Let's make cooking more fulfilling, let those who don't know how to cook learn to, let those who do cook even better, and cook together with the most important people.

Eating is a happiness, taste is a pleasure, and transparent fragrant aroma perceives the sweetness and spiciness of words, which is also a joy. Those who can eat get a warm stomach enjoyment; those who can eat find a sense of peace.

Regarding food, there are many things the Chinese say. Tracing back to the distant past, we have heard about 'People regard food as heaven'. And now, 'Taste of China' is familiar to everyone. We entrust in food more than just the pleasure of taste buds; sometimes it's more about the memories brought by the flavor. And food itself also carries the most primitive and powerful healing effect.

Whether it's a lonely wanderer far from home, or a white-collar worker chasing the hectic pace of life, or a little girl with a heartbroken love, as long as a hot, steaming meal, it instantly brings a warm current in the cold and rainy wind.

Three meals and tea are four, four seasons are clothes. Together, they created a place called home, people gather because of food, people don't disperse, home is there, fireworks are human, flavor is always preserved.Let's share some home-cooked recipes to make the home more flavorful!

Spicy Thousand Zhang Spinach

Ingredients: Thousand Zhang, Spinach, Dried Chili Peppers, Star Anise, Sichuan Peppercorns, Green Onion, Peanut Oil, Salt, Chicken Extract, Vinegar, MSG.

Method:

1. Spinach, wash and cut clean.

2. Thousand Zhang thaw, cut into shreds, boil water in a pot, add thousand zhang and blanch, water boils and take out.

3. Add spinach to blanch, spinach is partially cooked and taken out immediately in cold water, filter out the moisture and set aside.

4. Cut dried chili peppers into pieces, add star anise and Sichuan peppercorns, add green onion and a little salt.

5. Heat oil in a pot, add oil, add dried chili peppers and Sichuan peppercorns to fry until fragrant, turn off the heat and pour out, leave a little oil in the pot.

6. Add thousand zhang and spinach, add vinegar, salt and chicken extract.

7. Stir evenly and serve, plate it.

Spicy Pork Liver

Ingredients: Pork Liver 200g, Fried Peanuts 75g, Mixed Oil 75g, Sichuan Peppercorns 10, Dried Chili Peppers 8g, Salt 3g, Ginger 13g, MSG 3g, Soy Sauce, Starch Paste each 20g, Green Onion, Ginger, Garlic, Sugar each 8g, Soup, Vinegar a little.

Method: 1. Liver, green onion, ginger cut into slices, dried chili peppers cut into segments, green onion cut into segments. Mix the liver with salt and liquor, then roll it with a little starch paste before mixing it with oil.

2. Use liquor, starch paste, green onion, ginger, garlic, sugar, soy sauce, MSG and soup to make a juice.

3. Heat a wok and add oil, after the oil is hot, first add chili peppers and Sichuan peppercorns, fry until blackened and purple, then add pork liver slices, as the liver becomes fully cooked, quickly add the juice, stir-fry briefly, add vinegar, and add fried peanuts.

Cold-Braised Rabbit Fish

Ingredients: Cold-Braised Rabbit Fish, Green Onion, Garlic, Vinegar, Soy Sauce, Salt, Oyster Sauce, Sesame Oil, Green Onion, Scallions.

Method:

1. Cold-Braised Rabbit Fish dries are soaked for two hours, intermediate water changes twice, after soaking cut the fish into wide segments, put into a steam pot.

2. Use the steamed rabbit fish to separate the fish meat and fish bones, and slightly dry the fish meat, then put it into a large basin.

3. Green onion is cut into shreds, garlic is cut into slices, add soy sauce, oyster sauce, a little vinegar and stir evenly. Fourth step: Add sesame oil to stir evenly. Finally, sprinkle with green onions to eat.

Beer Shrimp

Ingredients: Shrimp 300g, Yellow Squash, Oil, Salt, Ginger, Beer, Green Onion.

Method: 1. Shrimp remove the shrimp line, clip off the shrimp whiskers and shrimp feet, clean them; yellow squash cut into slices; ginger, green onion cut into slices.

2. Heat a wok, add a little oil, after the oil is hot, add green onion, ginger slices, add shrimp, small flame braise until the shrimp turns red, pour in beer, small flame cook for about ten minutes.

3. When the soup juice gradually dries, add yellow squash, add a little salt to enhance the flavor, stir-fry evenly and serve.