25 selections of home-style stir-fry
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! 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 indifferently finish each 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 cheer for a wonderful life every day!
Sauce burnt radish
Ingredients: 1 radish, pork belly, sliced onion and ginger, steamed fish with soy sauce, soybean paste, salt
practice
Wash the white radish and cut it into a hob shape, and cut the pork belly into small pieces
Blanch the radishes first, then put them in the pot with cold water. After boiling the pot, add a little salt and remove the cold water for about three minutes.
Put a little oil in the pot and stir-fry the pork belly to get the aroma and oil, then add onion ginger, soybean paste, steamed fish and soy sauce
Add an appropriate amount of hot water to the pot, add the radish, and collect the juice on high heat for about 7 minutes.
Spicy assorted lotus root
Ingredients: 1 lotus root, 100 grams of ham, 1 bell pepper, 1 red pepper, 4 pieces of tofu, 30 ml of tempeh chili sauce, 15 ml of soy sauce, 3 grams of salt
practice:
Remove the stems and seeds of the green and red peppers, wash them and cut them into cubes. Diced ham. Dried tofu. Peel, wash and cut lotus root
After the wok is heated, 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 light yellow. Pour in lotus root and stir fry for 2 minutes
Add chili sauce, soy sauce and salt and stir-fry evenly, add in diced ham, diced green and red pepper, and continue to stir-fry for 1 minute.
Kung Pao Tofu
Ingredients: 250 grams of tofu, a handful of peanuts, appropriate amount of garlic sprouts (cut into small pieces), peanut oil, sugar, vinegar, soy sauce, cooking wine, salt, wet starch, chicken essence, sesame seeds
practice
Deep-fry the peanuts for later use; after the tofu is scalded, cut into small cubes, heat the oil in the pot, fry the diced 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 wok, pour the sauce, and stir while heating. When the sauce thickens, add the fried diced tofu and peanuts and stir fry evenly.
Finally add garlic sprouts 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 in cold water for 10 minutes.
Wash the carrots and cut them into shreds.
Put the carrots in the oil pan and put them into the oil pan. After the oil is over, put them out.
From the oil pan, put the onion and ginger into the pan and stir until fragrant.
Fry the mung bean sprouts in the pot, fry until the mung bean sprouts are a little collapsed, add salt, and fry the carrots in the pot and stir-fry evenly.
Pickled Chicken
Ingredients: 1250g chicken, 100g sauerkraut, 15ml oil, 15ml dark soy sauce, 45ml light soy sauce, 25ml rice wine, a little ginger, a little spring onion, 4 star anise, 1 dried chili, a little rock sugar
practice:
Wash the chicken, cut the sauerkraut into pieces, cut the chicken into pieces, wash and prepare the seasoning.
Pour oil in a hot pan, add ginger and star anise, and sauté until fragrant, then add chicken and stir-fry until discolored, pour in rice wine.
Add light soy sauce and dark soy sauce and stir-fry until the sauce is fragrant, then add dry chili and rock sugar.
Add boiling water, cover with high heat and bring to a boil, turn to low heat and cook until cooked through.
Then turn to high heat 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 chops, 1 bitter gourd, 1 red pepper, an 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
Cut the ribs into pieces, wash them, blanch them, and remove the blood foam; cut the bitter gourd into pieces, cut the red peppers into pieces, and cut the garlic into pieces for later use
Heat the oil in the pot, stir-fry the ribs on a low heat until no moisture, add garlic and tempeh, stir-fry until fragrant, then adjust the light soy sauce, dark soy sauce, rock sugar, add boiling water after the flavor and color, so as to cover the ribs
After the pot is boiled, cook the cooking wine, turn to medium heat, cover and simmer for about 40 minutes until the ribs are half cooked, add the bitter gourd pieces and cook together for ten minutes, then add the red pepper pieces, after the soup is dry, adjust the chicken essence to cook
meringue banana rolls
Practice: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar
Knock in eggs 6, add salt and sugar, stir well and set aside. Cut the bananas into sections.
Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs
Make all the banana segments in turn, pour the oil in the pot and heat it to 60% hot
Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon
Then use oil-absorbing paper to absorb the oil and place it on the 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 salt, 1 tbsp cooking wine, 4 tbsp starch, 1 tbsp tomato sauce, 2 tbsp sugar, 1 white vinegar spoon, oil.
practice:
Cut the meat into pieces about 2 cm square, add a little salt, cooking wine, 1 tablespoon of starch, and half an egg white to marinate, add two coriander roots, a little onion, grab it with your hands, try your best The cilantro and onions are rubbed into the meat and marinated for about a quarter of an hour.
Boil carrot peel, celery leaves, onion and coriander root in a small amount of water for 5 minutes.
Put the marinated meat in the cornstarch and roll it for a while, so that it is covered with starch, squeeze it with the palm of your hand, let the starch stick to the meat firmly, put it in a 50% hot oil pan and fry it When the outer skin is slightly yellow, take it out, and then fry it again until the outer skin is hard and the color is golden, then take it out and drain the oil.
Put 1 tablespoon of oil in the pot, add tomato sauce, stir fry for about 1 minute, fry the red oil, add sugar and fry together, pour in 3-4 small vegetable broth, add salt, cook water starch, The sauce in the pot is thick, translucent and red in color, add some white vinegar and stir well.
Add the fried meat and pineapple, stir fry a few times, and let the sauce in the pot cover the meat and pineapple.
Shrimp Golden Hook Loofah
Material: 1 loofah, 20 grams of dried shrimps, 2 cloves of garlic, 2 peppercorns, 2 peppercorns, 1 spoon of soy sauce, 20 ml of vegetable oil, and a little salt
practice
Braised Pork with Dried Beans
Ingredients: 450 grams of pork belly, 80 grams of dried beans, 5 rock sugar, 3 fragrant leaves, 1 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, appropriate amount of salt
practice:
Cut the pork belly into mahjong pieces and put it in a pot with cold water, add the shallots, ginger slices, and cooking wine and bring to a boil. After the water boils, skim off the foam, and remove the five pork that has been skimmed to control the moisture;
Soak the dried beans in advance, and cut the soaked dried beans into 4-5 cm long sections;
Put a little base oil in the pot, add the boiled pork belly and fry it a little, add onion ginger, cinnamon, star anise, bay leaf, rock sugar;
Stir-fry the seasoning aroma, melt the rock sugar, and the pork belly is slightly colored, add the braised soy sauce and stir-fry evenly;
Add the cut dry beans and stir-fry, stir-fry the dried beans, pour it into the stew pot, heat the water to be level with the dried beans and pork belly, after the high heat boils, change to low heat for about 40 minutes;
Cook the pork belly until it is soft and glutinous, and collect the juice on high heat, and then basically collect the soup.
Farmhouse Fried Duck
Ingredients: duck, five-color pepper, salt, tea seed oil, ginger, beer sprinkle, soy sauce, chicken essence, thirteen spices
practice
Heat the oil and add the diced duck, stir well, stir-fry until the water is dry, put in beer or water and cook for 10 minutes.
Collect the juice, add salt and stir well, stir until the oil comes out.
Move the fried duck to the side of the pot, add chili, ginger, add salt on the chili and stir well.
Stir-fry again, add soy sauce to enhance color and flavor, and fry until fragrant.
Sprinkle thirteen incense, and the chicken essence can be served.
Ribs with Orange Juice
Ingredients: pork ribs, fresh orange, salt, sugar, starch
practice:
Wash and dry the ribs, mix well with a little salt, starch and vegetable oil, and marinate for half an hour;
After washing the orange, use a knife to scrape out a little outer skin, shred it, and soak it in water for later use;
Squeeze the orange juice from two oranges for later use;
Put a little oil in a non-stick pan, 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 turn it evenly, collect the juice, and sprinkle with shredded orange peel.
Char Siew Eggplant
Material: about 300 grams of eggplant, about 100 grams of barbecued pork, 1/2 cup of diced green onion, 1 red pepper, 1 green pepper.
Seasoning: 2 tablespoons cornstarch, 1 tablespoon soy sauce, 1/3 teaspoon pepper, 2/3 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon allspice.
practice
Dice the eggplant into a plate, add 2 tablespoons of cornstarch, and stir well.
Dice the barbecued pork, green onion, green pepper and red pepper and set aside.
Fry the eggplant pieces in boiling oil for a while, until the powder on the surface solidifies, then pick up and filter the oil.
Open the pot over medium heat, put a little oil in the pot, and sauté the barbecued pork until fragrant.
Pour in 1/2 of the green pepper, 1/2 of the red pepper and 1/2 of the diced green onion, and stir-fry for a few times.
Pour in the eggplant pieces and turn over a few times.
Sprinkle 2 tbsp soy sauce, 2/3 tsp salt, 1/2 tsp sugar and 1/3 tsp pepper, sprinkle 1/2 tsp five-spice powder, hold for a while, add the rest of green pepper, red pepper and diced green onion Stir fry and serve.
Vinegar chili
Ingredients: 240 grams of thin-skinned green peppers, 2 teaspoons of soy sauce, a few drops of vinegar, appropriate amount of salt, 1 teaspoon of sugar, 1 teaspoon of oyster sauce
practice
Deseed the green peppers and cut into hob cubes
Put soy sauce, oyster sauce, sugar, vinegar, salt, appropriate amount of water in a bowl and stir into sauce
Pour an appropriate amount of cooking oil into the pot, cook until 8 mature, add green peppers, pass the oil a little, and then quickly stir fry.
Pour the prepared sauce into the pot and stir fry until the surface is slightly wrinkled and soft like tiger skin, and the taste is better.
Griddled Chicken Wings
Ingredients: Lettuce, Onion, White Ginger, Garlic, Chicken Wings, Celery
Cut lettuce into strips, scallions into sections, ginger and garlic slices, make a knife in the chicken wings, and dice celery.
Pour a small pot of water into the pot, put in the chicken wings, pour an appropriate amount of cooking wine, blanch the bloody water, remove and wash.
Put oil in the pan, fry the chicken wings until golden brown on both sides, drain.
Add ginger, green onion, garlic and chili, add a spoonful of bean paste, pepper, stir-fry until fragrant, pour celery and lettuce.
Pour in the chicken wings, pour in an appropriate amount of cooking wine, soy sauce, oyster sauce, half a spoonful of sugar, and sesame oil, stir fry, and put into a hot casserole.
Steamed Tea Fungus with Pickled Peppers
Ingredients: 250 grams of tea tree mushroom, 50 grams of fresh green pepper, 10 grams of millet pepper, a little each of parsley, ginger, garlic, and green onion. 50 grams of sauce peppers, appropriate amount of salt, monosodium glutamate, chicken essence, and broth, and 20 ml of vegetable oil.
Practice: 1. Tear the tea tree mushrooms into shreds and put them in a bowl
Add sauce peppers, fresh green peppers, millet peppers, ginger slices, garlic slices and green onions
After adding salt, monosodium glutamate and chicken essence, add broth and vegetable oil
After steaming for 12 minutes, put it out of the cage and put it on a tray.
Mushroom Oil Gluten
Materials: 40 grams of dried shiitake mushrooms, 20 oil gluten, half a green pepper, 1 tablespoon of sweet noodle sauce.
practice:
Garlic Black Pepper Pork Ribs
Ingredients: ribs, onions, green and red peppers, salt, oil, sugar, garlic, cooking wine, starch, black pepper sauce
practice
Rinse the ribs first with empty blood. Use a spoon of cooking wine, half a spoon of soy sauce, 5 grams of sugar, a little salt, chicken essence, and a little minced garlic to marinate for about half an hour. Bring to a boil over high heat until cooked and set aside.
Pick out the minced garlic in the ribs, sprinkle with starch and grasp it evenly, it doesn't need too much to stick to each piece of meat. Heat oil in a hot wok (put more oil) and fry the ribs until golden brown on both sides. Remove and set aside.
Re-heat the wok and add the onion, stir-fry the green and red pepper until the aroma is slightly yellow on the surface, then stir-fry the ribs for a few times, then turn down the heat and add the black pepper sauce to stir-fry, add some salt and chicken essence to taste. Can be loaded.
Three kinds of curry
Ingredients: 20g fungus, 2 eggs, 1 chayote, a little oil, appropriate amount of salt, 1 piece of curry, very fresh, 1 coriander
practice:
Soak the fungus.
Cut into strips and scald in boiling water.
Egg omelette, cut into 6 cm long strips.
Peel and deseed the chayote.
Slice the chayote into strips.
Put the chayote, egg strips, fungus strips and coriander segments together.
Add water and a little oil in the pot at the same time, put an appropriate amount of salt and a piece of curry, and cook.
Cook the curry until it becomes thick and hold the fire, add the flavor very fresh, pour in all the ingredients and stir with a shovel (not stir-fry).
Out of the pot and plate.
Chicken Breast Hot Noodle Soup
Practice: 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 3 or 40%, add the chicken breast, stir-fry, add a little soy sauce, and turn off the heat after the color changes.
Boil the water in the pot, and then lower the pot after the pot is opened.
After the noodles are boiled for three times, remove them, add a little salt, scoop into the hot noodle soup, put the fried chicken on the surface, sprinkle with coriander and garlic sprouts, and drizzle some sesame oil.
Fried Chicken with Tempeh
Ingredients: chicken, tempeh, oil, salt, sugar, light soy sauce, ginger and garlic,
practice:
Clean the chicken pieces, marinate them with oil, salt, cooking wine, sugar and soy sauce for about half an hour to taste;
Prepare ginger, garlic and tempeh;
Heat oil in a pan, add ginger, garlic and tempeh to sauté until fragrant;
Then add the chicken pieces and stir well
Stir fry on high heat until the chicken pieces are cooked;
Add chopped green onion before serving!
Yogurt Fruit Salad
Ingredients: strawberry, dragon fruit, banana, apple, kiwi
practice:
Prepared, washed the strawberries, cut them in half, and cut the other fruits into square pieces.
First use the strawberry with leaves with the tail facing outward and make a circle. Then place the strawberries with the leaves off 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 strawberries. Drizzle yogurt on top of strawberries when eating.
Oyster Sauce, Leek and Bean Sprouts
Ingredients: leeks, mung bean sprouts, carrots, shallots, oyster sauce, soy sauce, sugar
practice
Spicy Popcorn Clams
Material: clam (500g); seasoning: onion, ginger and 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 sand, and wash them clean.
Cut the onion into sections, slice the garlic and ginger.
Fry red peppers into small pieces.
Put an appropriate amount of oil in the pot and sauté the peppers until fragrant.
Add onion, garlic, ginger and saute until fragrant.
Add in the clams and stir fry.
Add oyster sauce and cooking wine.
Stir fry over high heat until all the clams have opened their shells.
Beef Tendon Stew with Potatoes
Material: Beef tendon Accessories: potatoes, tomatoes, onions Seasoning: salt, monosodium glutamate, sugar, liquor, soy sauce
practice
Cut the beef tendon into pieces and marinate with salt, soy sauce and white wine for 10 minutes.
Add oil in the pot, fry the beef, add tomatoes, fry the juice, pour in boiling water, simmer for 20 minutes, uncover the potatoes, bake for 10 minutes, then add onions, season with salt, monosodium glutamate and sugar.