Fast Food Stir Fry Recipes

Food is the most important thing for people. Having a good meal is likely to make you feel good for the whole day. If you eat unpalatable meals all day, you will not only look pale and thin, but your work efficiency will also be greatly reduced. As an expecting mother, you must learn a few signature side dishes so that you can show off your cooking skills when friends and family come over. Here is a brief introduction to the ingredients and basic methods needed for several home-cooked stir-fries:

1. Hot and Sour Potato Shreds:

Production process

1. Peel the potatoes, cut them into thin strips, and soak them in water to wash away the starch. This will prevent them from turning black and keep them white, tender and crisp when fried or roasted. Remove from the water before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into strips.

3. Put the wok on the fire, add peanut oil and heat it up, add the chopped green onion and stir-fry, add the dried chili and stir-fry until fragrant, then add the shredded green and red peppers and potatoes, stir-fry until 80% cooked, add salt and MSG to taste, then drizzle with sesame oil and balsamic vinegar and fry until cooked.

2. Three Fresh Vegetables

Ingredients: 1 potato, 2 eggplants, 1 green pepper

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, cornstarch, and broth as appropriate

practice:

1. Peel the eggplant and potatoes, cut into dice; break the green pepper into small pieces by hand.

2. Add more oil to the pan. When it is 70% hot, put the potato cubes in and fry until golden brown. Remove from the pan when it becomes slightly transparent and set aside. .

3. Pour the eggplant into the oil pan and fry until golden brown. Add the green pepper pieces and pick them up together.

4. Use a small amount of hot oil to sauté chopped green onion and minced garlic, add broth, light soy sauce, sugar, salt, eggplant, potato and green pepper cubes and stir-fry briefly. .

5. Add water starch and cook over high heat until the sauce thickens.

3. Dry-fried beans

Ingredients: 400g lentils, 150g minced meat Seasoning: 4 dried chilies, 1 tablespoon dark soy sauce, chopped mustard tuber, Sichuan peppercorns, garlic, salt, and MSG as appropriate

practice:

1. Tear off the old tendons at both ends of the lentils, break them into two sections, wash them, and drain them.

2. Heat 250 grams of oil, add the lentils, and fry until the skin of the lentils is wrinkled. Use a strainer to remove the lentils and drain the oil.

3. Heat another pot and use 1 tablespoon of oil to stir-fry the minced meat, dried chili peppers, Sichuan peppercorns, pickled mustard tubers, and garlic.

4. Pour in dark soy sauce and lentils and stir-fry. When the lentils are cooked, turn off the heat, add salt and MSG, and stir-fry evenly.

4. Chicken and Cauliflower

Ingredients: Chicken breast, cauliflower Seasoning: chopped green onion, minced ginger, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, starch

practice:

1. Wash the chicken breast, cut it into slices, marinate it with salt, cooking wine and cooking oil for a while, then mix it with starch.

2. Wash the cauliflower and chop it into small florets. Put it in a pot of boiling water, blanch it, remove it from the pot, rinse it with cold water, and drain the water for later use. Shred the green onion, mince the ginger, and slice the garlic.

3. Take another frying pan, add oil, put in the hot oil, add the spices, then add the minced ginger, put the chicken breast into the pan and stir-fry until the meat changes color, then add the shredded green onion and minced ginger and stir-fry until fragrant, then add the blanched cauliflower and stir-fry.

4. Add cooking wine, chicken essence, and oyster sauce, put the fried chicken breast into the pot, stir-fry quickly, add salt, stir-fry, and serve.

5. Steamed pork with rice flour Ingredients: a piece of pork belly

Seasoning: one star anise, a little onion, some slices of ginger, a little cooking wine, some chili peppers, some peppercorns, some rice, some purple rice, dark soy sauce, light soy sauce, chicken essence, sugar, bean paste

practice:

1. Slice the pork belly.

2. Marinate the meat with cooking wine, onion, ginger and star anise.

3. After marinating the meat, prepare chili peppers, peppercorns, rice, and purple rice.

4. Put the prepared 3 into the pan and fry.

5. Put ingredient 3 in a pot and fry the rice over medium heat until it becomes fragrant and slightly yellow.

6. Use a blender to break up the fried ingredients 3. Don't over-mix. It is easier to make larger particles.

7. Pour 6 into the marinated meat. Add dark soy sauce, light soy sauce, sugar, chicken essence and a little sesame oil. Mix well.

8. Finally, add a large spoonful of bean paste. Add a little more water to moisten the powder.

6. Scrambled eggs with chopped green onions: Cooking method (for two people)

Ingredients: 4 eggs, 3 green onions Seasoning: 1/3 tablespoon salt, 6 tablespoons oil

1. Wash the green onions, remove the white part, cut the green part into chopped green onions, and put them into a large glass bowl.

2. Beat four eggs, tilt the large glass bowl to 45 degrees, and use chopsticks to quickly stir the eggs and chopped green onions in one direction until the egg liquid becomes viscous.

3. Heat the pan until all the water in the pan evaporates. Heat for about 1 minute, add 6 tablespoons of oil into the pan, turn the pan to allow the oil to cover the entire surface of the pan, then turn to low heat and pour in the egg liquid.

4. Quickly stir the egg liquid in one direction. After about 1 minute, the egg liquid will solidify. Remove from the pan immediately to avoid overcooking the eggs.

7. Fenglin Eggplant Basic Ingredients: 20 grams of minced meat, 200 grams of eggplant, 10 grams of shallot, and 10 grams of ginger. Tune

Seasoning: 500 grams of peanut oil (100 grams of actual oil), 10 grams of salt, 5 grams of MSG, 3 grams of sugar, 20 grams of cornstarch, 5 grams of sesame oil, 50 grams of chicken broth, and 10 grams of dark soy sauce.

Production process: 1. Peel the eggplant and cut it into large thick strips. Wash and cut the green onions into sections and chop the ginger.

2. Heat oil in a pan. When the oil temperature reaches 120 degrees, add the eggplant strips and fry until golden brown.

3. Leave some oil in the pot, add ginger, minced meat, eggplant, chicken broth, salt, MSG, sugar, and dark soy sauce. Cook over low heat until the sauce is thick, then thicken with wet cornstarch and drizzle with sesame oil.

8. Gold Medal Garlic Pork Ribs

Basic ingredients: pork ribs Seasonings: seafood sauce, shacha sauce, dark soy sauce, light soy sauce, oyster sauce, MSG, sugar, dried chili, and minced garlic.

1. Cut the pork ribs into 12 cm long pieces and rinse with clean water to remove the blood.

2. Marinate with seasonings for more than 2 hours (hoisin sauce, shacha sauce, dark soy sauce, light soy sauce, oyster sauce, MSG, and sugar).

3. Heat the oil to 20% hot, put the ribs into the pot, and fry the oil slowly from low to high temperature until the ribs are cooked and the skin is crusty, then take out and drain the oil.

4. Add minced garlic and dried chili peppers into the pot and stir-fry until fragrant. Then add the ribs and stir-fry slightly. Add seasoning and serve. Practical cooking tips

1. When cooking dumplings, put a scallion in the water or add some salt after the water boils, then put the dumplings in. The dumplings will taste delicious and will not stick together. When kneading the dough, add one egg for every 500 grams of flour. The dumpling skin will be smooth and will not stick together.

2. When stewing meat, add a few pieces of orange peel to the pot to remove odor and greasiness and increase the flavor of the soup.

3. Add a teaspoon of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bones into the soup and preserve the vitamins in the soup.

4. Stewed chicken: wash and cut into pieces, pour into hot oil pan and stir-fry, when the water is dry, pour in appropriate amount of balsamic vinegar, stir-fry quickly, when the chicken pieces make crackling sounds, immediately add hot water (cover the chicken pieces), and cook over high heat for ten minutes, then add seasonings, move to low heat and stew for another 20 minutes, drizzle with sesame oil and serve; salt should be added after the soup is stewed and the temperature drops to 80-90 degrees Celsius or before eating. Because chicken contains a high amount of water, salt is added before stewing the chicken. The chicken is soaked in salt water, and the water in the tissue cells permeates outward, causing the protein to coagulate, causing the chicken to shrink and become tighter, affecting the dissolution of nutrients into the soup. The cooked chicken tends to be hard, old, and rough in taste.

5. When cooking meat soup or pork ribs soup, add a few pieces of fresh orange peel. It will not only taste delicious but also reduce the greasiness.

6. When cooking tofu, add a little fermented tofu or juice to make it fragrant.

7. Stir-fry the mung beans in an iron pan for 10 minutes and then cook them to make them soft quickly, but be careful not to burn them.

8. Adding some vinegar to the water when boiling eggs can prevent the eggshell from cracking. You can also add some salt in advance.

9. Add a few drops of vinegar when cooking kelp to make it easier to break down; adding a few spinach will also work.

10. Before cooking the ham, apply some white sugar on the ham skin to make it easier to cook and taste more delicious.

11. To remove the mutton smell: Put the radish cubes and mutton into the pot together, and take out the radish cubes after half an hour. It is better to add a few pieces of orange peel; add 5 grams of mung beans for every kilogram of mutton, boil for 10 minutes, and pour out the water and mung beans; add half a bag of hawthorn slices; wash two or three walnuts with shells, punch holes and put them in; add 10 grams of curry powder to 1 kilogram of mutton; add 200 grams of split sugarcane to 1 kilogram of mutton; boil 1 kilogram of water, add 1 kilogram of mutton and 50 grams of vinegar, remove after boiling, and add water and seasoning again.