The most basic, vegetarian, light health, appetizing and clearing away heat.
1, tomatoes mixed with sugar: boiled tomatoes are scalded with boiling water, peeled, cut into small pieces, mixed with appropriate amount of sugar, and thoroughly cooled in the refrigerator before eating.
2. Cold eggplant: Wash the tender eggplant, boil the water, steam the whole eggplant in a pot for five minutes, take it out to cool, tear it into strips, add raw garlic paste, shredded onion, good soy sauce, aged vinegar and sesame oil, and then sprinkle some sugar and chicken essence and mix well.
2, cold cucumber: Wash the tender cucumber, pat it gently with a knife, then cut it into pieces, mix in raw garlic, shredded onion, prepared soy sauce, vinegar, sesame oil, then sprinkle some sugar and chicken essence and mix well. If you like coriander, add some minced coriander to make it taste better.
3, boiled edamame: fresh edamame can be cooked with water, salt and spiced aniseed.
4. Mix vermicelli, onion, shredded green pepper, shredded red pepper, shredded cucumber or shredded coriander and shredded onion, add raw garlic paste, shredded onion, good soy sauce, aged vinegar and sesame oil, then sprinkle some sugar and chicken essence and mix well.
5, stir-fry a variety of side dishes, such as sweat vegetables, loofah, eggplant, amaranth, bitter gourd, reeds and so on.
Bitter gourd in summer menu
Firstly, the bitter gourd was washed and seeded, and cut into 4 cm strips. Blanch the cut bitter gourd with boiling water, and then take a shower with cold water. Then put the blanched bitter gourd neatly on the plate, evenly sprinkle with salt, monosodium glutamate, sugar and vinegar (a little) for curing 10 minute. Finally, base the oil in the wok, add a little salt, stir-fry the small peppers to make Chili oil, and pour it evenly on the plate to eat. Bitter gourd tastes very cold, and the faint bitterness is a delicious side dish when drinking, which can cool and quench your thirst.
Lotus leaf porridge in summer menu
Material: fresh lotus leaf 65438+ japonica rice 0 slice 65438+ rock sugar 000g.
Features: Suitable for hypertension, hyperlipidemia, obesity and fat reduction, dizziness due to summer heat, chest tightness and polydipsia, short and red urine, etc.
Production method: Wash the fresh lotus leaves and fry the soup, and then use the lotus leaf soup with japonica rice and rock sugar to cook porridge.
Emerald Bitter Melon Cup in Summer Menu
Cut off the upper quarter of bitter gourd as a cover and hollow out the seed pulp in bitter gourd; Stir minced meat (or chicken) with egg white; Chopping water mushroom, shrimp and pickled mustard tuber into fine powder, adding chives and salt, and mixing into stuffing; When the stuffing is embedded in each bitter gourd, close the lid and fix it with a wooden toothpick. Stir-fry a small amount of cooking oil in the pan until cooked, add sugar and monosodium glutamate, stir-fry until thin, and serve. Bitter gourd is crystal green and delicious.
Fried eggplant in summer recipes
Take a long eggplant, peel it and cut it into two-inch long sections. Each part is cut into four pieces with one end connected. Heat the oil pan, add the eggplant oil, and take it out when the eggplant is golden and soft. In addition, stir-fry minced meat or shredded pork in an oil pan, add a little garlic paste, add eight-point sweet noodle sauce, stir-fry thoroughly, and then add appropriate amount of yellow wine, soy sauce and sugar. Pour eggplant segments into a hot pot, stir-fry with shredded pork repeatedly, and thicken with wet starch. Turn it over a few times and pour it with sesame oil.
Chicken oil cucumber pot in summer menu
Ingredients: cucumber 500g, chicken oil 15g, refined salt 4g, monosodium glutamate 3g, yellow wine 5g, fresh soup 200mg, refined vegetable oil 200mg, coriander 15g, and 5 slices of ham.
Methods: First peel the cucumber with a knife, cut it in half, dig out the core, cut it into fingers about 6.5 cm long, and trim it to the same thickness with a knife for later use. Heat the wok, put the oil in, and heat it to 30%. Add the cucumber and pull the oil until the cucumber is soft and shriveled. Remove and drain. Put the fresh soup into a pot, add cucumber, refined salt, monosodium glutamate and yellow wine, boil it, simmer it on low fire until it is crisp, then boil it on high fire, soak the starch, push it evenly with an iron spoon and push it into thin slices. Heat the pan with base oil, add coriander, salted cucumber, chicken oil, ham slices and cover. This product is characterized by various colors, fat and fresh taste, warming the middle warmer, invigorating qi, replenishing essence and marrow, clearing away heat and promoting diuresis.
Summer menu of barley and winter melon sparerib soup
Ingredients: Coix seed, sparerib and wax gourd.
Ingredients: mushrooms, ginger, salt, cooking wine, monosodium glutamate.
Exercise:
1. Wash Coicis Semen and spareribs, soak mushrooms, peel off melon, cut into hob blocks, and slice ginger;
2. Blanch the ribs in water, remove the washed blood and drain;
3. Put the coix seed, ribs, mushrooms and ginger together in a casserole, order cooking wine, cover the lid, boil over high fire, and skim off the floating foam;
4. Turn to medium heat and continue cooking 1 hour or so. Add wax gourd, cover the lid, and turn to low heat after the water boils;
5, simmer for about half an hour, add salt and monosodium glutamate to taste.
Efficacy: clearing away heat and nourishing, eliminating edema and slimming.
Mung bean pumpkin soup in summer menu
Ingredients: mung bean and old pumpkin.
Ingredients: salt and rock sugar.
Exercise:
1. Peel the pumpkin, remove the pulp, wash and cut into pieces for later use;
2. Cook mung beans until they bloom, then add pumpkin and rock sugar;
3. Cook until it is cooked thoroughly, add salt to taste and serve.
Efficacy: clearing away heat and toxic materials, removing oil to relieve boredom and detoxifying.
Fresh mushroom asparagus in summer menu
Ingredients: Gracilaria lemaneiformis 1 50g, fresh mushroom 1 20g, salt 2g, monosodium glutamate1g, sugar1g, onion15g, ginger 4g, starch 4g, sesame oil 3g and vegetable oil 20g.
Method: Blanch Gracilaria lemaneiformis and fresh Lentinus edodes with boiling water respectively, remove and control the moisture.
Heat wok, add vegetable oil, stir-fry shallot ginger, pour chicken soup, take out onion ginger, add main ingredients, season and cook for 2 minutes, thicken and pour sesame oil.
Features: white juice, fresh and elegant.
Scrambled eggs with sesame seeds and bitter gourd in summer recipes
Wash bitter gourd, remove pulp, slice, boil water in a small pot, add some salt, blanch bitter gourd slices, rinse with clear water and drain. 2-3 eggs, add salt and break up. If you want a smooth and tender taste, you can add some water starch and break it up. Heat oil in the pot, add garlic cloves and stir fry, pour bitter gourd, stir fry a few times, add salt, add a handful of fried white sesame seeds, stir fry evenly, pour egg liquid and spread evenly until the eggs are cooked. If you like hard-boiled eggs, fry them in the pan for a while.
Boiled shrimp in the summer menu
Ingredients: 500g of Neopenaeus monodon, 50g of soy sauce, 5g of refined salt and sesame oil, 20g of onion strips10g, 20g of shredded red pepper, 0g of ginger10g, and 5g of peanut oil15g. Practice: wash the fresh shrimp and put the shredded pepper on the seasoning plate; Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well. After the water is boiled, add the fresh shrimps, blanch them until cooked, take them out, put them on a plate and serve them at the same time.
Features: fresh and fragrant.
Bitter gourd in summer menu
1. Remove the pedicel and pulp of bitter gourd, cut into strips, blanch in a boiling water pot, remove and cool with cold boiling water, drain and put in a dish for later use. 2. Remove the pedicels and seeds of red pepper, wash it, cut it into filaments, marinate it with salt for 5 minutes, and squeeze out the water; Mix mashed garlic with shredded red pepper, add soy sauce, bean paste, monosodium glutamate and sesame oil, pour on bitter gourd and mix well. Bitter melons can be removed by scalding with boiling water; Pickling peppers with salt can get rid of some spicy taste. And pay attention to water and ice, so that bitter gourd looks green and has a very good color.
Tiger dishes in summer recipes
Main ingredients: pepper (green pepper or vegetable pepper, not spicy, rich in nutrition and high in vitamin C) (100g), cucumber (100g), auxiliary materials: coriander (50g), onion (50g), seasoning: sesame oil (15g), soy sauce (50g).
Output: 1. Wash and shred peppers, cucumbers and onions; Wash coriander and cut into inches.
2. Put sesame oil, soy sauce, refined salt and monosodium glutamate into a bowl and mix well. Add pepper and cucumber for 2 minutes, then add shredded onion and coriander and mix well.
Ginger cowpea in summer menu
Seasoning with ginger juice is a common method of cold salad. Eating this dish reminds people of the days before melons and beans. Boning and cleaning the fresh and tender cowpea with uniform thickness, putting it in a boiling water pot and blanching it with strong fire until it is just cooked. Sprinkle a little salt on the plate and mix well. Add a little sesame oil to keep the color green. Cut the cowpea into small pieces and put it in a bowl. Soak salt, vinegar and ginger for a while, mix with fresh soup and sesame oil to make ginger juice, and pour it on cowpea. This dish is green in color, crisp and smooth in quality, fragrant in taste, rich in ginger juice and salty and sour.
Tip: This dish is best served with cowpeas marinated in a small jar, and the ginger juice and sour taste should be highlighted when seasoning.
Summer menu shredded chicken with scallion
Cooking is often inseparable from onions. When you use onions, you must keep them alive. This dish is a good example. Wash the onion, cut it into filaments and put it on a plate. Cook the chicken breast in a clear water pot, slowly cool it in the original soup to make it smooth and fragrant, then cut it into filaments and put it on the onion. Salt, sugar, monosodium glutamate, soy sauce, Chili oil and sesame oil are mixed into red oil flavor juice and poured on shredded chicken. This dish is salty, spicy and delicious, tender, smooth and refreshing, with a strong onion flavor.
Tip: chicken should be cut along the muscle line and evenly thick. This dish should be eaten fresh, and it tastes good.
Shrimp and beef in the summer menu
Practice: cut the tenderloin into long strips along the tendon, marinate it with salt, pepper, sugar, spiced powder, ginger, cooking wine and pepper for two days, turn it once in the middle, take it out and blow off some water. Wash the marinated beef, steam it, cut it into knots, cool it and tear it into filaments by hand. Fry shredded beef in a warm oil pan, drain the oil, put it in a plate, add monosodium glutamate, red oil and pepper, mix well and sprinkle with cooked sesame seeds. This dish is bright red, crisp and delicious, spicy and delicious.
Tip: Don't stir-fry shredded beef when cooking.
Flavor fish in summer menu
Practice: boneless mandarin fish and clean the fish. Stir-fry Zanthoxylum bungeanum in a pot, marinate the fish with salt, Zanthoxylum bungeanum and onion, press it with a heavy object, and put it in the refrigerator for one day. Then steam the fish, cool it, cut it into neat big fish pieces, and sprinkle with red oil and sesame oil. This dish is white, dry and delicious. You can also take it out of the refrigerator, put oil in the pot, heat ginger slices, fry fish pieces on both sides, cook rice wine or cooking wine and a little good soy sauce.
Tip: You can also use grass carp or other fish instead. When pickling fish, the salt should be appropriate, and the fish with skin is more beautiful.
Braised wing tips in summer recipes
Ingredients: wing tip, chicken wing marinade, ginger, braised soy sauce and black bean sauce.
Exercise:
1. Clean the wing tip, put it in cold water, add the marinade according to the ratio of 1- 1.5 kg and 60 g marinade, and add 2-3 slices of ginger at the same time.
2. Stir the water and marinade evenly, bring it to a boil with high fire, and continue to marinate it with low fire until the tip of the wing is cooked and colored (the taste is light, and a little braised soy sauce and chicken sauce can be added).
3. Turn off the fire of the marinated pool tip and put it in the sauce to cool (the cool wing tip will taste better after soaking in the marinade and putting it in the refrigerator for two hours).
Bitter chicken feet in summer recipes
Material: chicken feet 250g.
Seasoning: 80g of fragrant grain, cooking wine 10g, sugar 10g, 5g of yellow rice wine, onion 10g, ginger 10g, salt 10g and monosodium glutamate1g..
Features of braised chicken feet: white and tender, salty and mellow.
The practice of spoiling chicken feet:
1. Soak the chicken feet in boiling water to remove the yellow clothes, and cut off the toes with a knife and wash them; Wash the onion and ginger, beat the onion into onion knots, and pat the ginger into ginger slices for later use.
2. Mix fragrant grain, cooking wine, white sugar and appropriate amount of water, hang brine, then put the brine into a container, add salt, monosodium glutamate and cold boiled water to make fragrant grain into juice.
3. When the wok is on fire, add clean water, put chicken feet, Shaoxing wine, scallion and ginger slices into the same wok, take them out after the chicken feet are soft and crisp, soak them in the marinade of fragrant grain, take them out after 1 hour, and put them into the wok with a new knife.