It's getting hotter and hotter. In this hot summer, I'm less and less willing to stir-fry in the kitchen. Stay in the kitchen for more than ten minutes, and the sweat has been sweating. It's hot and you don't want to cook? But I also want to eat home-cooked dishes. Today, I bring you a very simple Aauto Quicker 14 home-cooked dish. Let's teach you the detailed methods. What do you think?

ingredients: half a cabbage, a handful of vermicelli, half a carrot, two soy sauce eggs, salt and oyster sauce

step 1: clean all the ingredients, soak the vermicelli in advance, remove the hard stems from the cabbage, cut into shreds, and shred the carrots for later use.

step 2: put the oil in the pot, heat it to 81%, pour in the egg liquid, break it up with chopsticks and take it out for later use.

step 3: stir-fry shredded carrots until they are soft, then pour in shredded cabbage, and stir-fry them evenly with a shovel until the shredded cabbage is soft and broken

step 4: stir-fry them evenly, then pour in the soaked rice flour, stir them evenly with a shovel, and stir them continuously together. Add the edible salt, light soy sauce and oyster sauce, stir-fry evenly, without adding water (nagging: rice flour will come out when it is soaked)

Step 5: Add the eggs that are fried in advance before taking out the pan, and stir-fry evenly to take out the pan.

ingredients: shredded potato 411g, green pepper 51g, garlic 3g, onion 5g, salt, vinegar and oil.

step 1: after the wok is dried, add cooking oil and heat it to 71%, then add chopped green onion and saute for three or four seconds.

step 2: pour in shredded potatoes and chilies, then turn on high fire and turn them over quickly for 1 minutes.

Step 3: Then add the salt and vinegar separately, and continue to stir fry quickly.

ingredients: 251g of mung bean sprouts, 1 small handful of leeks, 1 millet seeds, white vinegar, appropriate amount of garlic, and appropriate amount of salt

Step 1: clean the leeks, cut them into small pieces, slice the garlic, and dice the millet seeds for later use

Step 2: Boil the leeks without adding appropriate amount of water, add half a spoonful of oil and half a spoonful of salt, stir well, and then pour in the bean sprouts.

step 3: pour a little cooking oil into the pot, add garlic slices and millet pepper to stir-fry the fragrance.

Step 4: Add mung bean sprouts and leeks, and stir-fry them quickly for 1 minutes. The leeks will be cooked when heated, and don't stir-fry for too long.

Step 5: put a spoonful of white vinegar, a spoonful of salt, and then pour a little sesame oil. After stir-frying, they can be served.

Ingredients: 1 handful of Flammulina velutipes, appropriate amount of minced garlic, 1 pieces of millet spicy and chopped green onion.

Step 2: Prepare garlic sauce, bring it to a medium-hot pot, pour in proper amount of cooking oil, then pour in garlic and millet, stir-fry until fragrant, add proper amount of soy sauce, salt and a drop of oyster sauce, stir well and turn off the heat, and the garlic sauce is ready. (Friends who don't like spicy food can also omit millet spicy food)

Step 3: pour garlic sauce directly on the washed Flammulina velutipes, boil the water, steam it in a pan for 6-8 minutes, then take it out, evaporate the water, pour the juice back into the pan, add fresh soy sauce and sugar to the juice, adjust the taste, don't be too salty, pour it back into the Flammulina velutipes plate, and finally sprinkle with chopped green onion, and it's done.

ingredients: Flammulina velutipes 311g, shredded cucumber, 3 parsley, 1 millet spicy (you can put more if you can eat it very spicy), garlic, sauce: 2 tablespoons soy sauce, 2 tablespoons aged vinegar, a little sugar, salt and cooked peanuts

Step 1: cut off the roots of Flammulina velutipes, clean them, shred cucumber and cut millet spicy into small pieces. Add the Flammulina velutipes and cook it, then pour it in cold water

Step 3: Squeeze the Flammulina velutipes and put it on a plate, then pour in the sauce prepared in advance

Step 4: Add shredded cucumber, millet and garlic, pour hot oil on the pan, then add coriander and peanuts and mix well.

ingredients: 1 parts of water spinach, a little garlic, a proper amount of cooking oil and 1 spoon of salt

Step 1: clean the water spinach, preheat the oil in the pot, and add garlic to stir-fry until fragrant.

step 2: stir-fry the water spinach, add a spoonful of salt and stir-fry for two minutes.

ingredients: 311g of Flammulina velutipes, 5 auricularia auricula, half a carrot, 2 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 teaspoon of garlic, onion, starch and white sugar, and 2 teaspoons of balsamic vinegar

Step 1: shred the soaked auricularia auricula, carrot and garlic for later use

Step 2: First, remove the roots of Flammulina velutipes and break them into small flowers.

Step 3: Mix the fish-flavored sauce, and mix the soy sauce, balsamic vinegar, sugar, starch and water evenly.

Step 4: Heat the oil and saute the garlic until fragrant, then pour in shredded carrots and fungus, and stir-fry for three minutes.

step 5: immediately pour in the Flammulina velutipes, stir-fry the sauce evenly, then collect the juice with strong fire, and put in the onion before taking out the pot, and then you can get the

ingredients: lotus root, coriander, shallots, salt, sugar, white vinegar, two red peppers and corn oil.

step 1: wash one section of lotus root, peel it, cut it into thin slices, soak it in clear water, and wash the scallion and coriander.

Step 2: Cut the parsley and shallots into small pieces, and break the red pepper into small pieces.

step 3: put the lotus root slices in a boiling pot, scald them, take them out, and put them in cold water to keep them crisp and tender.

step 4: control the moisture, add proper amount of salt, white sugar and vinegar and mix well to taste, and put coriander, shallot and red pepper on it.

Step 5: Heat the oil in the pot, and pour it on it when it smokes slightly.

ingredients: 411g of Flammulina velutipes, two spoonfuls of Pixian bean paste, 1 tsp of salt, 1 tsp of soy sauce, 1 tsp of sugar, a proper amount of cooking oil and a bowl of water

Step 1: cut off the roots of Flammulina velutipes, clean and control the moisture, put a proper amount of cooking oil into the pot, add Pixian bean paste after heating, and saute

Step 2: Don't use too much water

Step 3: Add Flammulina velutipes after the pot is boiled. It doesn't matter if it doesn't pass, but the Flammulina velutipes will come out after a while.

Step 4: Boil again. When the Flammulina velutipes become soft, taste the salty water. When it is weak, you can add some salt, put it on a plate and eat it. It's spicy and enjoyable. It's super.

Step 1: Prepare ingredients, a handful of leeks and eggs.

Step 2: Add proper amount of salt to the eggs in the bowl and break them up, then chop up the leeks and stir them evenly. Add oil to the pan, pour in the mixture of eggs and leeks, don't stir fry at first, stir fry with a shovel after the bottom solidifies, and stir fry until all are cooked and caked. In a few simple steps, in a few minutes, a plate of delicious fried eggs with leeks will be ready.

Step 1: Prepare the ingredients: 311g of shrimp, peas, half a bell pepper, starch, ginger slices, soy sauce, salt and cooking oil

Step 2: Remove the shrimp line from the back of the shrimp, dry the shrimp with paper, put it in a bowl, add half a spoonful of salt, ginger slices and half a spoonful of starch, stir well and marinate for 15 minutes. (Tip: The purpose of adding starch is to make the shrimp taste smoother)

Step 3: pea pods takes out the peas, adds water to the pot and boils them. The peas are blanched for 3 minutes, and a little salt and a few drops of cooking oil are added to the water, which will make the peas look greener when blanched. The peas are blanched for 3 minutes, and then taken out and cooled in cold water. (Tip: put the peas in cold water after blanching, so that they won't turn yellow and keep their fresh and tender taste)

Step 4: cut the sweet pepper into small pieces and put them together for later use, so as to avoid being in a hurry. Pour the vegetable oil into the pot. When the oil temperature reaches 51%, pour the processed shrimps and stir-fry until the color changes slightly.

Step 5: Stir-fry peas and sweet peppers for 31 seconds, add appropriate amount of clear water and cook for 21 seconds. Before taking out of the pan, add soy sauce, appropriate amount of salt seasoning and water starch to thicken, and then take out the pan and plate.

ingredients: 311g of Flammulina velutipes, 1 pieces of bean curd skin, appropriate amount of garlic, 12 toothpicks, 2 tablespoons of light soy sauce, half a spoonful of light soy sauce, 1 tablespoons of white sugar, salt and starch

Step 1: firstly, remove the roots of Flammulina velutipes, break them into small flowers, clean them in clean water, put the bean curd skin in a pot with cold water, add a spoonful of salt and boil them. (The purpose of blanching is to remove the beany smell of bean curd skin, and at the same time, the boiled bean skin is more tough, which is convenient for making later.)

Step 2: Mix the sauce, soy sauce, oyster sauce, sugar, salt and half a bowl of water evenly for later use. Take a pinch of Flammulina velutipes, wrap it tightly with bean curd skin, and then insert it in the middle with a toothpick to avoid turning it over. Add the bean curd skin Flammulina velutipes roll and slowly fry it until the edge of the bean skin is slightly burnt, then turn over and fry the other side until both sides of the bean skin Flammulina velutipes roll are golden yellow.

step 4: add the sauce prepared in advance to the fried bean skin roll, boil it on high fire, then add the starch water, and cook it on low fire until the juice is collected.

Step 5: Serve on a plate and sprinkle with chopped green onion before eating. Flammulina velutipes is rich in amino acids and crude fiber, and the skin of tofu is fried, which makes it crisp and refreshing. Try this simple method.

Ingredients: 6 eggs, 1 teaspoon of soy sauce, half teaspoon of soy sauce, 1 teaspoon of tomato sauce, 1 teaspoon of aged vinegar, 1 teaspoon of white sugar, 1 teaspoon of corn starch, and appropriate amount of water.

step 2: start the seasoning juice: light soy sauce, dark soy sauce, tomato sauce, aged vinegar, spoonful of sugar, 1 corn starch, and appropriate amount of water, and mix well for later use.

Step 3: Put the oil in the pan, add a proper amount of minced garlic, and the fragrance will burst out.

Step 4: Pour the prepared sauce and bring to a boil. When the soup in the pan bubbles, pour the poached egg into the pan to ensure that it can absorb the soup evenly. Turn to low heat, and slowly cook until the soup is thick. Sprinkle a little chopped green onion before taking out.

ingredients: 3 yuba, 5 auricularia auricula, half red pepper, light soy sauce, salt, cooking wine

step 1: soak the auricularia auricula in warm water, remove the roots and wash it, soak the yuba in warm water until soft, cut the red pepper into pieces, slice the onion and garlic, and shred the ginger.

step 2: put oil in the wok, add onion, ginger and garlic, stir-fry until fragrant, and add fungus for two or three minutes.

step 3: add yuba and red pepper, stir well, add salt and delicious juice, and stir well with cooking wine.

step 4: add half a bowl of water, collect the juice with strong fire, put it in a thin sauce and stir well, then take it out of the pot.