1. Fried zucchini
Ingredients: zucchini, garlic cloves, onion and ginger.
Accessories: soy sauce, oyster sauce and salt.
Slice zucchini and chop garlic cloves for later use.
Heat oil in a pan, add onion and ginger, stir-fry until fragrant, add zucchini, stir-fry until soft, add a little soy sauce and oyster sauce, add salt, stir well, sprinkle with minced garlic, and take out.
This dish is characterized by its light and refreshing taste.
2. Fried shrimps with zucchini
Ingredients: zucchini, shrimp and chopped green onion.
Accessories: oyster sauce, salt
Slice zucchini, and wrap shrimp in water starch for later use.
Heat oil in the pan, add chopped green onion, stir-fry zucchini, stir-fry slightly, add shrimp, continue to stir-fry, add a little oyster sauce and salt to the zucchini when it becomes soft, stir-fry evenly and serve.
This dish is characterized by rich nutrition and delicious taste.
3. Fried zucchini with sliced meat
Ingredients: pork belly slices, zucchini, onion and ginger.
Accessories: soy sauce, soy sauce, oyster sauce, vinegar, salt.
Slice the zucchini, and put the pork belly in starch water in advance for use.
Heat the oil in the pan, add pork belly slices, stir-fry slowly, add onion and ginger, add soy sauce, stir-fry the meat to taste, add zucchini, stir-fry until soft, add soy sauce and oyster sauce to refresh, and finally add vinegar and salt, with the ratio of vinegar to soy sauce being 1: 1.
This dish is characterized by sour and fragrant taste, tender meat, delicious taste and special taste.
These three dishes have simple ingredients and different tastes, but they are all delicious. Don't use so much seasoning in home cooking. Eating safely and healthily is the most important thing.
There are many methods of zucchini, such as zucchini scrambled eggs, zucchini fried meat slices, zucchini fried potato slices, zucchini fried peppers and so on.
Today, I recommend a cold dish mixed with zucchini, and the vegetable market sells a green zucchini. It is best to be seedless and especially tender.
Wash the zucchini, shred it, scald it with boiling water, take it out, and drain it for later use.
Seasonings include red pepper, garlic, vinegar, sugar, refined salt and monosodium glutamate. Put the drained zucchini into various seasonings and stir, and it becomes a simple and delicious cold zucchini, which is delicious and beautiful, and it is very easy to eat.
In appearance, zucchini looks like a long pumpkin, which we call "small melon". Its practices are varied, such as cold salad, stir-frying, boiling, stewing and baking. You can make delicious food. Simply put, you can not only be a vegetarian, but also scrambled eggs and meat. The fried dishes have their own characteristics and different flavors.
To say how to stir-fry zucchini is the best, I think fried tomatoes with zucchini are the best. It's a delicious dish with all colors and flavors. At first glance, its red and green appearance is particularly beautiful; Smell it, the fragrance of zucchini is mixed with the slight acidity of tomatoes, which makes people drool; Take a bite, in addition to the faint scent, slightly sour, sweet and other tastes full of taste buds, the crisp taste of zucchini also makes people want to stop. Is there a "western" between zucchini and tomato? Is it a perfect match?
Although fried tomatoes with zucchini are particularly delicious, you should choose zucchini first. Tender zucchini juice is rich in flavor and crisp in taste, so tender zucchini should be chosen as far as possible to make food. The color of tender zucchini is green, and the head and tail are about the same size; And the color is white, and one of the swollen zucchini is older.
When choosing zucchini, try to choose the kind with green color, similar head and tail size and a thin layer of hair on the skin. This zucchini is tender and fresh. And the same size of zucchini, you should choose a heavier one. This kind of zucchini contains more water and will be more brittle.
-Fried tomatoes with zucchini-Ingredients: zucchini 1, tomatoes 1.
Seasoning: salt, soy sauce, sugar, monosodium glutamate, onion, garlic, pickled pepper.
-Production method:
Such a plate of fried tomatoes with zucchini is not only delicious, but also nutritious. Simple ingredients are not only layered in color, but also quite rich in taste. The fragrance of zucchini, the slight acidity of tomatoes, the unique sour taste of pickled peppers and the taste of various seasonings are all combined together, which is a perfect combination.
Simple ingredients, different methods, I believe many people will have questions, let me answer them slowly. 1. Why should the zucchini slices be blanched before frying?
Answer: Zucchini is a kind of food with high water content. If fried for too long, it will produce a lot of juice. Dehydrated zucchini slices will not only lose crisp taste, but also weaken flavor and lose nutrition. Blanching the zucchini slices first and then frying them will shorten the frying time, thus reducing water loss and keeping the zucchini slices crisp and fragrant.
Blanched pumpkin slices need boiled water, with salt and a little cooking oil. The blanching time should not be too long, and cold water should be used after blanching, so that the blanched pumpkin slices can fully retain their green, crisp and fragrant taste, and the nutrition is not easy to lose.
2. Why do tomatoes have to be cooked twice?
A: Many people make this kind of fried tomato with zucchini by frying all the tomatoes into juice first, and then adding zucchini slices to stir fry. It is also true that zucchini is fried with tomatoes, but the practice of cooking tomatoes twice is still a bit poor.
Stir-fry half the tomatoes first, and the fried tomatoes will be more sour. Zucchini slices can absorb the flavor of tomatoes well. Add the other half of tomatoes later, and the sour taste of tomatoes without special frying and fried tomatoes will form obvious layering and be more attractive in color.
Stir-fried tomatoes with zucchini is not complicated, but you should pay attention to the following tips. Only in this way can we make the best fried tomatoes with zucchini. Share a zucchini omelet.
Discover a little secret that makes zucchini omelet delicious. Just add some scallion oil to the stirred batter. Will greatly enhance the taste and double the fragrance.
Zucchini omelet is the most classic and common breakfast. Simple and easy to do, how to do it is easy to shape, and the thickness is arbitrary. It can also be rich in ingredients and full of nutrition.
This: zucchini, fungus, shrimp, eggs, flour.
Materials; Half a zucchini (130g), 20g pickled fungus, 80g shrimp, 2 eggs, 2 tablespoons flour, 3g salt and scallion oil 10g.
Practice;
2. Peel the zucchini, cut into pieces, and put it into the vegetable cutter together with the shrimp and fungus. Breakfast can be prepared like this the night before, covered and put in the refrigerator.
3. Take it out the next morning, turn around, chop the vegetables, add some salt, mix well, marinate for 3-5 minutes, and let the zucchini pan slightly.
4. Then beat in two eggs and mix well.
5. Add two spoonfuls of flour, turn around and stir well. If you think the batter is thin, add some flour. If it is too thin or has little flour, the omelet will slowly take shape.
6. Take out the stirring knife, add 10g onion oil and mix well. This is the key to good food. You can put sesame oil or other oil instead of scallion oil.
7. Heat the pot over medium heat, pour in a little oil and shake well. Turn down the heat, pour in the batter and spread it out with chopsticks.
8. Fry until the bottom is solidified. When the pan is shaken, the omelet can slide completely. Just turn it over with a shovel and fry it until both sides are slightly yellow, and you can smell the fragrance of the omelet.
Keep the fire low, so that the surface of the omelet is slightly yellow and the inside is ripe.
The amount of flour is put according to the water output of the zucchini, more, faster and less, and the egg roll is particularly soft and tender.
Zucchini contains more nutrients such as vitamin C and glucose, especially calcium. Zucchini can improve immunity and regulate body metabolism. Zucchini contains potassium and vitamin K, which is good for health. Therefore, it is also called "natural health food" and "natural diet beauty food". Zucchini is a very common vegetable in our life, and its price is also very cheap. Zucchini tastes tender and delicious. Let me share with you the three most common ways to eat at home.
Stir-fry zucchini with vegetables, peel off the old skin, clean the slices, prepare minced onion and ginger and dried peppers, put oil in the pot, add onion and ginger and dried peppers and stir-fry until fragrant, slide into the slices of zucchini and stir-fry, add salt and a little sugar and stir-fry a few times. You can also fry eggs, dried shrimps and sliced meat, which is simple, delicious, nutritious and light to lose weight.
Wash and shred the mustard-flavored zucchini, remove the pulp, rub it into silk along the length of the zucchini, and mash the garlic. Add oil to the wok, stir-fry fragrant pepper, dried pepper and minced garlic with low heat, and pour them on the shredded melon. Add balsamic vinegar, a little salt, and more sugar, then pour in the right amount of mustard oil and stir well. You can also mix sesame paste and mustard and pour it on shredded melon.
Let's exchange cooking experience and share the fun of cooking!
Xiaoxiu private kitchen, a private kitchen sharing simple and happy food.
Zucchini is the best dish with vinegar. Zucchini is a seasonal dish in spring. Now the zucchini is very tender, you can come out with a pinch.
And the price is very cheap, it is really good and cheap, so it is also deeply liked by the people. In terms of cooking methods, zucchini is mainly cooked, and there are many other methods, but as far as cooking is concerned, vinegar-stained zucchini should be our most common practice and the best one.
Zucchini is the most tender now, and there are no seeds in it. We cut it in the middle, split it in two, and then cut half of the zucchini.
Cut into slices with uniform size and thickness, put oil in the pot, add onion, ginger and garlic when the oil is hot, and add zucchini slices when the onion, ginger and garlic taste. Add salt, chicken essence and vinegar when cooking, and then stir-fry for a few times.
Zucchini is refreshing and delicious, and vinegar can strengthen the spleen and stimulate appetite. Eating this dish in spring should be the most perfect eating habit. We should respect the natural attributes of any of its components. Eating watermelon in winter and ice cubes in summer, this unnatural way of life, will eventually hurt ourselves. So good ingredients may be cheap, and delicious food may be simple.
Hello, everyone, I am a family member who loves food and life. I am glad to answer this question: zucchini is a familiar home-cooked dish. There are many ways to eat it, such as mixing, frying and frying. Zucchini is simple and nutritious, especially with high calcium content. Why don't some people like it? There may be two reasons, that is, we cook zucchini in life.
The first reason: Because the water content of zucchini is high and the water vapor is relatively large, it is easy to produce water when cooking, especially when frying. If it is not good, it is often half a dish and half a dish of water, and the taste and taste will be greatly reduced, which makes people very unhappy.
The second reason: Because the flesh of zucchini is thick and crisp, it really feels like meat after frying. It is necessary to stir-fry and keep its crisp and tender taste. Many of us will fry it when we are alive, and the taste will lose its crispy feeling and become soft and not delicious.
So combined with the above two problems that often appear when frying zucchini, let's take a look at how to fry delicious zucchini. First, you should choose fresh zucchini, which is green and straight, neither coarse nor fine, neither white nor rough, shiny, can squeeze out water and feels hard. This kind of zucchini is crisp and tender, which can stir-fry delicious zucchini.
Secondly, if you want to fry zucchini without the above problems, this cutting process is very important. How to cut zucchini so that the fried zucchini tastes crisp and has no moisture? First of all, the cut volume should not be too small, whether it is sliced or diced, it should be thicker, otherwise it will shrink when fried, and the flesh and meat of the melon should be separated, so that it can be placed neatly when fried later, so that the zucchini will not come out with a lot of water and taste bad when it is not ripe.
The third is the order and temperature of frying.
Now I'd like to share with you a delicious home-cooked dish "hot and sour zucchini", which is sour and salty, very tasty and suitable for all ages. I believe the whole family will like it. -The specific operation steps are as follows-
Ingredients: almost 400 grams of zucchini, 5 grams of pepper, 5 grams of chopped green onion, 5 grams of garlic slices, 5 grams of ginger cut into small pieces, and three or four dried red peppers (this can be put according to your own situation)
3g of seasoning salt, 20g of cooking wine, 20g of light soy sauce, 5g of oyster sauce, 20g of balsamic vinegar, 3g of sugar and a little water starch.
Specific process
Zucchini contains various vitamins, protein, carotene and other nutrients. It has the functions of clearing away heat and toxic materials and reducing weight. People with spleen and stomach deficiency and cold should eat less, and should not be overcooked when cooking, so as to avoid nutrient loss. The common practice of zucchini is to stir-fry meat and tomatoes, wrap them in jiaozi, steam them, make egg cakes with eggs, or make soup dishes.
Introduce two ways to eat. Unique taste
Pumpkin stuffed with fresh shrimp is delicious, nutritious and beautiful. When a friend came home to cook such a dish, it attracted admiration. A pink shrimp is placed on a green gourd cup, which is visually amazing.
material
Eight shrimps, a gourd, a spoonful of rice wine, ginger, onion, garlic, sugar, pepper and starch.
Make the shrimp into an open-backed shrimp, then leave two pieces at the tail, cut a hole in the upper part of the shrimp, pass through the hole to form a Q shape, then put it in a bowl, add rice wine, pepper, salt and a little starch and grab well.
Cut the zucchini into small pieces about two centimeters. Scoop out the pulp in the middle with a spoon, leaving a little at the bottom that looks like a medium cup. Put some salt on each dug zucchini and sprinkle some dry starch on it. Put the prepared shrimp in, put it on a plate, and steam it in a pot for about 78 minutes.
After steaming, pour in soy sauce, heat the oil in the pot, shred the onion, ginger and garlic, heat it and pour it on the zucchini cup.
Tip: Just put the oil on the hook for the last time. The simplest thing is to put some sesame oil on it.
Fried zucchini is a Korean dish. Crispy outside and tender inside, delicious, you need zucchini, eggs, flour and salt.
Cut the zucchini into discs, add starch and a little salt, and stir well to make each zucchini get flour as much as possible. Add eggs and salt, stir well, pick up zucchini slices with chopsticks and wrap them with egg liquid. Add oil to the pot, turn on a small fire, add the familiar gourd slices after the oil is hot, and fry until golden brown.
Hello, everyone, I am a wicked brother, and wicked is wicked.
Zucchini has many delicious ways. This paper introduces a method of frying dried seaweed with zucchini.
Ingredients: zucchini, dried seaweed, dried red pepper, oyster sauce, salt, onion, ginger, garlic, cooking wine and peanut oil.
1. Wash dried seaweed, soak it in warm water and drain it for later use.
Second, the zucchini is washed and sliced.
3. Prepare chopped green onion, garlic slices, Jiang Mo and dried chillies.
Four, hot pot cool oil, dried seaweed into the pot, add a little cooking wine and stir fry for a while.
5. Add chopped green onion, Jiang Mo, garlic slices and dried red pepper and stir-fry until fragrant.
6. Pour the zucchini into the pot, stir-fry until it changes color, add a spoonful of oyster sauce and a proper amount of salt, and continue to stir-fry until the zucchini becomes soft.