Classic home-cooked stir-fry menu

Stir-fried dishes are an indispensable part of our cooking. We can eat them at ordinary times, eat what we like and cook what we like. This is also a very wonderful thing. Pineapple is a fruit that we like to eat. Not only does it taste delicious, but eating a small amount of pineapple can also stimulate appetite. Tofu can also supplement high protein. Here are two ways to stir-fry:

Japanese tofu with pineapple sweet and sour sauce

Material

2 Japanese tofu, 200g pineapple, 5 small tomatoes, 1 small green pepper, tomato sauce, salt, sugar, cornstarch as needed

practice

1. Peel the pineapple and cut into small pieces; wash the cherry tomatoes and cut them in half; wash the green peppers, remove the seeds and cut into pieces

2. Cut the Japanese tofu into two pieces from the middle, squeeze out from the sealed part, and cut into pieces of equal size.

3. At this time, heat the oil in a pan, pour a little more cornstarch (I used corn starch) into the dish, and put in the Japanese tofu.

4. Shake the plate to make sure each piece of tofu is evenly coated with cornstarch.

5. Put chopsticks in the oil pan. When bubbles appear around the oil, put the Japanese tofu coated with cornstarch in. Fry over medium heat.

6. When you feel the tofu is firm and crispy, pick it up and drain the oil. If you want it to be crispier, you can fry it again on high heat after it cools down.

7. Pour tomato sauce into the pot, add a little salt and sugar. If the tomato sauce is too thick, add a little water. Bring to a boil over low heat. Pour in pineapple, cherry tomatoes, and green peppers and stir-fry evenly.

8. Turn off the heat when the sauce becomes thick, let it cool slightly, then pour in the Japanese tofu and gently stir evenly so that each piece of Japanese tofu is covered with the sauce.

2. Stir-fried mustard tuber and mushrooms

Material

Main ingredients: 2 green onions, remove the white part and cut into sections, 1 medium onion, peel and cut into shreds, about 200 grams of bean sprouts, remove the tail and wash, 1 tablespoon of minced garlic, 1 package of spicy mustard shreds, 70 grams, 2 carrots, peeled and cut into shreds, 1/2 cup of cooked cashews, 3 tablespoons of chili, 1/4 cabbage, cut into shreds, 6 mushrooms, soaked and cut into shreds, sauce: the amount is for reference only, 2 tablespoons of oyster sauce, 2 tablespoons of wine, 1 teaspoon of sesame oil, 1/3 teaspoon of salt, 1/3 teaspoon of sugar

practice

1. Blanch the carrots in boiling water for about 3 minutes, add the bean sprouts and blanch for 30 seconds. Heat oil (about 1 tablespoon) over high heat and sauté the mushrooms.

2. Add about 1 tablespoon of oil to a pan over high heat. First, sauté the minced garlic, scallions and chilies. Then add onions and 1/2 teaspoon of salt and stir-fry until soft. Add carrots, cabbage, pickled mustard tuber and mushrooms and stir-fry until fragrant. Add wine and stir-fry the cabbage until soft. Add the sauce and sprouts and stir-fry briefly. After the sauce boils, sprinkle with cashew nuts and serve.