1. Slice bitter gourd. If it is beautiful, level the surface of the chopping board with a knife and cut it obliquely forward to make the melon slices crescent; Slice tomatoes for later use. Cut some garlic slices.
2. Heat the oil in the wok, put the garlic slices into the wok, stir-fry the bitter gourd slices for a while after the garlic slices are browned, and add a proper amount of salt;
3. Stir-fry tomato slices quickly. Before the tomato slices are disfigured, put some chicken essence in the pot and put it on the plate.
This dish is extremely nutritious and tastes fresh, sour and slightly bitter, so it is suitable for summer.
Lotus leaf porridge
Ingredients: fresh lotus leaf 1 sliced japonica rice100g of rock sugar.
Features: Suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia, short and red urine, etc.
Production method: Wash the fresh lotus leaves and fry the soup, and then use the lotus leaf soup with japonica rice and rock sugar to cook porridge.
Usage can be used as a cool summer drink, or as a snack and warm food for breakfast and dinner.
Chicken oil cucumber pot
Production method: Ingredients: cucumber 500g, chicken oil 15g, refined salt 4g, monosodium glutamate 3g, yellow rice wine 5g, fresh soup 200g, refined vegetable oil 20g, coriander 15g, and 5 slices of ham.
Method 1: Peel the cucumber with a knife, cut it in half, dig out the core, cut it into fingers about 6.5 cm long, and trim it into the same thickness with a knife for later use. 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, replenishing essence and marrow, clearing away heat and promoting diuresis.
Suitable season: summer
Mushroom bitter gourd
Wash 2-3 shiitake mushrooms, straw mushrooms and shiitake mushrooms, and slice them 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.
First, cold Flammulina velutipes
Flammulina velutipes is cut into finger-length segments, mushrooms are shredded, celery is also cut, and carrots are shredded.
Cut two red peppers into filaments, cut ginger into filaments, and then heat in an oil pan. Stir-fry shredded ginger and pepper first, pour some old wine, then stir-fry shredded carrot, shredded mushroom and shredded celery. Finally, stir-fry Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, and serve. Soft, crisp and q.
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Second, cold celery
Celery is a very common dish, most of which will be fried with meat or bacon, but the nutrients in it will lose a lot. Why don't I teach you a simple and appetizing method: just a handful of celery (more or less casually), a little peanut oil, a little sesame oil, a little salt, a refrigerator and a pot, pick the leaves of celery, put water in the pot, boil the peanut oil, and put the celery in, so it doesn't take long to cook. Take out the celery and put it in cold water to cool the river. Peel celery (boiled celery is easy to peel). Cut the peeled celery into pieces (not too short). Sprinkle a little salt on the plate and mix well. Pour a little sesame oil and mix well. This cold celery is green and crisp, and it is a good appetizer.
A: Try it three times?
@ .. @, at home, I often do this:
Super delicious! Colored asparagus-
Main ingredients:
Asparagus, cooked ham, mushrooms. Seasoning:
Chopped green onion, Jiang Mo, salt.
Exercise:
1. Wash asparagus and cut off roots; Sliced ham; Wash mushrooms; Chop onion and ginger separately for later use.
2. Blanch asparagus and mushrooms with boiling water, remove and drain; Cut asparagus into sections.
3. Heat the wok with oil. When it is 50% hot, add chopped green onion and ginger and stir-fry until fragrant. Then add asparagus, ham and mushrooms and stir fry. Finally, add salt to taste and stir well.
4. You can also put some clear soup and take it out of the pot after collecting the juice.
There is also a meat dish! Mushroom slippery chicken-
Main ingredients:
a chicken
Accessories:
10 mushroom, 5 small onions, 5 garlic.
Exercise:
1, add oil to the casserole and heat it. When it is 70% hot, add onion and garlic.
2. Stir-fry the onion and garlic for half a minute, then add the chicken pieces and stir-fry until the chicken turns white.
3. Then add mushrooms, a spoonful of cooking wine and 2 tablespoons of soy sauce and stir well.
4. Finally, pour clear water and proper salt on the chicken, cover the pot and simmer until the water is dry, and serve.
Another soup! Tea beef soup-
Main ingredients:
Beef accessories:
Green beans, Tieguanyin tea, lemon (two pieces), orange (several pieces of orange peel), star anise (two or three pieces), a little medlar, chopped black pepper, cinnamon, fragrant leaves and pepper.
Exercise:
1. Tea is used to make tea, leaving only a little tea, two lemons and shredded orange peel. Pour all the ingredients together with the beef, add water and stew in a pressure cooker (or stew in a stew pot).
2. Steam in the pressure cooker, adjust to the minimum, stew for another 20 minutes, open the lid, pour in the tea leaves, and cook for another 5 minutes.
A: Steamed scallops in garlic family.
Ingredients: wax gourd1000g, scallop1000g, garlic.
Practice: Peel the wax gourd, remove the capsule and cut into 3cm thick pieces; Shelling scallops, taking meat and washing; Put the wax gourd slices on the bottom of the dish, put scallop meat on the wax gourd slices, add garlic and steam for 10 minute.
Features: fragrant and sweet, it can relieve summer heat and increase appetite in summer.
Teach: "Hakka" is winter melon. Because scallops are overcooked, the meat will be tough, so it is suggested that winter melon be boiled in water before steaming, so it will be cooked faster.
Eggs and melons
Ingredients: 500g pumpkin, 2 salted egg yolks.
Practice: peel the pumpkin and cut it into strips; Shelling salted egg, taking out yolk, steaming, pulverizing steamed yolk, adding cooking oil, stirring, and shoveling into mayonnaise; Pumpkin strips fall into a wok, fry at medium oil temperature and pick them up; Stir-fry the mayonnaise in a wok. Add pumpkin strips and stir well.
Features: sweet and tender and delicious.
Teaching method: pay attention to the heat of fried pumpkin strips, fry them thoroughly and moderately.
Farmhouse Bao Si
Ingredients: 250g of taro, 250g of pumpkin, 250g of yam and 250g of sweet potato, and appropriate amount of broken columns.
Practice: Peel taro, pumpkin, yam and sweet potato, cut into 3cm thick slices, add broken columns, steam them together, and thicken them with broth.
Features: Pastoral farmhouses are full of flavor, healthy and beneficial.
Teaching method: 4 kinds of materials should be selected with high quality and sufficient powder, and steamed; Chicken juice, chicken powder, etc. Can be used instead of broth.
Beef floss tofu soaked in corn sauce
Ingredients: minced meat 100g, corn 100g, landscape tofu 1 box (about 500g).
Practice: add 200 grams of ice to corn kernels to make juice and separate the residue; Boil the separated corn juice and minced meat together, and then pour it on the steamed landscape tofu.
Features: Delicious and smooth, it is a simple and nutritious summer food.
Teaching method: master the consistency of corn juice, too thick will be greasy, too thin will not become juice.
Small cold dishes in summer are delicious and can cool off the heat.
Cold lotus root slices
Materials for making cold lotus root slices:
Ingredients: lotus root 500g, soy sauce 15g, refined salt 6g, monosodium glutamate 2g, chopped green onion 3g, shredded ginger 3g and sliced garlic 3g.
Characteristics of cold lotus root slices:
Refreshing, appetizing and drinking.
Teach you how to make cold lotus root slices, and how to make cold lotus root slices is delicious.
1. Wash lotus root, peel it, cut it into pieces, blanch it with boiling water, control the moisture, and put it in a plate.
2. Put chopped green onion, shredded ginger and garlic slices on the lotus root slices, add soy sauce, refined salt and monosodium glutamate and mix well.
Mix mung bean sprouts
Ingredients: mung bean sprouts, two catties of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.
1. Clean the mung bean sprouts, blanch them in a boiling water pot (be careful not to blanch them too much), and take them out to control the water;
2. Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger and mix well. Finally, pour the vinegar and sesame oil into the plate. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
Flammulina velutipes in sauce
Ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).
1. Boil the water, first add Flammulina velutipes and shredded yellow pepper, scald for 30 seconds, and finally add shredded onion, mix well and take it out;
2. Soak the fished 1 material in ice water for half a minute;
3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well;
4. Drop a few drops of sesame oil before serving.
Eggplant salad
Ingredients: eggplant, 2 pieces of minced garlic, 2/3 tablespoons of pepper, 9-story tower 1 3 tablespoons, 2 tablespoons of soy sauce, 2 tablespoons of sugar, sesame oil1tablespoon,12 tablespoons.
(1) Wash the eggplant, cut it into 2cm sections, blanch it with hot water for 6-8 minutes until it is cooked, then take it out, drain it and let it cool.
(2) Take the leaves from the nine-story tower and wash them for later use.
(3) Mix the seasoning well, then add all the ingredients and mix well, and serve after tasting.
Chicken Feet with Pickled Peppers
Ingredients: chicken feet1000g, 50g pepper.
Accessories: some pickles, celery, pepper, monosodium glutamate, chicken essence, salt and pepper.
1. Select a big chicken claw, wash it, chop it from the middle (the whole chicken claw can be used), put it in a boiling water pot, cook it for 10- 15 minutes, then take it out and let it cool.
2, garlic chopped, chopped mountain pepper, spare.
3. Put boiling water in a wide-mouth container, pour chopped garlic and mountain pepper, and cool.
4, take the old altar pickle water (similar to the boiling water), pour it into a boiling water container, and fully mix it with cold boiled water.
5. Add pepper and a small amount of pepper, whole mountain and sea pepper, mountain and sea pepper water, monosodium glutamate and chicken essence to pickle water.
6. Pour the cooked chicken feet into the cooled kimchi water and soak for 30 minutes (generally, it can be placed for a longer time and tastes better).
Cold bacteria
Ingredients: fungus cucumber, walnut salt, chicken essence, sugar, olive oil and garlic.
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2. Pour some oil into the pot. When the oil is hot, stir-fry the walnuts. Take it out, crush it and sprinkle it on the fungus.