Families can also stir-fry with existing condiments. Eat some light food in summer, and the dessert can be mung bean seaweed soup, eight-treasure porridge, tremella lily soup and so on. Soup can be: old duck and winter melon seaweed soup, fish head and tofu seaweed soup, straw mushroom minced meat soup, etc. Side dishes can be: fried beef with bitter gourd, fried luffa with chicken liver, fried eggplant with shrimp skin, eggs and so on. Because there are more melons and fewer vegetables in summer, the vegetables in summer are only spinach and sweet potato seedlings, which can be fried with garlic. Delicious and convenient.

Stewed chicken with potatoes;

1) Cut chicken into pieces and marinate with salt, cooking wine, soy sauce and onion 15 minutes.

2) Peel the potatoes and cut them into small pieces 1cm square.

3) Heat the oil in the pan, stir-fry the chicken pieces with onion and ginger until the chicken pieces change color and most of the water disappears, then add the soy sauce and stir-fry the potato pieces for 2 minutes.

4) Add water flush with the ingredients, add salt, bring to a boil on high fire, simmer on low fire for 20 minutes, turn to medium heat, and add a little dried pepper to dry the soup!

Making materials of bean sprout sparerib soup:

Ingredients: 400 grams of soybean sprouts and 500 grams of ribs (big ribs).

Seasoning: soybean oil 50g, salt 10g, monosodium glutamate 5g, chicken essence 2g, onion 20g, ginger 10g, coriander 10g.

Characteristics of bean sprout sparerib soup;

The soup is golden yellow and salty.

The practice of bean sprout sparerib soup;

1. Wash onion and cut chopped green onion, wash ginger and shred, wash coriander and cut into sections.

2. Chop the ribs into 7 cm long segments, blanch them with boiling water to remove blood foam, remove them and drain them for later use. Set the pressure cooker on fire, add spareribs and water (water does not cover spareribs), burn for 10 minutes, and take out.

3. Set fire to the frying spoon, add oil to heat it, add onion and ginger to the wok, and add soybean sprouts to stir fry. When it is seven-ripe, add broth and ribs to boil, add seasonings to taste, stew until cooked, and sprinkle with coriander.

Preparation materials of prawns with ginger sauce:

Ingredients: 400g prawn.

Accessories: 20g of ginger.

Seasoning: 20g cooking wine, 8g salt, 20g onion, 2g pepper, sesame oil 10g, lard 10g (refined).

Characteristics of prawns with ginger sauce:

The skin is red and the meat is white, the meat is tender and delicious, light and palatable, and the ginger flavor is rich.

The practice of prawns with ginger sauce:

1. Scrape fresh ginger, slice it in half and shred it in half;

2. Soak shredded ginger in 25g hot soup to make ginger juice;

3. Cut off the whiskers and feet of prawns, remove sand lines and sandbags, and wash them;

4. Put clear soup, cooking wine, refined salt and onion ginger into a spoon and boil;

5. Add prawns, cook on low heat until cooked to taste, and take out. Each prawn is divided into two halves from the middle piece and put into a plate;

6. Add 2 grams of refined salt to the ginger juice and adjust;

7. Add pepper oil and sesame oil and mix well. Pour it on the prawns.

Tips for making prawns with ginger sauce;

Production method of Zanthoxylum bungeanum oil: add a proper amount of vegetable oil to the pot, heat it, add a proper amount of Zanthoxylum bungeanum, fry it, and take out the Zanthoxylum bungeanum.

Preparation materials of Sanhuang chicken with tender bamboo shoots;

Ingredients: 600g hen and 200g bamboo shoots.

Accessories: fresh mushrooms 30g, Lycium barbarum 5g, dried dates 10g.

Seasoning: onion 10g, garlic (white skin) 5g, ginger 5g, geranium 2g, cinnamon 5g and salt 3g.

The practice of tender bamboo shoots and Sanhuang chicken;

1. Shell the tender bamboo shoots, wash them and cut them into thin slices;

2. After washing the mushrooms, remove the stems and cut into pieces;

3. Wash the Sanhuang chicken, blanch it with boiling water, and wash off the floating foam for later use;

4. Wash onion and ginger, cut into sections and slices for later use;

5. Peel garlic and wash it for later use;

6. Heat the wok with water, add Sanhuang chicken, bamboo shoots, mushrooms, red dates, onions, garlic cloves, ginger slices, essence and cinnamon, and simmer 1 hour;

Black fungus and red dates soup ham, lotus seeds, tremella chicken soup, peanuts and tofu soup balls.

Home cooking and other delicious food.

Crispy eggplant braised small crucian carp balsamic vinegar chicken wings white jade ribs roll braised beef dry-fried small crucian carp lemon fragrant perch crucian carp frozen chicken braised potatoes braised pig's feet chicken inlaid dish roll shrimp scallop vegetables scallop garlic roasted eel white gourd snow ear braised pork bone spicy minced meat eggplant pot sweet and sour spicy cabbage braised chicken liver radish tassel fried red snail.