These dishes are no worse than big fish and meat, simple ingredients, delicious and cost-saving, and easy to make

1. Loofah meatball soup.

Prepare the ingredients: loofah, minced meat.

Seasoning: green onion ginger, garlic, light soy sauce, oyster sauce, sesame oil, salt, starch, chopped green onion.

The steps are as follows:

1. Wash the pork and cut it into minced pieces, add minced green onion and ginger, a spoonful of garlic water, a spoonful of light soy sauce, a spoonful of oyster sauce, a little sesame oil, a spoonful of salt, and marinate for 20 minutes after the starch is evenly mixed and set aside.

2. Wash and peel the winter melon and cut it into small pieces, heat the oil in the pot, stir-fry the winter melon and ginger slices, add boiling water, then add half a spoon of salt, after the water boils, rub the marinated minced meat into small balls and put them in to cook, cook until the balls are set, add a spoonful of sesame oil, a spoonful of light soy sauce, season and turn off the heat, sprinkle with chopped green onions, and you can eat it out of the pot.

2. Stir-fried cowpeas with chili.

Ingredients: cowpeas, green and red peppers, minced garlic.

Seasoning: salt, light soy sauce, monosodium glutamate.

The steps are as follows:

1. Wash the cowpeas and cut them into sections for later use. Slice the green and red peppers and set aside. Heat the oil, heat the oil into the chopped cowpeas, add a little salt, and fry together until soft.

2. After the cowpeas are fried, add the green and red peppers and continue to stir-fry to bring out the chili flavor, then add light soy sauce, continue to stir-fry for about 30 seconds on high heat, add some monosodium glutamate to taste, and continue to stir-fry for about 20 seconds to get out of the pot, remember that the cowpeas must be fried.

3. Stir-fry red amaranth.

Ingredients: Red amaranth.

Seasoning: ginger, minced garlic, salt, chicken essence.

The steps are as follows:

1. Cut the red amaranth, wash and pinch it, boil the water and blanch the red amaranth, remove and drain the water for later use.

2. Heat the oil, add the ginger and garlic to stir-fry until fragrant, then add the blanched red amaranth and continue to stir-fry, add an appropriate amount of salt, chicken essence to taste, stir-fry over high heat for about ten seconds to get out of the pot and eat.

Fourth, scrambled eggs with loofah.

Ingredients: loofah, eggs.

Seasoning: minced garlic, salt.

The steps are as follows:

1. Peel and wash the loofah, cut the hob pieces, add a little salt, stir evenly and set aside. Heat the oil, beat two eggs into the oil, stir and stir-fry, and set aside.

2. Add some oil to the pot, add the minced garlic and stir-fry until fragrant, pour in the loofah, stir-fry until the loofah becomes soft, then add the eggs that have just been scrambled, add a little chicken essence, stir-fry over high heat for about 30 seconds, and you can eat it out of the pot.

Fifth, the farmhouse fried fish.

Prepare the ingredients: grass carp.

Seasoning: millet spicy, green pepper, ginger, garlic, green onion, sweet potato powder, light soy sauce, oyster sauce, cooking wine, bean paste.

The steps are as follows:

1. Wash the grass carp and cut it into pieces, add sweet potato starch, light soy sauce, oyster sauce, cooking wine, half a spoon of minced ginger, bean paste, grasp and mix evenly and marinate for 20 minutes for later use.

2. Heat the oil in the pot, fry the marinated fish pieces in the pan when the oil is hot, do not move when you go in first, fry until one side is set, and then slowly turn it into the other until the surface is golden, peel it to the side, add minced garlic, chopped green onions, and ginger slices to continue to fry until fragrant, and then add green and red peppers to stir-fry together until they are broken.

3. Add an appropriate amount of light soy sauce, add the shallots together to increase the flavor, add some chicken essence to the spatula, a little water with oyster sauce, stir the chopped green onions, and then pour it on the fish and stir-fry, and you can eat it in about ten seconds