1. soak the vegetables to be fried for ten minutes, and then wash them. You can choose to cut it smaller. 2. Prepare a clean wok. If there is water in the wok, heat the wok first to let the water evaporate, otherwise it will spray oil. 3. Pour a little oil, the amount of oil can cover the flat bottom of the pot, hot oil. 4. When there is smoke in the pot, that is, when the oil is hot, pour in the vegetables. 5. Stir-fry the vegetables with a spatula, so that all the vegetables are stained with oil. At this time, the power of the induction cooker is about 12~14. Stir-fried peach tenderloin

Raw materials: tenderloin 4g, peach kernel 2g, egg white 5g, green garlic 2g, vegetable oil 9g (about 8g), sesame oil 1g, monosodium glutamate 5g, Jiang Mo and cooking wine 1g, salt 6g, wet starch 6g, monosodium glutamate 5g, Jiang Mo and cooking oil 5g.

Saute the tenderloin of Peach:

Saute the tenderloin of Peach

(1) Cut the tenderloin into long slices with a length of 5cm and a width of 2.5cm, and mix with 2g of salt, proper amount of starch and 3g of chicken soup to make a good egg paste. Peel the whole peach kernel and cut it into 4 slices. Add a slice of soup to each sliced meat roll and mix well to make a good egg paste. Peel the whole peach kernel and cut it into 4 petals. Add one petal of peach kernel to each sliced meat and roll it into a roll for later use. Another 25 grams of wet starch, 3 grams of salt, chopped green onion, monosodium glutamate, cooking wine and chicken soup are used to make juice.

(2) Pour vegetable oil into the frying spoon, cook until it is 6% cooked, put the meat rolls into the oil one by one and smooth them thoroughly, then take out and drain.

(3) Heat the remaining oil in the original spoon, stir-fry the minced ginger a little, pour in the smooth meat, then cook the right juice, stir-fry for a few times, sprinkle with green garlic, and then pour in the chicken oil.