms or melons and vegetables. It is simple and convenient to mix meat and vegetables.

Materials

Ingredients: Pleurotus eryngii, lean meat

Ingredients: shredded ginger, soy sauce, salt, and raw flour

Practice

1. Shred lean meat and put it into a large bowl, add shredded ginger, salt, raw flour and soy sauce, mix well and marinate for 15 minutes; (If you don't put soy sauce when curing meat, it will look better if you put the color. If you don't put it, the shredded pork will look white, and I like to put soy sauce.)

2. Wash Pleurotus eryngii and cut it into slender strips;

3. Put a little more oil in the pot, heat it, pour in shredded pork and stir-fry over high fire; (Because shredded ginger is put in the bacon, if you don't like to eat shredded ginger, you can clip it out before you put it in the pot. )

4. Stir-fry until the lean meat changes color, and then serve it for later use;

5. Reheat the oil pan, pour in the Pleurotus eryngii and stir-fry for a few times;

6. Add salt, sprinkle a little water and stir-fry Pleurotus eryngii until it is soft;

7. Pour in proper amount of soy sauce and stir-fry evenly;

8. Pour in the fried shredded lean meat and stir well.

small restaurant stir-fry recipe 2: fried fried meat with salt for the next meal

Introduction to the recipe: It's hot, and my appetite is not good enough. You have to make a little stir-fry to raise your mood, and you have the strength to play baking with a good mood, right? This dish of stir-fry learned from Luo Sheng is really very popular. Pixian douban and lobster sauce are essential. It is delicious to fry these two precious dishes. Although it looks like a lot of red oil, it is not very spicy. My children can also eat drops. There is nothing wrong with eating an extra bowl of rice ~

Materials

Pork belly, Chili, lobster sauce, Pixian watercress, ginger, cooking wine, soy sauce, salt and cooking oil

1. Slice the meat for later use.

2. Pixian watercress, pepper and ginger are cut into pieces.

3. put cooking oil in the pot (the oil amount is slightly larger than that of ordinary cooking), and stir-fry the meat slices at 6% heat to change color.

4. Add lobster sauce and continue to stir-fry for half a minute until the meat slices are cooked and spit out oil. Push the sliced meat to the side of the pot, set aside the base oil and turn to low heat. Add Pixian watercress and stir-fry for half a minute, then stir-fry Jiang Mo.

5. Pour in cooking wine and soy sauce.

6, stir-fry evenly, and then put the pepper pieces into the broken ones.

(Because douchi, Pixian watercress and soy sauce are salty, you can add less or no salt. )

Small restaurant stir-fry recipe 3: Aauto Quicker stir-fry the next meal

The introduction of the recipe was taught to me by a chef before, which is quite good for the next meal.

materials

8 water chestnuts, 1 auricularia auricula, 1 chicken breast, half a green pepper, 1 short onion, 2 cloves of garlic, 3 slices of ginger, 5g of salt, 3g of white pepper, 7g of dry starch and a little sesame oil

Practice

1. Clean the chicken breast and cut it into thick strips.

2. Remove the pedicels and seeds from the green peppers and cut them into pieces for later use. Slice garlic, shred ginger and cut onion into long sections.

3. Add 1g of salt, 1g of white pepper and 2g of dry starch to the cut chicken strips, then add 5ml of water and 1tsp of cooking oil, mix well and marinate for 5min.

4. Add 25ml of water to 5g of dry starch and mix well, then add 4g of salt, 2g of white pepper, onion, shredded ginger and garlic slices, and finally drop sesame oil and mix well to make sauce.

5. Pour the oil into the pot and heat it with high fire. When the oil is 5% hot, pour the marinated chicken strips. When the color turns white, add the fungus and water chestnut slices and fry for 2 minutes. Then pour the prepared sauce along the side of the pot.

6. when the soup becomes thick, add the green pepper, stir-fry quickly for a few times, and then serve.

Tips

1. Auricularia auricula can be blanched first, but you must pay attention to fully draining before frying to prevent frying pan.

2. Pouring some cooking oil into the marinated chicken can lock the moisture in the chicken, and it won't stick to the pan when frying, and the taste is particularly smooth and tender.

Small restaurant stir-fry recipe 4: Super fried shredded mustard tuber

Introduction to the recipe: Before harvesting in autumn, several large rectangular pits will be prepared, and then fresh mustard tuber will be harvested from the field. Put them into a big pit with a thick plastic film, and colleagues put salt, pepper, preservatives and so on. Then cover it with plastic film, finally cover it with soil, and fill it up and seal it. During that time, there will be a salty smell everywhere. It will be dug up and sold when someone comes to receive the goods in spring. Now that there has its own processing plant, there is no need to wait for someone to collect it.

Materials

One mustard tuber, 5g of lean meat, half a carrot and 5g of winter bamboo shoots

Practice

1. Prepare materials.

2. Remove the oil pan and stir-fry the lean meat;

3. Add winter bamboo shoots and lean meat, stir fry together, and add a little salt to taste;

4. Add shredded radish and shredded mustard tuber;

5. pour a little water to cook, and then put the chicken essence into a plate.

6. finished products