How to make a good stir-fried dish?

raw materials: red and yellow bell peppers, lettuce, chicken hair, chickpeas and purple cabbage

practice:

1. clean all the vegetables and tear them into blocks of different sizes directly by hand.

2. Heat salad oil to 6%, and add 1 dried pepper to saute.

3. Mix the prepared normal-temperature salad oil with appropriate amount of salt into the dish.

taste: this is a Chinese "salad", and its biggest feature is its freshness.

second: mixed assorted food:

ingredients:

1 piece of tofu, 5g of tender beans, 5g of tomatoes, 15g of fungus, and appropriate amounts of sesame oil, vegetable oil, refined salt and monosodium glutamate and chopped green onion.

Practice:

Dice tofu, beans, tomatoes and fungus. Boil the pot with water, blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), remove and drain, and put on a plate for later use. Heat a wok, add vegetable oil, put pepper in the wok, and then add chopped green onion, salt, tomato and monosodium glutamate into the wok, stir well, pour it on the scalded tofu, beans and fungus, and pour sesame oil on it and stir well.

three: mixed preserved egg tofu:

main ingredients: 2 preserved eggs, 1 solid tofu, 1 tbsp onion, pineapple slices and cherries.

ingredients: seasoning: 3/2 tbsp light soy sauce, 1 tsp sesame oil and 1 tsp vinegar. 1/2 teaspoon of sugar.

Method: 1. Wash the tofu, soak it in hot water for a while, take it out, drain it, cut it into small cubes, and let it cool.

2. Preserved eggs are shelled and diced.

3. Mix seasonings for later use.

4. Put the preserved eggs and shallots in the center of the dish, drain the tofu around, mix well the seasoning, pour it on the preserved eggs, and serve with pineapple slices and cherries on the side of the dish.

note: preserved eggs for cold salad should be solid, and the sugar center is difficult to cut into shapes. Tofu should be soaked in warm water to remove the beany smell.

4. Stir-mixed lotus white:

1. Lotus white is actually cabbage, which may be called in Sichuan. Cut it into small pieces first

2. Put soy sauce, vinegar, salt, sugar, water starch and chicken essence in the bowl to make juice for later use

3. Put oil in the pot and fry the lotus white until it is ready.