25 selections of home-cooked stir-fries, classic home-cooked taste, not greasy after a long time, worth trying
I once saw an article that wrote: "In front of food, you can always think about it, or you can be greedy, observe before eating, think while eating, simmer after tasting, eat naturally, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind." Tasting carefully, I have a deep feeling! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live in a plain way finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for the wonderful life every day!
Braised Radish in Sauce
Ingredients: 1 radish, pork belly, sliced green onion and ginger, steamed fish with soy sauce, soybean paste, salt
practice
Wash the white radish and cut into a hob shape, cut the pork belly into small pieces
Blanch the radish in water first, put it in a pot under cold water, add a little salt for about three minutes after boiling, and remove it from the cold water
Put a little oil in the pot and stir-fry the pork belly to get the fragrance and oil, then add onion ginger, soybean paste, steamed fish and soy sauce
Add an appropriate amount of hot water to the pot, add radish, and cook for about 7 minutes on high heat to collect the juice
Spicy Stir-fried Assorted Dried Lotus Root
Ingredients: 1 section of lotus root, 100 grams of ham, 1 bell pepper, 1 red pepper, 4 pieces of tofu, 30 ml of black bean sauce, 15 ml of soy sauce, 3 grams of salt
practice:
Remove the stalks and seeds of the green and red peppers, wash and cut into cubes. Dice the ham. Dried tofu into cubes. Lotus root peeled, washed and diced
Heat the frying pan and pour in the oil. When the oil is 70% hot, pour in the diced tofu and stir-fry for 1 minute until the surface of the diced tofu turns slightly yellow. Pour in the diced lotus root and stir fry for 2 minutes
Add in chili sauce, soy sauce and salt and stir fry evenly, then pour in diced ham, diced green and red peppers, and continue to stir fry for 1 minute.
Kung Pao Tofu
Ingredients: 250 grams of tofu, a handful of peanuts, appropriate amount of diced garlic sprouts (cut garlic sprouts into small cubes), peanut oil, sugar, vinegar, soy sauce, cooking wine, salt, wet starch, chicken essence, sesame seeds
practice
Deep-fry the peanuts and set aside; blanch the tofu and cut into small cubes, heat the oil in a pan, deep-fry the cubed tofu until golden brown, remove and drain the oil for later use
Make juice with sugar, vinegar, soy sauce, cooking wine, salt, chicken essence, wet starch and a little water
There is no need to put oil in the frying pan, pour in the sauce, stir while heating, when the sauce becomes thick, add the fried tofu cubes and peanuts and stir fry evenly
Finally, add the diced garlic and stir fry a few times, sprinkle with sesame seeds
Stir-Fried Carrots with Mung Bean Sprouts
Materials: carrots, mung bean sprouts, oil, salt, ginger, green onions.
practice:
Remove the roots of mung bean sprouts, wash them and soak them in cold water for 10 minutes.
Wash the carrots and cut into shreds.
Put the carrots in the oil pan into the oil pan and put them in the oil, then take them out.
Take the oil pan, put the onion and ginger into the pan and stir until fragrant.
Stir-fry the mung bean sprouts until the mung bean sprouts are somewhat collapsed, add salt, and stir-fry the carrots evenly.
Sauerkraut Chicken
Ingredients: 1250 grams of chicken, 100 grams of sauerkraut, 15 ml of oil, 15 ml of dark soy sauce, 45 ml of light soy sauce, 25 ml of rice wine, a little ginger, a little shallot, 4 star anise, 1 dried chili, a little rock sugar
practice:
Wash the chicken, cut the sauerkraut into pieces, wash the chicken after cutting, and prepare the seasoning.
Pour oil in a hot pan, add ginger and star anise to sauté until fragrant, then pour the chicken and stir-fry until it changes color and pour in rice wine.
Add light soy sauce and dark soy sauce and stir-fry until the sauce is fragrant, then add dried chili and rock sugar.
Add boiling water, cover with high heat, and turn to low heat to cook until cooked.
Then turn the heat to high and add sauerkraut to collect the juice. After it thickens, sprinkle with chopped green onion.
Braised Pork Ribs with Bitter Gourd
Ingredients: 500 grams of pork ribs, 1 bitter gourd, 1 red pepper, appropriate amount of tempeh, a little salad oil, 2 grams of rock sugar, 2 grams of chicken essence, 5 grams of garlic, 5 grams of cooking wine, 10 grams of light soy sauce, 5 grams of dark soy sauce
practice
Chop the pork ribs into pieces, wash them, blanch them in water, and wash away the blood foam; cut the bitter gourd into pieces, cut the red pepper into pieces, and cut the garlic into pieces for later use
Heat the oil in the pot, stir-fry the pork ribs over low heat until there is no water, add garlic and black bean sauce and fry until fragrant, then adjust the light soy sauce, dark soy sauce, rock sugar, add boiling water after the taste is colored, so that the ribs are covered
After the pot boils, add cooking wine, turn to medium heat, cover and simmer for about 40 minutes until the ribs are half-cooked, add bitter gourd pieces and cook together for ten minutes, then add red pepper pieces, after the soup is dry, adjust the chicken essence take off the pot
Meringue Banana Wraps
Method: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt
Crush the egg rolls in the packaging bag first, then pour them into a large bowl and mash them with a garlic mortar
Knock in the eggs 6, add salt and sugar, stir evenly for later use, cut the bananas with skin
Then peel off the skin, wrap in a layer of egg roll liquid, and then wrap in a layer of bread crumbs
Make all the banana segments one by one, pour oil into the pot and heat until 60% hot
Gently put in the banana segments, fry until golden on both sides, remove with a colander and drain the oil
Then use oil-absorbing paper to absorb the oil and place on a plate
Pineapple Sweet and Sour Pork
Ingredients: 300 grams of pork belly, 100 grams of pineapple, coriander, carrot, onion, celery leaves, egg white, 1 tsp of salt, 1 tbsp of cooking wine, 4 tbsp of starch, 1 tbsp of tomato sauce, 2 tbsp of sugar, 1 white vinegar teaspoon, oil.
practice:
Cut the meat into pieces about two centimeters square, add a little salt, cooking wine, 1 tablespoon of starch, half an egg white to marinate, put in two coriander roots and a little onion, and grab it with your hands as hard as possible Knead the aroma of the coriander and onion into the meat and marinate for about a quarter of an hour.
Boil the carrot skin, celery leaf, onion and coriander root with a small amount of water for 5 minutes.
Put the marinated meat into the cornstarch and roll it, so that it is covered with starch, hold it with the palm of your hand, let the starch stick to the meat firmly, put it in a 50% hot oil pan for frying Take out the outer skin when it is slightly yellow, and fry it again until the outer skin is hard and golden in color, then remove and drain the oil.
Put 1 tablespoon of oil in the pot, add tomato paste, stir-fry for about 1 minute, stir-fry red oil, add sugar and stir-fry together, pour in 3-4 small vegetable broths, add salt, cook in water starch, The sauce in the pot is thick, translucent, bright red in color, add some white vinegar and stir well.
Add the fried meat and pineapple, stir fry a few times, let the sauce in the pot cover the meat and pineapple.
Shrimp Golden Hook Loofah
Ingredients: 1 loofah, 20 grams of sea rice, 2 cloves of garlic, 2 peppercorns, a few grains of pepper, 1 spoon of vegetable oil, 20 ml of soy sauce, a little salt
practice
Braised Pork with Dried Beans
Ingredients: 450 grams of pork belly, 80 grams of dried beans, 5 pieces of rock sugar, 3 pieces of fragrant leaves, 1 piece of star anise, 1 small piece of cinnamon, 3 teaspoons of cooking wine, 3 teaspoons of light soy sauce, 3 teaspoons of braised soy sauce, appropriate amount of onion and ginger, and appropriate amount of salt
practice:
Cut the pork belly into mahjong pieces and put it in a pot under cold water, add scallions, ginger slices, and cooking wine and bring to a boil on high heat. After the water boils, skim off the foam, remove the five pork belly and drain the water;
Soak the dried beans in advance, cut the soaked dried beans into four to five centimeters long;
Put a little base oil in the pot, put in the blanched pork belly and fry it for a while, add onion ginger, cinnamon, star anise, fragrant leaves, rock sugar;
Stir-fry the flavor of the seasoning, melt the rock sugar and color the pork belly slightly, add braised soy sauce and stir-fry evenly;
Add the chopped dried beans and stir-fry until the steam of the dried beans is released, pour into the stew pot, heat the water to the same level as the dried beans and pork belly, bring to a boil on high heat, then turn to low heat and simmer for about 40 minutes;
Burn the pork belly to be soft and waxy, and collect the juice on high heat until the soup is basically collected.
Farmhouse Fried Duck
Ingredients: ducklings, five-color peppers, salt, tea seed oil, ginger, beer, soy sauce, chicken essence, thirteen spices
practice
Add the diced duck into the oil and stir-fry well to dry out the water. Put in beer or clear water and cook for 10 minutes.
Collect the juice, add salt and stir-fry until the oil comes out.
Move the fried diced duck to the side of the pot, add pepper and ginger, put salt on the pepper and stir well.
Stir-fry again, topped with soy sauce to enhance the color and taste, and stir-fry until fragrant.
Sprinkle with thirteen spices, and the chicken essence is ready to serve.
Pork Ribs with Fresh Orange Sauce
Ingredients: pork ribs, fresh orange, salt, sugar, starch
practice:
Wash the pork ribs and wipe dry, mix well with a little salt, starch and vegetable oil, and marinate for half an hour;
After washing the oranges, scrape off a little skin with a knife, cut into shreds, and soak in clean water for later use;
Squeeze orange juice from two oranges;
Put a little oil in a non-stick pan, over medium-low heat, fry the ribs until golden on both sides, pour in fresh orange juice, add sugar and a little salt, cover the pan and simmer for half a minute;
Finally, use a spatula to gently stir evenly, collect the juice, and sprinkle with orange peel.
Barbecued Eggplant
Ingredients: about 300 grams of eggplant, about 100 grams of barbecued pork, 1/2 cup of diced green onion, 1 red pepper, and 1 green pepper.
Seasoning: 2 tablespoons cornstarch, 1 tablespoon light soy sauce, 1/3 teaspoon pepper, 2/3 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon five-spice powder.
practice
Dice the eggplant into a plate, add 2 tablespoons of cornstarch, and stir well.
Dice char siu, shallots, green peppers and red peppers and set aside.
Fry the eggplant in boiling oil for a while, the powder on the surface will solidify, then remove and filter the oil.
Bring the pot to medium heat, put a little oil in the pot, and stir-fry the char siu until fragrant.
Pour in 1/2 of the green pepper, 1/2 of the red pepper and 1/2 of the green onion, and stir fry a few times.
Pour in the eggplant cubes and turn over a few times.
Sprinkle 2 tablespoons of soy sauce, 2/3 teaspoon of salt, 1/2 teaspoon of sugar and 1/3 teaspoon of pepper, sprinkle 1/2 teaspoon of five-spice powder, let it sit for a while, then add the rest of the green pepper, red pepper and green onion Stir well and serve.
Vinegar Chili
Ingredients: 240 grams of thin-skinned green peppers, 2 teaspoons of soy sauce, a few drops of vinegar, some salt, 1 teaspoon of sugar, 1 teaspoon of oyster sauce
practice
Remove the seeds from the green peppers and cut them into hob pieces
Put soy sauce, oyster sauce, sugar, vinegar, salt, and an appropriate amount of water in a bowl, and stir to make a sauce
Pour an appropriate amount of edible oil into the pot, heat it until it is 8 mature, then add green peppers, let the oil pass through for a while, and then quickly stir-fry.
Pour the adjusted sauce into the pot and stir-fry until the surface is slightly wrinkled and soft like tiger skin, and the taste is better.
Griddle Chicken Wings
Ingredients: lettuce green onion white ginger garlic chicken wings celery
Cut lettuce into strips, scallions into sections, ginger and garlic slices, chicken wings with a knife, and diced celery.
Pour half of the pot of water into the pot, put it in the chicken wings, pour an appropriate amount of cooking wine, blanch the blood, remove and wash.
Put oil in the pan, fry the chicken wings until golden on both sides, and take out.
Add ginger, green onion, garlic, and chili and sauté until fragrant, add a spoonful of bean paste, Chinese prickly ash, sauté until fragrant, add celery and lettuce.
Pour the chicken wings, pour appropriate amount of cooking wine, light soy sauce, oyster sauce, half a spoonful of sugar, and sesame oil, stir fry, and put it into a hot casserole.
Steamed Tea Mushroom with Pepper
Ingredients: 250 grams of tea tree mushrooms, 50 grams of fresh green peppers, 10 grams of millet peppers, a little each of coriander, ginger slices, garlic slices, and scallions. 50 grams of sauce and pepper, appropriate amount of salt, monosodium glutamate, chicken essence, and broth, and 20 ml of vegetable oil.
Method: 1. Tear the tea tree mushroom into shreds and put it in a bowl
Add sauce peppers, fresh green peppers, millet peppers, ginger slices, garlic slices and scallions
After adding salt, monosodium glutamate and chicken essence, add broth and vegetable oil
After steaming in a cage for 12 minutes, take it out of the cage and put it on a plate.
Mushroom Oil Gluten
Ingredients: 40 grams of dried shiitake mushrooms, 20 oil gluten, half a green pepper, 1 tablespoon of sweet noodle sauce.
practice:
Garlic Black Pepper Ribs
Ingredients: ribs, onions, green and red peppers, salt, oil, sugar, garlic, cooking wine, starch, black pepper sauce
practice
Wash the pork ribs and drain the blood. Use a spoonful of cooking wine, half a spoonful of soy sauce, 5 grams of sugar, a little salt, chicken essence, and a little minced garlic to marinate for about half an hour. Put it on the pot and steam it on high heat until it is half-cooked and set it aside.
Pick out the minced garlic from the pork ribs, sprinkle the starch and grasp it evenly. It doesn't take too much to stick to every piece of meat. Heat oil in a hot pan (add more oil) and fry the pork ribs until golden on both sides, remove and set aside.
Put the onion into the hot oil in the pan again, stir-fry the green and red peppers until the aroma is slightly yellow on the surface, then stir-fry the pork ribs for a few times, then turn down the heat, add black pepper sauce and stir-fry, add some salt and chicken essence to adjust the taste Can be plated.
Curry mix three
Ingredients: 20g fungus, 2 eggs, 1 chayote, a little oil, some salt, 1 piece of curry, a little taste, 1 coriander
practice:
Soak the fungus.
Cut into strips, boil water until cooked.
Egg omelet skin, cut into 6 cm strips.
Peel chayote and remove seeds.
Cut chayote into strips.
Put the chayote, egg strips, fungus strips, and coriander segments together.
Add water and a little oil to the pot at the same time, put an appropriate amount of salt and curry block, and cook.
Cook the curry until it becomes thick and put it on the fire. The flavor is very fresh. Pour in all the ingredients and mix with a shovel (not fried).
Take it out of the pot and put it on a plate.
Chicken Breast Hot Noodle Soup
Method: 1. Cut the chicken breast into strips, wash the garlic sprouts and parsley and chop them.
Mix the chicken with salt, cooking wine, starch and white pepper, and set aside.
Pour the oil into the hot pan. After the oil is heated to 30% or 40%, add the chicken breast, stir-fry, add a little soy sauce, and turn off the heat after it changes color.
Boil a pot of water, and put it under after the pot is opened.
After boiling the noodles three times, take them out, add a little salt, scoop in the hot noodle soup, put the fried chicken on the noodles, sprinkle with coriander and garlic sprouts, and drizzle some sesame oil.
Fried Chicken with Black Bean
Ingredients: chicken, tempeh, oil, salt, sugar, soy sauce, ginger and garlic,
practice:
Clean the chicken nuggets, marinate them with oil, salt, cooking wine, sugar and light soy sauce for about half an hour to taste;
Prepare ginger, garlic and tempeh;
Heat oil pan, add ginger, garlic and fermented soybeans and sauté until fragrant;
Then add the chicken pieces and stir well
Stir-fry over high heat until the chicken pieces are cooked through;
Add chopped green onion before serving!
Yogurt Fruit Salad
Ingredients: strawberry, dragon fruit, banana, apple, kiwi
practice:
The preparation is complete, wash the strawberries, cut them in half, and cut other fruits into square pieces.
First use the strawberries with leaves facing outwards and arrange them in a circle. Then put the strawberries with the leaves removed in a vertical circle.
Cut kiwi, apple, banana and dragon fruit into large pieces.
Pour in the yogurt.
Add a spoonful of honey. (can be added according to personal preference)
Stir well.
Put the mixed fruit on the plate in the middle of the surrounding strawberries. Serve with yogurt on top of the strawberries.
Bean Sprouts with Chives and Oyster Sauce
Ingredients: leeks, mung bean sprouts, carrots, shallots, oyster sauce, light soy sauce, sugar
practice
Spicy Popped Clams
Material: clams (500g); seasoning: onion, ginger, garlic (appropriate amount), dried chili pepper (appropriate amount), salt (appropriate amount), cooking wine (appropriate amount), oyster sauce (appropriate amount)
practice:
Soak the clams in light salt water, spit out the sand, and wash them clean.
Slice the onion, slice the garlic and ginger.
Fry the red pepper into small pieces.
Put an appropriate amount of oil in the pan and sauté the chili segments until fragrant.
Add onion, garlic, ginger and sauté until fragrant.
Add clams and stir-fry.
Add oyster sauce and cooking wine.
Stir-fry over high heat until all the clams open their shells.
Beef Tendon Stew with Potatoes
Material: beef tendon Accessories: potatoes, tomatoes, onions Seasoning: salt, monosodium glutamate, sugar, white wine, soy sauce
practice
Cut the tendon into pieces and marinate with salt, soy sauce and white wine for 10 minutes.
Add oil to the pot, fry the beef, add tomatoes, fry the juice, pour boiling water, simmer for 20 minutes, uncover the potatoes, bake for 10 minutes, then add onions, add salt, monosodium glutamate and sugar to taste.