1, cold zucchini

Materials: zucchini half or 1, 2 dried chili peppers, salt, a little chicken essence, a little sugar, cooking oil moderate.

Practice: zucchini wash, cut into thin slices, put the salt, wear disposable gloves to evenly spread the salt on the zucchini slices marinated for about 20 minutes. Boil water in a pot, put the zucchini, blanch immediately after fishing through the cool water, clutch dry water (not too dry), put a little salt, chicken essence, sugar seasoning mix evenly. Put a little oil in the pot, when the oil is hot into the dried chili pepper section fried flavor poured on the vegetables, mix evenly after the plate.

2, zucchini scrambled eggs

Materials: 1 zucchini, 3 eggs, vegetable oil, salt, monosodium glutamate (MSG), green onion 1.

Practice: eggs knocked into the bowl, zucchini washed, pinched, cut into slices. Add a little salt to the eggs and beat the eggs into an egg wash. Chopped green onion and spare. Bottom pan with a moderate amount of oil, egg mixture into the pan, scrambled, sheng out. Add oil to the pan again, pour in the chopped green onion and stir fry, add the zucchini into the pan, add the right amount of salt, MSG and stir fry. Pour the scrambled eggs into the pan, continue to stir fry, serve.

3, hot and sour zucchini

Materials: zucchini, garlic two, a little pepper, dried chili pepper, vinegar, salt, a little chicken essence.

Practice: zucchini wash clean and remove the head and tail. Cut the zucchini in half and then cut into slices, slice the garlic. Hot pot pour canola oil, oil fifty percent hot when pouring into the garlic slices, peppers and dried chili pepper section stir fry flavor. Pour in the zucchini and stir-fry well. Pour in two rounds of balsamic vinegar along the sides of the pan. Add the appropriate amount of salt. Add a pinch of chicken essence and stir-fry well. Stir-fry until the zucchini becomes soft and slightly out of water can turn off the fire.