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What are the light recipes in summer?
White peach with honey sauce

Ingredients: 1 peach, 3 eggs, 50ml pear juice, 20g sugar, 50ml cream and10g roasted almond.

Exercise:

1. After the peaches are cooked in white water, peel them, soak them in pear juice for 15 minutes, then take them out and put them on a plate.

2. Take the egg white of 1 egg, add sugar and cream and boil. Pour it on the peach.

3. Take the egg whites of the other two eggs, add sugar twice to make foam, decorate the edge of the plate, and sprinkle with roasted almonds for decoration.

Tip:

Roasted almonds are delicious and beautiful accessories. Bake in an oven at 180℃ for 2 minutes. If you don't have an oven at home, you can have the same effect with a dry pan (that is, turn off the fire after burning without oil).

Cow milk and rape flower soup (4 people)

Ingredients: one cauliflower (about 500g), one garlic (about 15 petals), 50ml of canned chicken soup or vegetable soup, 30ml of clear water, 20ml of cream (35% concentration), 1 teaspoon of salt and 2 tablespoons of olive oil.

Exercise:

1. Adjust the oven to 400℃ and preheat it for 10 minute.

2. Wash cauliflower and cut it into dices. Peel the garlic and put it all on the baking tray. Add salt and olive oil and stir well.

3. Bake the baking tray in the preheated oven for 20 ~ 25 minutes until the cauliflower and garlic turn golden yellow, and then take it out.

4. Pour chicken soup (or vegetable soup) into the pot and boil. Add the roasted cauliflower and garlic, cook for 5 minutes on high fire, and then cook for 15 minutes on low fire until the cauliflower is fully cooked. At the same time, while cooking, stir the soup into a paste with a spoon in the same direction.

5. finally, add cream, and then add the right amount of salt according to your personal taste. Cook some cauliflower and decorate it on the edge of the dish.

Tip:

When cooking cream, be sure to use a slow fire, and stir it slowly and evenly with a spoon while cooking, so as to avoid burning the cream or cooking it into particles.

Eggshell steaming

Ingredients: 3 eggs, a little water, 20g sugar, 2 drops oil and a little salt.

Exercise:

1. Break the egg and pack the egg whites and yolk. Pay attention to keep most eggshells intact when knocking, and wash and dry them for later use.

2.3 egg yolk and 1 egg white are mixed and beaten evenly. Add water and mix well again.

3. Drop the oil, pour it into the dry eggshell cup, steam it on the pot for about 20 minutes, and take it out.

4. Beat the remaining two egg whites in the same direction with an egg beater, add white sugar twice, send them into white foam, and pour them on the steamed egg custard.

Tip:

● Melt the salt with a little warm water, and add the salt water to the egg liquid (this can prevent the egg custard from breaking).

● Filter the egg liquid again with a fine mesh spoon, which will also prevent the steamed custard from punching holes.

Cod scallop cup

Ingredients: 30g cod, 2 scallops, 0/0g lotus root/kloc-,20g soybean sprouts, 3 shallots and 20ml coconut milk.

Exercise:

1. Wash and steam cod, and cook scallops. Dip cod and scallops in coconut milk.

2. Wash and dry bean sprouts. Peel and slice lotus root. Wash shallots and cut into pieces as long as bean sprouts.

3. Add scallops to bean sprouts, lotus roots and chives, then add cod and scallops, and finally pour coconut juice.

Tip:

Lotus root is easy to oxidize and turn black after being cut. For the sake of beauty, you can prepare a bowl of clear water, squeeze a few drops of lemon juice or put some salt in it. After cutting the lotus root slices, soak them in lemonade or salt water, and they will always be white and tender.

Cabbage salad

Ingredients: 30g cabbage, 30g Pecorino cheese, 5g olive oil and half lemon.

Exercise:

1. Wash the cabbage, dry it and cut it into filaments.

2. Slice the cheese and mix it with the cabbage.

3. Add olive oil, squeeze in lemon juice and stir well.

Tip:

● Skimming cheese can be scraped with a metal spoon every day. The thickness is controlled in your hand, and then it is easy to cut the slice into filaments. If you need the effect as thin as cicada's wings, you need to prepare a special plane for cheese.

Tricholoma pizza

Ingredients: 1 00g flour, 20g butter,1egg,125ml milk, 60g Tricholoma, 20g onion,10g coriander, 4 cloves garlic, 30g Italian cheese, 5g olive oil, 2g pepper and 3g salt.

Exercise:

1. Heat the butter to melt, mix it with flour evenly, then beat in the eggs and stir well, then add the milk and knead it into dough.

2. Leave it at room temperature for 20 minutes for Zhong Ziran fermentation. Then roll it flat and put the dough in the oven for baking and coloring.

3. Spread a layer of olive oil evenly on the baking tray and put the baked dough into the baking tray.

4. Wash and slice Tricholoma. Wash and chop onion and parsley. Sliced Italian cheese. Sprinkle them evenly on the dough, and sprinkle pepper and salt to adjust the taste according to your personal taste.

5. Adjust the oven to 220℃, preheat for 10 minute, and bake in a baking tray for about 15 minute.

Tip:

Remember to add milk bit by bit when mixing noodles. Also, when rolling noodles, pay attention to the thin middle and thick edges, so that pizza has edges. When baking, if you are worried about not grasping the time, you can cover the pizza with a layer of tin foil before putting it in the baking tray to avoid burning the cheese shreds.