Fried Bitter Melon with Tomatoes

⒈ Remove the flesh from the bitter melon and slice it into slices. If you want to make it look more beautiful, punch the flesh side of the chopping board with the surface upward, and use a knife to slice it diagonally forward. The melon slices will look like crescents. Shape; slice tomatoes and set aside. Cut some garlic slices.

⒉ Heat the oil in the wok, add the garlic slices and stir-fry for a while after the garlic slices are browned, add the bitter melon slices, and add an appropriate amount of salt;

⒊ Add the tomato slices and stir-fry quickly , before the tomato slices are broken, put some chicken essence in the pot and put it on the plate.

This dish is extremely nutritious, tastes fresh and slightly bitter, clears the mouth and relieves internal heat, and is suitable for summer consumption.

Shredded Chili Chicken and Konjac

Even in summer, you can’t just eat vegetarian dishes. Here is a light meat dish

⒈Shred the chicken breast and mix it with water Starch is set aside; konjac can be purchased in general supermarkets. You can buy shredded konjac directly without cutting it. You can also buy konjac cubes or slices and cut them into shreds yourself. Cut hot peppers or green peppers into shreds to match the color; mince ginger, onion, and garlic for later use.

⒉ Heat the wok and put in the oil. While the oil is cooling, add the minced ginger and shredded chicken. This will make it less likely to stick to the pan. After the shredded chicken changes color, add an appropriate amount of rice wine and light soy sauce. Add in the minced green onion, mix well, and then take out the chicken.

⒊Put garlic slices in the remaining oil and stir-fry until fragrant, add chopped peppers, and then add konjac shreds. The chopped peppers themselves are salty, so no need to add salt. Stir-fry for about 2 or 3 minutes and then stir-fry. Add shredded pepper and stir-fry for a while, then add in fried shredded chicken, mix well and serve.

The chicken shreds in this dish are tender and smooth, the konjac chewy, the taste is fresh and slightly spicy, and the color is very beautiful.

Preserved Egg Jellyfish Chicken

Ingredients: One orchard chicken, 2 preserved eggs, 100 grams of ready-to-eat jellyfish.

Ingredients: shredded green and red peppers, shredded carrots, and chili oil.

Method: After soaking the chicken in soup, rinse it in cold water, remove the bones and cut the meat into pieces, cut the preserved eggs into pieces and stack them on top of each other, cool the jellyfish and surround it.

Features: distinct layers, northern and southern flavors.

The master’s instructions: Use farmhouse orchard chicken with short legs and fat body. Soak the chicken in cold water for 20 minutes and remove it. The chicken skin will be smooth.

Icy suckling pig

Ingredients: 500 grams of suckling pig.

Ingredients: papaya slices, cucumber strips, ginger shreds, ginger soy sauce, fried peanuts.

Method:

1. After deboning the suckling pig, add spices and simmer in water for 30 minutes, then rinse with cold water three times, then store in ice and snow.

2. Refrigerate and cut into thin slices, with papaya sour on the bottom. Cut cucumber strips and ginger into shreds, top with fried peanuts, and serve with a plate of ginger and soy sauce.

Features: Refreshing and light taste, suitable for hot weather.

The master’s instructions: You should choose suckling pigs that have been raised for 30 days, about 5 to 6 pounds, with smooth meat and smooth skin.

Lotus leaf porridge

Main ingredients: fresh lotus 1 leaf of japonica rice, 100 grams of rock sugar, appropriate amount of rock sugar, source of folk medicine

Features: Suitable for high blood pressure, hyperlipidemia, obesity, as well as dizziness, chest tightness, polydipsia, short red urine, etc. caused by heat in summer. .

Preparation method: Wash the fresh lotus leaves and decoct them into soup, then use the lotus leaf soup, japonica rice and rock sugar to cook the porridge.

Usage: It can be used as a refreshing drink to relieve heat in summer, or as a snack for breakfast and dinner, or as a warm meal.

Chicken oil and cucumber stew

Preparation method: Ingredients: 500g cucumber, 15g chicken oil, 4g refined salt, 3g MSG, 5g rice wine, 200g fresh soup, refined 200 grams of vegetable oil, 15 grams of coriander, and 5 slices of ham.

Preparation method: Peel the cucumber with a knife, cut it in half, scoop out the core, and cut it into finger-shaped strips about 6.5 cm long. Use a knife to trim it to the same thickness and set aside. Heat a wok, add oil, heat until it is 30% hot, add cucumbers and drain the oil, until the cucumbers are soft and shriveled, remove and drain. Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate, and rice wine. Bring to a boil, then turn to warm heat and simmer. After simmering, turn to high heat and bring to a boil. Wet the starch, push evenly with an iron spoon, and mix into a thin gravy. Heat the oil in the pot, add the coriander, add the cucumber and marinade, pour in the chicken oil, add the ham slices, cover and serve. The characteristics of this product are various colors, rich and fresh taste, warming and replenishing qi, replenishing essence and marrow, clearing away heat and diuresis.

Suitable season: summer

Fresh mushroom asparagus

■Ingredients: 150g asparagus, 120g fresh mushrooms, 2g salt, 1 MSG grams, 1 gram of sugar, 15 grams of green onions, 4 grams of ginger, 4 grams of starch, 3 grams of sesame oil, 20 grams of vegetable oil, 50 grams of chicken broth.

■Preparation method: Blanch asparagus and fresh mushrooms in boiling water respectively, remove and remove the water.

Put the wok on high heat, add vegetable oil, stir-fry the onion and ginger until fragrant, add the chicken broth, take out the onion and ginger, add the main ingredients, season and cook for 2 minutes, thicken, and drizzle with sesame oil. Serve.

■Features: white juice, fresh taste, light and elegant.

Mixed Mushrooms and Bitter Melon

Wash 2-3 each of shiitake mushrooms, straw mushrooms, and mushrooms, and slice them for later use. Cut a bitter melon into four quarters, remove the seeds, wash, cut into thin slices with a diagonal knife, marinate with salt for half an hour, and drain the brine. Heat water in a pot until it boils. Pour in the bitter melon and scald it. Remove from the pot, drain the water, stir in salt, sugar, MSG and sesame oil, and spread on the bottom of the plate. Add oil to the wok, stir-fry the mixed mushroom slices for a few times, pour in oyster sauce, add water and sugar, thicken the sauce and serve on top of the bitter melon.

Emerald Bitter Melon Cup

Cut off the top quarter of the bitter melon as a lid, hollow out the seeds; add egg white to the ground pork (or chicken) and stir well. Finally; chop the mushrooms, shrimps and mustard into fine pieces, add chives and refined salt and mix together to form a filling; wait until the filling is embedded in each bitter melon, close the lid and secure it with wooden toothpicks, put a small amount of cooking oil in the pot and stir-fry After stir-frying, add sugar and MSG, add thin gravy and stir-fry before serving. Bitter melon is crystal green and tastes delicious and refreshing.

Sesame Bitter Melon Scrambled Eggs

One bitter melon, wash it, remove the pulp and cut into thin slices. Boil water in a small pot, add some salt, put the bitter melon slices in and scald them, then rinse with cold water. , drain the water. 2-3 eggs, beat with salt. If you want a smooth and tender texture, you can add some water starch and break it up together. Heat oil in a pan, add garlic cloves and stir-fry until fragrant, add bitter melon, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in the egg liquid, spread evenly, and wait until the eggs are cooked. If you like scrambled eggs, fry them in the pot for a while.

Bitter melon

First wash the bitter melon, remove the seeds, and cut it into 4 cm straight strips. Then put the cut bitter melon into boiling water and blanch it, then put it into cold water and rinse it. Then arrange the blanched bitter melon neatly on the plate, sprinkle salt, monosodium glutamate, sugar, and vinegar (a little) evenly, and marinate for 10 minutes. Finally, add some oil in the wok, add a little salt, fry the chili peppers to make chili oil, pour it evenly on the plate and serve. The taste of sour bitter melon is refreshing, and its light bitterness makes it a delicious side dish to drink with wine, and it can also cool down the heat.

Shoppy Bitter Melon

Wash the bitter melon, cut it open, and use a small spoon to scrape off the seeds and white inner layer. Cut into thin slices, marinate with appropriate amount of salt for 15 minutes and drain off the water. Heat the oil, first add the chopped green onion and dried shrimps and stir-fry until fragrant, then add the bitter melon and stir-fry over high heat for 2 minutes, add a little MSG and mix well. This dish is emerald green in color, salty and refreshing, and is especially suitable for summer consumption.

Bitter melon stewed with clams

Wash the bitter melon and remove the pulp, blanch it in boiling water, take it out, soak it in cold water and slice it into slices. Wash the clams, put them in a pot and cook until the clams open their mouths, remove the shells and internal organs, fry them in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread the bitter melon slices on the bottom of the pot, place the clam meat on top, add ginger juice, cooking wine, refined salt, minced garlic, appropriate amount of water, stew until the clam meat is cooked and fragrant, pour in sesame oil and serve. This dish clears the mind, improves eyesight, and strengthens the brain and intelligence.

Bitter Melon with Sauce

Remove the flesh from the bitter melon, wash it, cut it into 3 cm strips, cook it in boiling water, put it in a basin filled with cold water to cool, and then take it out. . Heat the oil, add the sweet sauce and sauté until fragrant. Add the bitter melon, soy sauce, MSG and salt and stir-fry evenly. Place on a plate, drizzle with sesame oil and serve.

Dongpo Eggplant

Wash the eggplant, remove the stems and skin, and cut into 5 cm square pieces. Make a cross cut on the flat surface of the eggplant block to a depth of 2 cm. Heat the oil in a frying spoon until it is 60 to 70% hot. Add the eggplant cubes and fry until they turn red. Drain the oil and put it into a large bowl. Leave a little base oil in the spoon, heat it up, add the pork stuffing and stir-fry until it changes color, add green onions and minced ginger, stir-fry briefly, add soy sauce, salt, MSG, sugar, cooking wine, soup and bring to a boil. Pour it into a bowl with eggplant cubes and put it on the drawer. Steam for 10 minutes. Drain the soup into a spoon, put the eggplant pieces into a plate, thicken the original juice with wet starch, drizzle with oil, and pour it on the eggplant pieces.

Sauce-fried eggplant

Take a long eggplant, peel it and cut it into two-inch long sections. Use a knife to cut each section into four pieces connected at one end. Heat the oil pan, add the eggplant segments in oil, and take them out when they turn golden brown and have a soft texture. Add one or two pieces of minced meat or shredded pork to the oil pan and stir-fry, add a little minced garlic, and then add eight dollars of sweet noodle sauce. After frying thoroughly, add rice wine, soy sauce, and appropriate amount of sugar. Pour the eggplant segments into the hot pot and stir-fry repeatedly with the shredded pork, then thicken with wet starch. Stir a few times and pour sesame oil over it.

Sweet and Sour Eggplant

Cut the washed eggplant in half, cut it into cross-cuts (do not use force when using the knife to prevent the skin and flesh from breaking), then cut it into 6 cm long pieces, cut with Marinate with salt for half an hour, remove the salt water, fry in a pan over low heat until golden brown and serve in a bowl for later use. Leave a little oil in the pan. Mix the white sugar, Zhenjiang vinegar and chicken essence into a pot and bring to a boil. Add the fried eggplant to the sweet and sour pot and stir-fry until a little soup remains. The sweetness and sourness can be adjusted according to your own taste. Features of this dish: No water is added during cooking and it won’t go rancid easily, making it especially suitable for summer meals.

Boiled Shrimp (Summer Recipe of Gourmet Cooking)

Ingredients: 500 grams of prawns, 50 grams of soy sauce, 5 grams each of refined salt and sesame oil, 10 grams of green onions, 25 grams of shredded red pepper , 10 grams of ginger cubes, 15 grams of peanut oil.

Preparation method: Wash the fresh shrimps and place the chili shreds on the saucepan; heat oil over high heat, pour it on the chili shreds, then add soy sauce, sesame oil, green onion, minced ginger, and refined salt and mix well.

After the water is boiled, add the fresh shrimps, blanch them until cooked, remove them, remove the water and put them on a plate, and put them on the sauce plate at the same time.

Features: Delicious taste.

(1) Green tea glutinous rice rolls

1. Use a food processor to grind the glutinous rice into powder (it is better to buy glutinous rice flour directly from the supermarket, which is finer than grinding it yourself. I want to eliminate it. Make the remaining ingredients for making rice dumplings yourself) Add one and a half spoons of green tea powder, one and a half spoons of corn starch, two spoons of salad oil, and half a bag of milk (about this amount) and mix evenly

2. In a large bowl Cover a bowl with plastic wrap, grease it with oil, pour in the glutinous rice paste and steam it in the pot. You can control the time. If you use glutinous rice flour, steam it for 10-15 minutes. I made the flour myself, so I steamed it for 40 minutes. , the picture below is the steamed glutinous rice flour

3. Cover the sushi curtain with plastic wrap and roll the glutinous rice balls into slices

4. Sprinkle the fried sesame seeds on the glutinous rice slices. Put Sijibao's peanut butter and soaked raisins in the middle

5. Roll it up like this

6. Cut it into sections and roll it on the coconut pan

(2) Ice plum wings

Put six chicken wings in water, add soy sauce, sesame oil, and cornstarch and marinate for half an hour. Cut the ginger, garlic, and red pepper into shreds and set aside. Heat a pan and add oil. Add the chicken wings and iced plum sauce and stir-fry quickly. Add water, rock sugar, and soy sauce and bring to a boil over medium heat. When the sauce is thick, take it out of the pan and put it on a plate and sprinkle with the ingredients. There are a lot of ingredients, which affects the vision. It tastes good^_^

Bingmei sauce and rock sugar^_^

Baked~~

(3) The summer fragrance in French grilled eel

1. Ingredients: grilled eel (available at JUSCO), fresh cream (available at JUSCO), small tomatoes, green beans, seafood soy sauce, CHEESE

2. Cut the grilled eel into slices and place on a plate inside. Find a PL plate. Of course, good food must also look good.

3. Cut the small tomatoes in half and put them on an open plate. Just a few will do, for garnishing and seasoning.

4. Add a little seafood soy sauce (I use the best, the kind that is eaten raw in Japanese cuisine).

5. Add fresh cream. Just cover every piece of eel. A lot of butter is used in Western food, and it is also used to fry meat and fish.

6. Put two pieces of CHEESE, the taste will be creamy.

7. For semi-finished products, take a look at the appearance first. How about it? Not bad. The next step is to bake it in the oven.

8. It will be very tempting after baking! Many Western foods are baked, so every household has an oven, just like we have a rice cooker in every household.

9. We don’t have an oven, so we can only use a microwave oven with a barbecue function, but the effect is also good. It only takes about 4 to 5 minutes to bake.

10. Pour the green beans in boiling water to make a salad. Just put them through the water and don’t overcook them.