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How to make fried parsley with shredded meat? fried parsley with shredded meat is often cooked at home

1. Ingredients: the right amount of salt, soy sauce, ginger, cooking wine, blending oil, parsley, lean pork, dry red wine pepper, ginger. Remove fascia and cut thin strips of lean pork, pour in cooking wine, sprinkle a little salt, and marinate for 20 minutes. Wash the roots and leaves of parsley and cut into small sections. Shred dry red wine peppers and remove seeds. Heat the oil in the pan, stir-fry the shredded red pepper and remove the fragrance and set aside.

2. Wash and cut the leaves of mountain celery after selecting leaves. 2 chopped onion and ginger. 3 shredded meat. Heat the oil in 4 pots and stir-fry shredded meat and chopped spring onions and ginger. Then pour the right amount of delicious soy sauce. Stir-fry the celery and season with salt and monosodium glutamate. 7 celery can be served after discoloration. Tips mountain celery can also be eaten directly, so don't stir-fry it, stir-fry it over high heat.

First of all, we wash the fresh parsley and cut the thicker ones in the middle, then we cut the parsley into sections and set aside. Then we cut the tenderloin into thin shreds and set aside. Friends with bad knives can be frozen in the refrigerator and then cut, and then we begin to marinate the shredded meat.

4. To make a delicious fried shredded pork with parsley, you need to prepare the following ingredients: parsley, lean pork, dried red wine peppers and ginger. First of all, remove the fascia of the lean pork, cut it into thin strips, then pour in the right amount of cooking wine, sprinkle with a little salt, and marinate for about 20 minutes to make the pork taste better. Next, wash the parsley, remove the roots and leaves, and cut it into small pieces. Dry red wine peppers also need to be shredded, but remember to remove the seeds to remove the spiciness.

5. Cut the pork into shreds, add cooking wine, then add starch and marinate for 10 minutes, so that the fried meat is not old and not fishy. Boil the pot with water, add a little salt, blanch the celery in the water, blanch the celery until the color becomes dark, until broken. Put it into cold water to cool, remove and control the clean water, stand by, blanch the celery with a little salt, it will make the celery color more green and remove the astringency of the celery itself.

6. If you have friends with bad teeth at home, you'd better peel off the celery. If the celery does not turn yellow and does not come out of the water, you must add a spoonful of salt after boiling the water, and then blanch the celery for 30 seconds, so that the celery is green in color and does not produce water when stir-frying. You can have a try.

A complete collection of parsley's practice, how to make it delicious?

500g celery, 50g pork belly, 20ml vegetable oil, 5g salt, 10ml soy sauce, 5ml cooking wine. This is parsley, relatively short, pinching the stem with your hand is very tender. Remove the leaves of parsley, wash them, and cut them into inch pieces. Sliced pork belly. Put a small amount of vegetable oil in the wok and stir-fry the pork belly when the oil is warm. Stir-fry until the pork shrinks and the color begins to turn brown. Pour in cooking wine and soy sauce.

Laoshan celery pork stuffing dumplings is a traditional Chinese delicacy, using Laoshan celery as stuffing has a unique flavor. Wash and chop the old mountain celery, add the old mountain celery, minced ginger, chopped onions, salt, soy sauce, sesame oil and other seasonings, stir well. Reconcile the dough crust, wrap it in the stuffing, then boil until the dumplings float. Laoshan celery omelet this is a simple and quick breakfast choice.

Parsley with cold vegetables is a refreshing and appetizing way to eat. Wash and cut the celery into sections, blanch it with boiling water and soak it in cold water immediately after it is removed to maintain the crisp and tender taste. Then drain the celery and mix well with garlic, soy sauce, vinegar, sesame oil and other seasonings. This method is simple and easy to do, which can not only retain the nutrition of mountain celery, but also make people have a big appetite.

The taste is very fresh, the right amount of monosodium glutamate, the right amount of spring onion, the right amount of ginger, the right amount of steps to select the leaves of mountain celery, wash and cut into sections. Chopped onion and ginger. Shredded meat. Heat the oil in the pan and stir-fry the shredded meat and chopped spring onions and ginger. Then pour the right amount of delicious soy sauce. Stir-fry the celery and season with salt and monosodium glutamate. Celery can be served after discoloration. Tips mountain celery can also be eaten directly, so don't stir-fry it, stir-fry it over high heat.

A complete Collection of Lao Shanqin's practices

Stewed ribs with Laoshan celery: wash the ribs and blanch the blood with boiling water. Wash and cut the old mountain celery. Add the right amount of water to the pot, add spareribs, sliced ginger, cooking wine, salt and other seasonings, bring to a boil, turn to low heat and simmer until ribs are cooked. Finally, add the old mountain celery and stew it until soft and cooked. The soup of this dish is delicious, the meat of the ribs is crisp and soft, and the aroma of old parsley can well permeate the soup.

Stewed ribs with Laoshan celery is a nutritious home-cooked dish. Wash the ribs and blanch the blood foam with boiling water. Wash and cut the old mountain celery. Add the right amount of water to the pot, add spareribs, ginger slices, cooking wine, salt and other seasonings, bring to a boil and simmer over low heat. When the ribs are stewed to medium well, add the old parsley and continue to simmer until the ribs are ripe and the old parsley becomes soft and rotten. Finally, adjust the taste, sprinkle with chopped onions and serve.

Use old parsley, potatoes, oil, chopped onions, pork, lard, salt. Wash the old mountain celery and blanch it in the pan for two minutes. Take it out and soak it in cold water. Then pinch off the moisture and cut it into sections. Peel the potatoes and cut them into strips. Put oil in the pan, stir-fry the chopped onions, stir-fry some pork, and then fry the potato chips. To tell you the truth, wild vegetables stew is not delicious without lard.

Boil the ribs in boiling water, then remove the filtered water. The old parsley is also blanched with boiling water and set aside. Put oil in the wok, not too little, more is okay, the right amount of pepper, one or two big ingredients, the right amount of soy sauce stir-fry, the fire is low, don't fry. After stir-frying the seasoning, put in the ribs over high heat and stir well until the oil is forced out. Flood the spareribs and cover the pot for stew. Stew until there is little left in the soup.

Fried beef with celery main ingredients: yellow beef, celery green red, sharp pepper, garlic, ginger seasoning: light soy sauce, starch, baking soda, cooking wine, dried chili, edible oil, sesame oil sliced beef and beat loose beef with meat. This step is that the fried beef is more smooth and tender (you can also hit the back of the knife a few times).

Step 8: add the meat stuffing with chopped onions and vegetable stuffing together. Step 9: add a little noodle lye to the dough, knead well, exhaust, wake up 2 times, about 10 minutes each time, knead long and cut into sections. The practice of Laoshan celery meat bag step 10 roll skin, package filling, pinch pleats in one direction.

How to cook mountain celery is delicious

1. Mountain celery can be made into cold dressing, stir-frying or stew. Here are some practices: cold salad mountain celery: blanch mountain celery and cut it into sections, add seasonings such as minced garlic, soy sauce, sesame oil, vinegar, etc., and mix well. Stir-fry mountain celery: cut the mountain celery into sections or slices, stir-fry minced garlic in a hot pot, then add mountain celery and stir-fry, add salt and water, and cook.

2. Stir-fry wild mountain celery. Put the washed wild mountain celery into boiling water and blanch it a little. After the color brightens, remove and drain water. Add ginger and garlic to saute fragrance, add wild mountain celery, add appropriate amount of salt, monosodium glutamate, chicken essence, cooking wine and water, and finally sprinkle with a small amount of peanut oil. Fried wild mountain celery with minced garlic. Cut the washed wild parsley into sections and set aside.

3. Stir-fry old parsley: this is one of the simplest cooking methods. Wash and cut the old mountain celery into sections, heat the pot with cold oil, first saute minced garlic, then quickly stir-fry the old mountain celery, add the right amount of salt and a little chicken essence to season, stir-fry until the old mountain celery is soft and serve. This keeps the crisp taste and aroma of old parsley. Old mountain celery mixed with bean curd: cut the old mountain celery into small pieces, blanch it with boiling water and drain.

4. Mix bamboo shoots with celery leaves: wash the dried celery leaves and blanch them in a boiling water pot to mature, remove them and cool them. Control the moisture and change them into crushed powder. After dry cleaning, soak the salted bamboo shoots in warm water, tear them into thin strips, blanch them with boiling water, remove them from the pot and cool them, control the dry moisture and change them into Xiaoding. Put the chopped powder and Xiaoding on a plate, add refined salt, sugar, red oil, monosodium glutamate and a small amount of sesame oil, mix well, and then install a small bowl of buckle plate.

5. Laoshan celery pork dumplings are a traditional Chinese delicacy, and the stuffing with Laoshan celery has a unique flavor. Wash and chop the old mountain celery, add the old mountain celery, minced ginger, chopped onions, salt, soy sauce, sesame oil and other seasonings, stir well. Reconcile the dough crust, wrap it in the stuffing, then boil until the dumplings float. Laoshan celery omelet this is a simple and quick breakfast choice.

6. Celery with cold vegetables is a refreshing and appetizing way to eat. Wash and cut the celery into sections, blanch it with boiling water and soak it in cold water immediately after it is removed to maintain the crisp and tender taste. Then drain the celery and mix well with garlic, soy sauce, vinegar, sesame oil and other seasonings. This method is simple and easy to do, which can not only retain the nutrition of mountain celery, but also make people have a big appetite.

What kind of food is very delicious after three bowls of rice without getting tired of eating for seven days?

Need food: fresh parsley, fresh potatoes, pork belly, spring onions, ginger slices, dried chili, oil consumption, light soy sauce soy sauce, salt, old king, white sugar, rice vinegar. Practice: 1: buy parsley, pick off the leaves, then cut into inch segments, then clean, peel potatoes, cut into chopsticks-sized strips, and then rinse neatly. 2: shred pork, stir-fry mutton liver with shallot, slice ginger, cut dried chili into subheadings, cut red pepper into strips.

The first step is to wash tender tofu slightly, cut diagonally and cut into triangular slices. In fact, just cut what shape you like. Meimei likes to cut into triangles, because the material of tender tofu is too soft, so it is stronger to cut into triangles. The second step is to prepare hot pot side dishes in advance: cut the millet and pepper into circles and cut the chopped onions and ginger into the final reservation. Spring onions, garlic and Lili green pepper are the four swordsmen who make tofu.

Stir-fry shredded beans: green beans, mashed garlic, dried chilli, salt, monosodium glutamate, light soy sauce soy sauce: ① shredded green beans for reservation. ② prepares mashed garlic and dried chili section in advance.

How to eat mountain celery

1. Stir-fry old parsley: this is one of the easiest cooking methods. Wash and cut the old mountain celery into sections, heat the pot with cold oil, first saute minced garlic, then quickly stir-fry the old mountain celery, add the right amount of salt and a little chicken essence to season, stir-fry until the old mountain celery is soft and serve. This keeps the crisp taste and aroma of old parsley. Old mountain celery mixed with bean curd: cut the old mountain celery into small pieces, blanch it with boiling water and drain.

2. Mountain celery can be made into cold dressing, stir-frying or stew. Here are some practices: cold salad mountain celery: blanch mountain celery and cut it into sections, add seasonings such as minced garlic, soy sauce, sesame oil, vinegar, etc., and mix well. Stir-fry mountain celery: cut the mountain celery into sections or slices, stir-fry minced garlic in a hot pot, then add mountain celery and stir-fry, add salt and water, and cook.

3. Celery leaves mixed with bamboo shoots: the dried celery leaves are washed and blanched in a boiling water pot to mature, remove, cool, dry and change into crushed powder. After dry cleaning, soak the salted bamboo shoots in warm water, tear them into thin strips, blanch them with boiling water, remove them from the pot and cool them, control the dry moisture and change them into Xiaoding. Put the chopped powder and Xiaoding on a plate, add refined salt, sugar, red oil, monosodium glutamate and a small amount of sesame oil, mix well, and then install a small bowl of buckle plate.

4. Celery mixed with tofu is refreshing and delicious and suitable for summer consumption. Wash and cut the celery and cut the tofu into small pieces. Blanch the tofu with boiling water to remove the fishy smell, remove and drain. Blanch the mountain celery in boiling water, remove it and soak it in cold water to keep it crisp and emerald. Then put celery and tofu in a large bowl, add minced garlic, soy sauce, balsamic vinegar, sesame oil, salt and other seasonings and mix well.