As a housewife, I cook three meals a day for my family, and I have to work hard to match them every day. Recently, the weather is super hot, and the consumption of meat and poultry for each meal is far lower than that of meat and vegetables. The weather is hot, and meat dishes are becoming more and more popular. Recently, these six home-cooked stir-fried dishes that we often eat are simple and easy to make. WeChat sent a circle of friends, and many netizens responded one after another: No wonder your child looks strong, so it is delicious and appetizing. I will try it.

Stir-fried green beans 500 grams of green beans, appropriate salt, appropriate garlic paste, white pepper 1 gram, 3 grams of rice wine, and appropriate cooking oil. 1, remove the green peppers on both sides of the bought green beans, tear off the silk on both sides, pick the better green beans and soak them in salt water for about 20 minutes. 2. Cut the green beans into shreds with an oblique knife, cool the pot, pour an appropriate amount of cooking oil into the pot, and first simmer the garlic. 3. Pour shredded green beans into the pot and stir-fry over high heat until it becomes discolored. 4, pour in a little rice wine and stir well. This step can keep the green beans green and have an appetite. Then add the white pepper and stir-fry until the shredded green beans become loose, and then add the salt seasoning wine to the pan.

Spicy spiced edamame peas 1 kg, 2 spoonfuls of Pixian bean paste, 3 cloves of garlic, 5 grams of soy sauce/kloc-0, 0 grams of oil consumption 10, 2 grams of spiced powder, cold water 1 bowl and a half, and 2 millet peppers. 1, cut off a part of the bevel angle at both ends of the cleaned pea horn with scissors, and pick it up for reservation. 2, cool the oil in the pot, pour the Pixian bean paste into the pot to make Chili oil, then pour the millet pepper and garlic to saute. 3. Pour in peas and stir-fry evenly. After 2-3 minutes, pour in soy sauce and stir-fry evenly with oil consumption. 4. Pour in cold water that hasn't touched the surface of pea horn, add allspice powder and a little salt, mix well, then boil, turn to low heat, cover and cook 15min. 5,/kloc-After 0/5 minutes, open the lid and try it. If the pea horn tastes delicious and becomes more and more powdery, it can be served.

Stir-fried pork with black bean sauce100g, 300g of black bean sauce, 2 tablespoons of black bean sauce, 3 tablespoons of soy sauce, a little salt, 5g of garlic paste and half a bowl of cold water. 1, after cleaning the line pepper, cut it into sections, which are too long to taste. 2, cut the fat into small strips, put it in a pot and stir-fry it slowly, and stir-fry the intestinal oil inside. After seeing that the fat meat is getting more and more golden, pour in garlic and stir-fry with chopped pepper. 3. Pour in the string pepper section and stir-fry with slow fire. After seeing the string pepper section change color, start the next step. 4, pour in the soy sauce and stir fry evenly. After about 30 seconds, add the salt seasoning, then pour in cold water to boil and simmer. When you see that the pepper segments are getting softer and softer, you can go out of the pot. The spicy taste in the room is drooling.

400g of cold celery, millet spicy 1 root, 20g of vinegar, 2g of sugar10g, 2g of salt and 5g of mashed garlic. 1, celery, remove the top of the head, then pick out the hard old stalks, disconnect the celery, and tear out the protruding dietary fiber with your hands. 2. Clean the processed celery and cut it into small pieces obliquely. 3, boil a pot of cold water, put celery in water for 40 seconds, lest celery with tender smell can be fished up with water 1min. 4. Pick up the salted celery, drain it and cool it, and put the garlic paste and millet spicy section into the mix. 5, then mix vinegar, salt and sugar, pour them into celery and stir, and marinate 10 minutes to eat ~