Stir fry recipes home cooking practices

I. Potato Stewed Spare Ribs

Potato Stewed Spare Ribs is a dish made with potatoes, pork spare ribs as the main ingredients, peppercorns, cooking wine, ginger, cilantro, green onions, salt, and monosodium glutamate (MSG) as the seasonings. The flavor is salty and tangy.

Two, mushroom fried chicken

Prepare the right amount of mushrooms, two chicken thighs. Chicken thighs are more tender and tasty than chicken breasts and are recommended. Separate the chicken meat and bones, kitchen scissors easily. Chicken with water to scrub, change the water to clean until no blood can be, squeeze out the water and cut into small pieces, add wine, salt, pepper, soy sauce and mix well, marinate for twenty minutes. The mushrooms are washed and sliced.

Heat the pan and cool oil into the chicken, sautéed and browned into the ginger, scallions, dried chili peppers, peppercorns, stir-fry, stir-fry, can not eat spicy chili pepper, or with fresh green and red peppers with color. Then pour in the mushrooms and stir fry, soften and put a little salt seasoning, stir fry until even can be out of the pan.

Three, shrimp and tofu

Prepare a small half of the bluebells, a piece of tender tofu, the right amount of prawns. Prawns peeled into shrimp, remove the shrimp line, cleaning and water control and add wine, salt, pepper and mix a few times, marinate for ten minutes. Blue flowers cut into small flowers, cleaned and blanched in a pot of boiling water, one minute after the fish out of the cool to be used. Tender tofu cut into small pieces to be used.

Add a little oil to the frying pan, heat the garlic, ginger, scallions, popping incense, pour into the tofu, pour a little water, add salt and cook for a minute. Then pour into the shrimp stir-fry, stir-fry to shrimp color, pour into the saffron, put a little salt and stir-fry a few times, and finally pour a little starch water thickening, shrimp and tofu is done, light and fresh.

Four, Kung Pao Chicken

Kung Pao Chicken is a famous Chinese and foreign characteristics of traditional dishes. Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, raw materials, practices have differences. The origin of the dish is related to the sauce popping chicken in Lu Cuisine, and Guizhou Cuisine's Hu Chili Chicken, which was later improved and developed by Ding Baozhen, the governor of Shandong Province and Sichuan Province in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to the present day, and the dish has also been categorized as a Beijing court dish. The dish was also categorized as a Beijing court dish. Later, Kung Pao Chicken was also spread abroad.

Five, shrimp eggs

Prepare the right amount of shrimp, remove the shrimp line rinse, water control and add wine, salt and mix, marinate for ten minutes. Two or three eggs into the bowl, add a little salt and mix thoroughly. Hot pan cool oil into the shrimp, stir fry until slightly browned and pour into the egg mixture, pour it in no hurry to move, wait until the solidification of the rapid frying a few times, sprinkle a little chopped green onion can be.