Share 3 recipes for delicious home-cooked dishes.
1. Pineapple slurp meat.
Steps:1Cut the pork into small pieces and marinate in cooking wine, salt and pepper for 10 minutes.
2.Crack in an egg, add the starch and stir until each piece of meat is coated in starch.
3.Heat the pan with cold oil, put the meat pieces into the pan one by one, and fry until golden brown and remove them.
4.Prepare the seasoning: tomato paste, sugar, vinegar, salt, light soy sauce, water starch.
5.Leave the bottom oil in the pan, pour in the tomato paste and sugar, and stir-fry over low heat until bubbly.
6.Add vinegar and salt, then add water starch to thicken.
7.Pour in the fried meat pieces and stir-fry quickly.
8.Finally, add the pineapple cubes and stir-fry evenly to remove from the pan.
Notes:1Choose fresh pork and cut it into small pieces for easy flavor.
2.During the marinating process, salt and pepper can be added to help absorb the flavor.
3.During the frying process, the oil temperature should not be too high to avoid scorching on the outside and on the inside.
4.In the seasoning, the ratio of sugar and vinegar can be adjusted appropriately according to personal taste to achieve a sweet and sour taste.
5.Other seasonings and side dishes such as green peppers, red peppers, etc., can be added according to personal taste.
2. Sweet potatoes.
Steps:1Peel the sweet potato, wash it, cut it into 3 cm hob pieces, soak it in clean water, and remove it, mainly to wash off the starch on the surface to prevent it from turning black after a while, and drain the water.
2.Put the pot on the fire, and when the vegetable oil is 60% hot, add the sweet potato pieces and fry them slowly.
3.Fry until the sweet potato chunks are fully ripe and slightly yellowish in appearance.
4.Leave a small amount of oil in the pot, add rock sugar, add a little water and stir-fry constantly.
5.Stir-fry over low heat until the rock sugar begins to melt slowly.
6.Begins to melt but is lighter in color and has large bubbles.
7.Melt all the light color and large bubbles, pay attention to the heat, and don't let the temperature be too high.
8.By this time, the sugar is already golden brown and the bubbles are starting to get smaller.
9.The sugar begins to become viscous, some of the bubbles have become gone, this should be paid attention to in every way, and the temperature must not be high, and the sugar will become bitter and caramel.
10.Quickly add the fried sweet potato wedges.
11.Add the sweet potato wedges and stir-fry quickly and evenly, and then serve.
Notes:1Choose sweet potatoes fresh and cut them into pieces of consistent size so that they can be fried at the same time.
2.During the frying process, the oil temperature should not be too high to avoid scorching on the outside and on the inside. After frying, remove and drain the oil.
3.When frying sugar, control the heat to avoid burning or bitter taste. You can add a small amount of water and stir-fry together to help the sugar dissolve.
4.Finally, stir-fry quickly and evenly so that the sugars don't stick together.
5.Other seasonings and side dishes such as chopped peanuts, sesame seeds, etc., can be added according to personal taste.
3. Stir-fry the moonlight on the lotus pond.
Steps:1Prepare the ingredients, including lotus root, fungus, snow peas, carrots, garlic cloves, etc.
2.Peel, wash and slice the lotus root, wash and cut the carrots and fungus for later use.
3.Blanch the ingredients in the order of lotus root, snow peas, fungus, carrots, blanching time for 40 seconds, 10 seconds, 20 seconds, 10 seconds, and add an appropriate amount of salt when blanching.
4.Remove the blanched ingredients and drain them after cooling them.
5.Heat the pan with cold oil, add the garlic slices and stir-fry until fragrant, add all the ingredients and stir-fry evenly.
6.Add an appropriate amount of salt, sugar, water starch and stir-fry evenly, pour in a little light soy sauce and stir-fry evenly before leaving the pot.
Notes:1Ingredients such as lotus root, carrots, and fungus should be selected fresh, and the size should be consistent when slicing, so that they can be fried at the same time.
2.Adding an appropriate amount of salt when blanching can keep the vegetables bright in color, while removing some of the water and making the stir-fried vegetables more crispy.
3.During the stir-frying process, the heat should be controlled to avoid scorching or undercooking.
4.Other seasonings and side dishes such as essence of chicken, green onion and ginger can be added according to personal taste.