September is the cheapest time of the year, and a catty of prawns is about 20 yuan. Buy half a catty of live shrimps, go home and shell the shrimps, then add some cucumbers and colored peppers, and a plate of delicious and beautiful fried shrimps can be served.

Ingredients: half a catty of metapenaeus ensis, cucumber 1 root, half a colored pepper, egg white 1 piece.

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

The practice is as follows:

1, half a catty of metapenaeus ensis, washed with clear water, put into a plate, covered with a layer of plastic wrap, and frozen in the refrigerator 10 minute.

2. After 10 minute, take out the frozen shrimp, twist off the shrimp head by hand, gently pull out the shrimp line, then peel off the shrimp shell, remove the intestinal glands in the abdomen, open the quilt, clean it, add a little salt, cooking wine, egg white and dry starch, and size and marinate for 10 minute.

3. When marinating shrimps, prepare side dishes. Cucumber 1 root, after cleaning, cut into inclined sections first, and then cut into rhombic pieces.

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

5, prepare a few garlic, peel and wash and slice for later use; Ginger peeled, washed and cut 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 slowly fry until the shrimps change color. Set aside.

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

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

9. Stir-fry until the cucumber and colored pepper are cut off, pour in the fried shrimps, add appropriate amount of salt to taste, stir-fry evenly, and then serve on a plate.

The second course: green beans with salt and pepper

Green beans are available all year round. The green beans in this season are not expensive. If you buy a catty, it will cost three or four dollars. When you go home, you can fry them in oil and make them taste like salt and pepper. They are crispy and tender outside, salty and delicious.

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

Prepare seasoning: 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; Clean shallots and cut them into sections for later use; Cut the dried peppers into circles for later use.

3. Heat the wok, pour in an appropriate amount of vegetable oil. When the oil temperature reaches 70%, pour in drained green beans, fry until the surface of green beans is slightly wrinkled, turn off the fire, and remove 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 saute.

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 put the plate out of the pot.

The third way: Braised chicken wings

Chicken wings are children's favorite, and it is not troublesome to operate. If there are children at home, you might as well buy some chicken wings for the Mid-Autumn Festival and simply braise them in soy sauce, which is a favorite meal for children.

Ingredients: 8 chicken wings, appropriate amount of broken rock sugar, half a green onion, ginger 1 piece, and a few garlic.

Prepare seasoning: cooking wine, soy sauce, soy sauce, salt and vegetable oil.

The practice is as follows:

1, chicken wings naturally thaw, first rinse with clear water, pull out the residual fluff, and draw two knives on the front and back of the chicken wings, which is easy to cook and convenient to taste.

2. Put the washed chicken wings into the pot with cold water, and the amount of water is less than that of chicken wings. Add a few slices of ginger and two pieces of green onions, boil them on high fire, skim off the floating foam, remove the chicken wings, wash them with warm water, and drain them for later use.

3. Prepare ingredients: chopped green onion 1 cut into chopped green onion for later use; Ginger 1 block, peeled and cut into filaments for later use; A few cloves of garlic, peeled and cut into garlic slices for use.

4. Heat the wok, pour in an appropriate amount of vegetable oil, add some broken rock sugar after the oil is hot, stir-fry with low fire until the rock sugar melts, and when the bottom of the wok begins to bubble, pour in the blanched chicken wings.

5. Stir-fry the chicken wings quickly after the pot, so that each chicken wing is evenly wrapped in sugar.

6, add onion, ginger, garlic to stir-fry the fragrance, add a proper amount of cooking wine to deodorize, raw extract fresh, soy sauce color.

7. After stir-frying, add enough water until the amount of water is less than that of chicken wings. Cover with high fire and bring to a boil. Turn to low heat and simmer for 15-20 minutes.

8./kloc-After 0/5-20 minutes, open the pot cover, add appropriate amount of salt to taste, and collect the juice over high fire. When the soup is sticky, turn off the heat and put it on a plate and take it out of the pot.

Number four: Steamed yellow croaker

Yellow croaker is a kind of offshore marine fish, with delicate meat and less thorns, which makes it easier for the elderly and children to eat, and the steaming cooking method can also retain its umami flavor to the greatest extent.

Preparation of ingredients: yellow croaker 1 strip, scallion and ginger.

Prepare seasoning: cooking wine, salt, light soy sauce, steamed fish soy sauce and vegetable oil.

The practice is as follows:

1, chilled yellow croaker 1, remove scales, gills and internal organs, clean and put flower knives on both sides, and evenly coat the fish body and abdomen with salt and cooking wine for curing 10 minute.

2, a piece of green onion, washed and shredded, peeled ginger and shredded ginger for use.

3. Spread a layer of shredded onion and ginger on the bottom of the dish, add the salted yellow croaker, and cover the fish with a layer of shredded onion and ginger; Put the fish in the steamer, boil the water and steam for 8- 10 minutes, then turn off the fire.

4. Take out and pour out the soup in the dish, clip off the shredded onion and ginger on the fish, then put a fresh layer on it, pour in soy sauce and steamed fish soy sauce, boil the oil from the pot, and pour the hot oil on the fish.

The fifth way: stewed beef brisket with tomato.

Ingredients: tomato 1 piece, potato 1 piece, beef brisket 1 kg.

Prepare seasoning: onion, ginger and garlic, cooking wine, soy sauce, soy sauce and salt.

The practice is as follows:

1, wash the brisket and cut it into cubes about two centimeters.

2. Wash, peel and cut tomatoes and potatoes for later use.

3. Put the sirloin into the pot with cold water, add onion, ginger and cooking wine, boil it with strong fire, skim off the floating foam, cook it for 2-3 minutes, then fish it into warm water and wash it. Drain the water for later use.

4. Heat the wok and drain the oil. When the oil is hot, add onion, ginger and garlic and saute until fragrant. Add tomatoes and stir fry to get juice.

5. Add the brisket and stir-fry for a while, add a proper amount of cooking wine, and continue to stir-fry with soy sauce and soy sauce.

6, add enough warm water, after the fire is boiled, pour the soup and meat into the casserole, and simmer for about 40 minutes;

7. When the beef brisket is soft and rotten, add a proper amount of salt to taste, add the chopped potato pieces, cover them with stew 10 minutes, then open the lid and collect the juice. Turn off the heat after the soup is thick.

The sixth way: cold fungus broccoli

Preparation of ingredients: dried auricularia auricula 1 stick, broccoli 1 piece, garlic cloves.

Prepare seasoning: salt, sugar, light soy sauce, oyster sauce, balsamic vinegar, sesame oil and vegetable oil.

The practice is as follows:

1, prepare a handful of dried auricularia auricula, soak it in warm water in advance, and then clean it; The color of auricularia auricula after soaking is translucent.

2. Prepare a broccoli, break it into small flowers, rinse it with clear water first, and then soak it in light salt water 15 minutes; The purpose of soaking is to remove residual pesticides, but to remove bugs hidden in flowers; Finally, rinse it with water again, so that the broccoli is basically cleaned.

3. Add water to the pot and bring it to a boil. After the water boils, add a spoonful of salt, drop a few drops of vegetable oil, pour in the cleaned broccoli, blanch it for 1 minute, take it out, pass it through cold water, and drain it for later use.

4. The water in the pot is heated again. After the water is boiled, pour in the black fungus that has been soaked and cleaned, and blanch for half a minute. After fishing out, you should also pass the cold water and drain the water for later use.

5. Prepare several cloves of garlic, peel them, smash them, and chop them into garlic paste for later use.

6. Put the blanched broccoli and auricularia auricula into a bowl, add minced garlic, salt, sugar, soy sauce, oyster sauce, balsamic vinegar and sesame oil in turn, and fully stir until the ingredients are tasty, then serve.

The seventh way: cold leek tofu skin

Although these two ingredients are very common, they taste great in such a simple cold salad. If they appear on the table of a family banquet, they will definitely be very popular.

Preparation of ingredients: leek 1 handle, 2 pieces of bean curd skin (thousand pieces)

Prepare ingredients: salt, soy sauce, oyster sauce, balsamic vinegar, chicken essence, Chili oil and sesame oil.

The practice is as follows:

1, wash the bought leeks and cut them into long sections for later use;

2. Soak the bought tofu skin in light salt water for a while, clean it, and cut it into filaments for later use;

3. Add clean water to the pot, bring it to a boil with high fire, add a spoonful of salt after the water boils to increase the bottom taste of the bean curd skin, then add the bean curd skin, blanch it for 1 min, take it out, and drain it for later use;

4. After the tofu skin is fished out, pour in the chopped leek segments and blanch for 30 seconds. When the leek becomes discolored, immediately remove it and drain the water for later use;

5. Put the drained leeks and shredded tofu skin into a large bowl, add proper amount of salt, soy sauce, oyster sauce, balsamic vinegar, chicken essence and Chili oil in turn, and finally pour in sesame oil and stir well to serve.

The eighth way: stir-fry green peppers and dry them.

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

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

The practice is as follows:

1, clean the green pepper, and cut it into even thin slices with an oblique knife for later use.

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

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

4. Heat the wok and pour in an appropriate amount of vegetable oil. After the oil is hot, add garlic slices and millet to burst into fragrance.

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

6. Pour in dried fragrant herbs and continue to stir fry for a while. Add light soy sauce, oil consumption, salt and chicken essence to taste, stir fry evenly, and then turn off the fire. Dish, pan.

The ninth course: home-cooked braised pork liver

Preparation of ingredients: fresh raw pig liver 1 block

Prepare marinade: green onion, ginger, garlic, fragrant leaves, cinnamon, star anise, cooking wine, soy sauce, salt and allspice powder.

The practice is as follows:

1. Wash the bought pig liver with flowing water first, then soak it in light salt water for several hours, and change the water three or four times in the middle. This can effectively remove toxins and residual blood in pig liver, and it will be more reassuring to eat.

2. Put the pork liver in cold water, add the onion and ginger slices, add a proper amount of cooking wine, boil over high fire, skim off the floating foam, and cook for 1-3 minutes; You can press it with a spoon halfway to let the blood inside the pig liver flow out. Clean it with warm water after taking it out, and control the water to dry for later use.

3. Prepare the marinade: green onions, ginger, garlic, fragrant leaves, cinnamon and star anise. The richer the spices, the better the bittern will taste.

4. Prepare a casserole, add a proper amount of water, pour the prepared marinade, then add a proper amount of cooking wine, soy sauce, soy sauce, salt and spiced powder, cover it, and boil it over high fire; After the water is boiled, add the boiled pork liver, marinate for 20 minutes on medium and small fire, then turn off the fire, and then soak for several hours to make the pork liver fully tasty.

5. Cut the soaked pork liver into pieces, and then mix a sauce, and you can enjoy it beautifully.

The tenth course: three-sauce simmer pot

Ingredients: 8 chicken wings, prawn 10, celery 1 piece, carrot 1 root, potato 1 piece, onion 1 piece, 2 green peppers, red pepper 1 piece and half a green onion.

Prepare seasoning: sweet noodle sauce, oyster sauce, tomato sauce, honey, soy sauce, shredded ginger, cooking wine, salt and black pepper.

The practice is as follows:

1, the chicken wings are naturally thawed, cleaned, placed on a cutting board, and three knives are cut on the front and back sides of the chicken wings with a knife, so that it is easy to taste when cooking.

2. Put the processed chicken wings into a large bowl, add soy sauce, cooking wine, salt, pepper and shredded ginger, grab and mix evenly, massage and knead for a while, and then marinate for 15 minutes to make the chicken wings fully tasty. After cleaning the fresh prawns, cut off the shrimp feet and whiskers, remove the shrimp lines, open the back and put them on a plate for later use.

3. After peeling and washing potatoes and carrots, cut them into hob blocks for later use; Celery leaves are removed, washed and cut into long sections of about 2 cm for later use; Peel and wash onion, and cut into blocks for later use; 2 green peppers and red peppers 1 piece, cleaned, seeded and pedicled, and cut into blocks for later use; Peel and wash ginger and cut into ginger slices for later use; Cut green onions into long sections of about 2 cm; Peel garlic and pat it flat for later use;

4. Put 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce and 2 tablespoons of tomato sauce into the bowl, then squeeze in about 1 spoon of honey, add a small amount of soy sauce, and stir into sauce.

5. Heat the wok. First, add some vegetable oil, then add a piece of lard. After the lard is completely melted, add ginger slices, green onions and garlic to burst into fragrance. At this time, the heat should not be too strong to prevent the ingredients from being fried. Just keep the fire low. When vegetable oil is mixed with lard, the dishes will taste more fragrant. )

6. After the fragrance bursts out, pour in all the cut vegetables, stir fry evenly for a few times, add a little soy sauce and salt to adjust the bottom taste, and the amount does not need too much, because the sauce will be put later.

7. After the vegetables are evenly stir-fried, spread them flat, and put the marinated chicken wings on them in turn. After the chicken wings are fully put into the pot, evenly spread the prepared sauce on the chicken wings.

8. Cover the lid and bring to a boil over high heat, and turn to low heat for stewing 15 minutes. Note that you don't need to add water or stew this dish, as the name implies.

9. After 15 minutes, open the pot cover, put the processed prawns with 1 into the pot in turn, cover them and simmer for 5 minutes. When the prawns turn red completely, turn off the fire, remove the 1 pot cover, sprinkle with some coriander segments, and the delicious three-sauce stew is finished.

The last one: chicken soup with mushrooms

Prepare ingredients: kill live chickens 1 chicken, a few mushrooms and a few medlar.

Prepare seasoning: ginger slices, scallion segments, cooking wine and salt.

Operating steps:

1, kill live chickens now 1, unhairing, chopping and eviscerating are all handled by the owner of the live poultry shop, and they are brought back to be cleaned and drained;

2. Add cold water to the pot, put the cleaned chicken nuggets, add two slices of ginger, a few sections of onion, a proper amount of cooking wine, without cover, boil over high fire, skim off the floating foam, remove it and clean it in warm water;

3. Put the cleaned chicken pieces into a casserole, add enough warm water at one time, add ginger slices and scallion segments, cover them, bring them to a boil with high fire, and simmer for one and a half hours with low heat;

4, prepare a few mushrooms, a small handful of medlar, clean; When the chicken soup is cooked for an hour and a half, add mushrooms and medlar, add appropriate amount of salt to taste, cover and simmer again 10 minutes, turn off the heat, and serve in a soup bowl.