This issue's guide: Labor Day family dinner, don't worry about cooking, share 1 home-cooked dishes, drink and eat with meat and vegetables

During the Labor Day holiday, family reunion and family dinner are indispensable, and the whole family can toast and drink together, taste delicious food, have fun, and share 1 home-cooked dishes, drink and eat with meat and vegetables. Let's take a look at what dishes we have:

kung pao chicken needs: 1 piece of chicken breast, half a cucumber, 1 small bowl of fried peanuts, about 1 dried peppers, proper amount of oil and salt, 1 section of onion, 1 slice of ginger, 2 cloves of garlic, 1 tbsp of soy sauce, 1.5 tbsp of soy sauce, 2 tbsps of balsamic vinegar, 1 tbsp of cooking wine, 1 tsp of white pepper, and 1.5 tbsp of starch. Ripe peanuts are peeled off.

2. pat the chicken breast with the back of a knife, and pat the chicken loosely, so that the chicken can taste better. Then cut the chicken into cubes, add white pepper, cooking wine and a little salt, grab it evenly, add 1 tablespoon of starch, grab it evenly, add 1 tablespoon of oil, and marinate for 5-1 minutes. Marinate the diced chicken first to taste, and you can remove the fishy smell, size it with starch, lock in the moisture and fry it.

3. Cut the dried chilli from head to tail, then cut it into sections, with no chilli seeds, diced cucumber, chopped green onion, minced ginger and sliced garlic. Let's adjust the juice below. kung pao chicken is a small litchi mouth, not a big sour and sweet one. Take a small bowl and add 1 tbsp of soy sauce, half tbsp of soy sauce, 1.5 tbsp of sugar, 2 tbsp of balsamic vinegar, and half a tbsp of cooking wine.

4. add oil to the pan and heat it. add diced chicken into the warm oil and stir-fry. stir-fry the diced chicken until the color turns white, and take it out for later use.

5. Stir-fry pepper with low fire, stir-fry pepper slightly, remove pepper, stir-fry dried pepper, chopped green onion, Jiang Mo and garlic slices until fragrant.

6. Add the diced cucumber and stir well. Just stir the diced cucumber slightly.

7. Add the diced chicken and stir well.

8. Add peanuts and stir-fry evenly, pour in the prepared juice, stir-fry evenly with high fire, so that the juice is all wrapped on the ingredients, turn off the fire, and serve out and plate.

chili pepper diced chicken required materials: 2 chicken legs, proper amount of oil and salt, 2 onions, 1 ginger, 2 cloves of garlic, 1 handful of dried pepper, 1 tablespoon of pepper, half a tablespoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 1 tablespoon of starch and 1 tablespoon of cooked sesame seeds.

Steps:

1. Clean up the chicken legs, and then remove the bones from them. Hold the ankle of the chicken leg with one hand, hold the chicken with the other hand, and tear the bone and chicken together with force, and finally cut off the remaining side parts.

2. Cut the chicken leg into pieces slightly larger than diced meat, put it in a container, add salt, onion, ginger, white pepper and cooking wine, grab it evenly, marinate for 15 minutes, and remove the fishy smell from the chicken.

3. Cut the dried chili into sections with scissors, without chili seeds, cut the onion into sections, mince the ginger, slice the garlic, and prepare the cooked sesame and pepper.

4. Pick up the onion and ginger in the pickled diced chicken, add starch and grab it evenly. Adding starch can fry the diced chicken with tender inside.

5. Add water to the pot to boil, put the dried Chili pieces into boiling water for a while, take them out, and drain the water for later use. In this way, when frying peppers, the peppers are not easy to burn and the fried peppers are crisp and fragrant.

6. Heat the pot with oil, fry the diced chicken with high fire, disperse the diced chicken to prevent sticking together, fry the diced chicken golden, and take it out for use

7. Raise the oil temperature, put the diced chicken in for re-frying, fry the diced chicken until it is crisp outside and tender inside, take it out and drain the oil for use, and re-fry the chicken pieces to achieve the effect of being tender inside, if it has been fried in oil all the time.

8. Pour out the oil of the fried chicken pieces, leave some base oil, and stir-fry the dried Chili pieces, and stir-fry the dried Chili pieces into a spicy flavor.

9. Add pepper, a little onion, Jiang Mo, garlic slices, stir-fry until fragrant

1. Add diced chicken, add sugar, add the remaining onion, stir-fry quickly and evenly over high fire, add white sesame seeds and stir-fry evenly, turn off the fire, and serve.

required materials for fish-flavored eggs: 4 eggs, 1 handful of water-soaked fungus, 1 pepper, half carrot, proper amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 tbsp of Pixian bean paste,

mixed fish-flavored juice: (1 tbsp of starch, 2 tbsps of light soy sauce, 2 tbsps of white sugar, 3 tbsps of aged vinegar, 4 tbsps of clear water, 4 tbsps of garlic. Chop onion, chopped green onion, ginger and garlic. Mix fish sauce: (1 tbsp starch, 2 tbsps soy sauce, 2 tbsps sugar, 3 tbsps aged vinegar, 4 tbsps clear water, and appropriate amount of salt) and mix well.

2. After the fungus is soaked, wash it, tear it into pieces, and shred carrots and peppers.

3. Heat the oil in the pan, pour in the egg liquid, heat until the egg liquid is slightly solidified, then stir-fry the egg into larger pieces, and put the egg pieces out for later use. Stir-fry the egg pieces until they are tender, not overcooked.

4. add a little oil to the pot, add Pixian bean paste, stir-fry over low heat, stir-fry the bean paste until it smells like sauce, stir-fry red oil, and add onion, ginger and garlic and stir-fry evenly.

5. Add shredded carrots and shredded peppers and stir-fry for 1-2 minutes, and stir-fry the peppers and carrots until they are broken.

6. Add the fried egg pieces, stir well, pour in the prepared fish-flavored sauce, stir-fry over high fire until the soup becomes thick, wrap it on the ingredients, turn off the fire, and serve out. A plate of delicious fish-flavored eggs is ready.

materials required for stir-frying sausage with peas: 3 sausages, half a catty of peas, proper amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, and proper amount of cooking wine.

Steps:

1. Pinch off the ends of peas, tear off the tendons on both sides, wash and drain for later use.

2. add water to the steamer to boil, put the sausage in the pan, put it in the steamer, steam the sausage in water, steam it for 1 minutes after boiling, and then take it out to cool. When frying the sausage, steam it first, then fry it with the Dutch beans. Stir-fry the raw sausage directly in the pan, and stir-fry the sausage for a long time, which is easy to fry the sausage.

3. Cut the sausage slant knife into pieces for later use.

4. add water to the pot to boil, add a little salt and a few drops of oil, blanch the peas for 1-2 minutes, and take them out. Blanching Dutch beans can remove the smell of beans.

5. after taking out the peas, immediately put them in cold water to cool them down quickly, take them out and drain the water for later use. When blanching peas, adding a little salt and a few drops of oil to the water will make the color of peas greener. After blanching, immediately put them in cold water to cool down, and the taste of peas will be more crisp and tender, and the color of peas will not turn yellow.

6. add oil to the wok, heat it, add shredded onion and garlic slices and saute until fragrant, then add Dutch beans and stir-fry evenly, and add a little salt to stir-fry evenly.

7. Add the sausage, stir-fry it quickly and evenly with a big fire, turn off the fire, take it out and put it on a plate, and a plate of delicious fried sausage with Dutch beans will be ready.

materials required for stir-frying four-color seasonal vegetables: 15g of peas, 2g of yam, proper amount of fungus, 1 section of carrot, proper amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.

Steps:

1. Prepare the required materials. Soak the dried fungus in clear water for about 2 hours, and remove both ends of peas.

2. Cut the yam into pieces, soak it in clear water, and drop a few drops of vinegar, so that the yam will not be oxidized to black. Cut the carrot into slices. Pat the garlic and cut it into garlic.

3. add water into the pot, put the yam tablets and carrot slices into the pot and blanch them for about 1 minute, then take out the yam and carrot slices.

4. After taking out the yam and carrot slices, immediately put them in cold water for cooling, take them out and drain the water. After blanching the yam, immediately put them in cold water to cool down, so as to keep the yam crisp and tender and not overdo it.

5. add a few drops of oil and a little salt to the water in the pot, add the peas and the fungus to blanch, blanch the peas until the color turns dark green, remove the peas and the fungus together, cool them in cold water, remove and drain the water. When blanching the peas, add a little salt and a few drops of oil to the water, which will make the color of the peas greener, and put them in.

6. add oil to the pot, heat it, add minced garlic, saute until fragrant, and stir-fry garlic.

7. add the peas and fungus, stir-fry evenly with high fire, and stir-fry for about half a minute.

8. Add yam and carrot slices, add chicken essence and proper amount of salt, stir-fry evenly over high fire, pour in a little starch and sesame oil, stir-fry evenly over high fire, turn off the fire, and serve out. A plate of four-color seasonal vegetables with good color and flavor is ready.

raw stir-fried cabbage materials: 1 kg of Chinese cabbage, 1g of pork fat, proper amount of oil and salt, and 3 cloves of garlic.

Practice steps:

1. Wash the Chinese cabbage, drain the water, and cut off the older roots.

2. Cut the Chinese cabbage into long sections with an oblique knife.

3. pat the garlic and cut it a few times, not too broken. The pork fat is diced. Without the pork fat diced, this dish will lose its soul. If you use the pork fat diced to stir-fry the heart, the fried dish will be more fragrant.

4. add oil to the pan, heat it, add diced pork, stir-fry until the color turns yellow, and stir-fry diced pork to get oil.

5. Add garlic and saute until fragrant, and the smell of garlic will burst out.

6. Stir-fry the Chinese cabbage with high fire, stir-fry the Chinese cabbage until it is slightly soft and the leaves are wilted, add the salt, stir-fry evenly with high fire, turn off the fire, take it out and put it on a plate. A plate of green, crisp and fragrant raw Chinese cabbage is ready.

materials required for dry stir-frying cauliflower: half a cauliflower, proper amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, about 2 pieces of pepper, 1 tbsp of soy sauce and 1 tsp of sugar.

Steps:

1. Broccoli is made of loose cauliflower, which is easy to taste. Divide cauliflower into small pieces and put them in light salt water. Although cauliflower is rich in nutrition, it often has residual pesticides and is easy to get lettuce worms, so before eating, soak cauliflower in salt water for a few minutes, and the cabbage worms will come out, which can also help to remove residual pesticides.

2. Take out the cauliflower and drain the water for later use.

3. Cut the dried chili in half with scissors, without chili seeds, cut the onion into chopped green onion, shred the ginger and slice the garlic.

4. add oil to the pan, heat it, add pepper and fry it on low fire, fry the pepper until it is slightly burnt, and remove the pepper.

5. Add chopped green onion, shredded ginger, garlic slices and dried chili until fragrant

6. Pour cauliflower into the pot and stir-fry for a few minutes without stopping, until it is slightly soft.

7. pour in soy sauce and aged vinegar, then add salt and sugar, stir-fry quickly and evenly over high fire, turn off the fire, and serve out and plate.

Materials required for stir-frying edible fungus in Chinese cabbage: half a catty of Chinese cabbage, 1 handful of edible fungus, proper amount of oil and salt, 3 cloves of garlic, 1 tbsp of oyster sauce,

Steps:

1. Soak edible fungus in warm water in advance, remove old leaves from Chinese cabbage, cut off the older parts of stems, wash and drain water.

2. Cut the Chinese cabbage into sections with an oblique knife.

3. Pick and wash the fungus, pat the garlic and chop it a few times.

4. add water to the pot to boil, put the fungus in the blanching water for 1-2 minutes, take out the fungus and drain the water for later use.

5. add oil to the pot, heat it, add minced garlic and saute.

6. Add the Chinese cabbage and stir-fry for 1-2 minutes, then add a small amount of water, cover the pot and cover it for 1-2 minutes. In this way, the stir-fried dishes are not easy to change color, heated more evenly, and cooked quickly.

7. Add the auricularia auricula, add oyster sauce and a little salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out. A plate tastes crisp and tender, and eating a light fungus stir-fry heart is ready.

materials required for stir-frying asparagus with mushrooms: half a catty of asparagus, half a catty of seafood mushrooms, proper amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.

Steps:

1. Cut off the roots of seafood mushrooms, divide them into small flowers, and wash them for later use.

2. Wash asparagus, cut off the older part of the root, cut it into sections with an oblique knife, pat garlic and chop it.

3. add water to the pot to boil, add a little salt and a few drops of oil, then add asparagus to blanch. after the water boils, blanch the asparagus for about 1 minute, take out the asparagus, and immediately put it in cold water to cool it down quickly. take out the asparagus and drain the water for later use.

4. Boil the water in the pot again, add the boiled seafood mushrooms, cook the mushrooms for 2-3 minutes, take them out and drain the water for later use.

5. add oil to the pot, heat it, add minced garlic and saute until fragrant, then add fresh mushrooms and stir-fry for about half a minute.

6. Add asparagus, stir-fry evenly over high fire, add salt and chicken essence, pour in appropriate amount of water starch, thicken, stir-fry evenly over high fire, turn off the fire, and serve out. A plate of fragrant, light and delicious asparagus fried mushrooms is ready.

materials required for dry-frying fresh mushrooms: 1 kg of Pleurotus ostreatus, 1 egg, proper amount of oil and salt, half teaspoon of white pepper, half teaspoon of ginger powder, proper amount of monosodium glutamate or chicken essence, 4-5 tablespoons of starch,

Steps:

1. Cut off the roots of Pleurotus ostreatus, and then tear it into strips.

2. add water to the pot and bring to a boil. add oyster mushrooms and blanch them.