What we eat in summer is not very uniform, but many places have the tradition of eating eels.

-Materials-

Eel 1 kg

White garlic 1-2 heads

Ginger 1

Cong liangen

2 tablespoons soy sauce

Two spoonfuls of yellow rice wine

1 teaspoon white pepper

Sugar 1 teaspoon

Proper amount of salt

Sesame oil right amount

-Practice-

After the eel is decapitated, eviscerated and washed, it is cut into sections about two fingers wide. Peel garlic cloves and shallots, cut into equal-width sections, and pat ginger gently for later use. Put about 3 tablespoons of oil in the pot, heat it, put down ginger and garlic cloves and stir-fry until the surface is slightly yellow;

Stir-fry eel segments quickly until the surface is slightly white, pour in yellow wine and cover for a few seconds to let the wine evaporate in the pot;

After opening the lid, add soy sauce, sugar and shallots and stir well. Pour hot water to 1/3 of the raw materials in the pot, cover with medium heat for about 10 minutes, at this time, the soup has been collected to a semi-dry thickness, add salt and pepper to taste, turn off the fire and pour sesame oil.

-Hint-

I thought I could give a few bites to Yaya's little pot friend when it was cooked, so I didn't put anything spicy. If the taste is heavy, put 1 spoon of Pixian watercress when frying garlic, and the taste will be stronger. It's just best not to put more salt or less salt.

milk shake

It is the sweetest and most delicious season of mango around the summer heat. There is no way to stutter Solra. On a hot day, everyone certainly doesn't like troublesome cooking methods, so make the simplest milkshake!

-Materials-

Original yogurt 100g

Mango 1

Cold boiled water 100g

-Practice-

Pour cold boiled water into ice cubes and put it into the freezer of the refrigerator;

Freezing for more than 2 hours can solidify into ice cubes;

Peel, core and cut mango into large pieces;

Put the mango pieces into the blender. Add yogurt and ice cubes;

Break them together, stir well, and sprinkle some mango fruit on the surface.

-Hint-

Frozen ice requires cold boiled water, not tap water;

The amount of mango can be adjusted according to your own taste. The more mangoes, the stronger the taste.

Yogurt can be replaced by milk or condensed milk;

If there is no ice, you can use popsicles instead.

-Fried mung bean sprouts-

Clearing mouth and removing summer heat is most suitable for cold cooking, which is rich in vitamin C.

-Materials-

Mung bean sprouts, dried peppers, onions, ginger, garlic, salt, sugar and vinegar.

-Practice-

Wash and drain bean sprouts, wash onion, ginger and garlic, cut onion into powder, shred ginger and slice garlic for later use;

Pour a little oil into the pot, add onion, ginger, garlic and dried pepper when the oil temperature rises to about 50%, and add mung bean sprouts after frying;

Stir-fry mung bean sprouts evenly, soften and become transparent, and then add appropriate amount of salt, sugar and some vinegar to remove the astringency of bean sprouts;

Continue to stir fry for a while and then serve.

-Hint-

Cooking mung bean sprouts can not add alkali, because alkali will destroy vitamins, carotene and other nutrients in mung bean sprouts;

There is no need to remove the mung bean skin. Mung bean skin is called mung bean coat in Chinese medicine, which has stronger heat-clearing and detoxification effect than mung bean;

Bean sprouts are cold, and frying with ginger can calm the cold a little.

-Osmanthus fragrans and glutinous rice lotus root-

Lotus root tastes mild, glutinous rice lotus root is sweet and delicious, and it is great to eat both hot and cold!

-Materials-

Lotus root 1 segment

Appropriate amount of glutinous rice

Dry osmanthus 1g

Rock sugar 100g or so.

-Practice-

Washing glutinous rice, and controlling water to dry for later use;

Wash the lotus root and cut a small piece near the lotus root festival to make a cover;

Wash the lotus root hole and put glutinous rice into the lotus root hole;

After filling the rice, put the cut lid back in place and fix it deeply with a toothpick;

Put the lotus root into the pot, add water to the lotus root, and boil it on low heat for 30 minutes. Add rock sugar, dried osmanthus, and simmer 100 minutes. Slice the cooked lotus root and serve. Or, the cut glutinous rice lotus root should be slightly fried in oil, fried on both sides, and sprinkled with sugar when eating. This is the way to eat in our hometown. It tastes more layered and mellow than eating directly.

-Hint-

I usually buy short lotus roots now. Now I pinch the middle lotus root from among the three lotus roots. The hole in this lotus root must be clean.

Don't soak glutinous rice in advance, so the cooked rice in glutinous rice lotus root will be tight;

When cooking lotus root, don't add sugar first, otherwise the rice won't rot easily, and then add sugar after half an hour;

Lotus root needs to be washed for the time being. If you don't do it for the time being, it's best to use soil for cold storage, which has good fresh-keeping effect.

-Mung bean and kelp syrup-

There is no doubt that mung beans have the effect of dispelling summer heat. Kitchen Jun has also sent a lot of recipes about mung beans recently, and changed a fresh kelp mung bean syrup today.

-Materials-

Mung beans, kelp, rock sugar

-Practice-

Wash mung beans, soak them slightly, and wash and drain fresh kelp;

After the water in the casserole is boiled, pour in mung beans, and after boiling, pick up the floating bean shells;

Cook kelp again for 15 minutes. Add rock sugar to taste.