What are some home cooked dishes that taste a little spicy but are easy to make?

Cold konjac shreds, ingredients: konjac shreds, cucumbers, fungus, garlic, red pepper, coriander, cucumber shreds, fungus shreds, garlic minced, red pepper minced, coriander minced, spread the cut cucumber shreds on a plate for later use. After putting an appropriate amount of water in the pot to boil, blanch the shredded fungus and put it on top of the cucumber shreds on the plate.

Add an appropriate amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the heat is boiling, turn to medium heat and cook for another 5 minutes, remove the water, and place the konjac shreds on top of the fungus shreds on the plate. Put the minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, light soy sauce and sesame oil, stir well, and let stand for a while.

When eating, pour the juice over the konjac shreds and sprinkle with coriander.

Sour and hot shredded potatoes, shredded potatoes soaked in water to remove starch, set aside. Shred the green onions, crush the garlic cloves, and have a few dried chilies. Heat the pan with cold oil, stir-fry the shredded green onion and dried chili, pour in the shredded potatoes and stir-fry, add salt, light soy sauce, balsamic vinegar, and add minced garlic before cooking.

Tear cabbage, a cabbage, tear it into pieces, soak it in water and wash it for later use. Some dried chili peppers and some minced garlic. Put more oil in the hot pan, pour in the cabbage and dried chili peppers after the oil is hot, add salt, half a spoon of balsamic vinegar, half a spoon of dark soy sauce, a spoonful of light soy sauce, and put the minced garlic out of the pot before the cabbage breaks off the water.

Vinegar-pickled radish, this dish I learned from a friend in Guangxi. This dish is delicious, refreshing and greasy, very delicious, especially suitable for the Chinese New Year as a side dish. Let's talk about how to make it.

First of all, prepare the ingredients: 2 catties of white radish, 100 grams of millet spicy, 500 grams of white vinegar, 500 grams of sugar, and 300 grams of salt. Cut the white radish into thin slices 2 mm thick and pour 200 grams of salt.

Then stir out the excess water and wash the radish with water 5-8 times until the radish has no salty taste. Then control the moisture. Cut the millet spicy, pour it into the radish according to the taste, you can put a little more if you eat spicy, and then pour in the prepared white vinegar, white sugar (added according to the taste) at room temperature for 24 hours, you can eat it directly, to ensure that the green crisp and refreshing, not lost to the spicy strips.

Hot and sour king oyster mushrooms, king oyster mushrooms, soy sauce, oil, garlic, red pepper, chives, salt, aged vinegar, sugar, sesame oil. Sauce: Put aged vinegar, sugar, sesame oil and extremely fresh flavor in a bowl, mix well and set aside.

Cut the chives, garlic and small red pepper into small pieces, wash the oyster mushrooms and tear them into thin strips by hand, put the shredded oyster mushrooms into salted boiling water, boil for 3-5 minutes, remove them, put them in cold boiled water to cool, and then squeeze out the water in the oyster mushrooms and put them in a bowl. Drizzle the sauce into the oyster mushrooms and sprinkle with chopped green onions, minced garlic and red peppercorns. Pour an appropriate amount of oil into the pot, heat 13 over medium-high heat, and finally pour the hot oil on the chopped green onion and minced garlic to fry the fragrance, and mix well when eating.

I'm one of those people who likes to eat cold dishes all year round, because I feel that cold dishes are easier to make and very delicious. I usually like to make and eat yuba cold fungus, just put my favorite ingredients together, with chili powder, soy sauce, garlic and other seasonings, it is very delicious. 200 grams of soaked bean curd, 200 grams of soaked fungus, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, 1 tablespoon of chili powder, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of hot oil, half a tablespoon of sugar, appropriate amount of coriander, cooked sesame seeds, half a tablespoon of pepper oil.

Soak the yuba and fungus in hot water, clean the fungus, cut the yuba into small pieces, and blanch the fungus and yuba in boiling water for 3 minutes. Put the blanched yuba and fungus in cold water to cool, then remove them and put them in a basin, add minced garlic, chopped green onions, chili powder, and burn some hot oil and pour them on. Add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, half a tablespoon of sugar, coriander, cooked sesame seeds, half a tablespoon of Sichuan pepper oil, stir well and eat.

Mapo tofu, 50g minced ginger, 50g minced garlic, 50g chopped green onion, 30g Chaotian pepper diced, 500g minced pork in pig, 600g old tofu cut into four small cubes, bean paste, hot pot, add 50g of cooking oil, minced ginger, minced garlic, Chaotian pepper, bean paste in the pot and stir-fry, pay attention to the oil temperature, do not turn on the fire, the soybean paste is easy to stick to the pan, and then put in the minced meat and fry until color, put in a little rice wine, add boiling water or stock, and stir the seasoning in the pot before putting the tofu into the soup, boil the pot, put 3g of chicken essence, 5g of salt 20 grams of light soy sauce, 5 grams of dark soy sauce, put the dark soy sauce is mainly colored, you can see the situation when the juice is collected at the end, if the color is light, you can put one to two grams. Finally, when the soup is thick, you can put it on the plate, pay attention to the need to shake the iron pot to prevent the bottom from sticking when the juice is finally collected.

I am from Chongqing, and as long as there are guests in our house, I am usually cooking, because the food I cook is the best. My favorite thing to make is Chongqing Spicy Chicken, it's very simple! The kind that is served on the table and makes your guests smell good.

500 grams of chicken nuggets, accessories: 2 green onions, 1 spoon of soy sauce, 4 cloves of garlic, 1 spoon of salt, 1 2 spoons of sugar, 30 grams of Sichuan pepper, 1 piece of ginger, 1 spoon of cooking wine, 50 grams of dried chili pepper, appropriate amount of vegetable oil. After the chicken pieces are chopped small, add refined salt, soy sauce, starch and cooking wine, grasp well with your hands, and marinate for 30 minutes.

Wash the dried red pepper and cut it into sections with scissors, and prepare an appropriate amount of peppercorns. Cut the ginger into strips, slice the garlic cloves, mince the green onion, put the marinated chicken thigh meat in the hot pan oil 8 into a hot pan, fry until the appearance becomes dry and dark yellow, then drain the oil and set aside, heat the oil in the pot until 7 into the heat, pour in the ginger and garlic and fry the fragrance over low heat, add dried chili pepper and peppercorns, stir-fry until the smell begins to choke, the oil turns yellow, then pour in the fried chicken pieces and fry well, add the sugar and fry well, sprinkle the green onion and start the pot.

Spicy cabbage, prepare fresh ingredients, cabbage, apples, pears. First wash the cabbage, cut off the outer layer of dirty roots, then tear off one or two layers of cabbage leaves, and all the cabbage is processed like this. Then evenly smear the cabbage inside and outside with salt, according to the amount of cabbage appropriately smeared with the required salt, marinate for about half a day, if the salt is too much, don't worry, it only takes two or three hours.

Then squeeze the pickled cabbage dry, if the salt is too much, you can rinse it with water and control the water for more than ten minutes. Ginger, garlic, apple, pear minced, half apple and half pear put a cabbage ratio. Add the seasoning and mix into a paste.

What are the spices? Chilli flakes, sugar, salt and monosodium glutamate. Add ginger, garlic, apple, and pear paste and mix well.

Then the cabbage is smeared with the prepared paste inside and out, the cabbage is sorted out, put it in an airtight container, and it can be quickly fermented at room temperature for two to three days, and then put it in the refrigerator. That's why Koreans and Koreans open their refrigerators full of spicy cabbage. When making the sauce, you can taste the flavor while making it, and then add or remove the seasoning according to your taste.

Spicy cabbage can be eaten after it is successfully pickled, but if you want the flavor of spicy cabbage to be better, you need to marinate it for twenty to forty days. The spicy cabbage pickled in this way has a unique flavor.

Kung Pao chicken, stir-fried meat with chili, spicy chicken, and stir-fried beef with chili.

The hot and sour cabbage that my mother cooked, it feels super spicy, but it's really simple to make.

Hot and sour shredded potatoes, mapo tofu, sauerkraut fish. These well-known home-cooked dishes are not only simple to make, but also loved by everyone, and are indispensable dishes for the majority of families.

Stir-fried Sichuan peppercorns, stir-fried yellow beef, sour and spicy shredded potatoes, scrambled eggs with tomatoes, scrambled eggs with tomatoes, spicy tofu and so on.

It must be chicken stewed with mushrooms, pork ribs stewed with beans or hot and sour shredded potatoes, I think it's pretty good, you can add a little more millet pepper.

Spicy bean sprouts, spicy potatoes, and fried mangoes, these foods are just good and make people feel like.

Tofu skin, spicy winter bamboo shoots and **chicken are all very simple, and then they are also delicious.

Scrambled eggs with chili, scrambled eggs with tomatoes, and braised eggplant, mapo tofu or tofu are pretty good.

Prepare the materials. Chop the chicken into small pieces, add cooking wine and blanch, slice ginger and garlic, and cut the chili pepper into small pieces.

Students who are troublesome can hand it over to the stall owner or hand it over to the takeaway.

Stir-fry. 1. Add cooking oil, sesame oil, and more oil to the pot, otherwise the chicken pieces will stick to the pan.

2. Put in the ginger slices and stir-fry until fragrant, and the ginger slices will be fried for a while, and the ginger slices will also be delicious.

3. Add the chicken pieces and stir-fry for 5 minutes

Flavouring. 1. Add the chili peppers.

2. Add salt, light soy sauce, sugar, dark soy sauce.

3. Continue to stir-fry for 3 minutes, and take a few socks sesame oil before coming out of the pot.

Method: 1. 1 long loofah, peel and cut into strips; 2. Heat oil in a pan, add cucumbers, turn them over several times to fry the cucumbers until soft, and set aside; 3. Put lard fat in the pot, melt it, add ginger slices and chopped pepper and stir-fry until fragrant; 4. After stir-frying until fragrant, add cucumbers, add an appropriate amount of bone broth and shrimp skin, stir-fry well; 5. Add an appropriate amount of salt and white sugar, pour in an appropriate amount of cornstarch water, and stir well, which is delicious and delicious. Sugar cool West claw skin method:

1. Cut off the outermost layer of skin on the west claw, clean and cut the strips. 2. Put it in a basin and add a little salt to marinate for a while. 3. Clean the pickled claw skin and put it in a bowl, and put appropriate white sugar.

4. Add an appropriate amount of white vinegar. 5. Mix well and put it in the refrigerator for 30min to eat.

Food: fresh bamboo shoots, sesame peppers, small red peppers, green astringency, salt Method: 1. Peel and cut fresh bamboo shoots into small strips, clean and cut half slices of small peppers, clean and chop astringently.

2. Boil the water in the pot and put in the salt, pour in the bamboo shoots and blanch for 2 minutes, drain the water and put it on a plate, sprinkle a little salt, and add the green onion and chili. 3. Put oil in the spoon, put in the pepper, heat it over medium-low heat until the pepper fades and the fragrance can be turned off, and immediately pour it on the bamboo shoots, mix well. Garlic and yellow water tofu food:

Tofu, garlic, oil, salt, monosodium glutamate, garlic Method: 1. Cut the garlic with an oblique knife and cut the garlic into slices. 2. Fry the tofu in hot oil in a hot pan, turning pale yellow on both sides.

3. Add half a bowl of water to the pot, and stir with salt and monosodium glutamate. 4. Burn until the water evaporates similarly, add garlic. 5. Before cooking, add chicken essence and salt seasoning, and eat.

1. Soak the dried mushrooms in warm boiled water above 40 degrees for 1 hour, wash them and cut them into pieces for later use. Soak the black fungus in cold water for 30 minutes, remove the stems and wash them, and then break them into small pieces and set aside. Chop the chicken thighs diagonally with a knife into 2 sections, wash them and drain them.

2. Slice the ginger into slices, pour the chicken thighs into a bowl, put in the ginger slices, rice wine and oil, mix well, cover and marinate for 20min. Put oil in the pot, heat the fire until 7 minutes cooked, add the dried red pepper, cut into sections of leek moss (1 stick) and scattered garlic cloves, stir-fry until fragrant, pour in the chicken thighs and ginger slices, and continue to stir-fry with a spatula until the surface of the chicken thighs fades. 3. Put in the shiitake mushrooms and fungus, put in cold water before the surface of the ingredients, add light soy sauce and dark soy sauce, then heat with red, and when the fried noodles are foamed, take a spoon and skim them neatly.

or skim the foam first, and then put in the light soy sauce) 4. Add sugar, cover with a lid, adjust to a simmer, and simmer for 15min. Open the cap, add salt, mix well, change to red soup, and turn off the heat when the juice becomes viscous. Add the remaining leek moss (1 root), stir well, and then you can serve out of the pot.

1. [Steamed pork ribs with garlic].

Pork ribs are a delicacy for all ages, braised pork ribs, sweet and sour and sauce can be grilled, and this garlic pork ribs is more unique, the taste is not so heavy, after absorbing the fragrance of garlic, fragrant but not greasy, it is indeed very good.

Main ingredients: pork ribs, garlic, shallots, pumpkin.

1. Chop the pork ribs into small pieces, then rinse them with water, put them in a pot under cold water, add green onion and ginger cooking wine and bring to a boil over high heat, cook for 2 minutes, remove them and rinse them again.

2. Peel and peel the pumpkin and cut it into thick slices, then put it on a plate in advance. Slightly more garlic chopped into minced garlic.

3. Pour oil into the pot, add minced garlic when the oil is hot, stir-fry until fragrant, then add light soy sauce, oyster sauce, sugar, and dark soy sauce and stir-fry evenly, pour it into the pork ribs after frying and mix evenly, add a spoonful of starch, and marinate for 10 minutes.

4. Spread the marinated pork ribs on top of the pumpkin and steam in the steamer for 30 minutes.

2. [Steamed fish with vermicelli].

This dish is a very simple and fast dish, the method is relatively simple, but the aroma is very strong, and the flavorful vermicelli is paired with tender fish, and the rice is super delicious.

Main ingredients: pangasius, vermicelli, shallots, garlic, red pepper.

1. Clean the pangasius, then cut it into small pieces, add salt, pepper and cooking wine and marinate for 10 minutes.

2. Soak the vermicelli in advance until soft, cut the garlic into minced garlic, put it in a pot and fry until fragrant, add light soy sauce, oyster sauce and sugar and stir-fry evenly for later use.

3. Add some light soy sauce and cooking oil to the soaked vermicelli, mix evenly, spread it on the bottom of the plate, then spread the marinated fish, finally put the garlic, steam it in the steamer for 10 minutes, sprinkle chopped green onions, millet peppers, splash hot oil, and pour a little steamed fish soy sauce.

Chilled seaweed shreds. Braised chicken with chili. Spicy prawns. Stir-fried chicken offal with spicy mustard. Mapo tofu. Tempeh sautéed chili. Hot and sour chicken feet. Stir-fried squid with chili. Chilled cucumbers.