Delicious home-cooked food on the table, meat and vegetarian matching, simple stir-frying, delicious, and proper meal!

Stir-fried loofah strips with shredded pork

Ingredients

Appropriate amount of lean meat, appropriate amount of loofah, appropriate amount of red pepper, appropriate amount of garlic cloves, appropriate amount of cooking oil, appropriate amount of salt, and extremely fresh taste

steps

Prepare the ingredients, shred the lean meat, cut the loofah into strips, and change the knife with red pepper and garlic cloves.

Heat the pan with cooking oil to sauté the minced garlic until fragrant.

Stir-fry the shredded meat quickly.

Stir-fry until discolored.

Add red pepper and loofah.

Stir-fry well and add salt.

Stir-fry a small amount of juice, season with extremely umami, and stir-fry well.

Stir-fried snail meat with sour and hot radish

Ingredients

Appropriate amount of snail meat, appropriate amount of pickled pepper, appropriate amount of spicy radish pieces, appropriate amount of garlic cloves, appropriate amount of turmeric, appropriate amount of cooking wine, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of soy sauce

steps

The snail meat should be repeatedly scrubbed and rinsed with salt several times to control the water.

Spicy radish cubes, garlic cloves, ginger, pickled pepper to change the knife.

Heat the pan with cold oil and stir the garlic and ginger until fragrant.

Add the snail meat, pour in the cooking wine, and stir-fry a few times over high heat.

Add the pickled pepper segments.

Stir-fry the spicy radish.

Pour in the spicy radish juice.

Add salt and stir-fry well.

Color with soy sauce and stir-fry until fragrant.

Boiled fish pieces with chrysanthemum

Ingredients

Appropriate amount of chrysanthemum, appropriate amount of large grass carp pieces, appropriate amount of millet pepper, appropriate amount of ginger, appropriate amount of garlic cloves, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of light soy sauce, and extremely fresh taste

steps

Prepare the ingredients, change the knife, wash the chrysanthemum, and control the water.

Heat the fish in a pan with cold oil and fry to color.

Add garlic cloves and ginger and fry until fragrant.

Pour in water and cook over high heat.

Add chrysanthemum and millet pepper.

After the chrysanthemum is boiled until soft, add salt, light soy sauce, and very fresh flavor, and gently stir it out of the pot.

Wrap mustard greens and fry in oil residue

Ingredients

Wrap mustard greens, appropriate amount of oil residue, appropriate amount of garlic cloves, appropriate amount of millet pepper, appropriate amount of lard, appropriate amount of salt, appropriate amount of thin salt, appropriate amount of light soy sauce

steps

Wrap mustard greens to remove the old leaves and wash. Water control. Blanch.

Allow to cool and drain dry.

Chop the millet pepper into minced pieces, and take the oil residue for later use.

Heat the pan with lard.

Add the oil residue and stir the oil (when frying the lard, the frying is not very dry), and the millet pepper is fragrant, (I like the pure fragrance of mustard greens, and I don't put garlic cloves).

Add chopped mustard greens, heat over high heat, and simmer dry.

Add salt and stir-fry well.

Season with light soy sauce and stir-fry well.