Home style dish "mixed fried"(jia chang cai shi jin he chao )

Home style dish "mixed fried"

Introduction:

"Assorted fried" is a common dish in Beijing and Tianjin in spring and summer. Mixed fried is usually used to eat spring pancakes in spring. In addition, in the late summer, that is, in the dog days, every family pays attention to eating pancakes. There is a saying in the north, which is called toufu dumplings, two Fu noodles, three Fu pancakes, egg rolls. When eating pancakes, they are served with mixed fried pancakes and soy sauce meat. As the hot summer is about to pass, most people have poor appetite in summer and need tonic, so they roll some delicious seasonal vegetables, meat and eggs with cakes to make up for the energy lost in summer. Mixed stir fry is also called mixed dish. The most classic is the Beijing style "he Cai Gai cap", that is, after the he Cai is fried, it is put on a plate, then the eggs are covered on it, and then a plate of pancakes with six pieces is served to the guests. This kind of eating method is said to have come from Wang Ye's residence in the Qing Dynasty, so all the time-honored restaurants in Beijing have this dish for their guests. Of course, it is rare now, But it can still be eaten in some time-honored restaurants. Some descendants of eight banners of Manchu nationality in Beijing still keep this way. The method of "mixed stir frying" is simple and delicious. The materials used are economical and the price is cheap. The method is as follows. "

Production steps:

Step 1: heat up the frying pan, add a little base oil, add shredded pork and stir fry. After the color changes, add chopped green onion and ginger and saute until fragrant.

Step 2: add Shaojiu and stir well, then add a little soy sauce and stir well.

Step 3: pour in some warm water.

Step 4: bring in the fans.

Step 5: then pour in the shredded Auricularia auricula and carrot, stir fry for several times to make the shredded carrot fry until broken.

Step 6: add the bean sprouts and stir well.

Step 7: add bean sprouts, stir well and sprinkle a little salt.

Step 8: pour in the spinach section and stir well.

The ninth step: then sprinkle with a little MSG and pepper to make the final seasoning.

Step 10: adjust the flavor, add a few drops of sesame oil and stir well, then you can get out of the pot.

Step 11: stir fry the vegetables and serve with pancakes.

Materials required:

Mung bean sprouts: 300g

Shredded pork: 100g

Fans: 150g

Carrot silk: 80g

Spinach section: 100g

Shredded fungus: 60g

Scallion: 15g

Ginger powder: 10g

Shaojiu: 15g

Fresh soy sauce: 10g

Refined salt: 3 G

MSG: 2G

Pepper: right amount

Sesame oil: 3 G

Cooking oil: proper amount

Note: this dish features: bright color, fresh and delicious, simple materials, balanced nutrition. Warm tips: 1, if there is leek yellow put some taste will be better. It's OK to stir fry with sirloin, but it's better to stir fry with pulp in advance. Compared with stir fry with shredded pork, the dish is more fragrant. 2. This dish belongs to quick fried dishes, so the fire to master. Do not fry bean sprouts collapse seedlings for the best operation, bean sprouts and spinach will be cut off immediately out of the pot, such as fried collapse seedlings, neither beautiful nor delicious. It's a good reference for our friends in the north!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Shi Jin He Chao