1. Stir-fried loofah with shrimp

1g of loofah, 2g of shrimp, 2ml of cooking oil, 2g of salt, a little cooking wine, a little soy sauce, an appropriate amount of starch, shredded ginger and garlic slices.

practice: clean the loofah, peel it, and cut it into hob blocks. At the same time, remove the head and shell of the shrimp, and peel off the shrimp. Then put the shrimps into a bowl, pour in 5 ml of cooking wine and water starch, stir well and marinate for 1 minutes. Heat the wok on the fire, pour in 1 ml of oil, when the oil temperature reaches 7%, add shrimp and stir-fry until the shrimp turns red, and take it out for later use. Heat the wok again, pour in the remaining oil, add fresh shredded ginger and garlic slices, stir fry for a while, add shrimp, add appropriate amount of cooking wine, soy sauce, salt and water starch, and stir fry evenly.

2. bitter gourd and crucian carp soup

475g bitter gourd, 38g crucian carp, sunflower oil, ginger and chicken powder.

practice: first, wash the ginger, put it in a boiling pot, add a proper amount of water, and boil it over high fire; Wash bitter gourd, cut into pieces and blanch in boiling water; Then pour an appropriate amount of oil into the pot, heat it, add the crucian carp that has been washed selectively, fry it until both sides are slightly yellow, pick it up and put it into the pot; Add bitter gourd, cover the pot and bring to a boil. Finally, add the right amount of chicken powder to taste and serve.

3. day lily sparerib soup

1 small handful of day lily, 3g of ribs, proper amount of salt and chicken essence.

practice: soak the ribs in clear water for 2 minutes and wash them for later use; Soak the day lily in clear water for 2 minutes and wash it for later use. Then blanch the ribs and daylily. Take a pressure cooker and add ribs and day lily. Add clean water, cover the lid, turn on high heat, steam the pan, and turn to low heat for 35 minutes. Finally, after waiting for 35 minutes, turn off the fire, steam the pot, open the lid, add salt and chicken essence, and the delicious soup is finished.

4. Five-bean porridge

25g of soybeans, 25g of mung beans, 25g of red beans, 25g of black beans, 25g of fried lentils, 5g of purple rice and 1g of rice.

practice: wash the beans and soak them in clear water for at least 4 hours. Put the soaked beans in a pot, add a proper amount of water, boil over high fire, then simmer over low heat, and turn off the heat after 1 hour. Don't open the lid, stew in the pot for 15 to 2 minutes, so that the five-bean porridge is cooked.

5. Cold noodles on the summer solstice

Handmade noodles, sausage, beef, cucumber, carrot, eight-treasure beef sauce, sesame sauce, black bean sprouts and sausage

Practice: cut beef into small pieces or thin slices, marinate in soy sauce and cooking wine for a few minutes, put the oil in a pan, add beef, add a little eight-treasure beef sauce and slowly fry until cooked; Take out the fried beef and put it in a bowl for later use. Then boil the water in the pot and put it into the handmade noodles. When the noodles are almost cooked, add the black bean sprouts. After the water is boiled, take them out together and soak them in cold boiled water prepared in advance for later use. Finally, take out the cold noodles that have been soaked, add cucumber and shredded carrot on them, put beef and sausage slices on them, and add sesame sauce and beef sauce.

6. Duck soup with melon and barley

Half an old duck, a handful of barley, two Jin of melon, ginger, cooking wine, salt, white pepper and shallots.

practice: remove the head, feet and buttocks of the old duck, clean it, remove excess grease and chop it into large pieces. Slice ginger, peel and cut wax gourd into large pieces, wash Coix seed and soak it in advance for later use; Do not put oil in the wok, put the duck pieces into it, add two or three slices of ginger together, stir fry until the duck meat changes color, add a little cooking wine, continue to stir fry until the duck pieces shrink, and let out oil; Transfer the fried duck into a casserole, add the remaining ginger slices, add enough boiling water and soaked coix seed, boil, and then simmer for 1 hour; Add wax gourd and a little salt to the soup pot, simmer for another 2 minutes on medium heat, and sprinkle chopped shallots and white pepper to serve.