Steamed scallop meat seafood with garlic vermicelli is always delicious. When steamed with vermicelli in scallop meat, it is delicious and refreshing. Adults and children like it, and it's easy to do. Ingredients: dried vermicelli 1, scallop meat 500g, garlic paste, scallion, oil consumption, soy sauce and sugar. Practice: 1. Blanch the vermicelli with boiling water and cut off some. Scallop meat, there's no need to remove the black pouch. Wash 2 1.5 garlic, peel it, pat it flat and chop it into garlic paste. Heat the cooking oil in the pot until it is hot and humid, pour in the onion and garlic paste, and stir-fry until the garlic paste turns pale yellow. 3. Add a proper amount of oil consumption, light soy sauce and a small amount of white sugar, and stir-fry until it becomes thick. 4. Drain the vermicelli, cover the bottom of the pot, spread the scallop meat, and finally cover the fried garlic powder with juice. 5. Steam in boiling water for about 5 minutes, then turn off the fire and take off the pot. Stir it when you drink it, it's fragrant and refreshing, not greasy, and delicious!

Stir-fried crayfish with cumin is dry and impetuous in autumn, which is suitable for eating nourishing ingredients that are not greasy, such as lobster. My family's favorite practice is to stir-fry cumin with lobster, which is refreshing and not greasy, convenient and delicious, and has endless aftertaste. With a hint of cumin powder. Food: lobster 600g, cumin 2 tablespoons, edible oil, salt, white pepper rice wine 1 spoon. Practice: 1, fresh shrimps are disemboweled, and washed. Remove the fishy smell and taste for 5min minutes. Heat the green vegetable oil in a pot. It is unnecessary to control the juice of pickled shrimp neatly. Put the shrimp in the pot. 3. Stir-fry until the shrimp is red and the back is arched and white. Add cumin and stir-fry 4. When the shrimp is cooked, turn off the heat and take it out! This behavior is simple and has no difficulty coefficient. At the same time, it keeps the shrimp fresh and tender, not greasy at all, but also elastic and tender.

Zanthoxylum bungeanum dried bean curd is our favorite dish all year round. Rich in nutrition, full of satiety, fried in plates and served with bowls of rice. Food: lean pork 1 piece, green pepper 1 piece, 3 pieces of bean skin, onion and garlic, rice wine, soy sauce, cooking oil and water starch. Practice: 1, clean up the food. Peel and slice green peppers, stack dried bean skins, cut into diamond-shaped blocks, soak in clear water 10min, slice pork lean meat. 2. Put green vegetable oil in the pot, stir-fry ginger and garlic until fragrant, pour in the meat slices, stir-fry the color, add cooking wine to remove the fishy smell, add light soy sauce to color. 3. Stir-fry dried beans twice, add cold water to wash vegetables, season with salt, and boil, with a small amount of high-heat vegetable juice. 4.