6 home-cooked dishes, commonly known as rice killers, are simple in steps, both meat and vegetarian, not greasy and not heavy

Stir-fried vermicelli with bean sprouts

Material:

Appropriate amount of bean sprouts, 1 small handful of vermicelli, 1 green onion, 1 chives, 4 dried chili peppers, 1 tablespoon of bean paste, a little salt, 1 tablespoon of light soy sauce, and a little sugar

Steps:

1. Boil water in a pot, add soybean sprouts to cook, remove the water and set aside.

2. Boil the vermicelli until soft, and let it cool to prevent sticking.

3. Finely chop the dried chili peppers and cut the chives into long sections.

4. Stir-fry the green onion and dried chili pepper in the hot oil in the hot pan, add a spoonful of bean paste and stir-fry the red oil.

5. Pour in the soybean sprouts and stir-fry evenly, then pour in the vermicelli.

6. Add light soy sauce, salt, sugar, chicken powder and stir-fry for a while, add chives and stir-fry evenly before cooking.

Celery fried vermicelli

Material:

1 handful of celery, 1 handful of vermicelli, 1 piece of pork belly, 1 green onion, 1 piece of ginger, half a spoon of salt, a spoon of soy sauce, a little sugar.

Steps:

1. Boil water in a pot, add vermicelli, cook until there is no hard heart, remove and set aside.

2. Pick and wash the celery, cut it into sections, cut the pork belly into strips, cut the ginger into shreds, and chop the green onion.

3. Heat oil in a pan, add pork belly, and fry until it changes color and oil.

4. Add green onion and ginger to stir-fry until fragrant, add 1 tablespoon of soy sauce and a little sugar to color.

5. Add celery, stir-fry evenly, and then add vermicelli.

6. Mix the two ingredients and fry until even, add half a spoon of salt, and fry for 1 minute.

Stir-fried bean sprouts in pork rind

Material:

2 large slices of pork rind, 1 small plate of mung bean sprouts, 1 red pepper, 3 garlic, 1 ginger, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of pepper, 3 shallots.

Steps:

1. Clean the pork skin first, then boil water in the pot and put the pork skin, you can add an appropriate amount of ginger slices and cooking wine to cook for 3 to 5 minutes, then pick it up, take a knife to remove the white fat, and then clean it again.

2. Add an appropriate amount of water to the pot and boil, put a small amount of salt, put the bean sprouts in and blanch the water, blanch the water for 15 seconds on high heat, remove it, pass it with cold water, and drench the water.

3. Cut the pork skin into thin strips, shred the red pepper, mince the ginger and garlic, cut the shallots into sections, and separate the green onion leaves and green onions.

4. Put a little oil in the pot, put the chopped ginger, shallots and garlic in and stir-fry until fragrant.

5. After stir-frying until fragrant, pour in the pork skin and stir-fry evenly, then add cooking wine, salt, light soy sauce, oyster sauce and pepper and stir-fry evenly.

6. Put the bean sprouts and red pepper shreds in and stir-fry over high heat.

7. Finally, sprinkle the green onion leaves and stir-fry evenly.

Spicy stir-fried fat sausage

Material:

300 grams of fat sausage, 3 green garlic, 2 green peppers, 1 red pepper, 3 garlic, 1 small piece of ginger, 4 dried chili peppers, 1/2 spoon of salt, 1 spoon of oil, 1 spoon of light soy sauce, 1 spoon of cooking wine, half a spoon of pepper, a few drops of vinegar.

Steps:

1. Cut the green garlic into small pieces with an oblique knife, cut the green and red peppers into hob pieces, break the dried peppers into 2 sections by hand, and mince the ginger and garlic.

2. Add a little oil to the pot, put the ginger, garlic and dried chili peppers in and stir-fry until fragrant.

3. After stir-frying, pour in the fat intestine and stir-fry the oil, put half a spoon of salt, half a spoon of pepper, a tablespoon of light soy sauce, a tablespoon of oyster sauce, 1 tablespoon of cooking wine, a few drops of vinegar, and stir-fry evenly over high heat.

4. Add red pepper and green pepper, stir-fry the pepper until medium cooked, then pour in the green garlic for stir-frying, and the green garlic can be boiled off.

Preserved eggs with chili peppers

Material:

3 peppers, 3 millet peppers, 3 preserved eggs, 3 garlic, 1 piece of ginger, half a spoon of salt, 1 spoon of light soy sauce, half a spoon of vinegar.

Steps:

1. Cut the preserved eggs into long pieces.

2. Cut the millet pepper into small pieces, cut the garlic into slices, and mince the ginger.

3. After the oil in the pot is heated for 7, add millet pepper, garlic slices, and minced ginger and stir-fry until fragrant.

4. Add the cut preserved eggs, fry until the skin is slightly charred, and then add the sliced peppers.

5. Add salt, light soy sauce and a little vinegar and stir-fry evenly.

Scrambled eggs with yellow fungus

Material:

1 handful of daylily, a few fungus, 2 eggs, 1 cucumber, 2 chives, 1 tablespoon of salt, a little cooking wine, 1 tablespoon of oyster sauce.

Steps:

1. Soak the fungus and dried daylily in cold water, and wash the daylily repeatedly after soaking until the water becomes clear, and the fungus is washed.

2. Take 2 bowls, knock two eggs into the bowl, then drip cooking wine, put a little salt, sprinkle with minced green onions, and stir well.

3. Heat the oil in a pan, pour the egg mixture into the pan, and put the scrambled eggs out for later use.

4. Blanch the washed daylily in boiling water until cooked, about 2-3 minutes.

5. Pour in the fungus and blanch it for another half a minute, then remove and drain the water.

6. Pour in the drained daylily fungus and the sliced cucumber and stir-fry together, add light soy sauce and oyster sauce to taste.

7. Put in the pre-scrambled eggs, add salt and stir-fry evenly to serve.