食堂小炒荤菜

食堂小炒荤菜，家常菜是指我们经常在家也可以做的美食，其实生活有很多适合自己在家做家常菜，自己做家常菜可以体会到人间火火味,感受家人般的温暖和心安,以下分享食堂小炒荤菜。

食堂小炒肉菜1

生粉两勺，生抽一勺，柱侯酱两勺，研磨黑椒的瓶子转三圈。 Wear disposable gloves to scratch well and set aside.

Dingdong bought red onion head, average price a few cents a, take four.

Red onion head / small onion peeled and cut. Use a large onion, half is enough, the same way to cut.

online shopping sand ginger, clean the sand, I do not peel, directly wash and dry and cut into pieces, the shape does not matter.

All the ingredients are ready

Iron pan pan hot pour oil, both sides fried until the skin is slightly yellow, the surface a little shrinkage can be.

Pour a layer of oil in a casserole dish, and when the oil is hot and smoky, put in the ginger, chili peppers, onion, and garlic cloves. Stir with chopsticks until the onions are a little soft.

Pour the chicken from the wok into the casserole dish with the oil and spread it on top of the ginger and garlic cloves as evenly as possible. Cover, medium heat

My picture

About five minutes of heat, the casserole began to smoke, take a bottle of white wine, this Oxbridge is good (burned grass head is also very good), white wine from the lid of the pot side pour down, slower can be drenched in a circle.

white wine down, the smoke will be more, smothered for a minute to open the lid, add mushrooms and a little green pepper, green pepper with or without it does not matter, does not affect the taste, the color will look good. Put in the vegetables and then cover and smother for two minutes.

Open the lid, chopsticks and stir a little, the bottom may have a slight sticky pot, it does not matter, chopsticks bottom shovel a little.

食堂小炒荤菜2

二荆条斜切段，小米辣切小段备用。

Eggs sautéed on both sides, cut large pieces of spare.

Five pancakes clean, with pork skin thinly sliced, one garlic minced garlic spare.

This is all the ingredients you need to prepare.

Heat an iron pot over high heat without adding oil and add the pancetta to the pot. Under high heat, the rich `fat' layer of thinly sliced pancetta stirs up a lot of fatty grease. Sautéed quickly, the meat turns a tantalizing charred yellow color, and the charred aroma of the meat hits your nose in response to the Melad.

Add the minced garlic, two tablespoons of Sriracha, soy sauce and sugar, and stir-fry quickly to bring out the reddish oil and add flavor and color to the pork.

Continuously over high heat, keep the pot gassed, pour in the Er Jing Stripes and millet chili peppers and stir-fry quickly until broken.

Pour in the golden egg and stir-fry quickly for color.

Add a little pepper oil or sesame oil before serving.

Bowl, this dish is completed.

"A bowl of incense" is also called "a bowl of vegetables", "Hunan local dishes", alias "mouth to eat meat!

After the whole fierce fire stir-fry, the fire is full of Hunan pepper and millet hot spicy spicy smell permeates the open. The rich fat from the pork and the red oil combine to make the oil heavy, colorful and hot!

Simple and quick, even the pork does not need to marinate, directly into the pot! Let the ingredients in the frying pan to complete the flavor absorption of each other, simply put some salt, sugar and soy sauce, fresh and tender spicy, mixed with a pot of delicious.

A big bowl full of Jianghu's bold flavor! Because it's scrambled, the eggs can even be fried older, more flavorful and golden brown!

食堂小炒肉菜3

Two whole chicken thighs boneless

Cut into about 33cm cubes and marinate for 10 minutes with a good pinch of salt and crushed black pepper

Chop a large spring onion as shown, and coat the marinated chicken thighs with about 1.5 tbsp of cornstarch

To make the sauce. A sauce: 2 tablespoons of mirin

2 tablespoons of soy sauce and 1 tablespoon of sugar, mix well

In a pan, add oil, lay the chicken skin side down and fry the chicken thighs over medium heat

Fry the chicken until it is golden brown, turn and continue to fry for about 1 minute on medium heat

Add the sauce and simmer for half a minute, covered with a lid.