Fried tomatoes and bitter gourd. 1. Slice bitter gourd. If it is beautiful, rinse the pulp on the chopping board, rinse the surface and cut it obliquely with a knife. The melon slices are crescent-shaped. Slice tomatoes for later use. Cut some garlic slices. 2. Heat the oil in the wok, put the garlic slices into the wok, stir-fry the bitter gourd slices for a while after the garlic slices are browned, and add a proper amount of salt; 3. Stir-fry tomato slices quickly. Before the tomato slices are disfigured, put some chicken essence in the pot and put it on the plate. This dish is extremely nutritious and tastes fresh, sour and slightly bitter, so it is suitable for summer. Chopped pepper, shredded chicken and konjac, even in summer, you can't just eat vegetarian dishes. Here is a light meat dish. 1. Shred chicken breast and mix with wet starch for later use. Amorphophallus konjac can be bought in general supermarkets. You don't have to cut it directly. You can also buy a piece or slice of Amorphophallus konjac and shred pepper or green pepper to adjust the color. Jiang Mo onion and garlic are minced and set aside. 2. Heat the wok and drain the oil. When the oil is cold, Jiang Mo and shredded chicken will not stick to the pan easily. Add yellow wine and soy sauce after the shredded chicken becomes discolored, turn the chopped green onion evenly and add shredded chicken; 3. Stir-fry the garlic slices in the remaining oil, add the chopped peppers, and then add the shredded konjac. Chopped peppers are salty and need no salt. Stir-fry for about 2-3 minutes, then add shredded pepper and stir-fry for a while, then pour in the fried shredded chicken, mix well, and put it on the plate. This dish is tender and smooth with shredded chicken and konjac tendon. The taste is fresh and slightly spicy, and the color is very beautiful. Preserved egg jellyfish chicken material: one orchard chicken, two preserved eggs, instant jellyfish 100g. Ingredients: shredded green and red pepper, shredded carrot, Chili oil. Practice: Soak the chicken in the soup, cool it with cold water, remove the bones from the meat and cut into pieces, cut the preserved eggs and stack them, cool the jellyfish and enclose them. Features: distinct layers, north-south flavor. The method taught by the master: choose the chicken in the farm orchard, the feet are short and the body is fat, and the chicken is soaked for 20 minutes, but it is too cold and the skin is smooth. Iced suckling pig material: 500g suckling pig. Ingredients: papaya acid tablets, cucumber strips, shredded ginger, ginger soy sauce, fried peanuts. Practice: 1. After the suckling pig is boned, add spices, boil in water for 30 minutes, repeat it with cold water for 3 times, and then store it in ice and snow. 2, cut thin slices after snow storage, papaya acid bottom. Cucumber slices, shredded ginger, fried peanuts and a plate of ginger soy sauce. Features: fresh and light taste, suitable for hot weather. The master taught: choose a suckling pig that has been raised for 30 days, and the meat is smooth. Lotus leaf porridge ingredients: fresh lotus leaf 65438+ 0 pieces of japonica rice 65438+ 000 grams of rock sugar. Suitable sources of folk characteristics: suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia and short urination caused by summer heat. 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. Usage can be used as a cool summer drink, or as a snack and warm food for breakfast and dinner. Making method of cucumber pot with chicken oil: ingredients: cucumber 500g, chicken oil 15g, refined salt 4g, monosodium glutamate 3g, yellow rice wine 5g, fresh soup 200g, refined vegetable oil 200g, coriander 15g, and 5 slices of ham. Method 1: 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 into 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. Suitable season: fresh mushroom Gracilaria lemaneiformis in summer ■ Raw materials: Gracilaria lemaneiformis 150g, fresh mushroom 120g, salt 2g, monosodium glutamate 1g, sugar 1g, onion 15g, ginger 4g, starch 4g, sesame oil 3g, sesame oil 3g. ■ Method: Blanch Gracilaria lemaneiformis and fresh Lentinus edodes with boiling water respectively, then remove and control the water. 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 taste, light and elegant.