Prepare ingredients: green pepper, dried citron, garlic and millet spicy.

Prepare seasonings: light soy sauce, oil consumption, salt, chicken essence and vegetable oil.

The practice is as follows:

1. Wash the green pepper and cut evenly into thin slices with an oblique knife for later use.

2. Rinse the dried fragrant fruits with clear water and cut them into filaments for later use.

3, garlic peeled and sliced, Xiaomi spicy washed and cut into rings for use.

4. Heat the wok and pour in some vegetable oil. When the oil is hot, add garlic slices and millet and saute.

5. Pour in the green pepper and stir fry until the green pepper changes color.

6. Pour in dried coriander and continue to stir fry for a while. Add soy sauce, oil consumption, salt and chicken essence to taste, stir-fry evenly, and then turn off the heat. Plates, pans.

A delicious home-cooked dish is ready. The ingredients are easily available and the method is simple. Try it if you like.

The second course: oil shrimp

Preparation of ingredients: 400g of new prawn, ginger 1 slice, onion 1 root.

Prepare seasonings: light soy sauce, cooking wine, pepper and sugar.

The practice is as follows:

1. Cut off the whiskers, guns and legs of fresh-cut prawns, open the back, take out the shrimp line, wash and drain for later use.

2, green onions, ginger were cut into filaments for later use.

3. Heat the wok and pour in a proper amount of vegetable oil. When the oil is hot, pour in the processed prawns and fry them slowly.

4. Fry until golden brown, then turn over, continue to fry slowly with a small fire, press the shrimp head with a spatula, fry the shrimp oil, add a little cooking wine, add the onion and shredded ginger and saute until fragrant.

5. Pour in the prepared juice (appropriate amount of soy sauce, cooking wine, sugar, pepper and water), cover and simmer for 2 minutes, and turn off the heat until the soup is thick.

Dish and sprinkle with chopped green onion. A fragrant and bright braised prawn is ready. Try it if you like.

Delicious tips:

1. Shrimp whiskers, shrimp guns and shrimp legs are easy to paste when cooked, which affects the taste and appearance and needs to be cut off.

2. This dish needs no salt, only soy sauce and sugar.

3, small fire when cooking, to prevent the pot from being burnt; The soup doesn't need to be too dry, just a little thicker.

The third way: stir-fry soybean pumpkin vine

Ingredients: 1 pumpkin vine, 1 Fluttershy edamame, a few pieces of garlic and two red peppers.

Prepare seasonings: salt, chicken essence and vegetable oil.

The practice is as follows:

1. Prepare a handful of pumpkin vines, peel off a fluffy layer of old skin outside, and break them into uniform long sections without cutting. Rinse with clear water and drain for later use.

2. When the pumpkin vine is reprocessed, the leaves it carries are basically thrown away, but the tender leaves at the top can be left to eat.

3. Prepare 1 Fluttershy soybean, wash and drain for later use; Don't need too many edamame, but mainly pumpkin vines; With edamame, it is rich in ingredients and more comprehensive in nutrition.

4. Prepare a few pieces of garlic, peel, wash and chop into minced garlic for later use; 2 red peppers, washed and cut into Chili rings for later use.

5. Heat the wok, add vegetable oil, the amount of oil can be slightly more, pour in the processed edamame, and stir fry slowly.

6. Stir-fry until the edamame skin is wrinkled and the color is yellow. At this time, the edamame is basically cooked; Shovel the edamame aside and add chopped garlic and pepper rings to taste.

7. After the garlic flavor comes out, pour in the processed pumpkin vines and stir fry quickly over high fire.

8. Stir-fry until the pumpkin vines are soft and slightly wilted. Add the right amount of salt and chicken essence to taste. Stir-fry evenly, then turn off the heat and plate.

The fourth way: stir-fried pork liver

Ingredients: raw pork liver 1 slice, half onion, half colored pepper, ginger 1 slice, and a few garlic slices.

Prepare seasonings: cooking wine, salt, sugar, pepper, soy sauce, soy sauce, starch and vegetable oil.

The practice is as follows:

1. The purchased pork liver was washed with clear water first, then soaked in light salt water for 2 hours, and the water was changed several times. The purpose of soaking is to remove the residual toxins in pig liver as much as possible.

2. After the soaked pig liver is fished out, cut it into even slices, the thinner the better; Put the cut pig liver into a basin, rinse it with clear water several times, and try to wash off the blood foam in the pig liver, which can effectively reduce the fishy smell of the pig liver; Drain the cleaned pork liver, put it in a bowl, add proper amount of cooking wine, salt, sugar, pepper and soy sauce, stir well first, then pour in some starch, stir well again and marinate for 5 minutes.

3. While curing, prepare pork liver and several pieces of garlic, peel them, wash them and cut them into thin slices for later use; Ginger 1 small pieces, peeled and cut into filaments for later use; Half a colored pepper, seeded, washed and cut into filaments for later use. The purpose of putting colored peppers is mainly to improve the color. Friends who like spicy food can also change colored peppers into millet spicy.

4. Prepare half an onion, peel it, wash it and cut it into triangular pieces. After cutting, grab it by hand to prevent it from cooking slowly because of adhesion.

5. After the ingredients are cut, adjust a juice, prepare a small bowl, add appropriate amount of salt, sugar, pepper, soy sauce, soy sauce and starch, and rinse with water. Seasoning and juicing in advance is because pork liver is very easy to cook after cooking, so prepare all seasonings in advance to avoid being in a hurry when frying.

6. Heat the wok, pour in vegetable oil, pour in the marinated pork liver after the oil is hot, stir fry quickly until the pork liver becomes discolored, pour in a little cooking wine to stimulate the fragrance of the pork liver, and then take out the pork liver for later use.

7. Leave the bottom oil in the pan, heat the wok again, pour in all the cut ingredients (garlic slices, shredded ginger, shredded colored pepper and onion), and stir-fry over high fire until the ingredients are cut off.

8. Pour in the fried pork liver, stir well, pour in the prepared juice along the edge of the pot, turn off the fire until the soup is thick, turn off the fire and put it on the plate.

The fifth way: tearing cabbage by hand.

Prepare ingredients: half a cabbage, three red peppers and several cloves of garlic.

Prepare seasoning: salt, sugar, light soy sauce, balsamic vinegar, chicken essence and vegetable oil.

The practice is as follows:

1. Rinse the whole cabbage first, cut it in half, peel off the leaves, and tear it into small pieces by hand without hard stems in the middle. Rinse with clear water and drain for later use.

2, garlic peeled and sliced, red pepper cut into rings for use.

3. Heat the wok and pour the oil. When the oil is hot, add garlic slices and red pepper to taste.

4. Pour in the torn cabbage, stir-fry over high fire for one minute, add salt, sugar, soy sauce, balsamic vinegar and chicken essence to taste, stir-fry evenly, then turn off the fire and put it on a plate.

Just a few simple steps, a refreshing appetizer and spicy fried hand-torn cabbage will be ready. It's simple and easy to do. Try it if you like.

The sixth way: home-cooked stewed tofu

Ingredients: old tofu 1 block, green onion 1 block.

Prepare seasonings: bean paste, salt, sugar, cooking wine, soy sauce, soy sauce.

The practice is as follows:

1. Prepare 1 piece of old tofu, wash and slice for later use.

2. Wash the green onions and cut them into chopped green onions for later use.

3. Heat the wok, add cooking oil, and add green onions when the oil is hot. Add a spoonful of bean paste and stir-fry the red oil over low heat.

4. Pour in the cut tofu pieces and fry them slowly for a while, so that the tofu tastes oily.

5. Prepare a small bowl, add appropriate amount of salt, sugar, cooking wine, soy sauce and soy sauce, add water and mix well, then pour into the pot; The water level is basically the same as tofu. After the fire boils, turn to low heat and stew for 20-30 minutes.

6. After the tofu is stewed, open the lid to collect the juice, taste the taste of the soup, then adjust the salt appropriately, and finally sprinkle with chives, then turn off the fire and put on the plate.

Seventh: stir-fry shrimps.

Ingredients: half a catty of prawn, cucumber 1 root, half a colored pepper and egg white 1 root.

Prepare seasonings: salt, cooking wine, pepper, dried starch and vegetable oil.

The practice is as follows:

1, fresh prawns, rinse with clear water, put in a plate, cover with a layer of plastic wrap, and put in the refrigerator 10 minute; Plastic wrap is used to prevent live shrimps from jumping around, and freezing is used to peel and take shrimps conveniently.

2. After10 minutes, take out the frozen shrimp and start to shell and get the shrimp. First, twist off the shrimp head by hand, gently pull out the shrimp line, then remove the shrimp shells in the first two sections, grab the shrimp body with one hand and the shrimp tail with the other, and pull with both hands, and a complete shrimp will come out. Peel the shrimps, remove the abdominal intestinal glands, uncover the quilt, clean it, add a little salt, cooking wine, egg white and dried starch, and size and marinate for 10 minute.

3. When marinating shrimp, prepare side dishes. Cucumber 1, washed, cut into oblique sections and then cut into diamond-shaped blocks.

4, half a colored pepper, seeded and pedicled, washed and cut into pieces for later use.

5. Prepare a little garlic, peel, wash and slice for later use; Peel ginger, wash it and cut it into filaments for later use. Ginger has the functions of removing fishy smell, dispelling cold and refreshing, but the skin of ginger is cold, so it is best to remove it before eating. )

6. Heat the wok, add the vegetable oil, add the marinated shrimps after the oil is hot, and fry on slow fire until the shrimps change color. Put it aside.

7. Leave the bottom oil in the pot, heat it again, and add ginger and garlic to saute.

8. After the fragrance explodes, pour in the sliced cucumber and colored pepper, and stir-fry evenly for a few times.

9. Stir-fry until the cucumber and colored pepper are cut off, pour in the fried shrimp, add some salt to taste, stir-fry evenly, and serve.

In this way, a nutritious and delicious fried shrimp is ready, with bright color, fresh taste and appetite. If you don't know what to eat, please fry shrimp.

Number eight: scrambled eggs with leek moss

Ingredients: 65438+ 0 leek moss, 3 eggs.

Prepare seasonings: salt, sugar, cooking wine.

The practice is as follows:

1. Wash leek moss, drain, and cut into long sections for later use.

2. Beat 3 eggs into a bowl, add a little cooking wine, salt and sugar, and beat into egg liquid for later use.

3. Heat the wok and pour in the oil. Pour the oil into the beaten egg liquid, stir-fry until the egg is solidified, and take it out for later use.

4. Leave the bottom oil in the pot and heat it again. When the oil is hot, pour in chopped leek moss and stir fry a few times.

5. Then pour in the fried eggs, add the right amount of salt to taste, stir fry evenly, then turn off the fire and serve.

Just a few steps, a plate of nutritious and delicious home-cooked dishes is ready, simple and easy to do, just try it if you like.

Ninth road: green beans with salt and pepper

Ingredients: 400g green beans, 2 shallots, a little garlic and 2 dried peppers.

Prepare seasonings: salt, pepper and vegetable oil.

The practice is as follows:

1, fresh green beans, remove the old tendons at the head, tail and sides, clean them, then break them into long sections by hand and drain them for later use.

2. Prepare some garlic, peel it, flatten it and chop it for later use; Wash shallots and cut into sections for later use; Cut the dried peppers into rings for later use.

3. Heat the wok and pour in some vegetable oil. When the oil temperature reaches 70%, pour in the drained green beans, fry until the surface of the green beans is slightly wrinkled, turn off the heat, and take out the green beans to control the oil.

4. Leave a little base oil in the pot, heat it again, and add shallots, minced garlic and dried peppers to stir fry.

5. After the garlic fragrance comes out, pour in the fried green beans and stir fry evenly for a few times.

6, add the right amount of salt and pepper, stir well, you can take out the pot and plate.

In this way, a plate of salty and fragrant pepper and salt green beans with crisp outside and tender inside is ready. If you like it, try it quickly.

The tenth way: tomato and loofah cooking

Ingredients: 1 tomato, 2 loofahs, several cloves of garlic, 2 spicy millet (omitted if you don't like spicy food).

Prepare seasonings: salt, chicken essence, sugar and vegetable oil.

The practice is as follows:

1. After the loofah is peeled, rinse it with clear water, then cut it into hob blocks and soak it in light salt water.

2. Wash and slice garlic after peeling; Wash the millet spicy and cut it into rings for later use.

3. Prepare a tomato, clean it, peel it and cut it into pieces for later use.

4. Heat the wok, add vegetable oil, add garlic and millet and saute until fragrant.

5. After the fragrance comes out, add the chopped tomato pieces and stir-fry the juice.

6. Then pour in the drained loofah pieces, stir fry over medium heat, stir fry until the loofah is slightly out of the pan, and add appropriate amount of salt, chicken essence and sugar to taste.

7. After the seasoning is evenly mixed, add a little starch to thicken it. When the soup is thick, turn off the fire and put it on the plate.

In this way, a plate of bright green fried tomatoes and loofah is ready. Adding tomatoes to stir-fry can not only effectively prevent loofah from turning black, but also make the dishes sweet and sour and nutritious. If you like it, try it quickly.

Eleventh: pickled potato chips

Ingredients preparation: 2 medium-sized potatoes, appropriate amount of pickled peppers, 2 millet spicy, and a little garlic.

Prepare seasoning: salt, white vinegar, chicken essence and vegetable oil.

The practice is as follows:

1. Prepare two potatoes, peel them after washing, cut them into thin slices, soak them in clear water for a while, then rinse them repeatedly with flowing clear water for several times, wash off excess starch, and take them out and drain them for later use.

2. Prepare a few pickled peppers and cut them from the middle; A few cloves of garlic, mashed and chopped for later use; Xiaomi spicy is cut into rings for use.

3. Heat the wok, add vegetable oil, add minced garlic after the oil is hot, then add pickled pepper and millet and stir fry for a few seconds.

4. Then pour in the drained potato chips, stir fry a few times quickly, pour in the right amount of white vinegar, and continue to stir fry for a while. (If you want to make the potato chips more sour and tasty, you can pour a little pickled pepper water at this time. )

5. Finally, add a proper amount of salt and chicken essence, stir-fry evenly and serve.

12: Beer spicy crayfish

Ingredients: 3 kg of crayfish and 2 bottles of beer.

Prepare ingredients: onion, ginger, garlic, millet, spicy crayfish seasoning, salt.

The practice is as follows:

1. Pour the bought crayfish into the basin, rinse it with clear water several times first, then find an unused toothbrush, brush the belly and head of the crayfish one by one, and then wash it again until the water in the basin becomes clear.

2. Clean crayfish to remove the shrimp line. The method is simple. One hand holds the shrimp head, and the other hand holds the middle piece of the frightened tail. From left to right, you will hear a slight bang, and then gently pull it, and the catgut of crayfish will be pulled out. After all cleaning, rinse with clear water and drain for later use.

3. Prepare all seasonings, slice ginger, cut onion, and cut millet and spicy from the middle; When I went to the supermarket to buy things, I just saw the ready-made seasoning for burning crayfish, so I bought a pack, which was exactly the amount of three pounds of crayfish. If you don't have this seasoning package, prepare some seasonings, such as star anise, cinnamon, fragrant leaves, dried tangerine peel and pepper, and put whatever you have at home.

4. Heat the wok and add cooking oil. When the oil is hot, add the millet and stir-fry it to make it spicy, then add the onion, ginger and garlic and saute until fragrant.

5. After the fragrance comes out, pour in the processed crayfish, stir fry evenly for a few times, then squeeze in the crayfish seasoning and continue to stir fry for a few minutes.

6. Stir fry until all the crayfish turn red and pour in enough beer. The amount of beer is not suitable for crayfish.

7. Cover with fire and boil. Turn to low heat and stew for 20-30 minutes. Add some salt to taste, then turn off the heat. If there is enough time after turning off the fire, the crayfish will be soaked in the soup for half an hour, and the taste will be better.

I used to think it would be more troublesome to make crayfish. After reading his operation, I feel that cooking is actually very simple, just take some time to clean the shrimp. As long as there are enough materials, it tastes good. Moreover, cooking at home is not only affordable, but also clean. Friends who like crayfish can rest assured and do it without hesitation.