​A Complete List of Stir-Fried Appetizers

Many friends will experience loss of appetite, and at this time any food may lose its appeal. Most female friends will experience this phenomenon during menstruation. So how can you stimulate your appetite when you have a poor appetite? Here is a collection of appetizers that are perfect for hot summer days and won’t make you feel greasy or lose your appetite!

1. Regular fish-flavored eggplant

Sweet and sour, delicious, perfect with rice

practice:

1. Wash the eggplant and cut it into dice. Add a small amount of corn starch and mix well. Then coat the eggplant with a thin layer of starch.

2. Peel the tomatoes and cut into dice, remove the seeds from the green pepper and cut into small pieces, and chop the onion, ginger and garlic separately.

3. Put oil in the pot. When the oil is 60% hot, put in the eggplant and fry until it becomes soft and slightly yellow. Then remove from the oil and drain.

4. Add 1 tablespoon of cooking wine, 1 tablespoon of balsamic vinegar, half a tablespoon of dark soy sauce, 1 tablespoon of sugar, some salt, and half of the chopped green onion, ginger and garlic to make fish-flavored sauce.

5. Leave a little oil in the wok, and when the oil is hot, sauté the remaining half of the chopped green onion, ginger and garlic.

6. After the aroma comes out, add the fried eggplant cubes and stir-fry for a few times. Pour in the prepared fish sauce and cover.

7. When the juice in the pot becomes noticeably less, add tomatoes and green peppers and stir-fry evenly. Add a little chicken essence, stir-fry evenly, and serve over high heat until the sauce thickens.

2. Dry-fried beans

Home-cooked dishes

practice:

1. Wash the beans and dry the surface moisture with a dry cloth or kitchen paper towel. Break into long sections and set aside.

2. Add oil to the wok, using a little more oil than normal cooking. Add the broken beans and turn to medium heat. Fry until the beans are wrinkled and turn yellow, then remove from the heat.

3. Leave a little oil in the wok, add peppercorns and dried chilies, and turn on low heat. After the Sichuan peppercorns are fried until fragrant, add chopped green onion, ginger and garlic and stir-fry until fragrant.

4. Add the stir-fried beans and stir-fry evenly. Add a little light soy sauce, appropriate amount of salt and a little chicken essence, and stir-fry evenly.

5. Turn off the heat, remove from heat, place on a plate and eat while hot.

3. Shredded Cabbage

Time-saving, quick and versatile dishes

practice:

1. Remove the outer leaves of the cabbage, tear it into pieces by hand, wash and drain with clean water. Cut the dried chili peppers into small pieces and slice the garlic.

2. After the pan is hot, pour in the oil and heat it, then turn to low heat.

3. Add the Sichuan peppercorns and sauté until fragrant, then add the garlic slices and dried chilies. After the aroma comes out of the low heat, add the cabbage and turn to high heat.

4. Stir-fry until it changes color, add 1/3 spoon of dark soy sauce and stir-fry evenly. Add a little salt and vinegar, stir well, then turn off the heat.

4. Chinese Cabbage with Vinegar

Sour and spicy is the most appetizing

practice:

1. Wash the cabbage, tear the leaves into small pieces, cut the stems into slices, and drain the water.

2. Shred ginger, chop garlic, and cut dried chili into sections

3. Mix balsamic vinegar, soy sauce, salt, a spoonful of sugar and chicken powder into sauce

4. Heat oil in a pan and sauté ginger and dried chilies

5. Add the cabbage stalks first, then the cabbage leaves and stir-fry for a while

6. Add the sauce and stir-fry until the cabbage is soft, then add the minced garlic and stir-fry evenly before serving.