Lotus leaf porridge ingredients: fresh lotus leaf 65438+ 0 pieces of japonica rice 65438+ 000 grams of rock sugar. It is suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia and short urine caused by summer heat. Production method: Wash and boil fresh lotus leaves, and then use lotus leaf soup with japonica rice and rock sugar to cook porridge. It can be used as a cool summer drink and a snack for breakfast and dinner. The production method of chicken oil-temperature cucumber pot: the ingredients are cucumber 00g, chicken oil 1g, refined salt 00g, monosodium glutamate 0g, yellow rice wine 00g, fresh soup 00g, refined vegetable oil 00g and coriander1g.. Slicing ham: firstly, peel the cucumber with a knife, cut it in half, remove the core and cut it into fingers. Cm long, and then trimmed with a knife. 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, nourishing essence, clearing away heat and promoting diuresis, and is suitable for seasons: fresh mushroom Gracilaria lemaneiformis in summer ■ Raw materials: Gracilaria lemaneiformis 10g, fresh mushroom 10g, salt, monosodium glutamate 1g, sugar1g. Take out, drain, stir fry, add vegetable oil, stir fry onion and ginger until fragrant, pour chicken soup, take out onion and ginger, add main ingredients, season and cook for minutes, thicken and drizzle with sesame oil. Features: white juice, fresh taste, light and elegant, mixed mushroom bitter gourd. Wash Lentinus edodes, Volvariella volvacea and Lentinus edodes, and slice for later use. Cut a bitter gourd into four pieces, remove seeds, wash, slice with oblique knife, marinate with salt for half an hour, and drain the salt water. Boil the water in the pot, pour the bitter gourd in and scald it, that is, take out the pot, drain the water, mix in salt, sugar, monosodium glutamate and sesame oil, and spread it at the bottom of the plate. Add oil to the wok, stir-fry the mushroom slices a few times, pour in oyster sauce, add water and sugar, thicken and serve with bitter gourd. Cut off the emerald bitter gourd cup at the top quarter of bitter gourd as a cover, and empty 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 pot until cooked, add sugar and monosodium glutamate, stir-fry until thin, and serve. Bitter gourd is crystal green and delicious. Sesame and bitter gourd scrambled eggs and bitter gourd, washed, peeled and sliced, boiled in a small pot, added with some salt, put the bitter gourd slices in, blanched, rinsed and drained. Eggs-first, break up with salt. 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 fried eggs, fry bitter gourd in the pot for a while. Firstly, the bitter gourd is washed, seeded and cut into linear centimeters. Blanch the chopped bitter gourd in 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. Baked bitter gourd tastes cool, and the light bitterness is a delicious side dish when drinking. It can also be used to clear fire and cold shrimp skin. Wash bitter gourd, cut it open, and scrape off the seeds and white inner layer with a small spoon. Cut into thin slices, marinate with appropriate amount of salt 1 min, then take out and drain. Hot oil, stir-fry chopped green onion and shrimp skin first, then stir-fry bitter gourd quickly for minutes, add a little monosodium glutamate and mix well. This dish is green in color, salty and refreshing, especially suitable for eating bitter gourd and clam stew in summer. Wash bitter gourd, blanch it with boiling water, take it out and soak it in cold water and slice it. Wash the Meretrix meretrix, put it in a pot and cook until the Meretrix meretrix opens its mouth, take it out, shell and viscera, fry it in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread bitter gourd slices on the bottom of the pot, put the clam meat on it, add ginger juice, cooking wine, refined salt, garlic paste and appropriate amount of water, stew until the clam meat is cooked and tasty, and pour sesame oil out of the pot. This dish has a bright heart and bright eyes. Braised bitter gourd with brain-nourishing and intelligence-improving sauce. Wash bitter gourd, cut it into centimeters, cook it in boiling water, put it in a basin filled with cold water to dissipate heat, and then take it out. Heat the oil, add the sweet noodle sauce, stir-fry until fragrant, add bitter gourd, soy sauce, monosodium glutamate and salt, stir-fry evenly, put on a plate, and sprinkle with sesame oil. Then, you can eat Dongpo eggplant, wash off the pedicle and skin, and cut it into pieces of one square centimeter. Draw a knife on the plane of the eggplant block, with a depth of cm. Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them into jujube red, remove them and put them in a big bowl. Leave a little base oil in the spoon, heat it, add pork stuffing and stir-fry until it changes color, add minced onion and ginger and stir-fry, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, then pour it into a bowl filled with eggplant pieces and steam it in a drawer for 10 minute. Put the soup in the spoon, buckle the eggplant pieces on the plate, thicken the raw juice with wet starch, pour the oil on the eggplant pieces, and then fry the eggplant. Take long eggplant, peel it and cut it into two-inch long sections, each section is cut into four sections, and one end is connected with a knife. 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. Sweet and sour eggplant cut the washed eggplant in half, crossed it (the knife should not be forced to prevent the flesh from breaking), then cut it into pieces of cm length, marinated it with salt for half an hour to remove the salt water, put it in an oil pan and fry it with slow fire, then put it in a bowl for later use. Leave a little oil in the pot. Mix sugar, Zhenjiang vinegar and chicken essence, put them in a pot to boil, stir fry the fried eggplant in a sweet and sour pot, and put them in a pot when there is a little soup left. Acidity and sweetness can be adjusted according to your own taste. The characteristics of this dish: it is not easy to deteriorate without adding water when cooking, especially suitable for eating boiled shrimp in summer (summer menu of gourmet cooking). Ingredients: Macrobrachium nipponense 00g, soy sauce 0g, refined salt and sesame oil 0g, onion strips 10g, shredded red pepper 6g, ginger 10g, peanut oil1g. Method: Wash the fresh shrimp. Pour hot oil on shredded Chili, then add soy sauce, sesame oil, shredded onion, Jiang Mo and salt, mix well with clear water, bring to a boil, add fresh shrimp, blanch until cooked, take out, put on a plate, and taste the dishes at the same time. Features: Fresh and fragrant.