Like "flowers bloom with wealth", I wish the whole family a happy reunion! The method is simple, does not need to put oil, can be steamed and roasted, and is delicious and full of flavor.

Ingredients: 12 prawn, 2 garlic, 2 tablespoons oyster sauce and 3 millet peppers.

Exercise:

1. Wash prawns, cut off the whiskers, cut the back with a knife, and then pick out the shrimp line with a toothpick.

2. Spread the shrimp out on the back and gently chop the shrimp meat with the back of a knife to make it smooth.

3. Put the prawns neatly on the baking tray covered with tin foil, with the head facing inward and the tail facing outward, so that they look better when cooked.

4. Peel the garlic and cut it into small grains. Add oyster sauce into a bowl and mix well. Millet is spicy and cut into small grains.

5. Add a spoonful of garlic in oyster sauce to each spread of shrimp meat and sprinkle with millet spicy.

6. Bake the baking tray in the preheated oven 190 degrees for 7 minutes until all the prawns change color and the fragrance overflows.

Tips:

Garlic granules can be put more, and cutting into small granules is better than pressing garlic paste.

If you don't like spicy food, you can switch to red pepper or yellow pepper, but don't use green pepper. The green ones will darken after high temperature baking.

Fast roasting at high temperature can not only make shrimp meat cooked thoroughly, but also keep it moist and tender.

Spread tin foil in advance before putting the processed prawns, throw them away directly after eating, and do not wash the baking tray.

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2. Dry fried spicy hairtail

Dry fried hairtail without starch is delicious. When chewed, the more you chew, the stronger it is, and it is spicy and delicious.

Material: hairtail 600g.

Ingredients: onion 1 segment, 4 slices of ginger, 3 tablespoons of cooking wine, liquor 1 tablespoon, 7 grams of salt; 40 grams of spicy powder.

Practice: 1. Wash hairtail, cut into pieces, add chopped green onion, ginger, salt, cooking wine and white wine, mix well and marinate for 20 minutes.

2. Rub a handful of dried peppers and a handful of dried peppers with a dry cloth, wash them and put them in the pot together.

3. Turn on a small fire and stir-fry slowly until the color of the pepper darkens and you can smell the spicy taste, then turn off the fire.

4. Stir-fried pepper and pepper, cool slightly, pour into the cooking machine and grind into powder.

5. Take the hairtail out of another pot, pour in the spicy powder, and gently stir evenly, so that each piece is evenly coated with a layer of spicy powder, which can also absorb the moisture on the hairtail, and it will be very dry when frying in the pot, without dripping.

6. Pour the oil into a non-stick pan, then drain it neatly into the hairtail section, then don't flip it at will, and fry it slowly over medium heat.

7. Turn it for 2-3 times at most, and fry both sides until golden brown. Fish fillets are a little dehydrated and shrunk, and they feel hard with chopsticks.

Tips:

For spicy powder, you can also put dried peppers and prickly ash on a baking tray covered with tin foil and put them in the oven 130 degrees 10 minute until the peppers turn black and spicy.

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3. Jianlibao stewed ribs

Lazy version of sweet and sour pork ribs, no oil, no frying and no sugar, cooked and served, bright red in color and rich in meat.

Material: rib 480g.

Ingredients: 2 cans of Jianlibao, 1 onion, 4 slices of ginger, 1 star anise; 4 tablespoons soy sauce, half a teaspoon soy sauce and 2 tablespoons rice vinegar.

Practice: 1. Wash the ribs, blanch them in cold water, cover the lid and bring them to a boil.

2. After boiling, continue to cook for 2 minutes until the pot is full of floating foam, then turn off the fire, then remove it and wash it with warm water.

3. Put the blanched ribs into another cast iron pot and pour them into Jianlibao.

4. Add onion, ginger and star anise.

5. Pour in soy sauce, soy sauce and rice vinegar and mix well.

6. Cover the fire and cook until the pot boils, then turn to low heat and simmer for about 40 minutes.

7. Stew until the soup is thick, then open the lid and turn to high heat to collect the juice until it is almost dry.

Tips:

Finally, collecting juice is very important. It should be thick and natural, with rich fragrance and beautiful coloring.

Jianlibao, I use lemon honey, which is fresh and fishy.

There is no need to add any sugar to this dish. After the drink evaporates, it is soaked in the ribs with fruity sweetness.

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4. Braised eel segments

Blanch the water first, take out the sticky and slippery eel, which is quick and thorough, and then braise it in soy sauce, which is refreshing and delicious.

Material: 600g eel.

Ingredients: 8 dried peppers, 2 shallots, garlic 1 head, 4 slices of ginger, and pepper 1 spoon.

Seasoning: beer 1 cauldron, 2 tsps salt, 4 tsps light soy sauce, 2 tsps cooking wine, rice vinegar 1 tsp sugar 1 tsp.

Practice: 1. Let the seller help deal with eels, lay a flower knife at the thick meat and take it home to wash it under running water.

2. Cut the onion, slice the ginger and garlic, and cut the pepper into long strips.

3. After the water in the pot is boiled, pour in the eel, turn off the fire for 3-4 seconds and take it out quickly.

4. After taking it out, wash it underwater to wash off a layer of white film on the eel skin, and then cut it into sections for later use.

5. After the oil in the pot is hot, add the dried peppers and pepper granules and stir fry slowly until the color of the peppers darkens and the fragrance comes out.

6. Add onion, ginger and garlic, still operate on low heat, and slowly stir fry the onion.

7. Pour a large can of beer, add all the remaining seasonings while cooking, and stir well.

8. Pour the eel section, cover the lid and simmer for about half an hour.

9. Cook until the soup is thick and rich.

Tips:

As the saying goes, "a thousand rolls of meat, ten thousand rolls of fish", that is to say, fish can be cooked longer than meat, and it will not be stewed with old wood. Delicious and mellow fish will be cooked and mixed with seasonings, which will be more delicious.

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5. Fried beef in oyster sauce

Pickling with oyster sauce not only locks the moisture of beef, but also increases the umami and seasoning. If you fry quickly, it's soft and tender, not fishy or firewood.

Ingredients: 350g beef and 4 green peppers.

Ingredients: 40g oyster sauce, 25g peanut oil, 5g soy sauce; 8 dried peppers, 1 root onion, 3 slices of ginger and 3 cloves of garlic.

Practice: 1. Soaking beef slices in clear water to remove blood will remove some fishy smell.

2. Take out the soaked white beef strips and squeeze out the water. The drier the better, the more you can absorb the flavor of the seasoning.

3. Then spread the beef strips, add oyster sauce and mix well, and marinate for ten minutes, so that the beef strips can fully absorb the taste.

4. Pour in peanut oil and mix well to strengthen the water locking function. Finally, add soy sauce and mix well, so that the fried beef has an attractive sauce red.

5. Turn it down. When the oil in the pot is hot, first add the dried peppers, stir fry slowly until the color of the peppers becomes darker, and then remove them, leaving only the spicy oil.

6. Immediately add minced onion, ginger and garlic, still simmer, and stir-fry the fragrance of onion and garlic.

7. Pour in the marinated beef strips and turn to high heat and stir fry quickly.

8. Stir fry a few times and add green pepper. When I saw that the beef strips in the pot changed color, I immediately turned off the fire and served.

Tips:

Stir-fry quickly, try not to stir-fry for too long, the beef strips will change color. After frying for a long time, the beef strips came out of the water and were almost soft.

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Stir-fried broccoli with six pine mushrooms

This match, hotel 48 yuan/plate, simple fried at home, fresh and smooth, save half the money.

Ingredients: Tricholoma matsutake 180g, broccoli 200g, onion 1, and salt 3g.

Practice: 1. Soak broccoli in clear water for more than half an hour, and then break it into small flowers; Wash Tricholoma matsutake and slice it.

2. After the water in the pot is boiled, add broccoli, blanch it until it changes color, and quickly remove it and let it cool.

3. On a small fire, pour a little oil into the pot, add a little onion and ginger and saute until fragrant, and then pour in the pine mushrooms.

4. Turn to high heat, stir-fry until the matsutake comes out of the water, and continue to stir-fry until the water in the pot is dry.

5. Finally, add the blanched broccoli and salt, mix well and turn off the heat.

Tips;

Broccoli should not be blanched for a long time, but it will change color within a minute, so it tastes crisp and green, and it will not taste good when it is old.

This dish does not need too much seasoning and salt, so as to show the unique flavor of the ingredients themselves. A piece of Tricholoma matsutake with a broccoli is fresh and refreshing.