home cooking

Chapter 2 Fried Fresh Vegetables (1)
Fried bitter gourd with cool and salty taste in summer
The taste can also be changed like this!
[Materials]: 1 bitter gourd, 1 soaked red pepper

[Seasoning]: appropriate amount of salt, 1 teaspoon of monosodium glutamate, a little sugar, 50 grams of refined oil

[Method]: Add a little sugar to the dishes cooked with bitter gourd, which can reduce the bitterness and make the taste richer.

Smart material change!
There are many cooking methods suitable for bitter gourd. Boil it with rice and sugar to make detoxifying porridge for clearing the heart and improving eyesight; boil it with lean meat to make "bitter gourd lean meat soup" with the effect of clearing away heat and relieving heat; or stir-fried pork ribs with bitter gourd or braised chicken wings with bitter gourd are all suitable.In addition, you can also brew or decoct bitter gourd into herbal tea.

Cut the bitter gourd in half, remove the seeds, wash and cut into thick slices; remove the stalks and seeds of the red pepper, and cut into thick strips.

Heat oil in a pan, add bitter gourd slices and stir-fry until almost ripe.

Add red pepper, salt, sugar, fry until tasty, add monosodium glutamate and stir well.

Pickled Green Beans with Pickled Pepper Flavor that lingers on your lips and teeth

The taste can also be changed like this!
If you like a stronger spicy and numbing flavor, you can add some oil, dried sea pepper segments and whole peppercorns and fry until slightly burnt.If you think this dish is too oily, you can also put green beans in boiling water and boil them until cooked, then eat them with cold mix.You can also dip the fried green beans with chili powder and pepper powder. The method is simple and the taste is rich and delicious.

Master makes it easy!
When frying green beans, you must master the heat and oil temperature. The oil temperature must be hot enough, so that the fried green beans will be green and beautiful without absorbing oil.

Kidney beans contain a lot of saponin and hemagglutinin, so they must be cooked thoroughly before they can be eaten, otherwise they are prone to poisoning.

[Materials]: 500 grams of green beans, 2 soaked red peppers, 30 grams of minced meat, 20 grams of sprouts, appropriate amount of chopped green onion and minced garlic, 75 grams of refined oil

[Seasoning]: A little salt, a little sugar, half a teaspoon of monosodium glutamate, 1 tablespoon of vinegar, a little cooking wine

[Method]: Tear off the two ends and old tendons of green beans, wash them, and cut them into long sections; remove the stalks and seeds of soaked red peppers, wash them, and cut them into sections.

Put more oil in the pot and heat it up, add green beans, deep-fry on high heat until the skin is slightly wrinkled, then remove.Leave a little oil in the pot to fry the minced meat until fragrant, then add salt and monosodium glutamate and fry until tasty.

Leave a little remaining oil in the pot, add chopped green onion, minced garlic, and pickled peppers to sauté until fragrant, then add minced meat, sprouts, fried green beans and seasonings and stir fry to taste.

Smart material change!
If you don't have green beans, you can also use common winter bamboo shoots, cowpeas, asparagus, snow peas, etc., which are also crisp and delicious, and have a good taste.

Shopping Tips!

Although green beans are fragrant, crisp, tender, and delicious, they often have insect eyes or residual pesticides, so when purchasing, choose fresh, insect-free, tender, and slender.When choosing green beans, the green veins should be removed, and then soaked in clean water for a long time and washed to achieve the purpose of removing the residual toxic substances.

Wonderful appetizer fried green peppers with sour and umami vinegar

[Materials]: 400 grams of green pepper, 1 scallion, 4 cloves of garlic, 75 grams of refined oil

[Seasoning]: Appropriate amount of salt, 1 tbsp Laoganma black bean sauce, 3 tbsp vinegar, 1 tsp monosodium glutamate
[Method]: Remove the stalks and seeds of the green peppers, wash them, and smash them; wash the green onions, smash them and cut them into sections; smash the garlic.

Heat a dry pan, add green peppers and salt, stir to dry the water and serve.

Put a little oil in the pot and heat it up, add scallion, garlic, and Laoganma black bean sauce and sauté until fragrant, add green peppers, and then add the rest of the seasoning and stir well.

Master makes it easy!
When cleaning green peppers, be sure to remove the pedicles first, so that the pesticides left in the pedicle depressions can be cleaned.

The green peppers should be smashed first, so that they are easy to cook and tasty.Friends who like spicy food don’t need to remove the seeds, and those who don’t like spicy food must remove all the chili seeds, and add more vinegar to relieve the spiciness.

Smart material change!
You can buy small sharp peppers, cut them into small circles and fry them in this way, then add fried peanuts, use them with rice or dip them in steamed buns, they are all great accompaniments.

Stir-fried Stir-fried Tiankui Tips with Unique Flavor

The taste can also be changed like this!
[Materials]: 500 grams of Tiankuijian, 1 shallot, appropriate amount of ginger and garlic, 75 grams of refined oil

[Seasoning]: Appropriate amount of salt: 10 peppercorns, appropriate amount of dried chili segments: 2 tablespoons of vinegar, 1 tablespoon of soy sauce, half a teaspoon of monosodium glutamate
[Method]: Pick and wash the tender tips of Tiankui; wash and clean shallots, smash and cut into small pieces; cut ginger and garlic into thin slices.

Heat oil in a pan, add Seasoning A and fry until fragrant, then add sliced ​​ginger, garlic, and scallions and fry until fragrant. Put in a large bowl, add Seasoning B and mix well.

Pour out the remaining oil in the pot, put in the tiankui tip, add salt and stir-fry, put it into a large bowl with seasoning, and mix well.

Tiankui tip can be used for cold dressing, vegetarian stir-frying, stuffing, soup, and beverages.After brewing Tiankuijian with boiling water, add a little sugar to the diet, it can also have the magical effect of relieving heat and heat, strengthening the stomach and eliminating food.

Master makes it easy!
Tiankui tip, also known as purple-backed Tiankui, blood skin vegetable, and Guanyin amaranth, is very common in Sichuan, Guangdong, Hainan and other places, but less in the north.Tiankui tip, green leaf surface, purple backside, leaf shape like amaranth, leaf edge has irregular tooth loss, its taste is unique, very rich in nutrition, especially suitable for women and people who need to replenish blood.

Tender and delicious spicy stir-fried sweet potato tip
[Materials]: 500 grams of sweet potato tip, 75 grams of refined oil. The sweet potato tip has strong disease resistance, less pests and diseases, and generally does not need to be sprayed with pesticides. It is a truly pollution-free green vegetable. After purchase, you only need to wash the floating dust with clean water and you can rest assured edible.

[Seasoning]: Appropriate amount of dried chili and Chinese prickly ash: 2 tsp of salt, 1 tsp of monosodium glutamate, 1 tbsp of vinegar, pick the tender end and wash, drain; cut the dried chili into small pieces for later use.

Put oil in the pot and heat up, add seasoning A and fry until fragrant, then add sweet potato tips and fry for a while.

Add seasoning B and stir well.

The taste can also be changed like this!
Smart material change!
Green leafy vegetables such as water spinach, lettuce, and spinach are the same as sweet potato tips, and are suitable for stir-frying, mixing, and making soup.

Shopping Tips!

The sweet potato tips should be bought in June and July to be delicious.

Tender sweet potato tips are suitable for stir-frying with some fermented bean curd, diced fermented bean curd, pickled peppers, etc. You can also boil the sweet potato tips for cold dressing, or chop them up to make a bowl of vegetable leaf porridge, which is very delicious tasty.

Fried Pheasant Red with Salty and Fresh Vegetarian
[Materials]: 300 grams of carrots, 50 grams of leeks, 50 grams of refined oil

[Seasoning]: Appropriate amount of lard, appropriate amount of salt, 1 tablespoon of cooking wine, a little MSG,
[Method]: Peel and wash the carrots and cut them into thick shreds; wash the leeks and cut them into sections.

Put lard in the pot to heat up, add shredded carrots and stir-fry them.

Add leeks and other seasonings and stir well.

Carrots are used to scramble eggs, which is convenient and delicious.You can also mince carrots and mince meat to make dumplings, but the most familiar one is the juicy and meaty "beef brisket with carrots" or mutton, which is definitely a classic home-cooked dish.

Master makes it easy!
It is best to use lard for stir-fried carrots, or add some minced meat to stir-fry, because the vitamin A rich in carrots is a fat-soluble vitamin, it must be dissolved by fat to be easily absorbed by the body, so carrots are not suitable for raw food.

The most delicious home-cooked sautéed leeks

[Materials]: 300 grams of dried tofu, 150 grams of leek, 50 grams of refined oil

[Seasoning]: 2 tsp salt, 10 whole peppercorns, appropriate amount of dried chili, a little monosodium glutamate

[Method]: Wash the leeks and cut into long sections.

Cut the dried tofu into two obliquely from the middle, then cut into thick slices crosswise, put it in a boiling water pot and add salt to scald it to remove the peculiar smell, drain it and drain the water.

Put the oil in the pot and heat it up, add the peppercorns and dried chili segments and fry until fragrant, then add dried tofu, leeks, salt, and monosodium glutamate in turn and fry until raw.

Shopping Tips!

The quality of leeks in early spring is the best, followed by late autumn, and the worst in summer, so there is a saying that "food in spring is fragrant, and food in summer is stinky".Leek should be selected dry and tidy, free from diseases and insect pests, with thick leaves, green color, fresh and tender.Leeks are perishable and not resistant to storage. Avoid wind, sun, and rain. They can be spread out and placed in a cool and humid place, or stored at a low temperature of 3°C to 4°C for a short time.

The taste can also be changed like this!
Leek is green in color and has a strong spicy flavor. It can be fried, stuffed, seasoned or pickled. Whether it is used to make meat dishes or vegetarian dishes, it can enhance the taste.

Master makes it easy!
Leeks are rich in nutrients, can prevent constipation, and have a warming and tonic effect on the liver and kidneys, but it is not advisable to eat more each time, let alone eat with beef and honey.

The taste of the salty and spicy stir-fried Pleurotus with the same origin as medicine and food can also be changed in this way!
[Materials]: 300 grams of Pleurotus root, 1 green pepper, 1 red pepper, 75 grams of refined oil

[Seasoning]: 1 teaspoon of salt, a little MSG

[Method]: Remove the stalks and seeds of green peppers and red peppers, wash them, and cut them into thick shreds; wash the root of the ear, cut them into long sections, and marinate them with salt.

(End of this chapter)