Don't worry about what you eat every day 10 introduction of home cooking.

1. Wash salted fish with warm water and dice. Cut the tofu into small pieces and soak it in salt water for two or three minutes to remove the beany smell.

2. Dice brine chicken, shred green peppers, remove seeds from dried peppers, cut onions, mince onions, slice ginger and mince garlic for later use.

3. Pour diced salted fish into the oil pan and fry until golden brown. Take it out, leave some oil in the pot, saute ginger slices, minced garlic and scallions.

4. Stir-fry diced chicken and salted fish for a while, add wine to remove fishy smell, pour in half a bowl of water, and let salted fish and diced chicken boil to taste.

5. Add Laoganma Douchi sauce, soy sauce and sugar to taste.

6. Put the scalded tofu into the pot, pour the salted fish and soup in the wok into the pot, and add green pepper and dried red pepper.

7. Cover the pot and simmer for a few minutes to let the tofu taste, and sprinkle some chopped green onion before turning off the fire.

Second, home-cooked fried pork liver

1. Ginger and garlic are minced, green pepper is cut into sections, and onion and carrot are cut into small pieces.

2. Slice pig liver and soak in water.

3. Drain water, add proper amount of salt and white pepper, stir well and marinate for 5 minutes.

4. Heat the pot and add the right amount of oil.

5. Stir-fry green peppers and minced garlic in Jiang Mo.

6. Stir-fry pork liver slices and put them on a plate for later use.

7. Add a small amount of oil to the pot, add carrots and onions and stir-fry until 80% done.

8. Return the pork liver to the pot and stir well.

9. Sprinkle a proper amount of soy sauce.

Third, stir-fry meat with garlic moss.

1. Wash the head and tail of garlic moss, cut into sections for later use, cut into shreds slightly thinner than garlic moss, grab them evenly with soy sauce, cooking wine and starch, and marinate for 15 minutes.

2. Put a proper amount of oil in the pot, stir-fry the marinated shredded pork until it changes color, and take it out for later use.

3. If there is enough oil in the pot, you don't need to refuel, just add garlic moss and stir fry, pour a little water and stir fry until the garlic moss is slightly soft.

4. Add the fried garlic seedlings, add a little salt, soy sauce and chicken essence to taste, stir fry evenly, and then serve.

Fourth, stir-fried shredded belly with green pepper.

1. Prepare ingredients: pork tripe, green pepper, carrot, oil, yellow wine, salt and chicken essence.

2. Wash the green pepper, carrot and pork belly for later use.

3. shred carrots and green peppers, and cook pork belly and shred for later use.

4. Pour the oil into the pot and stir-fry the carrots for a while.

5. Stir-fry the green pepper for three or four minutes, and leave the bottom oil for later use.

6. Stir-fry the shredded pork for two or three minutes, and stir-fry the yellow wine.

7. Stir-fry green peppers and carrots and add some salt.

8. Stir fry for two or three minutes, and finally add some chicken essence and stir fry evenly.

Five, fried tofu

1. Wash tofu and slice it.

2. Prepare the right amount of meat stuffing.

3. Cut the onion into small pieces and the green pepper into pieces for later use.

4. Cook in boiling water (remove the beany smell in tofu), remove and drain for later use.

5. Heat the pan, put oil, stir-fry the meat stuffing and stir-fry the chopped green onion.

6. Add cooking wine, soy sauce and appropriate amount of water, put the tofu in and gently push it away with a frying spoon.

7. Add green pepper and salt.

8. Stir-fry tofu until golden on both sides.

Six, fried cabbage with auricularia auricula

1. Soak the fungus in advance and wash the cabbage.

2. Cut the leaves and sides of Chinese cabbage with a knife.

3. Slice the leaves and rows of Chinese cabbage separately, and separate the leaves and rows of Chinese cabbage.

4. Heat the oil in the pot, add the minced garlic, and stir-fry the dried Chili over low heat.

5. Add the cabbage and stir-fry evenly with high fire. Add fungus and stir-fry until cabbage is broken.

6. Add cabbage leaves, salt, 1 tablespoon soy sauce and a few drops of rice vinegar, stir fry quickly and evenly, turn off the fire and serve.

Seven, crispy whitebait

1. Preparation material: dried whitebait.

Pickling seasoning: cooking wine, pepper, salt, onion and ginger.

Ingredients of pastry flour: low-gluten flour, raw flour, baking powder, clear water, salad oil, frying oil, and actual dosage.

2. The meringue is made by wrapping whitebait with meringue paste and frying it in an oil pan. The ratio of the preparation materials of crispy paste is: low-gluten flour, raw flour, baking powder, water and salad oil = 5: 1: 0.2: 6: 1.5.

3. Wash the dried whitebait and soak it in clear water for one night until it is soft.

4. Take out and drain the water, mince the onion and ginger, add seasoning to the whitebait and marinate for about 20 minutes.

5. Prepare a crisp paste, knead the dough by hand, and don't stir the tendons with chopsticks for ten minutes.

6. Put some whitebait into the crisp paste and stir the paste.

7. Pick up the whitebait sticks with chopsticks, spread the batter evenly, and pour the oil into the pot with low fire.

8. fry the whitebait one by one until the surface is solidified, and take out the oil control.

9. Heat the oil to 70-80% cooked, and pour in the whitebait that has been fried to the solidified surface.

10. fry until the surface is slightly yellow and crisp, and take out the oil control.

Eight, home-cooked fried bacon

1. Wash garlic seedlings, cut into sections, wash peppers, remove seeds and cut into hob shapes, and wash red peppers.

2. Blanch the bacon with boiling water and wash it for later use.

3. Cut bacon into thin skins of the same size.

4. Put the pan on the fire, heat the oil and stir-fry the bacon.

5. Take out the excess oil and add pepper.

6. Add garlic sprouts and green peppers after cooking.

7. Stir fry for one minute, then add soy sauce and chicken powder to taste.

8. Stir well and serve.

Nine, celery fried potato shreds

1. Pick the celery leaves and don't throw them away. Egg rolls are also delicious, and the nutrition is as high as celery stalks. Wash it. Peel the potatoes and wash them.

2. Shred the potatoes, put them in clear water twice, and wash off the starch, so that the shredded potatoes will not stick to the pan when frying, and take out the clear water.

3. Cut the celery to the roots, cut it into sections with an oblique knife, and cut it with an oblique knife, which makes it easier to taste.

4. Add water to the pot to boil, add a little salt, add celery to blanch, blanch celery until the color turns dark green, and take out celery.

5. Put it in cold water, take it out, control the clear water, blanch the celery, add a little salt, it will make the celery greener, and put it in cold water to keep the celery crisp and tender.

6. Add oil to the pot and heat it. Add chopped green onion and dried Chili and stir-fry until fragrant. Add shredded potatoes and stir-fry until it is broken.

7. Add celery, salt and garlic slices, stir fry quickly and evenly over high fire.

10, fried leek with shrimp

1. Commodore General will remove impurities from river shrimp, wash it repeatedly, control the moisture content, add cooking wine, mix well and let it stand for 5 minutes. This can not only remove the fishy smell of shrimp, but also remove the old leaves of leeks and clean them.

2. Cut off a short section of the soil at the bottom of the leek, and then cut the leek into 2-3 cm long sections.

3. Add oil to the pot, heat it, and put it in Jiang Mo, and the garlic slices will burst into fragrance.

4. Stir-fry the shrimps with high fire, and then stir-fry them with medium fire. The longer the frying time, the redder the color, the more delicious it is. Stir-fry until the shrimps turn red, fully absorb the flavor of the seasoning, and fry the water dry, so that the shrimps in the river will not stick to their mouths when eating.

5. Add leeks and salt, stir-fry evenly over high fire, turn off the fire and serve. Stir-fry leeks with fire, so as not to lose their fresh and tender taste.