Every Sunday or holiday, relatives and friends gather together, and it is inevitable to have a good meal together. Rather than waiting in long lines at restaurants outside, and the food is not necessarily warm, it is really better. Having a banquet at home is so intimate. Now, a few home-cooked stir-fries seem to be very important. Today I will share with you 7 affordable home-cooked stir-fry dishes, each of which is suitable for drinking. No matter what holiday it is, you will definitely not lose face when receiving guests.

Fresh shrimp and chicken feet stew

The main ingredients are 500g chicken feet, 200g fresh shrimp, 200g mung bean cake, one corn and one potato.

Process 1. After cleaning the chicken feet, cut off the fingernails and cut them in half. Pour cold water into the pot and scoop it out. Change to a pot of cold water, add the blanched chicken feet, add ginger slices and 3 tablespoons of rice wine, cook for about ten minutes to remove the bones from the chicken feet, skim off the white foam and remove the chicken feet. Get up and save the soup for cooking the chicken feet.

2. Cut off the brains and legs of the fresh shrimps, open the backs of the shrimps with a knife, and remove the lines. Cut the corn into sections first and then cut it in the middle. Cut the mung bean cake into slices, wash and peel the potatoes, cut into hob cubes and set aside.

3. Add a small amount of vegetable oil to the wok, first stir-fry the fresh shrimps over low heat until red, then steam and stir-fry the potatoes until the surface is light yellow, then set aside.

4. Add a small amount of base oil to the wok and bring to a boil. Add a small amount of green onion, ginger slices, crushed garlic, star anise, and galangal until fragrant. Add a tablespoon of Pixian bean paste and lower the heat. Fry into chili oil. Put the chicken feet, potatoes, and cornstarch into the pot, add 2 tablespoons of soybean paste, 1 tablespoon of sesame oil, 4 tablespoons of light soy sauce, and 1 tablespoon of soy sauce, and stir-fry evenly.

5. Pour the water used to cook the chicken feet into the pot, then add a few rock sugars to enhance the flavor, bring to a boil, then cover with a lid, turn to low heat and simmer for about ten minutes until the sauce is reduced to water. When the flow is halfway through, add the fried shrimps and mung bean cakes to the pot, turn down to low heat and simmer for five minutes. Finally sprinkle with a handful of scallions and a small amount of sesame seeds.

Steamed fish with pickles

The main ingredients are 500g of silver carp fillets, 1 pack of pickles, and 40g of soybean oil skin.

Process 1. Clean the black mucous membrane in the fish skin and cut into strips along the lines of the fish bones, trying not to break the fish bones. Soak the soybean oil skin in cold water for 2 minutes.

2. Spread the soaked soybean oil skin in a porcelain bowl. Add a spoonful of light soy sauce, a small spoonful of rice wine, 1 spoonful of bean paste, and 1 pack of pickles to the fish. Stir and marinate for five minutes, then spread on top. Serve in a bowl on the soybean oil skin.

3. Boil the water in the wok, put it into the wok and steam it for 8 minutes (8 minutes is just enough time to cook the fish, and at the same time, the tenderness of the fish can be preserved. taste), just sprinkle a little green onion when you finally put it in the pot.

Chicken Fried Celery

The main ingredients are chicken and 1 handful of parsley.

Process 1. Cut the muscle fascia of the chicken at the bare part and remove the bones. Cut it into strips and put it in a bowl. Add a spoonful of rice wine to remove the smell, a spoonful of light soy sauce, a spoonful of tapioca starch, Spread a spoonful of vegetable oil with your hands and marinate for about ten minutes.

2. Wash the celery and cut it into long sections. Bring water to a boil in a pot. Add a small spoonful of edible salt and a small amount of vegetable oil. Boil the celery for 2 minutes, then pick it up and put it into cold water.

3. Add a small amount of base oil to the wok, first add onion segments, garlic, and ginger slices and stir-fry until fragrant. Add the marinated chicken to the wok and saute for 2 minutes.

4. Add the celery to the pot and stir-fry for 1 minute. Add appropriate salt and seasoning according to your taste. Pour a spoonful of cold water along the edge of the pot to make the meat more tender. Stir-fry evenly and then remove from the pot. plate.

Baked potatoes

The main ingredients are 3 potatoes, one pepper, half a green onion, 2 green onions, and a small amount of South German seasoning.

Process 1. After washing the potatoes, scrape off the skin, cut into small pieces of 1 cm thick, and soak in cold water to remove part of the tapioca starch. Clean and cut the peppers and onions into small pieces and set aside.

2. Boil the water in the pot, put the cut potatoes into the pot and cook for 3 minutes, remove and drain the water.

3. Add a small amount of base oil to the wok, add the green onions and stir-fry until fragrant, then add the half-cooked potato chunks to the pot and cook over low heat.

During the frying process, dip your hand in a small amount of cold water, pour a small amount on the potato pieces several times, cover the lid tightly after each pour, and fry on low heat for 1 minute.

4. All sides of the potatoes are seared. When the surface is slightly yellow, add the chopped peppers and onions into the pot, sprinkle with appropriate Nande seasoning, wait until the surface of the potatoes turns yellow and the onions are fragrant. pot.

Beer Duck

Food 500g duck meat, 1 can of wine, 3 rock sugar, 1 spoon of rice wine, 1 spoon of dark soy sauce, small spoon of edible salt, star anise, star anise, A small amount of galangal, onion and garlic.

Process 1. Cut the duck meat into pieces and soak it in cold water for ten minutes. Pour the cold water into the pot. Add a spoonful of rice wine and a few pieces of ginger to the pot. After the water boils, skim off the white foam. Clean and tidy set aside.

2. Add a small amount of base oil to the wok, put the simmered duck meat into the pot and stir-fry some of the vegetable fat. Add scallions, ginger slices, star anise, star anise and galangal and stir-fry until fragrant. Finally, add a spoonful of dark soy sauce and a few old rock sugars for color.

3. Put the whole can of wine (about 500 ml) into the pot. After boiling, transfer it to the stone pot along with the sauce. Simmer over low heat for 30 minutes. Add appropriate salt according to your taste.

4. Finally, turn up the heat and reduce the juice. When the sauce is almost wet, take it out of the pan and place it on a plate. Add a small amount of shredded green onions for garnishing.

Honey roasted wing root

Food 1000g chicken wing root, 1 spoon of rice wine, 4 spoons of sesame oil, 2 spoons of pure honey, 1 spoon of light soy sauce, 1 spoon of barbecue seasoning, shredded green onions , a small amount of ginger slices.

Process 1. Soak the chicken wing roots in cold water for 15 minutes to remove the blood. Use a knife to make a cut on the chicken wing roots. Cut green onions and ginger slices into pieces. Add one spoon of rice wine, one spoon of light soy sauce, and two spoons of soy sauce. Add sesame oil and a small spoon of sugar, stir well and marinate overnight in the refrigerator.

2. Add two spoons of sesame oil, two spoons of pure honey, and one spoon of barbecue seasoning to a small plate, and stir to make a barbecue dipping sauce.

3. Place the marinated chicken wings evenly on the grill rack of the oven. Adjust the left and right fire temperature of the electric oven to 200 degrees. Turn the chicken wings over every five minutes and brush with the sauce for 30 minutes. That's it.

Seaweed and fish ball soup

Food: 200g kelp, 100g pills, a small spoon of white pepper, an appropriate amount of bone broth, 1 green onion, and a few pieces of ginger.

Process 1. Add a small amount of base oil to the stone pot and bring to a boil. Add scallions and ginger slices and stir-fry until fragrant. Add the shrimp balls to the stone pot and stir-fry for 2 minutes.

2. Add appropriate amount of bone broth and cook over low heat for 15 minutes.

3. After soaking the seaweed in cold water for five minutes, wash the fish tank by hand and change the water three times. Add the kelp together to the stone pot, cover it tightly, turn on low heat and cook again for 15 minutes.

4. Finally, add a small spoonful of white pepper to the pot and sprinkle a handful of scallions on top.

Finally enough! 7 easy-to-get home-cooked stir-fried dishes. This time you have to keep them in your personal collection so you don’t have to worry about hosting guests during the summer vacation.