Homemade stir-fried dishes

Although in real life we ​​may not be chefs and cannot cook delicious food. But if a home’s kitchen is not used for a long time and relies on restaurants or takeout for a long time, then the home will lose its warmth. Home is where we cook, eat, wash together and enjoy happiness. Don’t worry, it doesn’t matter if you can’t cook in real life. As long as you learn the following cooking techniques, you can also become a kitchen master.

Home cooking method - Mapo tofu

1. Prepare the ingredients: diced tofu, minced beef, bean paste, salt, wine, chopped dry red pepper, green garlic, minced ginger, pepper powder, water starch, soy sauce, and a little sugar.

2. Add a little vegetable oil into the pot and heat it over high heat. When the oil is hot, add bean paste, salt, dried red pepper, green garlic, minced ginger, pepper powder, and minced beef in turn. You can also marinate the minced beef with the above seasonings and add it together.

Saute until fragrant.

3. Add the tofu cut into small pieces. Reduce heat and bring to a boil.

4. When the tofu is cooked, turn to high heat and add the sauce made from water starch, sugar, wine, MSG and soy sauce. After the sauce is evenly attached, turn off the heat and remove from the heat.

5. Remove from heat, sprinkle with Sichuan pepper powder, and the fragrant, Sichuan-style Mapo Tofu is ready!

Home cooking method - Cola chicken wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little chili powder, a little cumin (grained cumin, not powdered cumin).

Steps: Put water in the pot, wait for the water to boil, then add the chicken wings. The chicken wings are done when they are 70% cooked. Drain the water and set aside. Add plenty of oil, sauté chopped green onion and garlic, add chicken wings, cumin and chili powder, stir-fry over high heat until the skin is slightly charred.

Use a spoon to skim off the excess oil, add the cola, salt and MSG, without adding any water. When the cola is almost dry, turn down the heat slightly to collect the sauce. While the cola is cooking, you can use a spoon to skim off the minced garlic and green onion.

When serving, don’t forget to add the juice as well. This dish is better than KFC's chicken wings. The chicken wings were spicy and crispy to the bone.

Home cooking method - twice-cooked pork

Ingredients: pork butt, green garlic. Accessories: bean paste, fermented black beans, scallion, ginger, pepper, aniseed, cinnamon, rice wine. Put the meat in boiling water and cook for about 20 minutes. Add scallion, ginger, pepper, aniseed, cinnamon, and rice wine. Skim off the foam. When chopsticks can be inserted into the meat, turn off the heat and soak for 5 minutes before removing from the pan. Smash the green garlic and cut it obliquely. Cut the meat into large thin slices. It depends on your knife skills. The thinner the better. Put a little oil in the pan, add the white meat, stir-fry. When the fat becomes curled and transparent, shovel the meat to the side of the pan (this is a lazy way! Haha! In fact, you should shovel the meat out first and then stir-fry the bean paste), add the bean paste, stir-fry until the red oil comes out, add the fermented black beans, shredded ginger, and green garlic and stir-fry together. No need to add salt when stir-frying this dish because the bean paste is already salty enough.

When the green garlic becomes slightly soft, drizzle with rice wine and it is ready to be served.

Home cooking method - braised pork

1. Wash the wok, heat it, add two tablespoons of oil, three or four tablespoons of sugar, and turn to low heat.

Preliminary preparation: Cut a piece of pork belly into 1 cm square strips.

2. Stir constantly with a spatula to dissolve the white sugar and turn it into reddish-brown sugar liquid, which is also called fried sugar color.

3. Pour in the chopped pork belly and stir-fry evenly so that every piece of meat is coated with sugar color.

4. Add soy sauce, cooking wine, ginger, rock sugar and a little salt, bring to a boil, then turn to low heat and simmer for about 20 to 30 minutes. When the juice has almost evaporated, increase the heat to thicken it.

5. This is what it looks like when it is done

Home cooking method - pickled fish

1. It is generally better to use grass carp or black carp.

2. Wash the fish, paying attention to clean the black film in the abdominal cavity.

3. Cut off the shark fins... (It's also good to make shark fins after drying...haha)

4. Cut the fish into segments.

5. Press the fish with one hand, and use the other hand to hold the knife close to the top of the fish spine, feel the position of the fish bone, and adjust the direction of the knife in time... If you can't cut well, buy a few more fish to practice first:)

6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat it with the bones, you can ignore this step...

7. Place the sliced ​​fish horizontally and use a knife to cut slices one by one from the tail to the head. Each slice should be about 5-7 mm thick. Pay attention here! Don't get the direction wrong, otherwise the fish fillet will break when cooked~~

8. Take an egg, pour it out with your left and right hands, and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into a bowl together with the fish fillets and fish heads, add salt and cooking wine, stir, then add egg white and mix well, let it stand for 20 minutes ~ Wait for a while, hehe

10. Sauerkraut...Cuihua, serve the sauerkraut. . . . One or two packs are fine, just put more if you like.

11. Cut the sauerkraut into pieces

12. Heat the oil in a pan. It is best to use a large amount of oil, but for the sake of... it is better to use ordinary oil! Pour the chopped sauerkraut and stir-fry... Then add water or broth and bring to a boil.

13. Add the fish head and fish bones first, simmer for 5-7 minutes on low heat. It doesn’t look very pretty, haha!

14. Add other fish fillets and cook over high heat for 2-3 minutes. If you don't like fish heads, you can omit them...

15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and a pot of delicious minced fish is ready!

Home cooking method - Kung Pao Chicken

Ingredients: Chicken breast · 400 g fried peanuts · 50 g egg · 1

5 cloves of garlic 10 dried chilies Note: You can adjust the ingredients as needed Seasoning: 500 g cooking oil (actual consumption: 50 g) 1 tsp sesame oil 1 tbsp soy sauce

1 tbsp cooking wine 1 tsp balsamic vinegar 1 tsp salt 1 tsp sugar 1 tsp MSG tsp

Method: 1. Wash and dice the chicken, marinate with egg white, salt and starch; wash and mince the garlic; 2. Heat the cooking oil in a pan, fry the diced chicken, and drain the oil; 3. Leave a little oil in the pan, sauté the dried chili and garlic, then add the diced chicken and stir-fry; 4. Finally, add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken, finally add peanuts and stir well.

The peanuts must be put into the pan before the dish is removed from the heat to avoid being stir-fried in the pan for a long time, which will affect the crispness of the peanuts.