Kitchen Diary, recording my 'highlight' moments
Today's Recipe
Stir-Fried Pork with Chinese Lettuce#
Ingredients: Two Chinese lettuces, a piece of pork, two green peppers
Seasonings: Salt, soy sauce, vinegar, oil, cooking wine, ginger, garlic
- Take the pork out of the refrigerator 10 minutes before stir-frying the vegetables, put it in a bowl, and thaw it in water.
- Peel and wash the Chinese lettuces, and cut them into slices with a knife.
- Take out the thawed pork from the water, and cut it into small pieces.
- Cut a small amount of ginger and garlic.
- Prepare two dried chili peppers.
- Pour a spoonful of oil into the pan, and after it is heated, add ginger and garlic and stir-fry.
- Pour the pork into the pan and stir-fry over high heat, then add a little cooking wine and soy sauce.
- After one to two minutes, pour the Chinese lettuces into the pan and add a little water to prevent it from being too dry.
- Stir-fry and add a little vinegar, salt, and dried chili peppers.
- Stir-fry to prevent sticking to the pan, and let the dish sit until cooked.
There is no complicated process, just being careful can make a dish that makes you feel comfortable.
(Updated on 2020.11.10)
Stewed Beef with Radish#
Ingredients: One radish, four carrots, a large piece of beef, a roll of vermicelli
Seasonings: Salt, soy sauce, vinegar, oil, cooking wine, ginger, garlic, pepper, star anise
- Take the beef out of the refrigerator, cut it into two pieces, take a bowl of water, and put it in the water to thaw.
- Take out the beef after thawing for about ten minutes, cut it evenly, and adjust according to your own taste.
- Cut half a piece of ginger, half a garlic, heat the oil in a pan, and add green onion, ginger, and garlic.
There is no green onion for now, I will add it next time.
- Add three or four dried chili peppers, a little pepper, and star anise.
- When the aroma of the seasonings is released in the pan, add the beef and stir-fry evenly to prevent sticking to the pan.
- Pour in cooking wine and soy sauce.
- During the stir-frying process, heat half a pot of water in a stew pot, after 2-3 minutes, pour all the beef and ingredients from the heating pot into the stew pot, and roll them evenly with a spoon.
- Cover with a lid.
- Cut the radish into slices, slightly thicker ones, not too thin or too thick, after about 6-7 minutes, add the radish and add appropriate salt.
- Stir slightly, cover with a lid, leaving a gap.
- During this time, wash the carrots, peel them, and cut them into pieces. After about 20 minutes of heating, add the carrots and vermicelli.
Why add carrots and vermicelli so late?
Because they are softer and cook faster. If they are left in the pot for too long, they will easily become mushy.
- Continue cooking for about 30 minutes, when it is almost cooked, taste the saltiness and adjust the seasonings if necessary.
- Let it sit for a while and it's ready to serve.
This is a dish that takes a relatively long time to cook. You can take your time and follow these steps. You can adjust them according to the actual situation, such as adding different side dishes.