Ingredients: 100g, corn kernels 100g, landscape tofu 1 box (about 500g). Practice: add 200 grams of ice to corn kernels to make juice and separate the residue; Boil the separated corn juice and minced meat together, and then pour it on the steamed landscape tofu. Features: Delicious and smooth, it is a simple and nutritious summer food. Teaching method: Grasp the thick consistency of corn juice and minced meat. Too thick will make you greasy, too thin will not form juice.
Summer home cooking-bamboo shoots mixed with sesame oil
Ingredients: 250g of tender bamboo shoots, 0/0g of soy sauce/kloc-,2g of refined salt, 2g of sugar, 2g of monosodium glutamate, a little rice vinegar and 50g of sesame oil. Make 1, arrange the tender bamboo shoots, cook them in water, take them out, let them cool, and cut them into rolls for later use. 2. Put bamboo shoots in a pot, add a little water, add 1g salt, boil, pour out, drain the water, add soy sauce, salt, sugar, monosodium glutamate and sesame oil while it is hot, mix well, put on a plate, and pour in marinade. Features: fresh, fragrant, tender, crisp and beautiful. Nutritional evaluation: 1 and 100g bamboo shoots contain only 84 kilojoules (204 kilocalories) of energy, 0. 1% of fat and 2.3% of carbohydrates, which are low-calorie and low-fat foods. Spring bamboo shoots contain 2.4% protein, in which amino acids are complete, and they are rich in umami ingredients such as glutamic acid and aspartic acid, so they are particularly fresh to eat. Bamboo shoots contain more dietary fiber (5.6%), which is beneficial to strengthen the antioxidant defense system and enhance the functions of clearing away lung heat and detoxifying. 2. In the production process, the bamboo shoots are boiled twice to remove oxalic acid, which does not interfere with the absorption of calcium. It can be seen that this is a light and refreshing dish.
Lotus leaf porridge:
Ingredients: Lotus leaf 1 tablet (both fresh and dry), Poria cocos 50g, japonica rice or millet 100g, and appropriate amount of sugar.
Practice: First, remove the dregs from the lotus leaf soup, add Poria cocos, washed japonica rice or millet to the medicinal soup, cook it into porridge together, and add sugar before taking out the pot.
Efficacy: clearing away heat and relieving summer-heat, calming the heart and calming the nerves, stopping diarrhea and dysentery (also effective for cardiovascular diseases and neurasthenia).
Lettuce salad:
Ingredients: 350g fresh lettuce, onion, sesame oil, monosodium glutamate, salt and sugar.
Practice: Wash lettuce, peel it, cut it into long strips and small pieces, put it in a plate, add refined salt and stir, marinate for 1 hour, take it out and drain it, add monosodium glutamate and white sugar and mix well. Cut the onion into chopped green onion, sprinkle it on lettuce, add sesame oil when the pot is hot, pour it on chopped green onion when the oil is hot, and stir well.
Efficacy: Benefiting five internal organs and dredging meridians.
Rabbit meat Jianpi decoction:
Ingredients: 200g of rabbit meat, 30g of yam, 0/5g of medlar/kloc-,0/5g of dangshen/kloc-,0/5g of astragalus/kloc-and 30g of jujube.
Practice: Wash rabbit meat and cook it with other ingredients. After boiling, simmer for 2 hours, and eat soup with meat.
Efficacy: invigorating spleen and benefiting qi.
In addition, scrambled eggs with tomatoes are also seasonal dishes in summer.
Cream melon balls:
Ingredients: 500g wax gourd, 20g condensed milk, cooked ham 10g, refined salt, fresh soup, sesame oil, water starch and monosodium glutamate.
Practice: Peel the wax gourd, wash it and cut it into balls. After boiling in boiling water, pour in cold water to cool. Put the melon balls in a large bowl, add salt, monosodium glutamate and fresh soup, put them in a cage and steam for 30 minutes, then take them out. Put the winter melon balls back into the pot, pour the soup into the pot, add condensed milk to boil, thicken with water starch, pour the winter melon balls into the pot, sprinkle with sesame oil and stir evenly, and finally sprinkle with ham powder to serve.
Efficacy: clearing away heat and toxic materials, promoting fluid production, relieving vexation, tonifying deficiency and benefiting spleen and stomach.
Fourth, summer health recipes home-cooked recipes daquan
Summer home cooking-fried bitter gourd
[Ingredients] 500g bitter gourd, 50g peanut oil, 4g salt, cooking wine 10g, 2g monosodium glutamate and 5g sesame oil.
【 Method 】 The balsam pear was washed with clear water, cut into two halves, the pulp and seeds were removed, cut into strips with a length of 5cm and a width of 1cm, put into a boiling water pot, and removed to control water. Put the clean pot on the fire, add peanut oil and burn it until it is 80% cooked, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine and monosodium glutamate, pour sesame oil on it, and serve.
[Special Description] It is green in color, fresh in bitterness and unique in flavor. Stir-fry with high fire and hot oil.
Summer home-cooked dish-fresh mushroom soup
Ingredients: fresh mushrooms (such as Flammulina velutipes and Volvariella volvacea), coriander 1, shredded pork, shredded carrot, broth, water, sesame oil, salt and pepper.
Production method: 1. Wash the mushrooms and shred the larger mushrooms for later use. 2. Put the stock in the pot and cook all the mushrooms, shredded carrots and shredded pork until boiling. 3, seasoning salt, thin ether * water in the pot, add coriander and pepper and a little sesame oil to ensure delicious.
Summer home cooking-colorful shredded pork
Ingredients: tofu skin 1 piece, 2 eggs, Chinese cabbage 1 piece, a little shredded pork, a little vermicelli, cucumber 1 piece.
Seasoning: a little coriander powder, 1 teaspoon garlic powder, a little oil pepper, 1 teaspoon white sugar, a little salt, a little chicken essence, a little white vinegar, mustard oil and marinade: 1 teaspoon soy sauce, 1 teaspoon white sugar, a little salt.
Practice: 1. Shred pork tenderloin and marinate for 20 minutes. 2. Dice carrots and blanch them for later use. Go outside to help the cabbage, leave the cabbage heart and cut it into filaments. Shred cucumber and tofu skin. 3. After the shredded pork is marinated, put 1 tsp of oil into the wok, pour the shredded pork, stir-fry and take it out for later use. 4. Break the eggs into egg liquid, put a spoonful of salad oil in another pot, pour in the egg liquid, turn to a low heat and shake the pot, fry it into an egg cake, and cut it into silk for later use. 5. Cook Longkou vermicelli in a pot, remove it and cool it in ice water. 6. Put all the processed ingredients into a large bowl, add seasonings, mix well and refrigerate for half an hour.