September is the cheapest time of the year, about a kilo of prawns in 20 yuan. Buy half a catty of live shrimp, go home and shell the shrimp, add some cucumbers and colored peppers, and a plate of delicious and beautiful fried shrimp can be served.

Ingredients: half a catty of prawn, cucumber 1 root, half a colored pepper and egg white 1 root.

Prepare seasonings: salt, cooking wine, pepper, dried starch and vegetable oil.

The practice is as follows:

1, half a catty of prawns, washed with clear water, put in a plate, covered with plastic wrap, and frozen in the refrigerator 10 minute.

2. After 10 minute, take out the frozen shrimp, twist off the shrimp head by hand, gently pull out the shrimp line, then peel off the shrimp shell, take out the abdominal intestinal glands, open the quilt, clean it, add a little salt, cooking wine, egg white and dried starch, and size and marinate for10 minute.

3. When marinating shrimp, prepare side dishes. Cucumber 1, washed, cut into oblique sections and then cut into diamond-shaped blocks.

4, half a colored pepper, seeded and pedicled, washed and cut into pieces for later use.

5. Prepare a little garlic, peel, wash and slice for later use; Peel ginger, wash it and cut it into filaments for later use. Ginger has the functions of removing fishy smell, dispelling cold and refreshing, but the skin of ginger is cold, so it is best to remove it before eating. )

6. Heat the wok, add the vegetable oil, add the marinated shrimps after the oil is hot, and fry on slow fire until the shrimps change color. Put it aside.

7. Leave the bottom oil in the pot, heat it again, and add ginger and garlic to saute.

8. After the fragrance explodes, pour in the sliced cucumber and colored pepper, and stir-fry evenly for a few times.

9. Stir-fry until the cucumber and colored pepper are cut off, pour in the fried shrimp, add some salt to taste, stir-fry evenly, and serve.

Second course: green beans with salt and pepper.

Mung beans are available all year round. Green beans are not expensive this season. If you buy a catty, it's only three or four yuan. When you get home, you can fry it in oil and make it taste like salt and pepper. They are crispy outside and tender inside, salty and delicious.

Ingredients: 400g green beans, 2 shallots, a little garlic and 2 dried peppers.

Prepare seasonings: salt, pepper and vegetable oil.

The practice is as follows:

1, fresh green beans, remove the old tendons at the head, tail and sides, clean them, then break them into long sections by hand and drain them for later use.

2. Prepare some garlic, peel it, flatten it and chop it for later use; Wash shallots and cut into sections for later use; Cut the dried peppers into rings for later use.

3. Heat the wok and pour in some vegetable oil. When the oil temperature reaches 70%, pour in the drained green beans, fry until the surface of the green beans is slightly wrinkled, turn off the heat, and take out the green beans to control the oil.

4. Leave a little base oil in the pot, heat it again, add shallots, minced garlic and dried peppers and saute until fragrant.

5. After the garlic fragrance comes out, pour in the fried green beans and stir fry evenly for a few times.

6, add the right amount of salt and pepper, stir well, you can take out the pot and plate.

The third way: Braised chicken wings

Chicken wings are children's favorite, and it is not troublesome to operate. If you have children at home, you might as well buy some chicken wings for the Mid-Autumn Festival and simply braise them in soy sauce. This is a favorite meal for children.

Preparation of ingredients: 8 chicken wings, appropriate amount of broken rock sugar, half a onion, 1 slice of ginger and garlic.

Prepare seasonings: cooking wine, soy sauce, soy sauce, salt and vegetable oil.

The practice is as follows:

1. Chicken wings naturally thaw. Rinse with clear water first, pull out the residual fluff, and make two cuts on the front and back of the chicken wings, which is easy to cook and taste.

2. Put the washed chicken wings into a pot with cold water, with less water than the chicken wings. Add a few slices of ginger and two slices of onion, bring to a boil with high fire, skim off the floating foam, remove the chicken wings, wash them with warm water and drain them for later use.

3. Prepare ingredients: 1 root onion, cut into chopped green onion for later use; 1 slice of ginger, peeled and cut into filaments for later use; A few cloves of garlic, peeled and cut into garlic slices for use.

4. Heat the wok, pour in an appropriate amount of vegetable oil, add some broken rock sugar after the oil is hot, stir-fry until the rock sugar melts, and when the bottom of the wok begins to bubble, pour in the blanched chicken wings.

5. Stir-fry the chicken wings quickly after the pan, so that each chicken wing is evenly covered with sugar.

6. Add onion, ginger and garlic, stir-fry until fragrant, add appropriate amount of cooking wine to remove fishy smell, soy sauce is fresh, and soy sauce is colored.

7, stir fry evenly, add enough water, water is less than chicken wings, cover the fire and boil, turn to low heat and simmer 15-20 minutes.

8./kloc-After 0/5-20 minutes, open the lid, add appropriate amount of salt to taste, and collect the juice over high fire. When the soup is sticky, turn off the fire, put it on a plate and take it out of the pot.

Number four: Steamed yellow croaker

Yellow croaker is a kind of offshore marine fish, with tender meat and less thorns, which is more convenient for the elderly and children to eat, and the steaming cooking method can also retain its umami flavor to the greatest extent.

Ingredients: 1 yellow croaker, onion, ginger.

Prepare seasonings: cooking wine, salt, light soy sauce, steamed fish sauce, vegetable oil.

The practice is as follows:

1, chilled yellow croaker 1, fish scales, gills and internal organs are removed, after washing, flower knives are placed on both sides, and the fish body and abdomen are evenly coated with salt and marinated with cooking wine 10 minute.

2, a green onion, washed and shredded, ginger peeled and shredded for use.

3. Spread a layer of shredded onion and ginger on the bottom of the dish, add the pickled yellow croaker, and cover the fish with a layer of shredded onion and ginger; Put the fish in a steamer, boil water and steam for 8- 10 minutes, then turn off the heat.

4. Take out the soup from the dish, clip off the shredded onion and ginger from the fish, spread a layer of fresh, pour in soy sauce and steamed fish, boil the oil in the pot and pour hot oil on the fish.

The fifth way: stewed beef brisket with tomato.

Ingredients: 1 tomato, 1 potato, 1 Jin of beef brisket.

Prepare seasoning: onion, ginger and garlic, cooking wine, soy sauce, soy sauce, salt.

The practice is as follows:

1, wash the brisket, change the knife and cut it into squares about two centimeters.

2. Wash, peel and cut tomatoes and potatoes for later use.

3. Put the sirloin in a cold water pot, add the onion, ginger and cooking wine, boil it with high fire, skim off the floating foam, cook for 2-3 minutes, take it out and wash it in warm water. Drain water for later use.

4. Heat the wok and drain the oil. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Add tomatoes and stir-fry until juice.

5. Add the sirloin and stir-fry for a while, add a proper amount of cooking wine, and continue to stir-fry with soy sauce and soy sauce.

6. Add enough warm water. After the fire boils, pour the soup and meat into the casserole and simmer for about 40 minutes.

7. After the beef brisket is soft and rotten, add appropriate amount of salt to taste, add the chopped potato pieces, cover them with stew 10 minutes, and then open the lid to collect the juice. When the soup thickens, turn off the heat.

The sixth way: cold fungus broccoli

Prepare ingredients: dried auricularia 1 stick, broccoli 1 slice, and several cloves of garlic.

Prepare seasonings: salt, sugar, soy sauce, oyster sauce, balsamic vinegar, sesame oil and vegetable oil.

The practice is as follows:

1. Prepare a handful of dried fungus, soak it in warm water in advance, and then clean it; The color of auricularia auricula is translucent after soaking.

2. Prepare a broccoli, break it into small flowers, rinse it with clear water first, and then soak it in light salt water for 15 minutes; The purpose of soaking is to remove residual pesticides, not insects hidden in flowers; Finally, rinse it again with clear water, so that the broccoli is basically washed.

3, add water to the pot, the fire to boil, add a spoonful of salt after the water boils, drop a few drops of vegetable oil, pour in the washed broccoli, blanch 1 minute, take it out, cool it, and drain the water for later use.

The water in the pot is heated again. After the water is boiled, pour in the soaked black fungus and blanch for half a minute. After fishing out, you should also use cold water and drain the water for later use.

5. Prepare several cloves of garlic, peel, mash and chop into garlic paste for later use.

6. Put the blanched broccoli and auricularia auricula into a bowl, add minced garlic, salt, sugar, soy sauce, oyster sauce, balsamic vinegar and sesame oil in turn, and fully stir until the ingredients are tasty.

The seventh way: cold leek tofu skin

Although these two ingredients are common, they taste great in such a simple cold salad. If they appear on the family dinner table, they will definitely be very popular.

Ingredients: 65438+ 0 leek, 2 pieces of bean curd skin (thousand pieces).

Prepare ingredients: salt, soy sauce, oyster sauce, balsamic vinegar, chicken essence, Chili oil and sesame oil.

The practice is as follows:

1. Wash the bought leeks and cut them into long sections for later use;

2. Soak the bought tofu skin in light salt water for a while, clean it, and cut it into filaments for later use;

3. Add clean water to the pot, bring it to a boil with strong fire, add a spoonful of salt after the water boils to increase the bottom taste of the bean curd skin, then add the bean curd skin, blanch it for 1 min, and take it out and drain it for later use;

4. After the bean curd skin is fished out, pour in the chopped leeks and blanch for 30 seconds. When the leek changes color, immediately remove it and drain it for later use;

5. Put the drained leek segments and shredded tofu skin into a large bowl, add appropriate amount of salt, soy sauce, oyster sauce, balsamic vinegar, chicken essence and Chili oil in turn, and finally pour in sesame oil, and stir well to serve.

Eighth road: stir-fry the green peppers.

Prepare ingredients: green pepper, dried citron, garlic and millet spicy.

Prepare seasonings: light soy sauce, oil consumption, salt, chicken essence and vegetable oil.

The practice is as follows:

1. Wash the green pepper and cut evenly into thin slices with an oblique knife for later use.

2. Rinse the dried fragrant fruits with clear water and cut them into filaments for later use.

3, garlic peeled and sliced, Xiaomi spicy washed and cut into rings for use.

4. Heat the wok and pour in some vegetable oil. When the oil is hot, add garlic slices and millet and saute.

5. Pour in the green pepper and stir fry until the green pepper changes color.

6. Pour in dried coriander and continue to stir fry for a while. Add soy sauce, oil consumption, salt and chicken essence to taste, stir-fry evenly, and then turn off the heat. Plates, pans.

The ninth course: home-cooked braised pork liver

Preparation of ingredients: fresh raw pig liver 1.

Prepare marinade: onion, ginger, garlic, fragrant leaves, cinnamon, star anise, cooking wine, soy sauce, salt and spiced powder.

The practice is as follows:

1. Wash the bought pork liver with flowing clean water first, then soak it in light salt water for several hours, and change the water three or four times. This can effectively remove toxins and residual blood from pig liver, and it will be more reassuring to eat.

2. Put the pork liver in cold water, add onion and ginger slices, add a proper amount of cooking wine, boil over high fire, skim off the floating foam, and cook for 1-3 minutes; You can press it to half with a spoon to let the blood flow out of the pig liver. After taking it out, clean it with warm water, and control the water to dry for later use.

3. Prepare marinades: green onions, ginger, garlic, fragrant leaves, cinnamon and star anise. The more spices, the better the taste of bittern.

4. Prepare a casserole, add a proper amount of water, pour in the prepared marinade, then add a proper amount of cooking wine, soy sauce, soy sauce, salt and spiced powder, cover it, and boil it over high fire; After the water is boiled, add the cooked pork liver, marinate it for 20 minutes on low fire, then turn off the fire and soak it for several hours to make the pork liver fully tasty.

5. Cut the soaked pork liver into pieces and mix with a sauce, and you can enjoy it beautifully.

The tenth course: three-sauce simmer pot

Ingredients: 8 chicken wings, prawn 10, celery 1, carrot 1, potato 1, onion 1, 2 green peppers, red pepper 1, half onion, ginger and garlic/kloc-0.

Prepare seasonings: sweet noodle sauce, oyster sauce, tomato sauce, honey, soy sauce, shredded ginger, cooking wine, salt and black pepper.

The practice is as follows:

1, the chicken wings are naturally thawed, cleaned, placed on the chopping board, and cut three times on the front and back of the chicken wings with a knife, so that it is easy to taste when cooking.

2. Put the processed chicken wings into a large bowl, add soy sauce, cooking wine, salt, pepper and shredded ginger, grab and mix evenly, massage and knead for a while, and then marinate for 15 minutes to make the chicken wings fully tasty. After washing the fresh shrimp, cut off the shrimp feet and whiskers, remove the shrimp line, open the back and put it on a plate for later use.

3. After peeling and washing potatoes and carrots, cut them into hob blocks for later use; Take out celery leaves, wash them, and cut them into long sections of about 2 cm for later use; Peel and wash onion, and cut into pieces for later use; 2 green peppers and red peppers 1 piece, washed, seeded and pedicled, and cut into pieces for later use; Peel and wash ginger and cut into ginger slices for later use; Cut the green onions into long sections of about 2 cm; Peel garlic and pat it flat for later use;

4. Put 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce and 2 tablespoons of tomato sauce into a bowl, then squeeze in about 1 tablespoon of honey, add a small amount of soy sauce and stir into a sauce.

5. Heat the wok. First add some vegetable oil, then add a piece of lard. After the lard is completely melted, add ginger, onion and garlic and saute until fragrant. At this time, the heat should not be too strong to prevent the ingredients from being fried. Turn down the fire. Vegetable oil mixed with lard will make the food taste more fragrant. )

6. After the fragrance explodes, pour in all the cut vegetables, stir fry evenly for a few times, and add a little soy sauce and salt to adjust the bottom taste. The amount does not need too much, because the sauce is put later.

7. Stir-fry the vegetables evenly, spread them evenly, and put the marinated chicken wings in turn. After the chicken wings are completely put into the pot, spread the prepared sauce evenly on the chicken wings.

8. Cover and bring to a boil. Simmer 15 minutes. Note that, as the name implies, this dish does not need water or stew.

9. After 1 5 minutes, open the pot cover, put1prawns into the pot in turn, cover the pot cover and stew for 5 minutes. When the prawns turn red completely, turn off the fire, remove the lid with 1 and sprinkle with some parsley segments. The delicious three-sauce stew pot is finished.

Last one: mushroom chicken soup

Ingredients preparation: live chicken 1 piece, a little mushroom, a little medlar.

Prepare seasoning: ginger slices, onion segments, cooking wine, salt.

Operating steps:

1, 1 The live chickens are all killed now. Hair removal, chopping and evisceration are all the responsibility of the owner of the live poultry shop. Take it back and wash it and drain it.

2. Add cold water to the pot, put the cleaned chicken nuggets, add two pieces of ginger, a few pieces of onion, and a proper amount of cooking wine, without covering, boil over high fire, skim off the floating foam, remove and wash with warm water;

3. Put the washed chicken pieces into a casserole, add enough warm water at one time, add ginger slices and onion segments, cover them, boil them with high fire and simmer for one and a half hours;

4, prepare a few mushrooms, a small handful of medlar, clean; When the chicken soup is cooked for an hour and a half, add mushrooms and medlar, add appropriate amount of salt to taste, cover it again, simmer for 10 minutes, turn off the fire and put it in a soup bowl.