I do not know whether people's tastes have changed, or more and more health-conscious, simple home-cooked dishes are doubly popular. So, the following and you share 8 home cooking practices, simple practices, common ingredients, fresh and delicious, the key is to have the taste of home, there are friends who like to collect it, do it for the family to eat, a week does not bring the same.

Fresh shrimp and winter melon soup

1. Preparation of ingredients.

Prepare 500 grams of fresh shrimp, cut off the head of shrimp, shrimp legs, pick out the shrimp threads, all processed and soaked in water for a while, cleaned and set aside.

Prepare a section of winter melon, peel the outer skin, cut it into small pieces, remove the flesh, cut into slices and wash it in water.

Cut some cilantro pieces and ginger slices and set aside.

2. Start cooking.

Heat the oil in a pot, after the oil is hot, pour in the ginger slices to fry the fragrance, pour the winter melon into the pot, add a little salt and continue to stir-fry, after the melon is broken, from the side of the pot, pour in an appropriate amount of water, boil over high heat and then stew for 2 minutes, when the winter melon soup stewed white, the shrimp into the pot, add a little salt to the bottom taste, and then cook for 30 seconds, after the prawns are browned, drizzle a little sesame oil on the pot, and finally sprinkle with cilantro, a light and nutritious fresh shrimp winter melon soup is ready.

Bean curd with wood ear

1. Preparation of ingredients.

Prepare a small handful of fungus, soak it in clean water, wash it well and set aside.

Prepare half a carrot, peel it and cut it into diamond-shaped slices, then wash it in water.

Prepare an appropriate amount of roti, which has been soaked well in advance, and wash it in water.

Slice some garlic and set aside.

2. Start cooking.

Add a spoonful of bean paste and stir fry the red oil, add the carrot slices into the pan and stir fry a few times, then pour in the tofu and fungus, add 10 grams of soy sauce, 5 grams of oyster sauce, 1 gram of pepper and 1 gram of chicken powder, turn up the heat and stir fry quickly to dissolve the seasoning, drizzle a little water along the side of the pan, hook in a little water starch, so that the seasoning better adsorbed on the surface of the ingredients, drizzle a little sesame oil, stir fry a few times and then you can get out of the pan, a simple homemade fungus and tofu is ready.

Vermicelli and cabbage

1. Quasi

1. Preparation of ingredients.

Prepare cabbage halves, remove the roots and stems, cut them into fine shreds and wash them in water, drain and set aside.

Prepare a small piece of pancetta and cut it into shredded meat and set aside.

Cut some threaded pepper segments and small rice pepper segments and set aside.

2. Start cooking.

Heat oil in a pot, after fully sliding the pot, pour out the hot oil and add cool oil, pour the shredded meat into the pot, stir-fry the grease inside, after the meat is fried and browned, pour in the minced garlic and green and red peppers together and stir-fry the garlic aroma, pour in the cabbage, turn the heat and stir-fry quickly for 1 minute, after the cabbage is soft and green, pour the vermicelli into the pot and stir-fry evenly, add 10 grams of soy sauce, 2 grams of chicken powder, 1 gram of pepper, 2 grams of soy sauce to raise the color, stir-fry quickly to dissolve the seasoning, after the ingredients are tasty, you can serve the pot, a simple and delicious vermicelli cabbage is ready.

Soy sauce chicken wings

1. Preparation of ingredients.

Prepare 500 grams of chicken wings. After washing, make a few cuts on the top of each wing to facilitate flavoring.

Slice some ginger, green onion and garlic together.

2. Blanch the chicken wings.

Put the chicken wings in a pot of cold water and slowly cook out the blood and impurities in the wings for about 2 minutes, pour the wings out, rinse them with water, drain and set aside.

3. Fry the chicken wings for a while.

Heat a wok and drizzle vegetable oil into the wok. After moistening the wok, pour out the hot oil and add the cool oil, put the chicken wings into the wok and fry slowly over low heat, shaking the wok constantly so that it is evenly heated.

4. Start cooking.

Add a spoonful of water along the side of the pot, add 20 grams of soy sauce, add the fried chicken wings, add some more if the water is small, let the water cover the wings, boil on high heat, then beat the floating foam in the pot, add a little wine to remove the fishy, turn down the heat and simmer for 10 minutes.

After 10 minutes, the chicken wings have absorbed the broth and become very red, then a little bit of broth can be removed from the pot, a salty and delicious soy sauce chicken wings are ready.

Shredded Chicken in Red Oil

1. Preparation of ingredients.

Prepare one chicken thigh, or you can choose chicken breast.

Prepare a knot of green onion, a few slices of ginger into a small bowl, grab a few peppercorns, a grain of star anise, a few dried chili pepper spare.

2. Cook the chicken thighs for a while.

Boil water in a pot, cold water into the chicken thighs, pour in the spices just prepared, add a little wine to remove the fishy, the chicken thighs in the blood and impurities cooked out, after the water boils to beat the pot of froth, cover the pot, turn the low heat and simmer for 20 minutes.

3. Mix the red oil sauce.

Put 2g salt, 5g soy sauce, 2g pepper powder, 5g aged vinegar, 10g chili red oil in a bowl, then grab a pinch of white sesame seeds and mix well with a spoon.

Prepare a few cloves of garlic, slap flat and chopped into garlic and set aside.

After 20 minutes the chicken thighs are done, take them out and set them aside to dry for a while.

3. Cook the green bean sprouts for a while.

Boil water in a pot, add a spoonful of salt to the bottom taste, after the water boils, put the green bean sprouts into the pot and cook for 2 minutes, after the green bean sprouts are cooked and softened, pour them out and put them into the bottom of the plate.

Tear the chicken thighs into fine shreds, pour in the minced garlic and seasoned sauce, mix well with chopsticks, and serve on a plate with green bean sprouts, sprinkle with chopped green onions, and you have a tender and flavorful shredded chicken in red oil.

Fried Tofu with Onion

1. Preparation of ingredients.

Prepare a piece of pancetta, clean it and cut it into thin, even slices.

Prepare a piece of old tofu and cut it into diamond-shaped slices.

Cut some sliced green onions, small rice pepper segments, garlic slices and set aside.

2. Seasoning sauce.

Prepare a small bowl, put a spoonful of water, add 5 grams of oyster sauce, 10 grams of soy sauce, 2 grams of pepper, 3 grams of soy sauce to raise the color, stir well and set aside.

3. Fry the tofu for a while.

Heat the wok, add vegetable oil to slide the wok, slide the wok after pouring hot oil into the cool oil, sprinkle a spoonful of salt, pour the tofu into the wok, shake the wok often so that the tofu is evenly heated, turn over and fry the other side when one side is golden brown, about 5 minutes, pour out and control the oil when the tofu is golden brown.

4. Start cooking.

After smelling the meat, add sliced green onion, pepper and garlic to sauté the flavor of green onion, drizzle a little cooking wine along the side of the pan to remove the fishy, pour in the fried tofu and stir-fry a few times, pour the sauce into the pan, turn down the heat and simmer for 2 minutes to let the tofu absorb the soup and taste, then hook in a little water starch to let the seasoning better adsorbed on top of the ingredients, drizzle a little bright oil to brighten the color, turn well and serve, a simple and affordable fried tofu with green onion is ready.

Shawan Big Plate Chicken

1. Preparation of ingredients.

Prepare a mountain yellow chicken, remove the trachea and lymph, remove the buttocks and toes of the chicken as well, chop it into small even pieces, wash it in water, control the water and set aside.

Prepare two potatoes, peeled and cut into hobnail pieces, soak them in clean water to avoid oxidation and discoloration.

Prepare half of each green and red pepper and cut into diamond-shaped slices to add color to the dish.

Cut some onion, ginger, a few grains of garlic patted flat put together, grab a few grains of star anise, a pinch of pepper, a pinch of sesame pepper.

Prepare a handful of dried chili peppers, soaked in clear water to avoid frying paste.

2. Start cooking.

Heat the pan, add vegetable oil to slide the pan, slide the pan after leaving a little oil, add half a spoon of sugar, turn on low heat and slowly stir-fry until all the sugar melted, sugar juice was red-brown when the chicken pieces into the pan, quickly stir-fry to the chicken pieces color, chicken pieces stir-fried, stir-fried grease, add pepper, sesame pepper, star anise stir-fry for a while, then add onion, ginger, garlic continue to stir-fry, pour in dried chili peppers stir-fry together, so that the chicken pieces fully absorb the fragrance of small ingredients.

Chicken pieces stir-fried to about 7 mature, reveal the bones after pouring potatoes, drizzle into the right amount of wine, add two spoons of salt, a little thirteen incense, stir-fry evenly, and then pour in the right amount of water, water boiling, and then beat the pot of froth, turn the fire to close the juice, the soup gradually become thick, the potatoes are very soft, pour in the green and red peppers continue to stew for a while, the green and red peppers are broken after the pot, a spicy and delicious Shawan Daban chicken is ready.

Taro with Sauce

1. Preparation of ingredients.

Prepare an appropriate amount of taro, brush the top of the soil, put in a pressure cooker, add an appropriate amount of water, high heat until steam and then turn off the heat, let it cool naturally, the taro out of the cool water, peel off the skin, cut into hobnail pieces and set aside.

Chop some garlic and set aside.

2. Seasoning sauce.

Prepare half a bowl of water, add pepper 2 grams, an appropriate amount of sugar, oyster sauce 5 grams of freshness, pour in a little wine to neutralize the creamy taste of taro, stir well.

2. Deep fry the taro.

Sprinkle a layer of cornstarch on top of the taro.

Heat oil in a pot, the oil temperature rises to 50 percent hot when poured into the taro, turn on low heat and slowly fry, taro set after gently pushing with a spoon, so that it is evenly heated, about 2 minutes, taro fried into a golden brown, very crispy when pulled out to control the oil.

3. Start cooking.

Add two spoons of seafood sauce and stir fry, pour in the seasoned sauce, turn the heat to high and boil, pour in the fried taro, turn the heat to low and simmer for 2 minutes to let the taro absorb the flavor of the soup

After 2 minutes, hook in a little water starch, so that the sauce better adsorbed on the surface of the taro, and then drizzle a little oil to brighten the color, sprinkle with chopped green onion, a crispy sauce taro is ready.